Individual Gluten Free Lemon Cheesecakes

Look what my wonderful daughter-in-law made for our Easter dessert! Individual Lemon Cheesecakes and yes, they are gluten free. She used gluten free golden Oreo halves for the base, so clever! 💛🍋💛

Since some of you have asked, she has kindly agreed to share her recipe!

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Gluten Free Raspberry Thumbprint Cookies

If you’ve been following my cookie adventures on Facebook, you know that I was determined to master the gluten free thumbprint.  I tried and tried to adapt a recipe to be gluten free, I made so many cookies!  And while they all tasted good, well….

I made a giant unicookie! ????????????

I made some really flat cookies!

Then I did what I should have done in the first place, I asked an expert.

Chef Patrick Auger, who I consider to be THE ORACLE of gluten free baking shared a bit of his expertise with me on how to achieve the perfect gluten free thumbprint (hint: if you don’t have a scale go and order one now!).  Thanks Patrick!  Now, without further ado, here you are ladies and gentlemen!  Gluten Free Raspberry Thumbprint Cookies!

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Yield: 24 cookies


  • 1 stick of unsalted butter, softened (see hint below)
  • 70 g. (1/3 cup) granulated sugar
  • 1/4 tsp. vanilla extract
  • 187 g. gluten free all-purpose flour (I used Better Batter Original)
  • 1/8 tsp. salt
  • 1 tbsp. water (may be needed to bring dough together)
  • egg whites for brushing (optional)
  • gluten free raspberry jam (I used Smucker’s)

Hint: Don’t have time to wait for butter to soften at room temperature?  Me either.  Here’s how to get the perfect consistency every time.  Stand your butter on a plate, cover with a glass and microwave 20-30 seconds.  Perfectly softened butter every time!


Cream together the softened butter and sugar in the bowl of a stand mixer with the paddle attachment.  Add the vanilla.

Weigh the flour, this is critical to achieving the right dough.

Add the flour and salt to the mixer bowl and continue beating until the dough comes together.  You may have to add up to 1 tbsp. water.

Turn the dough out onto a cutting board and press into a disc.

Wrap in plastic wrap and refrigerate 15 minutes.

Line one or two baking sheets with parchment or use a silicone baking mat.

I was determined to make perfectly uniform sized cookies, so I weighed the dough and divided by 24, it came to about 15 g. each.  If you’re a perfectionist like me, you can weigh them or if not just eyeball it!

Roll each piece of dough into a ball and flatten slightly.  Place them on the cookie sheet about 3 inches apart.

Instead of my big old thumbs, I used a 1/8 teaspoon to make the indentations.

I brushed the cookies very lightly with egg white, but this step is optional.  I used the same 1/8 teaspoon to fill the indentations with jam, perfect fit!

Next, refrigerate the cookies again while you preheat the oven to 350º.

Bake for 20 minutes.  Remove from the oven and let the pan cool for 5 minutes before transferring the cookies to a cooling rack.  Try not to eat them all at once!

Notes for success:

Use Better Batter Original gluten free flour

Weigh your flour (use a scale)

♪♫ Follow Chef Patrick Auger on Facebook and Instagram

♫♫ Use my code MGFC30 for 30% off any full price purchase at Better Batter!


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Gluten Free Almond Biscotti

Biscotti are at the top of my list of treats to bake for Christmas visits and gifting.  Everyone loves this traditional Italian cookie, even Santa!

Before my Celiac diagnosis, I would bake biscotti every Christmas for my family, friends and co-workers.   I had truly missed this tradition, and so I resolved to make a gluten free biscotti with all the flavor and texture of my old recipe.

There are so many variations of biscotti, but this almond and dark chocolate combo is my favorite.  If you bake only one cookie for Christmas, let it be this one!

Almonds, almond flour and almond extract deliver a triple punch of flavor in these beloved Italian treats.  And you will be surprised at how easy they are to make!

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  • 60 g. brown rice flour
  • 55 g. potato starch
  • 25 g. tapioca starch
  • 1 tsp. xanthan gum




Line a half sheet pan with parchment or use a silicone mat.  If using sliced raw almonds, you need to toast them first.  Just spread them in a single layer and bake for 5 minutes at 350º.  Watch that they don’t burn!  Set them aside in a bowl to cool down before adding to the batter.

If you have whole toasted almonds, you can skip this step and just blitz them a few times in an electric chopper.

Next, whisk together the dry ingredients (through nutmeg).  In the bowl of a stand mixer, cream together the butter and sugar, beat for 3 minutes.

