GFCF Apple Pie

This morning I had a bit of extra time- before kids woke up and after zucchini bread was in the oven- so I thought I could bake an apple pie to enjoy throughout the day.

I am loving the pie crust recipe from "Cooking for Isaiah":

2 3/4 cups AP GF flour
1/2 tsp. xanthum gum (if not in AP blend)
1/2 tsp. salt
1 1/3 cups chilled veggie shortening, cut into cubes
2/3 cup ice water


The book says to mix ingredients in food processor, but with mine out of commission, I opted for my hands and a wooden spoon- SUPER messy, but it works.
I then split the dough in half, threw each round in some plastic wrap and in the freezer it went. It takes about 15 minutes to harden the dough up, so this is when I make the filling of the pie.

The filling:
I just peeled and cored 5 granny smiths, threw in some cinnamon, brown sugar, lemon juice, and pie spice. Nothing was measured, just mixed to where it "looked right".

A few weeks back I was cleaning my mom's kitchen for her, when I found this vintage painter's cloth-type mat in her utensil drawer. Turns out it is used to roll out pie crusts, and what was even better- she didn't want it any longer!
Can I just say, if you like to bake pies- go buy yourself some painters cloth! This piece of fabric saved me SO much time and energy in flouring my counter top, re flouring and cleaning it all up. In LOVE.

Certainly not fancy, but a delicious apple pie went in the oven at 6am this morning (at 350 for 45 minutes) and in our bellies for lunch.

I had a bit of dough and filling left over, so I made some pocket pies for the girls too.

I folded them in half and popped them in the oven- 350 for about 15 minutes. Next time I will cut the apple pieces smaller for these little pies- they turned out tasty, but SUPER not cute.

Get up and Go GFCF Meal

Cooking and baking GFCF is a challenge all on its own- but leaving the house during meal time is an even greater task.
Needing to pack snacks, tea, rice milk, and a dinner- all a while thinking about giving my critters equally delicious meals and treats as they see the normal human eat around them.
I never want them to feel deprived, more so, I want them to have pride in their diet.

A few times now I have come up with a fabulous one pot meal and an easy DE.LIC.OUS dessert to bring with us for a BBQ. Of course we come with snacks and drinks in hand too- but these two dishes have become and will remain, an easy go-to 'get up and go' GFCF meal.
Bringing a whole cake allows an opportunity for the girls to share their diet with their friends and family. I have Quinny help serve each piece- which she is always more than excited to do, telling them it will be good for their tummies and brains.

For the one pot meal:
It being in a dutch oven, allows for cooking to happen after I bring it out of the actual oven. The time between taking it out of my oven at home, driving to our destination and waiting for dinner time- gives the food inside a proper cooking time and has been totally radical.

Mini potatoes
Corn on the cob
Asparagus
with
Garlic gloves
Onions
Olive Oil
Salt
Pepper
Flank steak on bottom, sear on both sides.

Throw in oven for 20 minutes at 350.
Take out and GO

And NOW- this incredible cake.

Bob's Redmill GF chocolate cake mix.
with rice milk and egg replacer.

I also put a middle layer of freshly made raspberry jam, and smothered it on top as well.
Not kidding- one of the best cakes I have ever eaten. Each time it comes out moist and rich and just darn fabulous!

Still seeing wonderful, calming, beautiful results from sticking with GFCF. I just started to organize all of my baking dry goods, and trying out a few of my own GF all purpose flour mixes. Been reading my fanny off- now ready to experiment- will be sharing all my successes (and failures) soon.

Breakfast Success

I wish I could catalog and shout out all of the differences we are seeing with Quinny's Brain and Carter's skin- going GFCF is life changing for this clan- I mean that, life changing.

When we first started (a week back) I was a wee sad about altering my baking recipes I had come to love- every week home baking our breads, cinnamon rolls, cakes, muffins, scones, bagels...oh the good old days.

A few days back, I picked up a book from Barnes and Noble (choose it due to the pretty pictures inside...yes I am 8).

'Cooking for Isaiah' by Silvana Nardone.

So far I am beyond impressed with the recipes (literally DE-Lious)- as are me ladies and me Jakers.


This morning I made the Berry Corn Muffins:

3/4 cup Cornmeal
1 cup AP GF flour (I used Bob's R.M.)
2 tsp. baking powder
3/4 tsp. salt
1 cup mixed berries
2 lg. eggs
1/2 cup sugar
1/2 cup rice milk
1/2 cup veggie oil
375 degrees for 25 minutes. Makes a dozen.


These will be a staple in this house!






Note Quinn feeding herself a bite- FEEDING HERSELF BREAKFAST! One of the massive changes.
Second Note- could Carter be any damn cuter?