I found this fabulous recipe for pumpkin cupcakes on fantasy author S. J. Wolff’s blog, Wolff’s Realm. I converted it to gluten free using coconut and rice flours, and the result was awesome! The cupcakes disappeared before I could even get a photo! So I made them again, and this time I made them into gluten free pumpkin tarts by adding a ginger cookie and coconut crust. The ginger and coconut flavours combined beautifully with the pumpkin, the crumbs added a bit of texture, and the tarts also came out of the pan easier. And this time, I didn’t tell anyone about them until I had a picture to post!
These gluten free tarts would be the perfect treat for a gluten free Mother’s Day! The pastry is based on our conversion of my grandmother’s recipe for Danish pastries. Flaky and versatile, the dough can be used for everything from tarts and galettes to turnovers and danishes. Give it a try… Here it is shaped into tart shells and filled with layers of cream cheese and apple pie filling, but these little tarts would be fantastic filled with cherry, blueberry, or lemon – whatever you can imagine. And these are even better the second day.
Scroll down for the recipe.
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This recipe came about through desperation. Geoff and I were recently on a vacation to one of those holiday destinations where bakeries and treats abound, but, as usual, there was next to nothing that was gluten free. Sure we could go to the grocery store and buy prepackaged gluten free cookies, but it’s just not the same as biting into something sweet and crispy and oh-so-dreamy from the bakery case! Other than that, though, our vacation was great (read: warm and without snow). It also turned out to be inspiring because when we got home we decided to create a recipe that would look and taste as good as all those confections on display. I think we nailed it! These cream cheese pastries are crisp and flaky on the outside and soft and creamy and sweet in the middle. Geoff says they are better than anything he’s had in a longgg time! And they are versatile: make them with your favorite fruit pie filling – cheery, apple, blueberry … whatever you can imagine. Drizzle them with glaze or melted chocolate, dust them with icing sugar, or just leave them plain, which is the way we like ’em. (Scroll down for the recipe.)
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I think mincemeat tarts are my absolute favorite Christmas treat. They are another long time Christmas tradition in my family. My mom used to make dozens and dozens of these little sweet treats when my sisters, brother and I were little. Of course, they were off limits for us kids but we would still sneak a few now and then from where they were hidden in the bottom of the deep freeze (and by ‘now and then’ I mean ‘daily’). To this day I think I like them best when they are frozen solid!
Anyway, after Geoff was diagnosed with celiac disease, we went went without these for a Christmas or two. Then mom developed her awesome gluten free pastry recipe and since then has made us a batch every year. Thanks mom! I honestly cannot tell the difference between these and the old glutenous version.
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I found this fabulous recipe for cupcakes on fantasy author S. J. Wolff’s blog, Wolff’s Realm. I converted it and the result was awesome – they disappeared before I could even get a photo! So I made them again, added a ginger cookie and coconut crust, and didn’t tell anyone until I had a picture to post! The ginger and coconut flavours combined beautifully with the pumpkin, the crumbs added a bit of texture, and the tarts also came out of the pan easier.
If you follow this blog, you’ll know that some of our best recipes come from my mother Mary. As we have said, she is known for her pies – both glutinous and gluten free – and she often drops by with a gf one for Geoff. Last week’s was lemon meringue 🙂 It was sooooo good we figured we re-post her gf pie crust recipe with quantities and instructions for single crust pies.
For a lighter/flakier version and/or instructions for a two crust pie, see our earlier post.
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In our neck of the woods, July and August are high summer and high summer means BBQ’s and camp outs. If you’re looking for a gluten free dessert to go with your next outdoor dinner, try these gluten free turnovers made in foil packets and baked on the fire or on your BBQ. Of course, they can also be baked in an oven but where’s the fun in that! This versatile gluten free pastry is made in a food processor and can be stored in a refrigerator or a cooler for up to a week before using.
The word “turnover” first appeared in print in 1798 (Oxford English Dictionary), but the 1753 edition of The Complete Housewife: or Accomplish’d Gentlewoman’s Companion includes a recipe for an early version called “Pasties.” These were made with apples, ambergris or orange flower water, and puff paste. Our recipe doesn’t have anything as exotic as orange flower water or ambergris, but they are gluten free and taste fabulous! Difficult to make the first time, they get easier once you get the hang of it, and are certainly worth the effort. These are filled with cherry pie filling but you can use any filling you want – including savories if you omit the sugar.