Makes 16 servings

Free of: Gluten

Ingredients

1/2 cup (125 ml/1 stick) unsalted butter or buttery spread

3/4 cup (175 ml/about 6 oz) bittersweet chocolate chips

1 1/4 cups (300 ml) sugar

3 large eggs, room temperature

1/2 cup (125 ml) black bean flour*

1/4 cup (50 ml) cocoa

1/2 tsp (2 ml) xanthan gum

1/2 tsp (2 ml) table salt

1/4 cup (50 ml) chopped walnuts or pecans (optional)

Method:

1. Place a rack in the middle of the oven. Preheat the oven to 350ºF (180ºC). Line a 9×9-inch square nonstick metal baking pan with parchment paper, leaving a 2-inch overhang on all sides.

2. In a microwave-safe mixing bowl, heat the butter and chocolate chips on low power until the chips are melted. Stir until blended, then beat in the sugar with an electric mixer on low speed. Beat in the eggs, one at a time, until well blended.

3. In a small bowl, whisk together the bean flour, cocoa, xanthan gum and salt until well blended and then gradually beat it into the chocolate mixture on medium-low speed until no flour is visible. Stir in the nuts (if desired). Spread the batter in the pan with a wet spatula. This batter is very thick.

4. Bake until the brownies feel firm to the touch, about 30 to 35 minutes. Do not over-bake. Cool the brownies in the pan on a wire rack for 10 minutes. Use the parchment overhang to transfer the brownies from the pan to the wire rack to finish cooling. Remove the parchment and cut into 16 squares.

*NOTE: To measure the black bean flour, whisk it in a canister a few times to aerate it and then lightly spoon it into a measuring cup before leveling it off with a knife. Don’t use a measuring cup as a scoop; you’ll get up to 20% more flour in the recipe which can result in dry baked items. Don’t pack the flour down and never measure dry ingredients like flour or sugar in spouted glass measuring cups (meant for liquids) because you may get more than necessary.

Recipe courtesy of Pulse Canada. For more information about baking gluten-free with pulses, and for the nutritional analysis of this recipe, see Pulse Canada’s Pulses and the Gluten-Free Diet.

Free of: All top allergens and gluten.

Makes 16 2-inch squares.

Equipment Needed:

8x8x2-inch baking pan, parchment paper, large whisk, 1 rubber spatula, large mixing bowl, large microwave safe mixing bowl, dry measuring cups, liquid measuring cups, measuring spoons, large chef’s knife,

Ingredients

• 3 cups corn-free confectioners’ sugar (Whole Foods 365 brand and Wholesome Sweeteners are both made w/tapioca starch)
• ½ cup cocoa powder
• ½ cup Palm Oil Shortening
• ¼ cup rice milk
• 1 cup Enjoy Life semi-sweet Chocolate Chips
• 1 Tablespoon pure vanilla extract
• Pinch of salt

Method

1. Line the bottom of an 8x8x2-inch pan with a piece of parchment paper, so that it overlaps on all sides. (This will not work with a non-stick pan!)
2. Whisk together confectioners’ sugar and cocoa powder, being sure to blend well, breaking up any lumps.
3. Combine chocolate chips, shortening, and rice milk in a microwave safe bowl.  Microwave at 30-second increments, until chips and shortening are melting, stirring every 30 seconds.  This will take 60-90 seconds, depending on the power of your microwave.  Do not over cook it, chocolate burns easily. It’s best to remove from the microwave while there are still little “clouds” of shortening floating, and the chips have not yet melted completely, you’ll finish the melting process on the counter.  Remove from microwave and stir well to encourage the final melting. Stir in vanilla extract and pinch of salt, blending well.
4. Add the dry mixture to the liquid, a little at a time, beating well after each addition, breaking up any dry lumps against side of bowl with a spoon or rubber spatula. You want to really work to stir in the last of the dry ingredients. If it seems too moist, add a little more confectioners’ sugar, 1 tablespoon at a time.  Once thoroughly combined, transfer into pan, and use a clean rubber spatula to spread evenly.  Press down, pushing fudge into corners of pan. Smooth top. You may also use an offset spatula to get a really smooth finish. Chill ½ an hour. Remove and lift out of pan by holding both sides of parchment firmly. Cut into quarters, then cut quarters into 4 squares each, for a total of 16 pieces of fudge. Store tightly covered at room temperature.

