Celiac.com 04/15/2016 - I was surprised by how many people I know who had never made quiche before. It is one of those recipes that you cannot go wrong with and it is a great way to use up some extra vegetables or meats you have left over in your fridge. This paleo quiche recipe is specifically for a beginner. I normally add a lot more elements to my quiche but this one is basic and easy to follow and easy to add to.

A typical quiche can provide about 8 servings too which means one dish for a whole family! Quiche is delicious for breakfast or lunch. My grandson even loves it. He likes picking out the vegetables and squishing them with his tiny fingers.

Like I said, this is a very basic recipe for quiche. Try it out first so you get the hang of making it. Then you can really go for it and add bacon, peas, cheese, mushrooms, etc. Anything you would want to put into an omelet can be put into a quiche.

Always ensure all vegetables and meats you use in your quiche are precooked before placing into your quiche shell or they will ruin your quiche big time.

This quiche is good both cold and warmed up. You really can’t go wrong!

Ingredients:

Crust Ingredients:

• 3 cups Almond Flour
• ½ teaspoon Oregano (coarsely chopped or dried)
• ¼ teaspoon Sage (chopped fine or powdered)
• ½ teaspoon Baking Soda
• ½ teaspoon Salt
• 2 Eggs
• ¼ cup Melted Butter

Filling Ingredients:

• 7 Eggs
• ¼ Onion minced
• 1 Zucchini Grated
• 1 teaspoon Butter

Directions:
Preheat oven to 350F degrees (convection).

In a bowl mix all crust ingredients together (should be pretty sticky and solid).

In a 9″ tart pan press dough on sides and bottom evenly. Make sure there are no cracks for the eggs to seep out. (You can also use a pie dish or anything you have access to. Just make sure the crust is evenly distributed so it can cook well. Should be ¼″ – ½″ thick.).

Place in center of oven for 10 minutes (while the crust is cooking start on the filling) Do not overcook crust. Its better to under cook it than overcook it, so if after 10 minutes you aren’t sure if it is done just take it out.
Place onion and zucchini in a skillet with butter. Cook on medium heat until softened.

Once crust is out of the oven, evenly spread onion/zucchini mixture on top of the cooked crust.

In a bowl crack all 7 eggs and whip with beater or fork. Make sure eggs are mixed well. The more you beat them, the fluffier your quiche will be.

Pour eggs on top of onion/zucchini mixture.

Place pan back into center of oven for 22 minutes. Eggs should be fully cooked through when done. You will be able to feel with your finger if the quiche is done.

Take out and let cool (place on top of stove or on cooling rack).

If you used a tart pan, let the quiche cool before removing from pan.

If you used a pie pan you can cut quiche directly from pan.

Enjoy!

Note:
When eggs are used in any recipe and not specified in terms of size, always use large and NEVER use jumbo. The jumbo eggs can turn your muffins into wet mush, your cookies into un-rollable goop, and on and on. Always use room-temperature eggs. It’s taken me a while to perfect this recipe.

Celiac.com 12/25/2014 - This recipe delivers a lovely apple crisp with a pecan and almond topping. Serve it with ice cream, or whipped cream for a homerun gluten-free dessert.

Ingredients:

• 4 cups peeled, cored and sliced apples
• ½ cup of golden raisins, dried currants, or fresh cranberries (optional)
• 1 tablespoon potato flour
• 1 cup brown sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon cornstarch
• ½ cup crushed almonds
• ½ cup crushed pecans
• ½ cup butter, melted
• ½ cup white sugar
• ½ cup water
• 1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, add potato flour, nuts, brown sugar, cinnamon and melted butter. Stir until the mixture is crumbly. Add more butter as needed.

Press half of the nut and sugar mixture into a 9x13 inch baking dish. Add a layer of sliced apples.

In a medium saucepan, add white sugar, cornstarch, water and vanilla.

Cook while stirring for about 10 minutes, until it is clear and thick.

Pour this mixture over the apples in the baking dish. Cover apples with remaining crumble mixture.

Place in a hot oven, and bake for about 45 minutes.

When it is bubbly and golden, remove, cool and serve with vanilla ice cream, or frozen yogurt.

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.

This 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.

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. Open Original Shared Link
3. Pumpkin Cheesecake with Almond Meal Crust
4. Pumpkin Cheesecake with Butter Pecan Crust
5. Traditional Gluten-free Apple Pie
6. Open Original Shared Link
7. Gluten-free Apple Crisp
8. Gluten-free Gingerbread
9. Gluten-free Orange Walnut Bread
10. Open Original Shared Link

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 peaches in the bottom of a greased, 8-inch square baking dish.

Sprinkle peaches with vanilla and almond extracts.