Next add the eggs, one at a time with the almond extract.

Beat well for 1 minute then incorporate the flour mixture, just until moistened.  Last add the nuts and mix on low for a few seconds to incorporate.

Spread the dough onto the lined baking sheet in a log shape.

Use a spatula to smooth and pat it into a log, about 1/2″ thick.  Divide the log in 2 lengthwise (I used a dough scraper).  Run the spatula around the sides of the dough to smooth the rough edges.  Put the dough in the refrigerator for 20 minutes while you preheat the oven to 350º.

Then bake for 30 minutes.

I divided the dough along the crease before moving it to a rack to cool.

Probably the biggest difference between gluten free biscotti and those made with wheat flour is that instead of waiting 5-10 minutes before slicing you will need to cool it for a full 30 minutes.  You might be tempted to slice into it right away, but don’t do it or your biscotti will crumble to bits!  Allow the cookies to set for at least 30 minutes and your patience will be rewarded.

If you like a crisp, hard cookie (great for dunking) return the sliced biscotti to the baking sheet cut side up and bake for 10 minutes longer.

Before frosting, arrange the biscotti on a rack over a sheet of wax paper to keep the counter clean, and let them cool completely.  Melt the dark chocolate in a double boiler or the microwave.  I like to use a spoon or spatula to drizzle the chocolate in a zig-zag pattern over each cookie.

Let the biscotti stand at room temperature until the chocolate is completely set, then arrange on a platter.  If you are in a hurry, you can place biscotti in the refrigerator for 20 minutes to speed things up.

Now that you know how easy it is to prepare this holiday treat, start your own Christmas tradition and bake up a batch for gifting your family and friends.

Merry Christmas from My Gluten Free Cucina

Notes ♪♫ Since gluten free baked goods are notorious for crumbling, I find that using sliced almonds rather than whole helps the biscotti hold together with nice, clean slices.  Either way, they taste great!


Originally published 12/29/2019                 Updated 12/15/23

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Gluten Free Apple Walnut Muffins

Here is another delicious gluten free muffin that you can enjoy for breakfast and snacks!  This muffin has crisp bites of apple and toasted walnut baked into a lightly spiced batter.  The recipe was one of my first posts, when I started this blog in 2018.  Five years later, it was in need of an update!  No, I did not change the recipe, it’s a keeper.  My photography though, has improved vastly over the last few years (or is it the camera?).  You be the judge.

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dry Ingredients:

Wet Ingredients:

  • 1 apple, cut into small dice (about 1 cup)
  • 2 large eggs
  • 63 g. (1/3 cup) granulated sugar or Truvia
  • 52 g. (1/3 cup) brown sugar or Truvia
  • 3 tbsp. canola oil
  • 3/4 cup + 2 tbsp. milk (I used 2%)
  • 1 tsp. lemon juice
  • cooking spray
  • 1 tbsp. butter, for brushing


Mince the walnuts in an electric chopper, about 3 pulses, then lightly toast them in a dry skillet for 3-4 minutes.  Set aside to cool.

Whisk together the dry ingredients.

Chop the apple in an electric chopper (I used Honey Crisp, my favorite), then combine it with the remaining wet ingredients, through lemon juice in a separate bowl.

Stir the wet ingredients into the dry, just until moistened.  A dough whisk is great for muffins and quick breads.

Use a wet spoon to divide the batter into 12 muffin cups, then use a spatula dipped in water to smooth out the tops.  Gluten free batter doesn’t always spread well by itself, so this step will ensure a nice, rounded shape.

Bake for 20 minutes at 400º, the muffins should rise high with nicely rounded tops.  Check the center with a toothpick.

I melted a little butter and brushed it over the baked muffins for a nice shine.

Cool on a rack and serve warm or at room temperature.

Here’s the crumb, nice and moist.  They taste great and you would never know that they were gluten free.  They freeze well too!

Notes ♪ I used my favorite gluten free all-purpose flour from Better Batter in this recipe.

When you shop Better Batter, use my code MGFC30 at checkout to receive 30% off any non-sale item! 

Notes ♫ Try using a sugar substitute like Truvia if you need the muffins to be diabetic friendly, or a sodium free baking powder substitute, if you need to lower the sodium.

Notes ♪♫ If you don’t have apple pie spice, you can use 1-1/8 tsp. cinnamon, 1/4 tsp. nutmeg and 1/8 tsp. ground allspice.

