Maple Pecan Pie

pecanpie

Maple Pecan Pie

Gluten-free, Minimal lactose, FODMAP friendly

There’s no corn syrup in this recipe. None. Nada. Its gluten-free crust has a pleasing texture and a slightly nutty flavor, thanks to the butter and oat flour. And the filling … wow! The maple flavor complements the toasted pecans. For best results, use “Grade B” maple syrup, which has better flavor than “Grade A.” Read the instructions and footnotes before you start, and set out all the equipment. Yes, it’s a lot of work—and I tried to over-explain for anyone who’s not pie-experienced. But it’s worth it.

This recipe is only slightly adapted from an excellent recipe on the Leite’s Culinaria website.

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Inside Out Lemon Cake

lemon

Inside Out Lemon Cake

Gluten-free, Lactose-free, FODMAP friendly

There’s more than one way to rescue a cake that tends to fall at high altitude, especially if it’s truly worth rescuing. I love lemon cake. My mother used to mix yellow cake mix and lemon Jell-o with extra eggs and oil, and poke holes all over the top to let a sweet, puckery glaze soak in. Well, I recently spotted a recipe for “Gluten Free Pound Cake” on a bag of Bob’s Red Mill Sweet Rice Flour … and I experimented. This isn’t the light, moist cake of my childhood, but a dense and lemony new lemon cake. And if it falls, you can turn it “inside out.” (c:

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Sorghum Flour Brownies

brownies

Sorghum Flour Brownies

Gluten-free, lactose-free, FODMAP friendly

Yield: one 8-inch square baking pan

If you want to try gluten-free without buying three or four different flours (just one, plus a little xanthan gum), here’s your recipe. These brownies are halfway between “chewy” and “cakey,” with a shiny crackled-top crust. Thanks again to life coach and GF chef Karen Ore for another excellent recipe.

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Gluten Free Strawberry Shortcake

shortcake

Gluten Free Strawberry Shortcake

FODMAP friendly and almost Lactose-free*

Yield: 6 servings

This shortcake is biscuit-ish, not cakey. Strawberry shortcake doesn’t technically need an early start, but it’s better if you let the shortcakes cool and the sugared berries stand awhile, drawing out the juices. I tested this recipe at 4500 feet altitude.

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Rhubarb and Dumplings

rhubarb

Rhubarb and Dumplings

Gluten-free, lactose-free, FODMAP friendly

Prep time: 35 mins

As I write this in April, my rhubarb plant is unfurling a few leaves to brave the last frosts and drinking up its spring fertilizing. Rhubarb was called “pie plant” by settlers in this part of the USA. It’s easy to grow and freeze* even in Zone 4, and it’s FODMAP friendly.

I bought some gluten-free Bisquick baking mix** to test, and the Betty Crocker website suggested using it for chicken and dumplings. I found the dumplings too sweet, foamy, and delicate to go atop chicken soup, but … brainstorm! … perfect for a dessert. Besides, last year’s rhubarb needed to depart the freezer.

While the dumplings cook, so does the rhubarb. It’s delicious, and it keeps surprisingly well.

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Almond Chocolate Chip Biscotti

biscotti

Almond Chocolate Chip Biscotti

Gluten free, Lactose free, FODMAP-friendly—and can also be made eggless

Source: Life coach and GF chef Karen Ore

Prep time: 2 hours 30 mins

GF chef and life coach Karen Ore gave me this recipe, which is another gem from her test kitchen. My webmaster and I, plus a friend, tested these one evening while watching most of Downton Abbey Season #3 on DVD. These wonderful biscotti took some of the sting out of the fictional tragedies. If you have friends coming for a movie evening, a double batch of biscotti is likely to disappear before your friends go home. Two batches fit comfortably on a single cookie sheet, too.

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