Bite into the taste of late summer
Embrace and extend the fresh flavors of August and September with these easy, creative gluten-free recipes. They’ll help you hold on to the best of summer just a little bit longer.
Hit your local orchards or visit your neighborhood farmers’ market for fresh-picked stone fruit, apples, pears, blackberries and cherries. Then use these recipes to bake them into delicious pies, muffins, cobblers, fruit pizzas and even stir up a pitcher of delicious sangria.
Gluten-Free Easy Fruit Cobbler
Apples, pears, cranberries, peaches, late summer blackberries … just about any fruit combination you can think of tastes great in this gluten-free cobbler. This is one recipe you’ll want to commit to memory and use again and again. Serve warm on its own or top with your favorite ice cream or dairy-free frozen dessert and a sprig of mint. This recipe can be made with egg replacement; see instructions below.
4 pears or apples, peeled, cored and diced
2 cups blackberries or other berries
2 tablespoons sugar or to taste
2 tablespoons Jules’ Homemade All-Purpose Flour Blend
1 cup Jules’ Homemade All-Purpose Flour Blend
1 cup sugar
1-2 teaspoons ground cinnamon, to taste
1 large egg + 1 egg white
¼ cup butter, Earth Balance buttery sticks or dairy-free butter alternative of choice
1. Preheat oven to 350ºF.
2. To make filling, place pears or apples in a large bowl. Add berries, 2 tablespoons sugar (or to taste) and 2 tablespoons flour blend. Toss until ingredients are combined and fruit is evenly coated. Transfer filling to an 8×8-inch or 7×10-inch baking pan.
3. To prepare topping, whisk together 1 cup flour blend, 1 cup sugar and cinnamon. Stir in egg and egg white with a fork until a thick dough forms. Using your hands or two forks, crumble topping evenly over filling.
4. Melt butter and drizzle over the topping.
5. Place cobbler in preheated oven and bake 30 to 40 minutes or until fruit is bubbling and topping is lightly browned. Serve warm.
Each serving contains 436 calories, 9g total fat, 5g saturated fat, 0g trans fat, 56mg cholesterol, 25mg sodium, 90g carbohydrate, 8g fiber, 55g sugars, 4g protein, 46 Est GL.
For Egg-Free Fruit Cobbler, omit 1 egg and 1 egg white. Mix together 1 tablespoon vegetable oil, ¼ cup water and 4 teaspoons baking powder. Add this mixture in step 3 to replace the eggs. Add water, 1 teaspoon at a time, if dough will not mix.
Gluten-Free Harvest Muffins
MAKES 12 LARGE GLUTEN-FREE MUFFINS
A cross between apple muffin and carrot cake, this moist gluten-free muffin is a crowd-pleaser as a lunch or dinner bread. The optional streusel topping makes it a hit for breakfast, too. This recipe can be made with egg replacement; see instructions below.
½ cup raisins
2 cups peeled, cored, diced apples
1 cup grated carrots, packed
½ cup unsweetened applesauce
⅓ cup vegetable oil of choice
2 large eggs
2 tablespoons orange juice or apple juice
1 teaspoon pure vanilla extract
1 cup brown sugar or coconut palm sugar, loosely packed
2 cups Jules’ Homemade All-Purpose Flour Blend
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon sea salt
½ cup Jules’ Homemade All-Purpose Flour Blend
¼ cup granulated sugar
1 teaspoon ground cinnamon
4 tablespoons butter, Earth Balance buttery sticks or dairy-free butter replacement of choice
1. Preheat oven to 375ºF. Lightly grease a large 12-cup muffin tin or line cups with muffin papers.
2. Place raisins in a bowl. Cover with hot water and set aside. Prepare apples and carrots and set aside.
3. Combine applesauce, oil, eggs, juice and vanilla in a large mixing bowl.
4. In a separate bowl, whisk together brown sugar, 2 cups flour blend, baking powder, cinnamon, baking soda, ginger and salt. Add this dry mixture to wet mixture, beating until smooth.
