I love fall. So many of my favorite things land in Sept and Oct. The color of the leaves change from green to orange, yellow, brown and red (my favorite colors); the temperature hangs out around a non-humid 70 degrees; and the kids burst into another year of school learning, and growing by leaps and bounds. But most of all, I enjoy the food. There's just something about Fall that inspires me to bake (and eat). Apple crisp, Chai Tea, Squash, and chili with corn bread are just a few of the Herlyn family favorites. Since there are a few folks in our family that are unable to eat wheat (gluten in wheat), and Dairy, I thought I would share a few of the recipes that we use to accommodate this new lifestyle we've adapted. A lot of baking recipes include all-purpose flour which is a wheat product. By substituting a Gluten Free all-purpose flour mix, most recipes can be adapted, and enjoyed by us all. For example:
GF all-purpose Flour mix:
2 Cups White Rice Flour
2/3 Cup Potato starch (flour)
1/3 Cup Tapioca Flour
Blend together and keep in an air-tight container in the refrigerator.
Now, we can use our favorite Apple Crisp Recipe:
Peel 6 apples, and cut into bite size slices; toss with 1 Tb. of a cinnamon and sugar blend.
Blend in a food processor, or by hand if you have more patience than I do:
1 stick of Earth Balance or other dairy substitute
1 Cup of GF all-purpose Flour mix
3/4 Cup of GF *oatmeal
3/4 Cup of Brown Sugar
1/2 tsp. of GF Baking Soda
Optional: a pinch of salt
Place half of this mixture in the bottom of a 9in round cake or pie dish (I use my Pampered Chef stone one).
Add all of the apples.
Top with the other half of the flour mixture. Sprinkle the top with more cinnamon sugar blend.
Bake in a 350 degree oven for 40-45 minutes or until the top is nice and crusty.
* Not everyone with a gluten intolerance can eat oatmeal. You can just use more GF all-purpose flour if that is the case.
I hope you enjoy this fall favorite as much as we do!
