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Prep time

15 mins

Cook time

2 hours 30 mins

Total time

2 hours 45 mins

Author: Lyndsay Baker

Recipe type: Keto Crockpot Soup

Cuisine: American

Serves: 4 servings

Ingredients

5 Cups Broccoli
2 Cup Chicken Broth
½ Cup Heavy Whipping Cream
¼ Cup Butter
¼ Cup Cream Cheese
¾ Cup Mozzarella Cheese
1¾ Cup Cheddar Cheese
Salt and Pepper (to taste)

Instructions

Place the broccoli flowerets into the crockpot, then add the chicken broth and the whipping cream. Cut the butter and cream cheese into ½ inch squares. Place them into the crockpot, dotted throughout. Cover and cook on high for 1½ hours.
Stir the Broccoli mixture, then cover it with the mozzarella and cheddar cheese. Stir until the cheese is incorporated. Then cook for another hour. Add salt and pepper to taste.

Naked Wonton Soup

August 15, 2018 by officially gluten free 22 Comments

This Gluten Free & Keto Naked Wonton Soup is so Easy to Make and Tastes Just like Traditional Wonton Soup. It’s a Great Low Carb Alternative that will satisfy Your Chinese Food Cravings. The juicy Pork and Prawn / Shrimp Wonton Meatballs are a Delightful Low Carb Twist on an Long Time Favourite. It’s so Flavourful and Delicious that you won’t even miss the wrapper.

How to Make Keto Naked Wonton Soup

To make this Tasty Soup, you boil the chicken broth with the ginger and whole cloves of garlic. Let it simmer for 10 -15 minutes. Then use a food processor to grind up the pealed shrimp and raw ground pork with the sesame oil, cloves of garlic and chopped green onion. Mix it until it’s well combined. You can use a knife and cutting board for this step if you don’t have a food processor.

Preheat your oven, then shape the pork and shrimp mixture into small meatballs. Place the meatballs into a baking dish, then bake for 20 – 25 minutes or until browned. Turn a few times throughout. Remove the pieces of ginger and garlic from the broth, then add the cooked meatballs, the sesame oil and the chopped green onion to the pot. Let simmer for 5 – 10 minutes.

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.

Low Carb Naked Wonton Soup

My Family Loves this Naked Wonton Soup Recipe. When they ask if I could make it again, I’m happy to because it’s so much easier than having to wrap the wontons in a wrapper and I think they taste just as good. I also love how healthy this soup is. Bone broth is so good for you and is a great way to make your meals go a bit farther. Whenever we get a roasted chicken, (which is usually once a week) I boil down the bones in a large pot over medium heat for a few hours. Then I use a strainer and bowl to Separate the liquid from the bones. I save it in the freezer to make soup or sauces with throughout the week.

If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs. They’re a bite-sized Fat Bomb that’s loaded with flavor and provides a nutritious hit of healthy fats.

Recipe Note:

To Freeze this soup: Freeze the cooked meatballs separate from the broth. Let thaw before reheating.
To make homemade bone broth, boil a chicken carcass/bones in a large pot full of water over medium heat for a few hours. Then I use a strainer and bowl to Separate the liquid from the bones.
This recipe for Naked Wonton Soup serves 4 People.

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Naked Wonton Soup

5 from 12 votes

Print Pin Rate

Course: Keto Soup

Cuisine: Asian

Keyword: Asian, Dinner, Keto, Low Carb

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Calories: 204kcal

Author: Lyndsay Baker

Ingredients

4 Cups Salted Chicken Broth
1 inch Piece Ginger
8 oz Ground Pork
8 oz Shrimp pealed
1 Tsp Sesame Oil divided
4 Cloves Garlic
2 Green Onion

Instructions

In a large pot boil the chicken broth with the piece of ginger and 2 whole cloves of garlic. Let simmer for 10 -15 minutes.
Using a food processor, grind up the pealed shrimp and raw ground pork with 1/2 tsp of sesame oil, 2 cloves of garlic and 1 chopped green onion. Mix until well combined. (you can use a knife and cutting board for this step if you don't have a food processor.)
Preheat oven to 400 F. Shape the pork and shrimp mixture into small meatballs. Place the meatballs into a baking dish, then bake for 20 - 25 minutes or until browned. Turn a few times throughout.
Remove the pieces of ginger and garlic from the broth. Add the cooked meatballs, 1/2 tsp sesame oil and the last chopped green onion to the pot. Let simmer for 5 - 10 minutes.

