A Gluten Free Halloween
Join in on the Teal Pumpkin Project to celebrate an allergy friendly Halloween with non-food treats.
For more non-food Halloween treats from 100 Days of Real Food, click HERE.
Looking for traditional treats? HERE is the gluten free Halloween candy list.
Gluten Free in Milwaukee #glutenfreeinMKE
The new BelAir Cantina location is now open on Downer Avenue. (just four blocks from my office at UWM = DANGEROUS!)
Gluten-Free Mondays and Wednesdays at Transfer happen every single week: no up charge for GF pizza or apps and 2 for 1 taps of New Grist. Join us THIS Wednesday for our October GF Get Together at Transfer.
I have told you guys in the past about my love for the minestrone at Sala, (also near UWM) but I may have a new favorite — their Pumpkin Sage soup is my go-to lately.
NEW to the collection:
Chrystal was kind enough to send two copies of her new book to give away at our monthly GF Get Together events — the GFF (gluten free friend) who won last month was thrilled at the idea of simple recipes with ten ingredients or less. And if you’re joining us this month (RSVP here) you will have the chance to win the second copy!
Before I share the recipe, let me tell you a little “keeping it real” baking story from my kitchen: I forgot the flour. Yes. The entire 1/2 cup of flour that is called for in the apple crisp recipe. I had it out, measured, ready to add into the ingredients, and then I forgot it. I thought the topping seemed kind of off, but figured it was a new recipe, and who was I to judge? I realized my mistake when it was almost done baking and I pulled it out of the oven to find a pretty liquidy situation in the baking pan. Then it dawned on me — I didn’t add the flour!
I was determined to save it though, so I did at a few sprinkles of GF flour mix and kind of mashed it in with a fork, I didn’t want to mix it all together, but it did help soak up some of the extra liquid. I then just cooked it for longer than called for and the apples softened up and the topping came together just fine, it even got a crispy on top — it was delicious!
So there you have it. I mess up in the kitchen all.the.time. But I keep baking. And you should too.
*For this recipe, Chrystal uses her all-purpose gluten-free rice flour blend that has been prepared in advance. Rather than making a whole batch, you can scale it down to ¼ cup white rice flour + 2 tablespoons tapioca flour + 2 tablespoons potato starch.
SARAH’S NOTES: After realizing I had forgotten the flour, I did add some Pamela’s GF baking mix on top and mashed it down with a fork and it turned out just fine. I may just omit the flour in the future and just cook longer to absorb liquid. I am going to try it with coconut sugar next time. In her book, Chrystal uses garbanzo bean flour in one of her flour mixes, I am not a fan of the distinct bean flavor it has, so be sure to try out this flour first to see if you like it before making a whole batch of the flour mix.
This book really is sweet and simple — perfect for someone new to GF baking or for kiddos who like to help in the kitchen.