Original Post 6/10/2018                  Updated 6/10/2023

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Gluten Free Fig Squares

Another bucket list recipe, this is something Mr. Cucina had been asking me to make for a long time.  He had fond memories of his mother making Fig Squares when he was young, and I’m so glad I was able to do this for him.  Although we have her cookbooks and recipe box, I could not find his mother’s secret recipe, but I think we came close in recreating the Fig Squares he remembered.  Of course, they are gluten free, I wanted to have some too!

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I used Better Batter Original Gluten Free Flour in this recipe.  It is a high-quality gluten free flour that will never let you down!  Shop Better Batter and use my Code MGFC30 to receive 30% off your non-sale purchase!


*Contains Oats – see notes





Preheat the oven to 350º.  Line a 9 x 9″ square pan with parchment and mist with cooking spray.

In the bowl of a stand mixer, beat together the softened butter, sugar and vanilla with the whisk attachment.

Switch to the paddle attachment and add the flour.  Beat together to form a soft dough.

Press the dough into an even layer in the lined baking pan.  It will be wet and sticky, for best results use your fingertips!

Bake for 15 minutes.  The center should be set and the edges lightly browned.  Remove from the oven and let it rest for 5 minutes.

Spread the fig preserves over the crust.

Add the cold butter, flour and brown sugar to a small food processor or electric chopper.  Pulse a few times to incorporate the butter until crumbly.

Transfer to a bowl and combine with the oats (if using) and ground walnuts.  Spread the mixture evenly over the fig preserves.

Place the pan on top of another baking sheet (so the bottom doesn’t burn) and bake for 17-20 minutes.  The edges should be bubbling and the top lightly browned.

Cool in the pan for at least 2 hours before slicing.

Slice into 16 squares and serve at room temperature or refrigerate if you like them chilled.  They go great with a scoop of vanilla ice cream.

Store at room temperature in an airtight container for up to 2 days.  They will keep a bit longer in the fridge.  To freeze, place squares between sheets of waxed paper and place in a freezer safe bag or airtight container.

I’m so pleased with how this came out and Mr. Cucina loved them.  This recipe is a definite do over!

Notes ♪♫ Oats continue to be highly controversial when it comes to celiac disease.  Whether or not you consume oats is a personal choice.  As a courtesy to my readers, I will identify any recipes that include oats and suggest ingredient substitutes when possible.

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Gluten Free Apple Pie

There is nothing like a homemade pie for a special occasion.  Just look at that crust!  Apple pie was the first pie that I learned to make, and it is still my favorite!

The Lazy Gastronome


Before my Celiac diagnosis, I used to buy the refrigerated pastry dough in the red box (remember those days?) for my pies.  Today I use this easy make ahead Gluten Free Pie Crust, and always keep it on hand in my freezer so I’m ready to make a dessert pie, meat pie or quiche.

The filling was adapted from Taste of Home, an old classic from back in the day.  I always use Honeycrisp apples for pie, they are excellent for cooking and baking.  You can use other firm apples like Braeburn, Cortland or Granny Smith.  My apples were quite large, so I only used 4 for this recipe.  For medium sized apples you will need 5-6.

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  • gluten free pastry dough for double pie crust (recipe here)
  • 5-6 medium apples, peeled and diced
  • 1 tbsp. lemon juice
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 tbsp. gluten free flour (I used Better Batter Original)
  • 1 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1 tbsp. butter
  • 1 tbsp. egg whites

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The first thing you’ll want to do is roll out that pie dough.  If you had it in the freezer, let it defrost in the refrigerator the day before then leave at room temperature for 20 minutes before rolling.

The easiest way to roll the dough is to lay it on a sheet of lightly floured parchment and cover with a sheet of plastic wrap.  Take your time rolling the dough, until it is large enough to fit your pie dish.  Place the rolled-out dough in the refrigerator while you make the filling.

Next, whisk together the sugars, flour, cinnamon, ginger and nutmeg in a small bowl.

Squeeze the lemon juice into a large bowl.  Peel and dice the apples and add to the bowl, tossing with the lemon juice after each addition.

Combine the sugar mixture with the apples and toss well to coat.

Now for the moment of truth.  Place one sheet of pastry dough in the pie dish.  The easiest way to do this is to remove the plastic wrap and flip the dough onto the pie dish.

Carefully peel away the parchment and ease the dough into the dish like this.

Whew, look at that it worked!  Now trim the edges and use the extra pieces to patch any cracks or holes.

Fill with the apple mixture and dot with the butter.

Use the same technique to place the top sheet of pastry dough.  Fold the edges over and crimp, it doesn’t have to be fancy.