5. Fold in apples and carrots to combine. Thoroughly drain raisins and add to batter.
6. Spoon batter into prepared muffin tin.
7. To make streusel topping, combine ½ cup flour blend, ¼ cup sugar and 1 teaspoon cinnamon in a small bowl. Cut in 4 tablespoons butter with a knife or fork to disperse. Alternatively, combine all topping ingredients in a food processor and pulse a few times until ingredients are combined and mixture is crumbly. Crumble topping onto each muffin evenly.
8. Place in preheated oven and bake 25 to 30 minutes or until a toothpick inserted in the center of the muffins comes out dry with only a few crumbs attached.
9. Remove from oven and let muffins cool in the pan 5 minutes. Remove and finish cooling on a wire rack.
Each muffin without topping contains 263 calories, 7g total fat, 1g saturated fat, 0g trans fat, 35mg cholesterol, 184mg sodium, 49g carbohydrate, 2g fiber, 25g sugars, 2g protein, 29 Est GL.
Each muffin with topping contains 335 calories, 11g total fat, 3g saturated fat, 0g trans fat, 45mg cholesterol, 185mg sodium, 59g carbohydrate, 2g fiber, 30g sugars, 2g protein, 33 Est GL.
For Egg-Free Harvest Muffins, omit 2 eggs. Combine 1 tablespoon Ener-G replacement with the orange juice in the recipe. Stir well. Use this mixture to replace the 2 eggs in step 3. Test after baking 30 minutes and bake in increments of 5 minutes until done.
Gluten-Free Rustic Apple Pie
This home-style pie has a gorgeous free-formed crust that’s light, flaky and simple to make. Beautiful berries peek through, the star of the show. This gluten-free recipe calls for apples and tart cherries but use your favorite late-summer fruit.
1 cup Jules’ Homemade All-Purpose Flour Blend, more for dusting work surface
½ teaspoon salt
2 tablespoons nonhydrogenated shortening or coconut oil
3 tablespoons butter or Earth Balance buttery sticks
2–3 tablespoons cold water or 2 tablespoons vodka + 1 tablespoon water
Egg wash (1 egg + 1 tablespoon water), oil or milk of choice, for brushing on crust
1 tablespoon lemon juice
5 cups peeled, cored and diced tart apples (a mixture of apple varieties works best)
1 cup pitted tart cherries (drained, if using canned cherries)
¼ cup Jules’ Homemade All-Purpose Flour Blend
½ cup sugar
1 teaspoon ground cinnamon
-Demerara sugar or granulated sugar, for sprinkling on top
1. To make the crust, combine flour blend and salt in a large bowl or food processor. Cut in shortening and butter and process until mixture is crumbly. Add water gradually until dough forms into a ball. (Err on the side of dough being wetter rather than too crumbly.) Form dough into a disk, trying not to overwork it. Wrap it in plastic wrap and set aside 30 minutes while you make the filling.
2. To make filling, mix lemon juice in a large bowl of water. Place apples in the water to coat them with lemon water. Then drain. Stir cherries into apples. Add flour blend, sugar and cinnamon, stirring gently to distribute.
3. Preheat oven to 400°F. Line the middle oven rack with aluminum foil to catch drips.
4. On a surface generously dusted with gluten-free flour, roll out dough to a diameter at least 1 inch larger than the diameter of your pie pan. Gently lift an edge of the rolled out crust using a butter knife or bench scraper. Lay the edge over your rolling pin so that it is supported by the rolling pin as you lift the crust onto a 9-inch or 10-inch pie plate. Gently pat the dough into place, allowing excess crust to hang over the edge of the pie plate. If the crust cracks, wet your finger and press edges back together.
5. Place filling into crust and gently fold crust edges over toward the center of the pie.
6. Brush dough with beaten egg or milk of choice, reserving some. (This helps brown the crust as it bakes.) Cover the pie loosely with foil to prevent over-drying.