In a medium mixing bowl, combine the flour, sugar, brown sugar, cinnamon, and salt.

Use a pastry cutter to cut the butter into the flour mixture until the mixture forms pea-sized crumbs.

Sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned.

Note: Some gluten-free flours do not brown as well as regular flour, so be careful to avoid overcooking.

Serve with vanilla ice cream, frozen yogurt, or regular plain yogurt, as desired.

Like many people, I associate the holidays with delicious desserts and yummy baked goods. As a child, holidays meant ovens warming the house, delicious smells filling the rooms, counter tops brimming with wonderful treats. Homemade desserts and baked goods bring these things and more to the holidays. They bring smiles to the faces of friends and guests and family. They bring joy to the heart.

However, for people with gluten-sensitivity or celiac disease, making tasty desserts and baked goods comes with extra challenges. Not only do they need to avoid wheat and flour, they need to find recipes that match the taste and texture and goodness of favorites that are now off-limits.

In fact, these challenges have inspired us to include links to some of our best loved and most delicious gluten-free holiday recipes. To help you bring delicious desserts and baked goods to your holiday table, here is a recipe for a delicious gluten-free apple pie, followed by links to some of our best loved gluten-free desserts and baked goods.

This pie crust recipe comes from King Arthur Flour

Great Gluten-free Apple Pie

Gluten-free Pie Crust Ingredients (Makes 1 crust):

• 1¼ cups King Arthur Gluten-Free Multipurpose Flour
• 1 tablespoon sugar
• ½ teaspoon xanthan gum
• ½ teaspoon salt
• 6 tablespoons cold butter
• 1 large egg
• 2 teaspoons lemon juice or vinegar

Apple Pie Filling Ingredients:

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

Directions:

Heat oven to 425F. Be sure to double crust ingredients for a 2 crust pie.

Cut the cold butter into pats. Then, in a large mixing bowl, work the pats into the flour mixture till it's crumbly, with some larger, pea-sized chunks of butter remaining.

Whisk the egg and vinegar or lemon juice together till very foamy. Mix egg and vinegar mixture into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.

Shape into a ball and chill for an hour, or up to overnight.

Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.

Roll out on a cutting board clean table that is heavily sprinkled with gluten-free flour.

Invert the crust into the un-greased 9-inch glass pie plate. Press firmly against side and bottom.

Add filling.

Roll out the second pie crust, cover pie and pinch crust edges into ridges until closed.

Tip: The egg yolk makes this crust vulnerable to burned edges, so always shield the edges of the crust, with aluminum foil or a pie shield, to protect them while baking.

Tips for Better Baking:

1. Baking on high heat at the beginning will help prevent sogginess on the bottom of the crust.
2. For best results, use a metal pie pan. Aluminum works best. Bake at 425°F on the bottom rack of your oven for 20 minutes, then reduce the heat to 350°F, move your pie to the middle rack, and continue to bake until the crust is golden and the filling is bubbly (40-45 minutes total baking time).
3. Brushing the crust lightly with milk and sprinkling it with sugar will help the crust to brown better, and will also give a nice sparkle and sweet crunch to your finished pie.

Here are links to some of our best loved gluten-free desserts and baked goods (Note: King Arthur Gluten-Free Multi-Purpose Flour will work well in place of regular wheat flour most of these recipes, so feel free to substitute as you like):

• Holiday Pumpkin Bread (Gluten-Free)
• Orange Walnut Bread (Gluten-Free)
• Pumpkin Pie
• Banana Nut Bread #3 (Gluten-Free)
• Gingerbread #2 (Gluten-Free)
• Decadent Gluten-Free Triple Chocolate Chunk Cookies
• Quick Cranberry Coconut Cookies (Gluten-Free)
• Molasses Spice Cookies (Gluten-Free)
• Snickerdoodles (Gluten-Free)
• Pumpkin Chocolate Chip Cookies (Gluten-Free)
• Soft Sugar Cookies (Gluten-Free)
• Frosted Pumpkin Bars (Gluten-Free)
• Sugar & Spice Madeleines (Gluten-Free)
• Lebkuchen (German Ginger Cookies - Gluten-Free)
• Three Ingredient Gluten-Free Pie Crust
• Danish (Gluten-Free)
• Pumpkin Cheesecake with Butter Pecan Crust (Gluten-Free)
• Apple Crisp #2 (Gluten-Free) 
• Tasty Apple Crisp (Gluten-Free)

This recipe is gluten-free, vegan and dairy-free. I've combined fresh apples with KIND Healthy Grains Clusters that is filled with 100% whole grains like gluten-free oats, quinoa, amaranth and buckwheat. My clients who have young children love this recipe because it's easy and 1/2 store bought, 1/2 fresh! Enjoy.

