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

Apple Crisp Recipe

tammy

By tammy
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

tammy Community Regular
tammy
Posted

I want to use an easy but tasty apple crisp recipe for Thanksgiving this year. But I rather not buy the Gluten-Free Pantry mix. The ingredients in the mix look easy enough to make myself plus I was thinking of substituting fructose for sugar instead.

Has anyone made a tasty, gluten-free apple crisp?

THANKS!!!

:D HAPPY THANKSGIVING EVERYONE!!!! :D

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

I make fruit crisps quite frequently. Just grease an 8 by 8 in. square pan, peel and slice into it 5 or 6 apples (I also use peaches or a combination of peaches and blueberries in the summer). In a small bowl, combine 1/2 cup brown sugar, 2 tblsp. rice flour,and 1 tsp. cinnamon. Cut in 1/2 cup butter, margerine or butter flavored Crisco until mixture is crumbly. Spoon the topping over apples and bake in a preheated oven for about 30 minutes. Serve warm or at room temperature. Happy Thanksgiving :)

Felidae Enthusiast
Felidae
Posted

You could try quinoa flakes as an oat substitute.

tammy Community Regular
tammy
Posted
  • Author
I make fruit crisps quite frequently.  Just grease an 8 by 8 in. square pan, peel and slice into it 5 or 6 apples (I also use peaches or a combination of peaches and blueberries in the summer).  In a small bowl, combine 1/2 cup brown sugar, 2 tblsp. rice flour,and 1 tsp. cinnamon.  Cut in 1/2 cup butter, margerine or butter flavored Crisco until mixture is crumbly.  Spoon the topping over apples and bake in a preheated oven for about 30 minutes.  Serve warm or at room temperature.  Happy Thanksgiving :)

<{POST_SNAPBACK}>

Thanks! Any tips on how to keep it from getting dry?

jerseyangel Proficient
jerseyangel
Posted

What do you mean by "keep it from getting dry"? During or after baking?

  • 4 years later...
ebaynut31 Newbie
ebaynut31
Posted

what temp do you bake at? and if i use quinoa flakes, is it equal to the 2tbsp of rice flour??

Marilyn R Community Regular
Marilyn R
Posted

what temp do you bake at? and if i use quinoa flakes, is it equal to the 2tbsp of rice flour??

I think you'd bake it at 350. And It won't get dry. You could probably substitute coconut oil for the crisco or butter with good results. I can't do quinoa, hoping oats will work for me, but not ready to try just yet.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


MelindaLee Contributor
MelindaLee
Posted

You could try quinoa flakes as an oat substitute.

Love this idea. Have you tried it??? I just went apple picking...I just might have to try this!

amybeth Enthusiast
amybeth
Posted

I make the apple betty from the Pamela's website. It's pretty good! Next time I will double it, b/c I like it a little thicker.

RideAllWays Enthusiast
RideAllWays
Posted

I've used quinoa flakes, worked great.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,259
    • Most Online (within 30 mins)
      7,748
    L Willis
    Newest Member
    L Willis
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jmartes71
      Nateral remedies

      By Jmartes71 · Posted

      Hello, I just wanted to share with the frustration of skin issues and seeing dermatologist and medications not working for years, I did my own healing experiment. As of last week I have been taking a drop internally under the tongue of Vetiver and putting on topically on sores Yellow/Pom.I am seeing a extreme difference at a rapid time.Im also noticing my nails a little harder. Ive always been into natural properties because I feel its safer for the body.I know short time, but really seeing a difference. I also feel the the trapped gases that causes bloating helps break down as well.Curious if any body else can benefit from and has tried. Products is made by Doterra by Dr Hill
    • Scott Adams
      Is Caputo gluten free flour really free of gluten?

      By Scott Adams · Posted

      We have a category of articles on this topic if you really want to dive into it: https://www.celiac.com/celiac-disease/miscellaneous-information-on-celiac-disease/gluten-free-diet-celiac-disease-amp-codex-alimentarius-wheat-starch/
    • Scott Adams
      Celiac symptoms

      By Scott Adams · Posted

      I agree with @trents, and the rash you described, especially its location and resistance to steroids, sounds highly characteristic of dermatitis herpetiformis, which is the skin manifestation of celiac disease. The severe and prolonged reaction you're describing five days after a small exposure is, while extreme, not unheard of for those with a high sensitivity; the systemic inflammatory response can absolutely last for several days or even weeks, explaining why you still don't feel right. Your plan to avoid a formal gluten challenge is completely understandable given the severity of your reactions, and many choose the same path for their well-being. While experiences with GliadinX (they are a sponsor here) are mixed, some people do report a reduction in the severity of their symptoms when taken with accidental gluten, though it is crucial to remember it is not a cure or a license to eat gluten and its effectiveness can vary from person to person. For now, the absolute best advice is to continue being hyper-vigilant about cross-contamination—buffets are notoriously high-risk, even with good intentions. Connecting with a gastroenterologist and a dermatologist who specialize in celiac disease is essential for navigating diagnosis and management moving forward. Wishing you a swift recovery from this last exposure. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      Kan-101

      By Scott Adams · Posted

      So just to be cautious, there is a big difference between cured, and responding to their medication. I assume you mean that your daughter responded well while taking KAN-101 during the trial, but the drug would not cure celiac disease, but may manage it while you are taking it. Let me know if I got this right.
    • trents
      Is Caputo gluten free flour really free of gluten?

      By trents · Posted

      Welcome to the forum, @Godfather! "Gluten-free" is not the same as zero gluten. The FDA standard for allowing the food industry to us the gluten-free label on a product is that it cannot exceed 20 ppm of gluten. That is safe for most celiacs but not for the subset of celiacs/gltuen sensitive people who are super sensitive. "Gluten-free" wheat starch products have been processed in such a way to remove enough of the protein gluten to comply with the FDA regulation but usually do retain some gluten and we usually get reports from some people on this forum who fall in the more sensitive range that such products cause them to react. Hope this helps. So, you may just have to experiment for yourself.
×
×
  • Create New...