7. Place in preheated oven and bake 20 minutes. Remove foil, brush top with more egg wash or milk and replace the foil. Reduce oven temperature to 350°F and bake another 25 minutes. Remove foil. Bake an additional 10 minutes or until filling is thickened and bubbly and crust is lightly browned. Do not overbake or crust will become tough.
8. Remove pie from oven and cool on a wire rack. Sprinkle pie lightly with sugar, if desired. Serve warm.
Each serving contains 254 calories, 9g total fat, 4g saturated fat, 0g trans fat, 38mg cholesterol, 158mg sodium, 44g carbohydrate, 2g fiber, 22g sugars, 2g protein, 23 Est GL.
Gluten-Free Fruit Pizza
This fun dessert is a big cookie that’s cut and served in wedges like a pizza. It’s a showy, not-too-sweet dessert that’s sure to be the focal point of your summer table. Because a lot of fruit doesn’t keep well after it’s cut, assemble this pizza the same day you serve it. The gluten-free cookie and whipped topping can be made a day ahead. If you use a fruit that tends to brown, brush it with a glaze made with melted natural preserves after assembling. This recipe can be made with egg replacement; see instructions at below.
Gluten-Free Cookie Crust
½ cup nonhydrogenated shortening or Earth Balance shortening sticks
1 cup sugar
1 large egg
¼ cup milk of choice
1 teaspoon pure vanilla extract
2¼ cups Jules’ Homemade All-Purpose Flour Blend, more for dusting work surface
2 teaspoons baking powder
½ teaspoon sea salt
1 cup (8 ounces) cream cheese or dairy-free cream cheese,* softened
1 cup Coconut Whipped Cream or dairy- free whipped topping* of choice
-Fresh fruit (berries, bananas, oranges, peaches, apples, plums, pears)
2 tablespoons orange, peach or apricot preserves
1 teaspoon water, optional
1. To make the crust, cream shortening and sugar until very fluffy. Add egg, milk and vanilla, beating until combined. Add flour blend, baking powder and salt and mix until evenly blended. Gather dough together and form it into a flat disk. If dough is too soft to roll, refrigerate it 1 hour to firm it up.
2. Preheat oven to 375ºF.
3. Tape a silicone baking mat or parchment paper to your counter. Dust the mat or paper and your rolling pin with gluten-free flour. Place dough on your work surface and roll it from the center in each direction to form a circle at least 12 inches across and ¼-inch thick.
4. Using a butter knife or pastry cutter, cut the uneven edges of the rolled dough off to make a large, clean circle of dough. Gather cut-off pieces together to form a ball of dough. Roll it out on a separate work area using a new sheet of floured parchment paper. Use a cookie cutter to cut cookies with remaining dough.
5. Slide the silicone baking mat or parchment paper with the dough circle onto a flat baking sheet. Arrange any cut cookies on a separate baking sheet lined with parchment.
6. Place both baking sheets in preheated oven. Bake the large cookie 13 to 15 minutes; dough should be soft, not browned or crispy. Remove to fully cool on a wire rack. Bake small cookies 8 to 10 minutes; remove before they begin to brown at the edges.
7. To make topping, place Coconut Whipped Cream and softened cream cheese in the bowl of an electric mixer. Beat with the whisk attachment until cream cheese is integrated without any lumps and mixture is light.
8. Spread topping generously over cooled cookie, leaving a slight crust edge exposed.
9. Wash and cut fresh fruit into bite-size pieces and arrange on top of the pizza.
10. If using fruit that tends to brown (bananas, peaches, pears, apples), combine preserves and water in a small saucepan and heat, stirring constantly until mixture is the consistency of a glaze. Brush glaze over fruit.