Gluten-Free, Vegan and Dairy-Free

Serves 6

Ingredients:

• 1 cup Kind Healthy Grains Clusters
• 6 McIntosh apples, cored and finely chopped
• 1 tsp. ground cinnamon
• 1 Tbsp. agave nectar
• 1 tsp. fresh orange zest

Directions:
Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray.

Combine all ingredients in a large bowl; mix well to combine. Transfer to the prepared baking dish and bake for 20 minutes or until crisp is tender.

Remove from oven; serve warm.

Enjoy!

Here's a fun fall dessert to serve as the leaves start to fall and the weather begins to turn a bit brisk. I've also made a tasty Apple Pistachio Crisp on my website if you're more an apple fan than a pear fan!

Ingredients:

• 2 Tbsp. stevia or other sugar substitute
• 3 Tbsp. Earth Balance Vegan Butter Sticks
• 1 tsp. ground cinnamon
• 1 Tbsp. orange zest
• 5 fresh pears, peeled, cored, and cut into 1/2-inch pieces
• 1/2 cup gluten-free all purpose flour such as Better Batter
• ¼ cup finely chopped pistachios
• 1/4 cup gluten-free oats such as Bob's Red Mill
• 2 Tbsp. freshly squeezed orange juice
• 1/2 cup dairy free yogurt such as So Delicious Coconut Yogurt

Directions:

• Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray.
• In a medium bowl, combine stevia, 1 tablespoon melted butter, cinnamon and orange zest. Add pears; gently toss to combine. Transfer mixture to the prepared baking dish.
• In a small bowl, combine flour, pistachios, oats, and remaining butter. Using your fingers, mix to form a crumb consistency. Sprinkle crumbs over apples. Drizzle with freshly squeezed orange juice. Cover and bake for 25 minutes or until bubbling. Uncover and bake for another 15 minutes.
• Remove from oven; set aside to cool for 10 minutes before serving.
• Serve with dairy-free yogurt. Enjoy!

Summer is winding down, and the first apples of the season are tight around the corner. I love apple desserts. I love baked apples, apple cobbler, apple streusel, and, of course, apple crisp. This recipe makes a delicious gluten-free apple crisp that will bring smiles all around the table. It tastes great on its own, or goes great with vanilla ice cream, or frozen yogurt.

Ingredients:
4 cups peeled, cored and sliced apples
½ cup of golden raisins (optional)
1 tablespoon potato flour
1 cup brown sugar
2 teaspoons ground cinnamon
1 tablespoon cornstarch
¾ cup rolled gluten-free oats
½ cup butter, melted
½ cup white sugar
½ cup water
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, add flour, oats, brown sugar, cinnamon and melted butter. Stir until the mixture is crumbly.

Press half of the oat mixture into a 9x13 inch baking dish. Add a layer of sliced apples.

In a medium saucepan, add white sugar, cornstarch, water and vanilla.

Cook while stirring for about 10 minutes, until it is clear and thick.

Pour this mixture over the apples in the baking dish. Cover apples with remaining crumble mixture.

Place in a hot oven, and bake for about 45 minutes.

When it is bubbly and golden, remove, cool and serve with vanilla ice cream, or frozen yogurt.

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
•  2 Tbsp. freshly squeezed organic lemon juice
•  1/4 tsp. gluten-free almond extract
•  2 large eggs

Preheat oven to 350 degrees F.  Spray a baking dish with nonstick baking spray.  Sprinkle with 1 Tbsp. sugar and rosemary.  Add sliced apples and pumpkin puree; spread evenly.

In a large bowl, combine flour, sugar, baking powder, sea salt and orange zest.  Add orange juice, almond extract and egg; mix well to combine and form a mealy texture.  Transfer mixture on top of apples in the baking dish.  Sprinkle with additional ground cinnamon.
   
Bake for 45-60 minutes or until golden brown.

Enjoy!

After dinner at a local Mediterranean restaurant, the waitress suggested my friend and I try the farmer's market fresh lemon soufflé for dessert. What followed was nothing short of culinary bliss, with ooh's and ahh's over the sweet, airy, lemony, delight. Realizing that most soufflé's contain a bit of flour, I resolved to replicate the joy in a gluten-free version. I've done a pretty good version using just corn starch, but I've been experimenting with various flours and starches as a substitute for the 2 tablespoons of wheat flour the recipe usually requires. This is the best I've come up with, so far. I will continue to tinker, as should you. Enjoy!