Nutrition

Calories: 204kcal | Carbohydrates: 2.2g | Protein: 18.3g | Fat: 12.5g | Fiber: 0.2g

NUTRITIONAL INFO

1 Batch of Naked Wonton Soup = 4 Servings

1 Serving = 1/4 of the Recipe

204 Calories | 12.5 g Fat | 2.2 g Carbs | 0.2 g Fibre | 18.3 g Protein

2 g Net Carb per Serving

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Naked Wonton Soup

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I’d choose you again and again. Our Down Syndrome Story

August 9, 2016 by officially gluten free 2 Comments

I’d Choose You, Again and Again. Our Down Syndrome Story.

Hello, Friends, Family and Lovely Readers.

We’ve had a lot going on in our lives in the past few months.

We found out I was Pregnant again in November, which was very exciting news but also a little scary because we lost a baby girl at 24 weeks a few years ago. We didn’t think we had it in us to try again but changed our minds and decided to give it a try. I got pregnant fairly quickly and everything was going wonderfully.

We decided to do genetic testing this time around. I did a blood test (Quad Marker), at 16 weeks. The quad marker test looks for increased chance of birth defects but does not allow the definitive diagnosis of any conditions. The next week we got a call from the Doctors saying that our test came back positive. Based on the results, we were given a 1 in 8 chance of Down Syndrome. We decided to do an amino to find out for sure. This is where we found out we’re having a boy. They also found 2 soft markers for Down Syndrome, a small white spot on his bowel and a smaller than usual nose bone.

A few days later we got a call from the specialist with our results. Our baby boy does have Down Syndrome. The next few days were a blur of emotion and tears. My husband, who has been so wonderful through all of this, and I both knew we would love our little boy no matter what. Our son who is 8 is so excited to be a big brother. It doesn’t matter to him one bit that his little brother is a little bit different. He’ll love him the same way, maybe ever more.

After coming to terms with the fact that our baby has Down Syndrome, all the tears dried up, the sadness changed to worry. 50 % of babies with Downs Syndrome have heart problems. These can be mild problems that fix themselves or they can be very serious issues that require open heart surgery. As well as heart problems, babies with down syndrome can have many other serious health issues. We then had to wait 3 weeks because his heart wasn’t developed enough to tell if there were any issues until 22 weeks.

Fast forward to 22 weeks pregnant. We went in for what will be our 4th ultrasound, fingers crossed that he has no major problems. We did the scan and they found no issues at all. This was the absolute best news. Our boy will face many challenges in his life but heart surgery won’t be one of them. They also found liquid in his tummy which means he is able to swallow, which is another very good sign.

The rest of the pregnancy goes smoothly, until the 38th weeks, were they discover that the placenta isn’t feeding him as well as it should be. He’s a little bit smaller than he should have been for a 38 weeker. We were put on a list for immediate induction. The next day we were admitted into the High Risk Labor ward. Elijah was born with no complications at 4:35 am weighing 5 lb 13 oz.

He’s an absolute Perfect Baby. He barely ever cries and is the cutest little thing you have ever seen. We love him so much, and would choose him again and again.

Life is Good.

Until next time.

Lyndsay

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Gluten Free Raspberry Waffles

Baked Apple Pie Rice Paper Rolls

November 25, 2015 by officially gluten free 45 Comments

Baked Apple Pie Rice Paper Rolls

These 5 Ingredient Gluten Free & Vegan Baked Apple Pie Rice Paper Rolls Are an Easy Dessert that’s so Satisfying. Who Knew You Could Make Such a Delicious Dessert with Rice Paper and an Apple. The Best Part is, They Fill Your Home With the Smell of Fresh Baked Apple Pie and You Probably Already Have All the Ingredients.

How to Make Baked Apple Pie Rice Paper Rolls

To make these Delicious Baked Apple Pie Rice Paper Rolls, peel, then slice the apples. Mix with the apple slices with the brown sugar and cinnamon. Then fill a large mixing bowl 1/4 full with water. Place the rice paper into the water one sheet at a time. Soak just until it’s soft enough to work with.