Troubleshooting FAQ

1. Q: The shortening and chocolate aren’t combining, once melted.  What happened?
   A: You most likely heated the chocolate too long in the microwave, and it’s seized up, which prevents it from blending with the shortening.
2. Q: The parchment paper won’t stay in the pan. What am I doing wrong?
   A: You need a pan that’s at least 2-inches deep. Additionally, a non-stick pan won’t work, it will “reject” the parchment paper.  You also may need a larger piece of parchment paper.
3. Q: The fudge seems too oily/moist.  What should I do?
   A: See answer to  #1.  You may have burnt the chocolate by heating it too long in the microwave, which prevents it from combining with the shortening, as necessary.  Or, you may need more confectioners’ sugar.  Confectioners’ sugar is extremely variable, depending upon humidity levels.  It measures very differently if it’s compacted, for example.  Try adding more confectioners’ sugar, 1 tablespoon at a time, until desired consistency has been achieved.
4. Q: How long will the fudge last?
   A: Until it’s all eaten!

More Cybele Pascal videos here.

Makes one double-crust 9-inch pie
(or two single-crust pies)

Ingredients

• 5 oz (142 g) almond flour (not almond meal)
• 2 oz (57 g) gluten-free oat flour
• 2 oz (57 g) tapioca flour
• 2 oz (57 g) teff flour
• 2 oz (57 g) sweet rice flour
• 3 oz (85 g) potato starch
• 2 tsp (10 mL) xanthan gum
• ¼ tsp (1.25 mL) guar gum
• ½ tsp (2.5 mL) kosher salt
• 2.5 oz (71 grams) or 5 tbsp (75 mL) butter, cold (or non-dairy sticks)
• 2 oz (57 grams) or 4 tbsp (60 mL) leaf lard*, cold
• 1 large egg
• 3-6 tbsp (90-120 mL) ice water

Method

1. In a food processor, mix almond, oat, tapioca, teff and sweet rice flours with potato starch. Add xanthan gum, guar gum and salt. Mix well.
2. Add ice cold butter and leaf lard in pea-sized pieces. Pulse food processor several times until the fats are incorporated. The mixture will look sandy.
3. Whisk egg with 3 tbsp of water. While dough is mixing, drizzle in the eggy water. If the dough feels dry, drizzle in a bit more water. If it feels sticky or wet, sprinkle in a bit of potato starch.
4. Place the ball of pie dough in a bowl and cover with plastic wrap. Refrigerate for 15 minutes.
5. Roll dough between two pieces of parchment paper, about ¼-inch thick. Carefully lift the top piece of parchment paper and turn the dough out into a pie plate. Arrange until flat, fix breaks by patting dough together. Crimp edges.

*Leaf lard is the highest grade of lard and contains good, unsaturated fats, unlike the hydrogenated lard at the grocery store. Buy through a local farmer, or online.

Shauna James Ahern’s and Daniel Ahern’s first cookbook is Gluten-Free Girl and the Chef, published by John Wiley & Sons. Their blog is Glutenfreegirl.com. Shauna is a regular columnist in Allergic Living magazine.

Free of: Gluten and all top allergens, except dairy. (Alternative suggested.)

Ingredients

• 4-5 stalks fresh rhubarb, chopped
• 4 cups (1 kg) strawberries, halved
• 1⁄2 cup (125 mL) sugar
• 2 tbsp (30 mL) tapioca cereal
• 1 tbsp (15 mL) lemon juice topping
• 3⁄4 cup (200 g) white rice flour
• 1⁄4 cup (60 g) tapioca flour
• 1⁄4 cup (60 g) potato starch flour
• 1⁄4 cup (60 g) sugar
• 1 tbsp (15 mL) baking powder (look for gluten-free)
• 1⁄2 tsp (2.5 mL) salt
• 1⁄2 cup (125 mL) softened butter or alternative (Earth Blend)
• 1 cup (250 mL) rice drink (or substitute soy or almond drink)
• 1 tsp (5 mL) vanilla

Method

1. Preheat oven to 350° F.
2. In a large saucepan, combine the rhubarb, sugar, tapioca and lemon juice. Cook over low heat, stirring occasionally until mixture thickens. Gently fold in strawberries and set aside.
3. To make topping, in a large bowl, combine flours, sugar, baking powder and salt. Cut in butter or alternative with a pastry blender (or two forks) until crumbly. Add rice drink and vanilla, mixing until just combined.
4. Place fruit mixture in a lightly greased 9-inch x 13-inch baking dish. Spoon on topping. Bake on middle rack for 20-25 minutes, until fruit begins to bubble and top is a light gold.

