Ingredient: Cider vinegar
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Pie Crust (Gluten-Free)
Servings Ingredients- 1 ¼ cups gluten free baking mix
- ¼ cup coconut flour or blend of choice
- 1 tablespoon sugar
- 1 teaspoon xanthan gum
- 1 teaspoon agar powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 6 tablespoons cold butter
- 3 tablespoons shortening or coconut oil
- 3-4 tablespoons cold water, divided
- 1 teaspoon Cider vinegar
Servings Ingredients- 1 ¼ cups gluten free baking mix
- ¼ cup coconut flour or blend of choice
- 1 tablespoon sugar
- 1 teaspoon xanthan gum
- 1 teaspoon agar powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 6 tablespoons cold butter
- 3 tablespoons shortening or coconut oil
- 3-4 tablespoons cold water, divided
- 1 teaspoon Cider vinegar
Instructions- Place the first 7 ingredients in the bowl of a food processor fitted with the steel blade.
- Pulse to combine.
- Add butter and shortening and pulse until mixture resembles coarse meal.
- Add half the water and all the vinegar and process.
- Add remaining water, little at a time until dough forms into a ball.
- Remove dough from the bowl and pat it into a disk between two sheets of wax paper or plastic wrap.
- Roll it into a 12 inch circle.
- Remove the top sheet of wrap and gently turn the crust over on to a lightly greased 9-inch pie pan.
- If it cracks or breaks in places, pat it back into place.
- Form and press the dough into a pie shell and crimp the edges so that they are slightly higher than the pan.
- To bolster the height of the crust and to prevent over-browning, make a collar around the pie rim with aluminum foil.
- Prick the bottom of the crust several times with a fork.
- Freeze the crust for 15 minutes while preheating the oven to 375.
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Gluten-Free Banana Cranberry Muffins
Servings Ingredients- 1 cup Sorghum flour
- 1/3 cup Quinoa flour
- 1/3 cup Tapioca starch
- 1/4 cup Xylitol
- 1 teaspoon Xanthum gum
- 1 tablespoon Gluten free baking powder
- 1 teaspoon Baking soda
- 1/4 teaspoon sea salt,
- 2 Eggs
- 1 1/4 cup Mashed banana (about 3)
- 1/4 cup Nut oil
- 1 teaspoon Cider vinegar
- 3/4 cup dried cranberries
Servings Ingredients- 1 cup Sorghum flour
- 1/3 cup Quinoa flour
- 1/3 cup Tapioca starch
- 1/4 cup Xylitol
- 1 teaspoon Xanthum gum
- 1 tablespoon Gluten free baking powder
- 1 teaspoon Baking soda
- 1/4 teaspoon sea salt,
- 2 Eggs
- 1 1/4 cup Mashed banana (about 3)
- 1/4 cup Nut oil
- 1 teaspoon Cider vinegar
- 3/4 cup dried cranberries
Instructions- Preheat the oven to 350 degrees.
- In a large bowl combine sorghum flour, quinoa flour, tapioca starch, xylitol, xanthum gum, baking powder, baking soda, and salt.
- Mix well and set aside.
- In a separate bowl, using an electric mixer, beat eggs, banana, oil, and vinegar until combined.
- Add dry ingredients and mix just until combined.
- Stir in cranberries.
- Spoon batter evenly into each cup of prepared muffin tin.
- Let stand for 30 minutes.
- Bake in 350 degree oven for 18-20 minutes, or until firm to the touch.
- Remove from the pan immediately and let cool completely on a rack.