Happy National Pie Day!!! (gluten-free pie crust)

In celebration of National Pie Day, los Coronas had an all pie dinner. First up, gluten free pot pie!  I have to say, I was not at all expecting to find a gluten free pie crust recipe worthy of Doug's pot pie recipe. But much to my surprise, this recipe from King Arthur flour (minus the gel) far surpassed my expectations!  Put that together with a version of Doug's Pot Pie filling and dinner was a hit!!!  Next time I think I'd like to try an all veggie version of this. Oh, and Joel finished it off with some cherry pie for dessert. Pies for everyone!!!

Pot Pie Filling

2 cups pulled rotisserie chicken (because I'm too lazy to cook a turkey)
1 tablespoon King Arthur gluten free flour mix
1 cup petite peas
1 cup chopped onions
1 cup celery chopped
1 cup sliced mushrooms
1/2 teapoon thyme
1 cup chicken stock
Olive oil
Salt and pepper

Toss pulled chicken with flour.

Saute celery and onions in some olive oil. Add salt, pepper, and thyme. Add mushrooms. Saute until browned. Add peas, continue to saute. Add chicken broth.

Pour into 8x8 glass pan. Cover with pie crust. Bake at 350 for 45 minutes.

Hoecakes (cornmeal pancakes) gluten-free

Alternatively see Lemon Cornmeal Pancakes for what I think is a better option, but requires corn muffin mix.

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It's been six days now since I last had gluten and in all honesty I haven't really missed it much (except when I had to freeze mom's homemade raviolis to eat at a later time).  I also haven't really felt better, so I'm not really sold it's the gluten that's the problem.  Anyhow, I've been trying to find naturally gluten free recipes to use, rather than jumping straight into too much of the rice flour and xanthan gum stuff.

So, this morning for breakfast I tossed together these tasty cornmeal pancakes from
http://glutenfreeonashoestring.com/cornmeal-pancakes/

Essentially they're a more pancakey version of a hoecake.  I think next time I would make a few minor modifications, like using lemon juice instead of white wine vinegar (which you could taste a hint of).  But even as is they were delish, especially with blueberries and covered in maple syrup!


Gluten-free cornmeal pancakes

Ingredients
1 cup + 2 tablespoons gluten-free coarsely ground yellow cornmeal
3 tablespoons high-quality all-purpose gluten-free flour
½ teaspoon baking powder
¼ teaspoon kosher salt
3 tablespoons unsalted butter, melted and cooled
1 extra-large egg at room temperature, beaten
2 tablespoons honey
1 cup milk (anything but nonfat), at room temperature
1 tablespoon white wine vinegar (or lemon juice)
Blueberries or chocolate chips (optional)

Instructions
In a large bowl, combine the cornmeal, flour, baking powder and salt. In a separate bowl, combine the melted butter, honey, egg, milk and vinegar (or lemon juice), and mix until combined. The batter should be smooth and relatively thin.

Ladle the pancake batter on the hot skillet surface, and allow to sit until bubbles begin to appear and the surface appears dry (1 to 2 minutes). Flip and continue cooking for another minute, or until the underside is lightly browned.


* If your all-purpose gluten-free flour already contains xanthan gum, it’s fine. If it does not, there is no need to add any for this recipe.

Gluten-Free Ginger Bread (no really, it's bread)

In an attempt to stop making my stomach angry, I thought I might try baking some gluten free bread to kick the year off.  Joel's been bugging me to make gingerbread (cakelike, not cookie style), so I found this almond flour based recipe online and tweaked it a bit.  It ended up more like a gingery bread, than gingerbread cake.  But it was tasty as toast this morning with some honey on top.  Perhaps if I had followed the recipe straight it would have been sweeter, but I wanted the molasses taste.  Maybe next time I'll try it with some honey butter on top or add some dark chocolate chips.


Spiced Ginger Bread (makes 2 mini loafs or 1 regular loaf)

2 1/2 cups almond flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1 1/2 tsp ground allspice
4 tsp ground ginger
3 eggs
1/3 cup honey
1/4 cup molasses
1/2 cup melted butter (or oil of choice, I used 6 T butter and 2 T canola oil)

Preheat oven to 350F. Combine dry ingredients in a bowl. Combine wet ingredients in a seperate bowl. Using a whisk or spatula mix wet and dry ingredients until combined. Pour into greased pan(s). Bake about 45 minutes for a regular loaf pan, shorter if using mini ones.  I put aluminum foil on top after about 30 minutes. Remove from oven when a knife inserted comes out dry. Allow to cool a bit before.