Gluten-Free Pie Crust

Adapted from Glutenfreegirl.com

Makes 1 pie crust

1 cup White Rice Flour                   

½ cup Sorghum Flour                  
½ cup Potato Starch                   
3 Tbsp Sweet Rice Flour                   
3 tsp Sugar                                         
¼ tsp Salt
1 tsp Cinnamon
8 Tbsp Cold Butter
1 large Egg
2 Tbsp Apple Cider Vinegar
¼ cup Ice-Cold Water


Mix together all dry ingredients. Cut the butter into 1/2-inch thick pieces and meld it into the dry ingredients with a fork until the mixture crumbles into pea-sized pieces. Make a well in the center and drop the egg and apple cider vinegar in, then stir them in gently with a fork, from the center out. Once they are incorporated, slowly drizzle the ice-cold water into the mixture, a little at a time. You do not want the dough to be too wet. Add water only if dough seems too dry.


Sandwich the dough between two pieces of parchment paper and spread the dough outward, equally in all directions, until it is a thick, round cake of dough, about the size of a pie plate. Refrigerate for at least 2 hours, or ideally, overnight. Take the dough out of the refrigerator at least 20 minutes before you want to work with it.

Leave the dough in the parchment paper “sandwich” and roll it out as thinly as you can, then remove the top sheet of parchment. Lay pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. You may crimp the edges at this point. If some of the dough falls off the sides, simply re-attach the pieces to the crust by pressing in with your fingers.

If your recipe calls for a pre-baked crust, place it in a 350-degree oven for 8 to 10 minutes. Otherwise, fill and bake according to your pie recipe.

Dinner in a Pumpkin

By Boise Co-op member Brandy Wilson

I’d like to share this recipe for Dinner in a Pumpkin. It was inspired by an all-beef version, but I changed it significantly when I went to this vegetarian take on the recipe. It’s safe to say that this is my own creation!

This is a great way for people on limited diets to have an outrageously beautiful centerpiece for a holiday meal. Fits gluten-free, Candida-restricted, and allergy-free dietary limitations. If any of these no-fun diets have you perturbed this holiday season, the fun will come bouncing back in with one or two of these sweet and savory beauties on the table!

Serves 8


2 small Pie Pumpkins (8-inch diameter)

1 can Black Beans

1 can Kidney Beans

1 can Great Northern Beans

1 can Pinto Beans

1 can Diced Tomatoes (16 ounce)

1 can Tomato Sauce (8 ounce)

2 Anaheim Peppers, chopped

1 Bell Pepper, chopped

1 Onion, chopped

1/3 cup Green Olives, chopped

1/2 Tablespoon apple cider vinegar

3 teaspoons chopped garlic

1 Tablespoon Oregano

1 Tablespoon Basil

2 teaspoons Cumin

2 teaspoons Chipotle Pepper Powder

Cut a circle out of the top of the pumpkin, slicing at an angle so the lid will sit neatly back on top. Scoop out the guts, and don’t forget to clean and roast those pumpkin seeds for another treat. Set the pumpkins in a roasting pan.

In a mixing bowl, combine all other ingredients. Spoon the chili mixture into the pumpkins, and set the pumpkin lids back on top. If you prefer, you can sauté the onions and peppers ahead of time. They are also fine just thrown in.

For thick-walled pumpkins, bake at 375 degrees for 2 to 2 ½ hours (pumpkins like “sugar pie” and “Casper” tend to fall into this category). For thinner-walled pumpkins, or if you are only doing one pumpkin, bake at 350 degrees for 1 ½ to 2 hours (such as the Cinderella coach pumpkin, “Rouge vif d’Etampes”). If unsure, allow an extra half-hour for baking. The pumpkins hold well in a warm oven.

Bake until the pumpkin is easily pierced with a fork and the chili is bubbly. To serve, scoop the chili with some of the pumpkin flesh into bowls.


Enjoy!
Brandy Wilson

Cornbread Stuffing with Curried Apples and Cranberries

By Sylvie Ryan and Caitlyn Davies

This stuffing is so delicious served as a side. I typically use a good quality packaged corn bread such as Bob's Mill. I also included a Gluten-Free version, Caitlyn's Gluten-Free Corn Bread recipe follows.

Serves 6-8

1 prepared Corn bread, cut into 1-inch cubes

4-5 Tbsp Olive Oil

1 cup Celery, diced

1 cup Red Onion, thinly sliced

2 large Granny Smith Apples, peeled, cored and diced

1 tsp dried Thyme

1-2 tsp Curry Powder, (make sure it is gluten-free if this applies)

½ tsp ground Cinnamon

1 cup fresh Cranberries, chopped

1 cup Vegetable Broth, more as needed

2 Tbsp Pure maple Syrup

Salt and freshly-ground Pepper


Preheat the oven to 325 degrees.

Toast the cornbread cubes on a lightly greased baking sheet for about 20 minutes. When they are nicely toasted, remove the baking sheet from the oven, set aside and allow cubes to cool.

Heat 2 Tbsp of the olive oil in a large skillet, stir in the thyme, curry, and cinnamon. Add the celery, onion and apples; cook on medium heat until softened, about 10-15 minutes. Remove the skillet and set aside to cool.

When cooled, add the cranberries. Stir in the toasted cornbread, mix well. Add a little more olive oil, then the broth, pouring it in a little at a time, gently stirring to combine. Add the maple syrup. Season with salt and pepper to taste.




Caitlyn's Gluten-free Corn Bread

This corn bread is absolutely delicious. It is the perfect gluten-free treat and works so well for many recipes.


1 cup Corn Flour

1 cup Rice Flour

1 Tbsp Baking Powder

1 tsp Salt

¼ cup Sugar or Maple syrup

1 large Egg

1 cup Milk, Rice Milk or Coconut Milk

½ cup Coconut Oil

Preheat the oven to 400 degrees. Mix all ingredients and set aside. Mix wet ingredients together thoroughly and then gently add them to dry ingredients. Immediately after mixing, our into an 8” round baking pan and place in the oven for 45 to 65 minutes. You know it is done when a toothpick pocked in the middle comes out clean. Be aware, gluten-free baked dishes will not brown the way other baked goods do, so that it is not a good indication of doneness.


Notes and Substitutions:
You may make this recipe using a mini muffin pan. It works great, just make sure you use a good non-stick spray.
For a more savory cornbread, add a little cheese and a pitch of chili pepper flakes.
If you desire a smoother, richer corn bread, stir a 4-ounce jar of unsweetened applesauce into the batter after mixing all the other ingredients.
Vegans may substitute 1 Tbsp arrowroot or ground flax seed for the egg.