Gluten free whipped shortbread

Thanks to all purpose gluten free flours – no one will know this recipe is gluten free! Trust me!

This recipe is a family favourite and simple to whip together!

Ingredients

1/2 cup soften butter

1/2 cup icing sugar

1 1/2 cup all purpose gluten free flour

1/4 cup cornstarch

1tsp vanilla

1) Beat butter & icing sugar sugar until very smooth.

2) Add flour and cornstarch. Beat until light and fluffy.

3)Add vanilla.

4) Drop by teaspoon on to cookie sheet lined with parchment paper.

5) Bake at 325 until edges are light brown.

These are melt in your mouth, pieces of heaven!

You are welcome!

Review: The Wheatless Gourmet Gluten Free Puff Pastry Sheets

I was so excited when I saw this product!! Finally Gluten Free Puff pastry?!?! Eeek

So I bought some at our local gluten free specialty bakery. They warned me on purchased, it took some time to get use to when baking but I ignored any warnings – I was sold at gluten free puff pastry.

First reality check is the lovely puff pastry pictures are only suggestions – it’s a frozen log that takes waaaaay longer than the 20 minutes suggested to thaw. I found closer to 40 minutes.

Once ready, set up your area. I put down my parchment, with a sprinkling of Gluten Free Flour. I gently rollout out a square. I hardly modified how it came due to this being the first time.

Ahead of time, I fixed up 2 apples. Threw them in a fry pan with some unsalted butter, a couple of Tablespoons of ground cinnamon, a splash of orange juice, a 1/2 teaspoon of vanilla extract and a few heaping tablespoons of brown sugar.

I stirred and let them lightly cook for about 15 minutes.

Set aside.

About a tablespoon or so of room temperature cream cheese as a base, on the pastry then put the cooled apple topping on top. Fold over.

I found I was able to make 3 large apple turnovers with one box.

I did use an egg wash to seal the ends and sprinkled sugar on top before placing into a preheated 350F oven.

Cooked for about 40minutes.

Oh. My. God. It tastes light and just like I remember gluten puff pastry to taste like. Delicious.

A nice alternative to making pastry from scratch! It will take getting use to and will be considered a treat but a nice option to have!

**this review was not sponsored**

Thanksgiving Traditions: Part One – gluten free Pumpkin Squash Pie 

Fall is a beautiful time in Muskoka – the vibrant colour change of the leaves, the crispness to the air and our Canadian Thanksgiving. It’s a time in Muskoka to celebrate another summer past, closing up of cottages and saying goodbye to tourists for another year. It’s also a time to get together with family and celebrate Thanksgiving. 

I have wonderful memories of making Thanksgiving pies with my grandma and mom. As my grandmother became older and less mobile her job became the overseeing of our production and the taste tester of the filling. 

This recipe is a hit with family and friends. I hope you enjoy it as much as we do! 

Pumpkin Squash Gluten free Pie

2 cups of mashed roasted pumpkin & Hubbard squash combined 

1/2 cup brown sugar 

1 tablespoon Cinnamon spice & pumpkin pie spice

1/2 teaspoon ground cloves

1/4 teaspoon salt 

1 tablespoon melted butter 

35% whipping cream 

3 eggs (broken and slightly whipped)

1) Cut the pumpkin and squash in half. Clean out the seeds. Preheat oven to 375. Roast until cooked tender (can easily pierce with a fork)  
2) let roasted squash and pumpkin cool. Scoop out into measuring cup (this allows you to know how many pies you will be making or want to make). Then put into mixing bowl. Mix the squash and pumpkin in the mixing bowl until it’s nice and smooth. 

 

3) Add the brown sugar and salt followed by the liquid ingredients to the mixing bowel while it’s mixing. Add the eggs last (if your squash is still warm you may cook the eggs by accident  – therefore adding the cold cream first may help to cool the mixture down before the eggs are added). 

Then add spices.  Mix well then taste test. If it’s not spicy enough to your liking add a bit more spice.   

4) using a 1 cup measuring cup fill up the pie shells  (Refer to my GF Pie Crust recipe in Part 2 of this post)  

5) cook at 400 for 10minutes. Lower the temperature to 350.  Cook until a butter knife put in the centre of the pie comes out clean. My pies took 50minutes to cook after lowering the temperature but it’s oven and pie size dependent!  

6) Place the cooked pies on a wire rack to cool. 

Serve with fresh whipped cream.   
Enjoy!! 

Let me know how you enjoy this pie recipe! Hopefully it becomes a family favourite for you too!