Note: When using non-gluten flours, the cooked cobbler will have a smooth rather than crumbly texture.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or subscribe, click here.

Ingredients

Filling

• 10 fresh figs, quartered
• 1 cup (250 mL) fresh raspberries
• 4 tbsp (60 mL) brown sugar
• 1 large egg yolk [optional]

Pastry

• 1⅓ cups (320 mL) rice flour
• 1/2 tsp (2.5 mL) salt
• 1⁄3 cup (80 mL) vegetable shortening, chilled and diced
• 1⁄3 cup (80 mL) butter, chilled and diced [for dairy-free, omit butter and use 2/3 cup (160 mL) shortening.]
• 3 tbsp (45 mL) ice water

Method

1. In a food processor, pulse together flour, salt, shortening and butter (if using). Add water 1 tbsp at a time until dough forms.
2. Turn dough out onto counter, gently form into a disk. Chill in refrigerator for one hour.
3. Pre-heat oven to 425°F. Remove dough from fridge and place between 2 sheets of wax paper. Roll out to a 12-inch circle and place into a 10-inch round baking dish, gently pushing into sides and bottom. Do not trim excess dough.
4. To make the filling, toss figs and raspberries with sugar. Place mixture into pastry, leaving a 2-inch border around the outside edge.
5. Fold pastry edges over fruit. Brush with egg yolk (if using). Sprinkle with white sugar.
6. Bake 25-30 minutes, until pastry is golden brown.
7. Transfer to cooling rack. Serve gallette warm with ice cream or dairy-free whipped topping.

For traditional recipe, click here.
Recipe by Simon Clarke

Food photography by Chris Gonzaga

First published in Allergic Living magazine, Winter 2009.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Free of:

Filling Ingredients

• 1½ cups (360 mL) pumpkin purée
• 3 eggs or 1⁄3 cup (85 mL) egg replacer
• 1⁄2 cup (125 mL) sour cream. For dairy-free, substitute plain soy yogurt
• 1⁄2 cup (125 mL) whipping cream or, for dairy-free, substitute Nutriwhip
• 1⁄2 cup (125 mL) maple syrup
• 1 tsp (5 mL) ground ginger
• 1 tsp (5 mL) cinnamon

Method

1. Pre-heat oven to 375°F. Combine all ingredients in a large bowl and mix well. Pour mixture into desired pie crust (recipes follow).
2. Bake 20-25 minutes until filling is set. Remove from oven and cool before serving.

Gluten-Free Pie Crust

Free of: All top allergens

Ingredients

• 2 cups (475 mL) brown rice flour
• 3⁄4 cup (180 mL) tapioca flour
• 2 tbsp (30 mL) brown sugar
• 1 cup (250 mL) vegetable shortening, diced
• 1 egg or 2 tbsp (30 mL) egg replacer
• 1 tsp (5 mL) rice wine vinegar
• 1⁄2 cup (125 mL) water
• Pinch of salt

Method

1. Combine all dry ingredients in a large bowl. Add remaining ingredients and mix together with fingers until dough forms.
2. Place dough between two rice-floured sheets of wax paper. Roll pastry out to the size of your pie shell. Remove top layer of paper and turn pastry into pie shell. Press into shell firmly and trim or crimp edges.

For traditional recipe, click here.

Recipe by Simon Clarke

Food photography by Chris Gonzaga

First published in Allergic Living magazine, Winter 2009.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Ingredients

Filling

• 2 cups (475 mL) pitted dates
• 3⁄4 cup (180 mL) water
• 1⁄4 cup (60 mL) orange zest
• 2 tbsp (30 mL) orange juice

Crumb Layer

• 1 cup (250 mL) rice flour
• 1 cup (250 mL) rolled oats (large). Use aGF brand, such as Bob’s Red Mill.
• 1 tsp (5 mL) baking soda
• 1⁄4 cup (60 mL) brown sugar
• 1⁄2 tsp (2.5 mL) salt
• 1⁄2 cup (125 mL) butter or for dairy-free, use same amount of allergy-safe vegetable shortening
• 1 tsp (5 mL) vanilla extract