Cut slits to allow steam to escape.  Whisk the egg white, and brush all over the top.

Place the pie on a sheet pan (in case it drips) and arrange strips of foil loosely around the edges.  Don’t press the foil into the dough (it may stick).

Bake for 25 minutes at 375º.  Use tongs to remove the foil then bake an additional 25 minutes.

Cool at least 2 hours before slicing.  It smells so good you will have a hard time waiting!

Notes ♪♫ Pie crust has always been my nemesis.  That is, until I learned to make this incredible Gluten Free Cream Cheese Pie Crust, then a whole new world of gluten free baking opened up.  Try it, I promise it is easy to prepare and rolls like a dream!

Apple Pie filling adapted from Taste of Home

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Chocolate Hazelnut Rice Pie Tartlets

Rice Pie (Torta di Riso) is a traditional Italian dessert served at Easter.  When I was growing up, every Italian household had Rice Pie during Easter week and it is still widely enjoyed today.  You might be surprised to know that the recipe contains no flour at all and most of the ingredients are naturally gluten free!

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I jazzed up the plain rice pie we had as kids with toasted hazelnuts, candied orange peel and chocolate chips.  Instead of a pie dish, I opted for this mini fluted tart pan to create 6 individual servings.  Perfect for small Easter gatherings!



Spread the hazelnuts on a baking sheet and bake for 5 minutes at 325°.

Line the tart pan with paper baking cups and mist with cooking spray.

Add milk to a saucepan and heat to a simmer.  Add the rice and stir.  Next stir in the sugar, vanilla and ½ tsp. hazelnut extract.

Reduce the heat and simmer uncovered on low for 45 minutes.

Hint!  Do not walk away while the rice is cooking!  You will need to stir frequently and watch that it doesn’t burn or boil over!  

Remove the cooked rice from the stove, transfer to a bowl and let it cool slightly before combining the rice with the egg mixture (you do not want to cook the eggs).

Whisk the eggs and ricotta in a large bowl. Add the remaining ½ tsp. of hazelnut extract.

Fold in the toasted hazelnuts, candied orange peel and chocolate chips.

Gradually add the rice to the egg mixture, one scoop at a time to temper the eggs.  Stir well after each addition of rice until it is completely incorporated.

Divide the mixture evenly among the 6 cups, each should be about 2/3 full (they will rise to the top during baking).

Bake at 325 degrees for about 25 minutes.  Check with a toothpick and touch the center with your finger (it should feel set, no liquid). Remove from the oven, and while still warm, brush the tops lightly with Frangelico (optional, if serving to adults).

Cool completely in the pan.

Serve the tartlets at room temperature or chilled.  Before serving, dust with cocoa powder and powdered sugar.

This showstopper of a dessert is bound to become one of your Easter favorites!  I know it will at our house!

Notes ♪♫ Carnaroli Rice is widely regarded as the best for making risotto and it is worth seeking out if you can’t find it at the grocery store.  It is a high-quality short grain rice with a wonderful texture that is perfect for making risotto that is creamy but firm.  If you cannot find Carnaroli rice locally, it is available here on Amazon or substitute Arborio rice.

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Gluten Free Hot Cross Buns

“One a penny, two a penny,
Hot-cross buns!
If you have no daughters,
Give them to your sons!”
~Mother Goose

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This recipe was adapted from one that I saved from the King Arthur website in 2012.  I used the Artisan Flour Blend from Better Batter (* see notes) and adjusted the liquid per instructions.  The verdict- amazing!  Hot Cross Buns were always an Easter favorite, and I am thrilled to be able to enjoy them again!

When you shop Better Batter and use my code MGFC30 at checkout, you will receive 30% off any non-sale item! 

Adapted from King Arthur Baking Company


  • For the dough
  • 1/4 cup rum
  • 1/2 cup raisins (I used Sunmaid)
  • 2-1/2 cups milk, warmed
  • 2-1/4 tsp. instant yeast
  • 2 eggs plus 1 yolk (reserve whites)
  • 6 tbsp. butter, softened
  • 607 g. Better Batter GF Artisan Flour Blend
  • 1/4 cup brown sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • 1-3/4 tsp. salt
  • 1 tbsp. baking powder
  • 1 egg white, reserved from above for brushing
  • 1 tbsp. milk, for egg wash
  • For the Icing
  • 1 cup + 2 tbsp. powdered sugar
  • 1/2 tsp. vanilla extract
  • pinch of salt
  • 4 tsp. milk


Line a 9″ x 13″ baking dish with parchment paper and mist with cooking spray.