Place the softened rice paper onto the counter and place 1- 2 Tbsp of apple mixture onto the center. Fold the bottom up first, then fold the sides in, fold the top down last. Repeat, until you have used up all of the apples. Place onto a pan brushed with oil. Brush both sides with oil. Then, bake for 20 – 25 minutes turning a few times throughout.

Baked Apple Pie Rice Paper Rolls

I have used rice paper for spring rolls before but this was my first time using them for a dessert. It won’t be my last though, they worked wonderfully. They are also very inexpensive. I always have apples and rice paper wrappers in my kitchen, so I can make these deliciously awesome treats anytime I need a sweet fix.

If you liked these Baked Apple Rice Paper Rolls then you may also like these Sausage and Sauerkraut Spring Rolls, Which are also made with Rice Paper.

Recipe Notes:

These Baked Apple Pie Rice Paper Rolls can be a little bit tricky to master. The trick is to not get the rice paper too wet or soggy. The paper should still have a little bit of stiffness to it.
You’ll need to turn them several times throughout baking.
You can double up the rice paper if needed. This especially helps if you’re going to deep fry or air fry them instead of baking them.
Be extra careful not to rip the rice paper. If there’s a hole the sugar will leak out and burn on the pan

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Baked Apple Pie Rice Paper Rolls

These 5 Ingredient Gluten Free & Vegan Baked Apple Pie Rice Paper Rolls Are an Easy Dessert that's so Satisfying.

4.1 from 41 votes

Print Pin Rate

Course: Dessert

Cuisine: Amreican

Keyword: Dessert, gluten free, Vegan, Vegetarian

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Author: Lyndsay

Ingredients

4-6 Apples
1/3 Cup Brown Sugar
1 Tsp Cinnamon
Part of a Package of Rice Paper
2 Tbsp Cooking Oil

Instructions

Pre heat your oven to 450 F.
Peel, then slice the apples. Mix with the apple slices with the brown sugar and cinnamon.
Fill a large mixing bowl 1/4 full with water. Place the rice paper into the water one sheet at a time. Soak just until it’s soft enough to work with.
Place the softened rice paper onto the counter and place 1- 2 Tbsp of apple mixture onto the center. Fold the bottom up first, then fold the sides in, fold the top down last.
Repeat, until you have used up all of the apples.
Place onto a parchment paper lined or well oiled pan, brush both sides with oil.
Bake for 25 – 30 minutes turning a few times throughout.

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Baked Apple Pie Rice Paper Rolls

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Easy Gluten Free Dinner Rolls

November 24, 2015 by officially gluten free 5 Comments

Easy Gluten Free Dinner Rolls

These Easy Gluten Free Dinner Rolls are so Light and Fluffy. They make a Great Side for Large Dinners or a Perfect Accompaniment for Soup on a Cold Fall Day. They’re also very Tasty with a little bit of Butter and Jam.

I discovered a trick to making the most amazing Light and Fluffy Buns, Bread and Pizza Crust. It’s so light and fluffy, it could be mistaken for Bread made with wheat flour. So what’s my secret? It’s using Both Traditional and Instant Yeast.

I made my rolls just a little bigger than a golf ball in size but they could be made larger or smaller. The key to these tasty little Dinner Rolls is Butter, and lots of it. I brushed them with butter before and after baking.

Note: Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag is ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

If you’re looking for another delicious Gluten Free Recipe, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

Easy Gluten Free Dinner Rolls

Ingredients

1 1/2 Cup Lukewarm Water

1 Tbsp Sugar

1 Tbsp Traditional Yeast

2 1/4 Cups Rice Flour

1 Cup Potato Starch

1 Tbsp Instant Yeast

4 Tbsp Butter

Directions

1. Pre heat oven to 400 F.

2. In a large bowl dissolve the sugar in the lukewarm water. Sprinkle the traditional yeast on top and cover with a dish towel. Let sit for 15 minutes. Then stir in the rice flour, starch and instant yeast. Let rise for 5 minutes.

3. Brush a square baking dish generously with the butter. Roll the dough into 12 balls. Place into the buttered baking pan, then generously brush with the rest of the melted butter.

4. Bake for 15 minutes. Flip the buns upside down onto a baking tray, then bake for another 5 minutes. Brush with butter once more after they come out of the oven.

Makes 12 Easy Gluten Free Dinner Rolls.

This is an updated version of this recipe.