Method

1. Pre-heat oven to 350°F.
2. Combine dates and water in a medium saucepan. Cover and cook on medium 6-8 minutes, stirring occasionally, until a paste forms. Remove from heat and stir in orange zest and juice. Set aside.
3. For crumb layer: combine flour, oats, baking soda and salt in mixing bowl. Melt butter or shortening and brown sugar in a small saucepan on low heat. Pour into flour mixture and add vanilla. Stir to combine.
4. Lightly grease an 8-inch square baking pan. Place two-thirds of crumb mixture into pan and press in lightly. Add date filling and top with remaining crumb mix.
5. Bake 20–25 minutes until golden brown. Remove and cool. Cut into 12 squares. Serve or store in an airtight container for up to 10 days.

Free of:

Filling Ingredients

• 3 cups (725 mL) apples, peeled, diced
• 1 cup (250 mL) fresh cranberries
• 1 cup (250 mL) brown sugar
• 2 tbsp (30 mL) minute tapioca

Topping Ingredients

• 1/3 cup (85 mL) butter or butter alternative [e.g. Earth Balance], diced
• 1/4 cup (60 mL) sugar
• 1 cup (250 mL) rice flour
• 1 tbsp (15 mL) zest of one orange

Method

1. Pre-heat oven to 375°F. For the filling, combine all ingredients in a large bowl, then pour into pie shell.
2. To make the topping, place all ingredients in a bowl and mix with fingertips until mixture resembles bread crumbs.
3. Spread topping over fruit filling and bake 35-40 minutes, until topping and crust are golden.

Gluten-Free Pie Crust

Free of: Gluten and all top allergens

Ingredients

• 2 cups (475 mL) brown rice flour
• 3⁄4 cup (180 mL) tapioca flour
• 2 tbsp (30 mL) brown sugar
• 1 cup (250 mL) vegetable shortening, diced
• 1 egg or 2 tbsp (30 mL) egg replacer
• 1 tsp (5 mL) rice wine vinegar
• 1⁄2 cup (125 mL) water
• Pinch of salt

Method

1. Combine all dry ingredients in a large bowl. Add remaining ingredients and mix together with fingers until dough forms.
2. Place dough between two rice-floured sheets of wax paper. Roll pastry out to the size of your pie shell. Remove top layer of paper and turn pastry into pie shell. Press into shell firmly and trim or crimp edges.

For traditional flour recipe, click here.

Recipe by Simon Clarke
Food photography by Chris Gonzaga

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

Ingredients

• 1 cup (250 mL) rice flour
• 1/2 cup (125 mL) carob powder
• 2 tsp (10 mL) baking powder
• 1 cup (250 mL) chocolate chips*
• 1 cup (250 mL) vegetable oil
• 1 cup (250 mL) brown sugar
• 4 eggs or 4 tbsp (60 mL) egg replacer
• 1 tbsp (15 mL) vanilla extract
• Pinch of salt

* See note on “Safe Chocolate”

Method

1. Pre-heat oven to 350°F. In a large bowl, sift together flour, carob, baking powder and salt. Add chocolate chips and stir well.
2. In a separate bowl, use a whisk to cream together oil and sugar. Add the eggs (or egg replacer) and vanilla and stir.
3. Pour wet mixture into flour mixture and combine.
4. Grease an 8-inch square (or 8×11-inch) baking pan. Pour batter into pan and spread evenly.
5. Bake 20–22 minutes. Cool, cut into 12 squares and serve.

• Enjoy Life Semi-Sweet Chocolate Chips – free of all top allergens, plus gluten and casein.
  www.enjoylifefoods.com

• Nonuttin’ 70% Dark Chocolate Chunks and Semi-Sweet Chocolate Chips – free of all top allergens except soy.
  www.nonuttin.com

• Vermont Nut Free Chocolates Chocolate Chips, Unsweetened Baking Chocolate, Candy Melts and Cocoa Powder – free of peanut and tree nut.
  www.vermontnutfree.com

• President’s Choice Decadent Chocolate Chips – free of peanut and tree nut. Processed on a dairy-free line, but not in a dairy-free plant.
  www.presidentschoice.ca

Recipe by Simon Clarke

Food photography by Chris Gonzaga

First published in Allergic Living magazine, Winter 2009.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.