Place the rum and raisins in a small bowl to soak while you make the dough.

Microwave the butter on low for 30-45 seconds to soften.

Add milk to a microwave safe container and microwave 1-1/2 minutes. Whisk in the yeast and let it proof for 15 minutes.

Separate one egg and set aside the whites.

Whisk the yolk with the remaining 2 eggs.

Add the dry ingredients, flour through baking powder, to the bowl of a stand mixer and whisk thoroughly.

Add the butter, eggs and milk/yeast mixture and mix together on low with the paddle attachment.  It will look like wet pancake batter at this point.  Increase the speed and beat for 5 minutes to form a soft, smooth dough.

Finally, add the rum-soaked raisins and their liquid, mixing for one more minute to incorporate.

Gather the dough together in the bowl, cover and let it rest for 10 minutes.

Turn the dough out onto an oiled cutting board (mist it with cooking spray) and use a bench knife to divide it into 12 equal pieces.

With oiled hands, roll each piece into a ball and arrange in the prepared pan.

Cover the pan with plastic wrap, and let the buns rise until puffy and touching one another, about 20 minutes.  Preheat the oven to 375º.

Whisk the reserved egg white with 1 tbsp. milk, and brush over the buns.

Bake for 30 minutes, or until golden brown and the internal temperature reaches 205º (check with a thermometer).

Remove from the oven and cool completely before frosting (** see notes)

Whisk the icing ingredients together, and spoon into a pastry bag.  If you don’t have a pastry bag (I don’t), use a clean zip top plastic bag with the tip of one corner snipped off.  Pipe the cross over each roll.

Be sure the buns are completely cooled before frosting.  They smell so good, you will want to eat them right out of the oven.  Try to resist, because they need time to set (or the centers may be gummy).  Plus, if you frost the buns while they are warm the glaze will melt away.  Patience!

Notes ♪ I used and recommend Better Batter Artisan Flour Blend for this recipe.  This flour requires twice the liquid of typical recipes, so if you use another flour, you will need to adjust the liquid to flour ratio.  Start with half the milk (1-1/4 cup) and only add more if needed, 1 tbsp. at a time.

Notes ♫ Do you need special cookbooks for gluten free baking?  During the first year following my Celiac diagnosis I donated most of my old cookbooks, thinking I could never use them again.  I was so wrong!  I wish that I had known the truth, that most mainstream recipes can be adapted to gluten free, often with an exchange of one or two ingredients!

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Gluten Free Cinnamon Swirl Bread

Today I made a gluten free version of another old favorite.  This yeasted sweet bread with swirls of brown sugar and cinnamon was adapted from a recipe originally appearing in Better Homes and Gardens.  Before my Celiac diagnosis I used to make it all the time.

Both adults and kids loved it, even the picky eaters!  I can’t tell you how pleased I was to be making this bread again, it turned out great!

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When you work with the right gluten free flour, this Cinnamon Swirl Bread is so easy to make!  If you are a fan of Better Batter like me, you probably have all of the ingredients in your pantry!

If you haven’t tried Better Batter yet, I cannot recommend their flour blends enough.  Use my code below for 30% off!  You will not be disappointed!

(When you shop Better Batter, be sure to use my code MGFC30 at checkout for 30% off your non-sale purchase)


  • Dough:
  • 405g. Better Batter Artisan Blend flour *see notes
  • 1-1/4 tsp. instant yeast
  • 3/4 tsp. salt
  • 3 tbsp. unsalted butter, softened
  • 1-1/2 cups warm milk (I used 2%)
  • 1 egg room temperature
  • 3 tbsp. granulated sugar
  • Filling:
  • 1/3 cup packed brown sugar
  • 1-1/2 tsp. cinnamon
  • 1 tbsp. melted butter
  • Egg Wash:
  • 2 tbsp. egg whites
  • 1 tbsp. water
  • Finishing:
  • 1 tbsp. melted butter, for brushing


I used a 13 x 4″ pullman loaf pan for a long skinny loaf with smaller, diet friendly slices.  You can get the pan here.

Whisk together the flour and salt.  Combine the warmed milk, sugar and yeast in a separate bowl or measuring cup and let it stand 15 minutes.

Add the egg and softened butter to the bowl of a stand mixer and whisk to combine.  Add the milk mixture and whisk until well blended.

Switch to the paddle attachment and add the flour and salt to the bowl, mixing on low to combine.  Increase speed and beat for 5 minutes to form a dough, occasionally scraping down the sides with a spatula.  Dough will be sticky at this point.

