Ingredient: Cider vinegar

  • Pie Crust (Gluten-Free)

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    Pie Crust (Gluten-Free)
    From Living Without
    1. Place the first 7 ingredients in the bowl of a food processor fitted with the steel blade.
    2. Pulse to combine.
    3. Add butter and shortening and pulse until mixture resembles coarse meal.
    4. Add half the water and all the vinegar and process.
    5. Add remaining water, little at a time until dough forms into a ball.
    6. Remove dough from the bowl and pat it into a disk between two sheets of wax paper or plastic wrap.
    7. Roll it into a 12 inch circle.
    8. Remove the top sheet of wrap and gently turn the crust over on to a lightly greased 9-inch pie pan.
    9. If it cracks or breaks in places, pat it back into place.
    10. Form and press the dough into a pie shell and crimp the edges so that they are slightly higher than the pan.
    11. To bolster the height of the crust and to prevent over-browning, make a collar around the pie rim with aluminum foil.
    12. Prick the bottom of the crust several times with a fork.
    13. Freeze the crust for 15 minutes while preheating the oven to 375.
  • Gluten-Free Banana Cranberry Muffins

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    Gluten-Free Banana Cranberry Muffins
    From Linda Clark, CNC
    1. Preheat the oven to 350 degrees.
    2. In a large bowl combine sorghum flour, quinoa flour, tapioca starch, xylitol, xanthum gum, baking powder, baking soda, and salt.
    3. Mix well and set aside.
    4. In a separate bowl, using an electric mixer, beat eggs, banana, oil, and vinegar until combined.
    5. Add dry ingredients and mix just until combined.
    6. Stir in cranberries.
    7. Spoon batter evenly into each cup of prepared muffin tin.
    8. Let stand for 30 minutes.
    9. Bake in 350 degree oven for 18-20 minutes, or until firm to the touch.
    10. Remove from the pan immediately and let cool completely on a rack.