Ingredients:
1/2 stick of butter (for greasing cooking dishes)
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup whole milk, raw if possible
1/4 cup fresh Meyer lemon juice*
1 teaspoon grated Meyer lemon zest*
2 large egg yolks
3 large egg whites
1 tablespoon sorghum flour
1/2 tablespoon potato starch (plus a dash more, as needed)
1/8 teaspoon salt
1/8 teaspoon cream of tartar (McCormick's)
Powdered sugar (gluten-free)

*Note - If Meyer lemons are not available, you may substitute regular lemons.

Directions:
Place oven rack in the lowest possible position. Heat oven to 400° F.

2. Butter 8 (6-ounce) ramekins, and dust lightly with 2 tablespoons sugar; refrigerate until ready to use.

3. Mix milk and lemon zest in a small saucepan and scald over medium heat. Remove from heat, and cool.

Use an electric mixer, or hand beat remaining 1/2 cup sugar and 2 egg yolks in a large bowl 3 to 4 minutes or until light and fluffy, scraping down side of bowl several times.

Gradually mix in sorghum flour and 1/2 tablespoon of potato starch until blended, scraping down side of bowl.

Add milk mixture to egg mixture, and mix thoroughly. Add lemon juice and salt.

Heat mixture on low (or in a double boiler), and cook, stirring constantly, about 3 minutes or until thick and creamy (add more potato starch as necessary).

Remove from heat, and cool completely.

You can do this up to 2 days in advance, and store it sealed in the refrigerator. Just make sure you bring it to room temperature before cooking.)

Place egg whites and cream of tartar into a separate bowl and mix at medium speed for about 10 seconds.

Increase speed to medium-high, and beat 1 to 2 minutes or until soft peaks form. (Do not over-beat; egg whites will appear dry and granular if they are over-beaten.)

Stir about one-quarter of egg whites into cooled egg mixture to lighten it.

Fold in remaining whites gently, using a rubber spatula, just until incorporated. Be careful not to over-mix.

Pour mixture gently into prepared soufflé cups to top of rim.
Cleaning the rim with your finger will help the soufflés to rise properly.

Bake at 400° for 10 minutes; lower heat to 350°, and bake 4 more minutes or until the soufflé has risen above dish, the outside is set, and the inside remains a bit loose and jiggly when shaken

Remove from oven, dust with powdered sugar, and serve immediately in the same containers.

Press-in Crust recipe

Ingredients:
1 1/2 cups cup Jules Gluten FreeTM All Purpose Flour
1/2 tsp salt
1 tsp gluten-free vanilla extract
1/3 cup extra-virgin olive oil
3 Tbs milk, dairy or non-dairy (vanilla coconut, soy, almond or rice milk)

Directions:
Whisk together the flour and salt. Make a well in the middle of the mixture, and pour in the vanilla, oil and milk. Using a fork, stir the liquids into the dry ingredients, forming a crumbly mixture that is wet enough to stick together if you squeeze in your hand. If the mixture is too dry, add milk one teaspoon at a time.

Pour crust mixture into a 9-inch pie pan and press evenly across the bottom and up the sides of the pie pan, working from the center out.

Pie Filling recipe

Ingredients:
3 eggs
¼ cup Jules Gluten FreeTM All Purpose Flour
¼ tsp sea salt
1 cup corn syrup (dark is pictured here, but may use light) or brown rice syrup
¼ cup pure maple syrup
½ cup brown sugar
1/3 cup melted butter or Earth Balance® Buttery Sticks (non-dairy)
1 ¼ cup pecan halves

Directions:
Preheat oven to 400F.

If using a traditional pie crust or the press-in crust, prepare in the pie pan and begin making the filling as follows.  If not using a pie crust, oil the pie plate well and continue with filling instructions below.

Beat the eggs, syrups and melted butter until well-mixed.  Add in the flour and salt, mixing until thoroughly incorporated and quite thick.

Lay the pecan halves on the bottom of the pie plate (on top of crust, if using) so that they cover the entire bottom of the plate.  Gently pour the syrup mixture on top, which causes the pecans to rise through the syrup and be spread throughout the pie.

Bake at 400F for 15 minutes, then reduce heat to 325 F and bake a further 35 minutes.  The pie should be set and not very jiggly at this point.  Remove to cool before cutting and serving.

Serve with ice cream or non-dairy topping, or plain.

Serves 8. 

Ingredients:
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground clove
2 large eggs (Duck eggs work great!)
1 can (15 oz.) Libby's 100% Pure Pumpkin (Yes, it's gluten-free!)
1 can (12 fl. oz.) Evaporated Milk (Delicious with evaporated goat's milk!)
1 unbaked 9-inch (4-cup volume) gluten-free pie shell
Whipped cream (optional)

Directions:
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into gluten-free pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

*Adapted from Libby's Original Pumpkin Pie Recipe