I love pie, ya’ll. I don’t love making it so much since that whole crust thing gets in the way. But as I’ve said before, and will say again and again and again, if you buy a pre-made gluten-free pie crust or use a gluten-free mix, you can rock that gf pie. Which is what I just did here with this one. Also, I did it without dairy*. What? I KNOW. Continue reading
Tag Archives: gluten free dessert
Oh, sugar, how I love thee. I know I should also quit thee, but I also know I love rainbow cake way too much for that to happen. Still, sugar is the biggest and baddest guy out there in the food world. In fact, a lot of people argue it is not even a food. Which, OK.
So when I tried to research a recipe that would be delicious and sweet and not have sugar, I also learned that my lovely coconut sugar does not pass the test either. Then I started thinking, “Wait, what test am I trying to pass, exactly?”
While I’m still scratching my head at the coconut sugar thing, from what I understand if I want to go 100% sugar-free (no honey, no maple syrup, no coconut sugar) dates are really my only option. While this is fascinating, I’m just not a fan of dates. HOWEVER. I did just get hooked on the Larabars, which are sweetened with dates. So I gave it a whirl. Also, guess who found date sugar at the store. ME. It was me.
Now, this is where I got slightly confused as the date sugar only had one ingredient: organic dates. My coconut palm sugar also has one ingredient listed: organic coconut palm sugar. Clearly, I’m way out of my league but I trudged on and decided to make a pie with date sugar! Yes, that pie you see above. (Although, the crust was pre-made and it just occurred to me that there was quite possibly sugar in that damn gluten-free crust. D’oh! So to make it totes sugar-free, eliminate the crust altogether and put mixture into 8 small ramekins and make individual custards.)
I love my grandmother’s chess pie (recipe is in my book!) so I decided to start there. It only has a few ingredients so things can’t get that jacked up. But I knew something was different the minute my softened butter hit that pile of sugar. Date sugar.
Date sugar tips:
- Maybe don’t make something that calls for almost two cups of sugar and substitute date sugar. Maybe start out with something that only requires like 2 tablespoons. (Date sugar is expensive, yo!)
- When mixing butter and date sugar, skip the hand mixer and go straight in with your actual hands. It’s the only way those two things will mix properly.
- Up your liquid ingredients to compensate for the thickness of date sugar vs. other sugars.
- Let your mixture sit for awhile to allow the date sugar to dissolve even more before baking.
- Do not be alarmed by the dark color of your previously golden pie.
- You just don’t need as many bites of a pie that is made with date sugar vs. a pie made with the white death sugar. It’s a rich flavor that goes a loooong way.
- And lastly, but most importantly, do not expect your date sugar pie to taste exactly like your white sugar pie.
For those of us who have been substituting gluten-free flours for normal wheat flour, we already understand that 9 times out of 10 shit’s gonna’ taste different. The same thing goes for using not-white sugar. Dates have a specific taste, and yes that taste is sweet, but it’s also something else. It’s date-y. So while my pie was good, it was not at all the same thing as my grandmother’s original recipe. Can you serve it up to your sugar-free friends without embarrassment? Absolutely. Even my 7-year-old was all, “This is good. It’s not my favorite. But it’s good.” Which is an A+ in my book.
But if you are only trying to cut down on your sugar intake, but do not have a full blown allergy or health problem with sugar, try that coconut version or substitute honey. I use those substitutions all the time and not one single person has ever noticed the difference. That date thing, though? It’s super obvious.
What sugars do you cook with when you’re trying to be healthier? Let me know what works for ya’!
Oh, and pie recipe -
If there’s one thing I cannot do without during my gluten-free holidays it’s the Udi’s. From the stuffing, to the easy dessert options, I’m all over it. This holiday the good people of Udi’s sent me a box of products to see what I could make of it. Oh, I made of it. I made of it, good.
Damn, peoples. I’ll be honest. I’ve cut out a lot of sugar in my life since that whole experiment. Even more dairy. Something happened last weekend, however, or two somethings. One, we went to a family dinner post-wedding where bread pudding was served. And two, PUMPKIN IS HAPPENING. Perhaps, you’ve heard?
I’ve decided to commit to making as much food with pumpkin in the next 45 days as possible. I’m just assuming you are too. It’s what we do in America once fall happens and we all lose our shit. Up first, gluten-free pumpkin bread pudding.
Something I actually do is buy a couple of sugar pumpkins and roast them, grab the seeds and do them up, then puree the hell out of it and make good bizness. This year, however, I’ve got less than zero time so I bought some organic pumpkin guts and went to town.
I also went to Rising Hearts and loaded up on gluten-free brioche because I wanted to do it right. Honestly, I think if you used another gluten-free white bread like Udi’s it would still turn out great, but I wanted to brioche it up. So I did! And wow, my entire family is flipping out about this recipe. It’s coming back. Soon.
Well, hello there Dough Boy. Have you heard? Pillsbury® is getting into the gluten-free game and they’ve just released upon the world not one, not two, but THREE gluten-free classic dough situations. You’ve got your gluten-free chocolate chip cookie dough, your gluten-free pizza dough, and your gluten-free pie crust. I was lucky enough to receive all three in the post and got to experimenting.* Thank you, Pillsbury®!
While this is great news, I hope the good people at Pillsbury® don’t think I’m going to stop writing letters about developing gluten-free crescent rolls. Because come on, Christmas. In the meantime, there’s a whole lot of goodness that can created out of these ready-made doughs. I’m thinking ice cream sandwiches with those cookies, pizza night at home (hey, no cross-contamination!), and any kind of pie you can imagine. Me? I imagined a gluten-free chocolate chip pie. Yes, I did.
I’ve been one of those devotees to Whole Foods gluten-free crusts, virtually giving up on ever having a roll out type crust wherein I squish the ends around the pie plate. And that’s just sad. While I did not make this gluten-free crust on my lonesome (duh, Pillsbury® did), I was able to shape it, pat it, and feel just a little bit more like Grandma. If only I’d taken the fork to the edges to make it all purty! How did I forget that??? Anyway, it felt good. And kind of normal. And tasted amazing. Easy, breezy, gluten-free pie.
Before you think I’m totally hard core, please note that this chocolate chip pie is not in fact, made with gluten-free Pillsbury® pie crust AND gluten-free Pillsbury® chocolate chip cookie dough. Just the pie dough, folks. This time.
So here’s how you make this deliciousness happen. How do you think you could go crazy with Pillsbury® gluten-free doughs? Do tell.
*Full disclosure: this article is financially supported by Pillsbury®