Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    By Scott Adams •

    Cranberry Nut Dessert Pie (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Cranberry Nut Dessert Pie

    This recipe comes to us from Harold Wolofsky.

    Celiac.com Sponsor (A12):
    1 Cup of gluten-free flour mix*
    1 Cup of sugar
    ½ teaspoon of xanthan gum
    ¼ teaspoon salt
    2 Cups fresh cranberries (could use Frozen)
    ½ cup chopped walnuts
    ½ cup melted butter or margarine
    2 eggs, beaten
    ½ teaspoon almond extract

    • In a bowl combine the flour, sugar, salt and xanthan gum.
    • Add cranberries and nuts; toss to coat.
    • Stir in the butter, eggs and extract.
    • Spread into a greased 9 inch pie plate. If the mixture is too loose add a little more flour.
    • Bake at 350F for about 40 minutes or until a wooden pick inserted near the center come out clean.

    Good as is or serve warm with ice cream or whipped cream for that special dessert.

    * Bette Hagmans Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread).
    Garfava Bean Flour 2/3 part
    Sorghum Flour 1/3 part
    Cornstarch 1 part
    Tapioca Flour 1 part


     Share
    Go to articles

    User Feedback

    Recommended Comments

    Guest Christine

    Guest Christine

    Posted

    This is a staple on my holiday desert table and has been for about 8 years. My celiac daughter prefers it to the pumpkin and apple pies with the gluten free crusts. I love that this isn't an adaptation of a traditional gluten recipe, but one designed from the start to be gluten free.

     

    It works great with a millet/brown rice/cornstarch blend for the flours, as well as with any of the newer gluten-free all purpose blends.

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Related Articles

    Scott Adams
    This recipe comes to us from Betty Doubravsky. My wife entered this in the Dolores County Fair here in Colorado and won three ribbons. - James
    Pie Pastry:
    1 ½ cup sifted gluten-free flour *
    ½ cup soy flour
    2 teaspoons xanthan gum
    ¼ - ½ teaspoon salt
    2/3 cup Crisco or other shortening
    5-7 tablespoons COLD water (I use 7)
    Sift flours, xanthan and salt; cut in shortening until likeness of cornmeal; sprinkle in water and mix with a fork until dough forms a ball. Divide dough in half, rolling each half between sheets of wax paper until dough is about the thickness of 1/8 inch. Place into pie plate, fill with favorite gluten-free filling (fresh currants are not that easy to find) and bake as directed.
    * gluten-free flour 6 parts rice flo...
    Scott Adams
    This recipe comes to us from Joe Bacon.
    3 egg whites (room temp)
    1 teaspoon vanilla
    ¼ teaspoon cream of tarter
    1 cup sugar
    Filling: (see below)
    2 ½ cups sliced fresh berries (I use strawberries)
    Draw a 10-inch circle on plain brown paper or parchment and place on cookie sheet. Combine egg whites, vanilla, and cream of tarter. Beat until soft peaks form. Add sugar 1 tablespoon at a time, beating until very stiff peaks form and sugar dissolves. Spread meringue mixture on paper; build sides up taller than center to form a shell. Bake at 300F for 45 minutes. Turn off oven; let meringue dry at least 1 hour (do not open oven door). Remove from oven and carefully lift meringue off of paper; transfer to 12 inch pie plate or similar. Set aside.
    Filling:
    ...
    Amie Valpone
    Apple Pumpkin Strudel (Gluten-Free)
    Here's a fun n' tasty Gluten-Free and Dairy-Free recipe for Apple Pumpkin Strudel that is quite unique from your traditional apple pie or apple crumble....perfect for the holidays or for a casual dinner party dessert. Enjoy!
    Pumpkin Apple Strudel

    Gluten-Free and Dairy-Free

    Makes 8 Strudels
    Ingredients:

     8 large organic Granny Smith apples, peeled and sliced  1 (15 oz.) can pumpkin puree  1 Tbsp. sugar  1/4 cup fresh rosemary, very finely chopped  1/4 cup sugar  1 Tbsp. ground cinnamon, plus more for topping  1/6 tsp. all-spice  1 1/2 cup Gluten-Free All-Purpose Flour (I used Bob's Red Mill)
     1 tsp. baking powder  1/4 tsp. sea salt  1/4 tsp. fresh organic lemon zest...
    Jefferson Adams
    Really Good Summertime Peach Crisp (Gluten-Free)
    Okay, so it's still a little early for peaches, but peach season is just around the corner, and when it comes, one of my favorite things to make with peaches, especially early in the season, is a tasty peach crisp.
    This version comes together quickly and delivers a delicious peach crisp that will have your eaters asking for seconds in no time. Makes about six portions, so scale accordingly.
    Ingredients:
    6 fresh peaches, peeled, pitted and sliced ½ teaspoon almond extract ½ teaspoon vanilla extract 1 cup gluten-free all-purpose flour ¾ cup white sugar ½ cup brown sugar ½ teaspoon ground cinnamon ¼ teaspoon salt ½ cup butter Directions:
    Heat oven to 375 degrees F (190 degrees C).
    Place the pe...

  • Recent Activity

    1. aperlo34
      - aperlo34 posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      Eye irritation 2.5 months into gluten free diet

      Title says it all. I’m at 4 months since Dx/starting gluten-free diet but the last month and a half I’ve had pretty irritated eyes. Originally they started really dry and sensitive to light, especially in the morning. Saw the eye doc and he said eye strain/dry eyes due to season change/radiators turning on in my apartment. I’ve been using a heat mask ...
    2. Mmar
      - Mmar posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      Refractory Celiac - doctor?

      Hello! I have been on a strict gluten-free diet for 20 years after my initial diagnosis, but in July had an endoscopy that showed villous atrophy (but multiple ttgs have all been normal). I have gone through everything in my house to eliminate any gluten and have been eating almost no processed foods, and will be getting a second endoscopy in a month because...
    3. knitty kitty
      - knitty kitty replied to GardeningForHealth's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      85

      10 years later, my celiac is progressing

      @GardeningForHealth, On my journey, I found following the Autoimmune Paleo Diet most helpful in reducing reactions to various foods. It's very restrictive, but it really helps improve gut health. It's worth the effort for a few weeks or months. Tea from any grocery store; Tea, organic; Tea, grown in USA, never-sprayed, loose leaf Tea contains...
    4. trents
      - trents replied to Newhere19's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      New to all of this

      Welcome to the forum @Newhere19! Yes, we have had many forum members that for one reason or another cannot go forward with the confirmation step of the endoscopy with biopsy. Usually it is because they have already been gluten free for a significant period and react so severely to gluten ingestion that they cannot undertake the gluten challenge without...
    5. Newhere19
      - Newhere19 posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      New to all of this

      I recently had bloodwork done with a GI specialist and was told that I have celiac.. .but they will not confirm the diagnosis without an endoscopy and biopsy. Due to severe trauma I cannot endure the endoscopy and they made it quite clear full sedation is not an option. So now I have to venture forward assuming this is in fact what is causing all...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,477
    • Most Online (within 30 mins)
      7,748
    JA917
    Newest Member
    JA917
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Popular Now

    • marion wheaton
      6
      Osteoporosis

      By marion wheaton
      Started

    • Jula
      6
      Preliminary diagnoses via blood test in 2009; Is biopsy confirmation worth the contamination required?

      By Jula
      Started

  • Popular Articles

    • Scott Adams
      60
      The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free

      By Scott Adams

    • Scott Adams
      78
      Forbidden Gluten Food List (Unsafe Ingredients)

      By Scott Adams

    • Scott Adams
      66
      Safe Gluten-Free Food List (Safe Ingredients)

      By Scott Adams

    • Scott Adams
      144
      What Are the Symptoms of Celiac Disease?

      By Scott Adams

    • Scott Adams
      72
      Gluten-Free Alcoholic Beverages

      By Scott Adams

  • Upcoming Events

×
×
  • Create New...