Gluten-Free Pie Crust and Breakfast Muffins
Finding excellent wheat-free and gluten-free recipes for desserts and baked goods can sometimes be a challenge. My fiancé was diagnosed with gluten intolerance about a year and a half ago, so we’ve both been slowly delving deeper into gluten-free baking experiments.
Today, I’d like to share a couple of recipes with you that can be enjoyed if you’re gluten-intolerant and also if you just plain love good food!
Gluten-Free Coconut Pie Crust
The thought of having to give up pie is too much to take! Thankfully, you can make pie crusts with several kinds of gluten-free flours. As in the recipe I’d like to share with you, you can even go with a delightful combo of coconut flour and shredded coconut for your pie crust. YUM! This crust recipe also calls for half a cup of oat flour.
See Fall Recipe: Gluten-Free Pumpkin Pie with Coconut Crust for complete details. (A bonus is that this article, as the title indicates, includes a season-appropriate recipe for pumpkin pie filling—but you can fill this pie crust with the filling of your choice.)
If you enjoy savory baked goods to start off your morning, you’ll love these cheesy, oniony breakfast muffins. They’re pretty quick to prepare, and baking them will fill your house with a to-die-for aroma. They call for a gluten-free baking mix called Pamela’s, which is available in many stores. The muffins only take about 15 minutes in the oven. Experiment by adding different combos of herbs to the recipe to create unique flavor blends.
Go to Gluten-Free Breakfast Muffins for the complete recipe.
If you’re interested in cooking and baking with whole grains that don’t contain gluten, check out this article about millet, rice, oats, quinoa, teff and more.
More Care2 articles with creative recipes:
Photo from www.MotherEarthNews.com