Bring the dough together, cover with plastic wrap and let it rest for 20 minutes.

Cut a sheet of parchment to fit the length of the loaf pan (this will help with rolling and transferring the dough).  Mist the parchment lightly with cooking spray and transfer the dough.  Roll and pat the dough into a rectangle, about 14 x 10” and 1/2″ thick.  (Note- after a 20-minute rest, this dough rolls like a dream, but if you have any sticking just mist your rolling pin with cooking spray.)

Brush the dough with 1 tbsp. melted butter.

Spread the brown sugar and cinnamon mixture evenly over the dough, leaving a 1″ border all around.

Starting with the long side, use the parchment to lift the dough and begin rolling it up.

Continue rolling and pinch the seam to seal.

Tuck in the ends like this and turn the dough seam side down.

Lift the dough (with parchment) into the pan, cover with plastic wrap and let it rise in a warm place for 30 minutes.  Dough will be puffy but not doubled in size.

Preheat the oven to 350º and whisk together the egg whites and water.  Brush the loaf well with the egg wash.  Pierce the top of the loaf with a fork or docking tool to allow steam to escape.

Bake for 40 minutes or until the internal temperature reaches 200º.  Remove from the oven and brush the top with 1 tbsp. melted butter.

Grasp both sides of the parchment to lift the loaf out of the pan to a cooling rack.

Slide the parchment out and let the loaf cool completely before slicing.

If you like, you can drizzle the top with icing made of 3 tbsp. powdered sugar and 1 tbsp. milk.  I made this loaf for company, and we served it with coffee, just like this.  It was a hit!

Slice and toast, or just add to your breadbasket!  It freezes beautifully, so you can wrap up the extra slices in plastic wrap, store in a freezer safe bag and it will be good for several months.

Notes ♪♫ I used and recommend Better Batter Artisan Flour Blend for this recipe.  This flour requires twice the liquid of typical recipes, so if you use another flour, you will need to adjust the liquid to flour ratio.  Start with half the milk (3/4 cup) and only add more if needed, 1 tbsp. at a time.

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Gluten Free Cream Cheese Pie Crust

Pie crust has always been my nemeses.  Gluten free or not, I just could never get the hang of it!  Before my Celiac diagnosis, when I wanted to make a pie, I would buy the refrigerated double pie crust dough in the red box (remember those?) and pretend that I made it myself! 🙂

Today, until someone comes up with a gluten free alternative that doesn’t cost a fortune, we need to make our own.

This beauty of a pie crust was made with my favorite little miracle in a bag, Better Batter Original Gluten Free Flour.  If you have not tried this flour, seriously go and get yourself a bag and be sure to use my discount code MGFC30 for 30% off any non-sale item!

The recipe is an adaptation of a mainstream cream cheese pie crust made with wheat flour.  The only ingredient I changed is the flour.

You can make one crust, two, three or four at a time.  Use them right away or keep them in the refrigerator or freezer for when you want to bake.  Our own gluten free version of the red box!

Adapted from 12 Tomatoes

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I like to make 3 crusts at a time, one for a double crust pie and a single crust for quiche.

Let the butter and cream cheese soften at room temperature until you can mash them together with a fork (don’t microwave!).

In the bowl of a stand mixer, combine the softened butter, cream cheese and heavy cream.  Beat on low speed with the paddle attachment.  Add the flour, sugar and salt, and mix until well combined.

Turn the dough out onto a floured cutting board.

Bring the dough together into a ball.  If making more than one crust, use a bench knife to divide it into even portions, about 270g. each.

Press each portion into a disk.  That’s it!

Now you can either refrigerate or freeze your pie dough.  Wrap each portion in plastic wrap and store in freezer safe bags.

When you are ready to bake, take refrigerated dough out 30 minutes early (if frozen, defrost it in the refrigerator first).

Place on a sheet of lightly floured parchment and roll into a circle.

This dough rolls like a dream, but if you feel more comfortable, you can place a second sheet of parchment on top before rolling, this makes it easier to flip.

Remove one side of the parchment, turn and place your dough into a pie dish, trimming any excess around the edges.  It doesn’t have to be perfect, if the dough cracks you can pinch it together or use excess dough to patch any holes.

Now fold the edges under and crimp!

Imagine what you can do with an easy to make gluten free pie crust.  Dessert pies, savory pies, galettes, crostata, quiche, tarts?  My mind is racing, what will I make first?

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