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Celiac.com’s Best Gluten-free Holiday Desserts

Celiac.com 12/02/2014 - Say what you want about turkey and stuffing being the cornerstone of any great holiday feast. For many folks, that’s all just window dressing for the real cornerstone of the meal: Dessert.

Photo: CC-- Jeff KubinaThis year, we’re going beyond the standard dessert fare to include the recipe for our home-run Gluten-free Pecan-Streusel Apple Pie with Almond Meal Crust, along with links to ten more top-ranked gluten-free desserts.

Gluten-free Pecan-Streusel Apple Pie with Almond Meal Crust

Almond Meal Crust Ingredients:

  • ¾ cup finely crushed almonds
  • ¾ cup almond meal
  • 2 tablespoons granulated sugar
  • 2-3 tablespoons butter, room temperature

Apple Pie Filling Ingredients:

  • 6 cups thinly sliced, peeled tart apples (6 medium)
  • ¾ cup sugar
  • 2 tablespoons King Arthur Gluten-Free Multipurpose Flour
  • 1½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice

Pecan Streusel Topping Ingredients:

  • 1 cup chopped pecans
  • ¾ cup King Arthur Gluten-Free Multipurpose Flour
  • ¼ cup sugar
  • 6 tablespoons cold butter

Almond Meal Crust Directions:

Heat oven to 325°F.

Place all nut crust ingredients in a mixing bowl and mix well.

Lightly coat the bottom and sides of a 9-inch pie pan with oil. Pour the nut crust mixture into the pan.

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Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and up the sides of the pan.

Place crust in oven and bake about 5-10 minutes, or until the crust is slightly browned. Remove and cool.

Apple Pie Filling Directions:

Heat oven to 325°F.

In a large bowl, toss apples with lemon juice and vanilla. In a second bowl, combine sugars, cinnamon and gluten-free flour. Add to apple mixture and toss well to coat.

Spoon apple filling mixture into the nut crust. Drizzle lightly with butter.

Topping and Cooking Directions:

In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.

Bake at 325° for about 1 hour or until filling is bubbly and topping is browned (Check at 45-50 minutes). Cool on a wire rack.

TIP: Cover crust with aluminum foil if it starts to get too done.

Ten More Great Gluten-free Holiday Desserts:

  1. Gluten-free Holiday Pumpkin Pie
  2. Gluten-free Chocolate Cream Pie
  3. Pumpkin Cheesecake with Almond Meal Crust
  4. Pumpkin Cheesecake with Butter Pecan Crust
  5. Traditional Gluten-free Apple Pie
  6. Low-Fat Pumpkin Flan
  7. Gluten-free Apple Crisp
  8. Gluten-free Gingerbread
  9. Gluten-free Orange Walnut Bread
  10. Candied Orange Peels

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It took me 20 years or more Barry so I wouldn't claim any great insight on this I had a 'eureka' moment, up until then I was walking around with multiple symptoms and not connecting any dots whatsoever. It is very, very difficult to diagnose and that's something that's reflected in so many of the experiences detailed here. A food diary may help in your case. It helped me to connect the gaps between eating and onset. It could help you to track any gluten sources should you go gluten free. It is possible for your reactions to change over time. As to whether its celiac, that's something you could explore with your doctor, stay on gluten if you choose to go that way. best of luck! Matt

I took Zoloft once. Loved it until it triggered microscopic colitis (colonoscopy diagnosed it). Lexapro did the same. However, I have a family member who is fiagnosed celiac and tolerates Celexa well.

Thanks for the update and welcome to the club you never wanted to join! ?

Jmg, I am glad you were able to come to the realisation that the culprit was in fact gluten. For me its not so simple. IBS runs in the family, as do several food intolerances. Its just in the last while that I can finally reach the conclusion that for me its gluten. The fact that it is a delayed effect-several hours after, made it harder. Friday I had some KFC, felt great. Saturday evening felt sleepy, Sunday felt awful and my belly was huge. I think I have gone from mildly sensitive to full blown celiac over the course of five years-if that possible. Thanks for all your help.

I thought I'd take a moment to provide an update, given how much lurking I've done on these forums the last year. It took a long time, but I've since had another gastroenterologist visit, many months of eating tons of bread, and an endoscopy where they took several biopsies. I have to say, the endoscopy was a super quick and efficient experience. During the procedure they let me know that it looked somewhat suspicious, causing them to take many biopsies, and then did comprehensive blood work. About a month later, I received a call telling me that the TTG came back positive a second time, and that the biopsies were a mix of negative (normal) results and some that were positive (showing blunting of the villi). As a result, I've been given a celiac diagnosis. It's been about a month now that I've been eating gluten free. Not sure if I'm really feeling all that different yet. It's a bit twisted to say, but in some way I was hoping for this diagnosis ? thinking how nice it would be to have an explanation, a plan of action, and feeling better. It's certainly no small change to be totally gluten free, but I'm hopeful.