11. Cover pizza with plastic wrap and refrigerate until ready to serve.
Each serving (calculated without fruit) contains 442 calories, 25g total fat, 12g saturated fat, 0g trans fat, 64mg cholesterol, 279mg sodium, 52g carbohydrate, 1g fiber, 23g sugars, 3g protein, 32 Est GL.
*TIP If using Daiya Cream Cheese Style Spread and/or store-bought whipped topping, add ½ cup confectioners’ sugar and ½ teaspoon pure vanilla extract to the cream cheese topping mixture in step 7.
Dairy-Free Coconut Whipped Cream
Light and airy, this dairy-free topping has more flavor than traditional whipped cream.
1 can unsweetened coconut milk (14g fat or more)
⅓ cup confectioners’ sugar
¼ cup dairy-free milk powder or ¼- ½ teaspoon cream of tartar
1. Chill coconut milk by putting the unopened can in the refrigerator for at least 4 hours. Chill a metal mixing bowl and whisk attachment or beaters in the refrigerator or freezer.
2. In a small bowl, sift together confectioners’ sugar and milk powder. Set aside.
3. Open coconut milk can by removing the lid. Do not shake! Using a spoon, skim the thick cream off the top of the coconut water and transfer to the chilled bowl. There should be approximately 1 cup of cream, leaving approximately ½ cup coconut water in the can to save for other uses.
4. Beat cream with chilled whisk attachment or beaters until thick and fluffy, at least 3 to 5 minutes. Slowly add sugar mixture, beating until integrated and light.
5. Cover and chill until serving.
Each serving contains 277 calories, 18g total fat, 15g saturated fat, 0g trans fat, 0mg cholesterol, 145mg sodium, 32g carbohydrate, 0g fiber, 9g sugars, 1g protein, 22 Est GL.
Gluten-Free Fruit Sangria
Chilled sangria is the ideal refreshment for hot summer afternoons. This versatile gluten-free recipe will taste great with almost any fruit you have on hand.
1 cup granulated sugar
1½ cups water
2 (750ml) bottles dry white wine
1 cup Simple Syrup
½ cup apricot brandy
½ cup blackberry brandy
¼ cup lime juice
2 peaches, sliced
1 cup blackberries, washed
6 sprigs fresh mint, for garnish, optional
1. To make Simple Syrup, combine sugar and water in a small saucepan over medium heat. Bring to a boil, stirring occasionally to dissolve the sugar. Once mixture boils, reduce the heat to a simmer and continue cooking 10 minutes. Remove from heat and let cool. Once cooled, pour syrup into a glass jar with lid. Cover and refrigerate until used.
2. Combine white wine, Simple Syrup, apricot brandy, blackberry brandy and lime juice in a large pitcher and stir to combine. Add peach slices and berries. Refrigerate until ready to serve.
3. When serving, use a slotted spoon to add fruit from the bottom of the pitcher to each glass. Garnish each glass with a sprig of mint, if desired.
Each serving contains 410 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 1mg sodium, 36g carbohydrate, 2g fiber, 28g sugars, 1g protein, 12 Est GL.
MAKES 4 CUPS
To make very fine rice flour, process regular rice flour in a food processor, blender or clean coffee grinder until very fine.
1 cup cornstarch, tapioca starch or arrowroot powder
1 cup potato starch, tapioca starch or arrowroot powder
1 cup very fine white rice flour, sorghum flour or buckwheat flour
½ cup corn flour, millet flour, sorghum flour or brown rice flour
½ cup tapioca starch, cornstarch or arrowroot powder
4 teaspoons xanthan gum or guar gum
1. Whisk ingredients together in a large bowl until well combined.
2. Refrigerate in a large zip-top bag or a sealed container until used.
Each cup contains 522 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 6mg sodium, 123g carbohydrate, 4g fiber, 0g sugars, 4g protein, 74 Est GL.
Recipe excerpted with permission from Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy by Jules E. Dowler Shepard. Available from Da Capo Press, a member of The Perseus Books Group ©2010. Jules’ readymade flour blend is available at gfjules.com.