Jovial Blueberry Apple Pie

Blueberry Apple Pie

Alas, no natural light was available when this one was ready to pop out of the oven. However, the taste was fantastic. I am looking forward to adding fresh thyme later this season!

Methods:

I used The Food Network’s Simple Blueberry Apple Pie Recipe with the Gluten Free Mountain Man Pie Crust, which is using Carol’s Sorghum Blend with Brown Rice flour instead of sweet rice flour.

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Blueberry Pie, with a Twist

On a pie fix at the moment. This attempt at cleverness revealed a slightly creepy creation. Apple pie is calling my name next, but I had to get this one in. We have a lot more frozen blueberries where these are from (the freezer). I prepared three double crusts and froze them until I needed them. It’s made pie creation a breeze. I used the standard double crust recipe and found a blueberry pie recipe on Allrecipes.com. I read through the top two reviews and followed some of their advice. I used the 3/4 cup recommended sugar for a light sweetness that isn’t too rich. I used about 6 Tablespoons or 3/8 cup of tapioca flour for the thickener instead of cornstarch. I want to try arrowroot starch when I can afford it. I covered the edge with aluminum foil until the last 10 minutes of baking and kept the oven at 375 degrees. I brushed egg white and sugar on when I took the aluminum foil off. I took the pie out of the oven for this procedure. The last 10 minutes were an estimate, and mostly just watched for the crust to brown. I ended up with a total of about 55 minutes of baking.

Blueberry Pancakes

This recipe is modified from 1,000 Gluten Free Recipes

Ingredients:
1 cup flour mix or Bob’s All Purpose Baking Flour
2 T sugar
1/2 t baking soda
1/8 t salt
1/8 t xanthan gum
1/3 cup or more rice milk (or other milky substance)
2 T dairy free margarine or canola oil (which is cheaper)
1 large egg
1 t vanilla extract
More oil or spray for frying
Optional: one mashed ripe banana (cue the Jack Johnson song) and/or blueberries (Costco!)

Process:
1. In a large mixing bowl, whisk flour mix, sugar, baking soda, salt and xanthan gum.
2. In medium bowl, whisk milk, margarine, egg and vanilla. Whisk into dry mix. Add banana if desired. Let sit and then add flour or milk to desirable consistency.
3. In a large skillet, heat oil over medium heat and pour 1/4-3/4 cup of batter onto skillet and cook until bubbles appear on top of the pancake. Add blueberries one by one after pouring batter into pan, if desired. Turn and cook until browned on other side. Put on plate in an oven at 170 degrees until all are cooked.

Blueberry Muffins

pb300020

This recipe comes from 1,000 Gluten Free Recipes. These blueberry muffins have become a weekly staple. Yum! I’ve altered the recipe to make it simple.

Liquid Ingredients:
2 large eggs
3/4 cup rice milk (or your favorite milky type substance)
1/2 cup canola oil
1 T grated lemon zest or lemon juice
1 t pure vanilla extract (or imitation)
Dry Ingredients:
2 1/4 cups flour mix or Bob’s All Purpose Gluten Free Baking Flour
3/4 cup sugar
1 T baking powder (although this makes them rise a bunch and then sink down – try 1 t instead)
1 1/2 t xanthan gum
1 t salt
1 cup fresh blueberries (we buy a big bag at Costco and keep them frozen until using them)
Topping:
Great with fruit jam!

Instructions:
1. Place rack on middle position in oven and preheat to 375 degrees F.
2. In large mixing bowl, beat eggs with electric mixer until frothy. Add milk, oil, lemon and vanilla and beat until just mixed.
3. In a small or medium bowl, whisk dry ingredients except blueberries. With mixer on low, slowly beat the dry ingredients into the liquid until the batter is smooth. Gently stir in the blueberries (try to avoid bursting them).
4. Grease the muffin pan with cooking spray. Divide the batter evenly in the muffin pan.
5. Bake 25-30 minutes (30 at 3,000 ft elevation) until muffin tops are firm, nicely browned and pull away from the pan. Cool the pan for 10 minutes and then remove muffins and place on a wire rack.