If you liked this recipe for Easy Gluten Free Dinner Rolls, then you may also like these recipes for:

Cookie Crumble Apple Pie

Gluten Free Pumpkin Pie

Gluten Free Butter Pie Crust

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Easy Gluten Free Dinner Rolls

White Chocolate Pistachio Cookies

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Author: Lyndsay Baker

Recipe type: Buns and Bread

Serves: 12 rolls

Ingredients

1½ Cup Lukewarm Water
1 Tbsp Sugar
1 Tbsp Traditional Yeast
2¼ Cups Rice Flour
1 Cup Potato Starch
1 Tbsp Instant Yeast
4 Tbsp Butter

Instructions

Pre heat oven to 400 F.
In a large bowl dissolve the sugar in the lukewarm water. Sprinkle the yeast on top and cover with a clean dish towel. Let sit for 15 minutes. Then Stir in the rice flour, starch and instant yeast. Let rise for 5 minutes.
Brush a square baking dish generously with the butter. Roll the dough into 12 balls. Place into the buttered baking pan, then generously brush with the rest of the butter. Let rise in a warm place for 10 minutes.
Bake for 15 minutes. Flip the buns upside down onto a baking tray, then bake for another 5 minutes. Brush with butter once more after they come out of the oven.
Makes 12 Easy Gluten Free Dinner Rolls.

Banana Butterscotch Pecan Cake

November 12, 2015 by officially gluten free 17 Comments

Banana Butterscotch Pecan Cake

This Gluten Free Banana Butterscotch Pecan Cake is easy to love. It has delicious layers of Banana Bread Style Cake and Creamy Butterscotch Filling and is topped off with Tasty Candied Pecans. It’s really easy to make and is a great way to use up any over ripe Bananas. If you don’t have 2 round cake pans you could make the Banana Butterscotch Pecan Cake in a large lasagna style pan then ice it in the pan, instead of layering it.

Ingredients

For the Cake:

4 Ripe Bananas

1 Cup White Sugar

2 Egg

1/2 Cup Melted Butter

2 Cups Rice Flour

1/4 Cup Corn Starch

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

For the Butterscotch Frosting:

3/4 Cup Milk

3 Cups of Whipped Cream

1 Package of Instant Butterscotch Pudding Mix

For the Candied Pecans:

1/2 Cup Pecans

2 Tbsp Maple Syrup or (Table Syrup or Corn Syrup)

Directions

1. Pre Heat oven to 375 F.

2. Mix the bananas, sugar, eggs and butter. Then stir in the rice flour, corn starch, baking soda and baking powder. Mix until well combined.

3. Spoon the batter into 2 greased round cake pans.

5. Bake for approximately 25 minutes. Then let cool completely.

6. Mix the instant pudding with the milk, until well combined. Gently stir in the whipped cream. Mix until smooth.

7. Place one of the cooled cakes onto the a plate or cake stand. Cover with 1/2 of the butterscotch whip mixture, then place the other cake on top of that. Spread the rest of the butterscotch mixture on top, then cover with the candied pecans.

For the Candied Pecans:

Pre heat oven to 325 F. Place the pecans onto a baking sheet, then drizzle the maple syrup over the them. Bake for 10-15 minutes turning half way. Remove from oven then let cool completely.

If you liked this recipe for Banana Butterscotch Pecan Cake, you may also like these recipes for:

The Best Gluten Free Pizza

Skillet Peach Pecan Crisp

Cherry Cheesecake with Chocolate Shortbread Crust

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The Best Gluten Free Pizza

October 29, 2015 by officially gluten free 16 Comments

The Best Gluten Free Pizza

This is the Best Gluten Free Pizza I’ve had. The Crust is Light and Fluffy and tastes like Regular Pizza. Even my picky eater 9 year old loved it. It is pretty awesome and it’s really simple and easy to make. You won’t want to order Mediocre Gluten Free Pizza from your Local Pizza Shop any more, after you see how Easy and Delicious this Gluten Free Pizza Recipe is.

I use Garlic Butter and salt on my pizza pan, which gives it an amazing texture as well as flavour. If you don’t like garlic or you’re making pizza for children, you can just use plain butter instead. I do a love a plain Pepperoni Pizza but I also love a Pizza loaded with Toppings. I often have trouble deciding which ones to go with but usually end up with Pepperoni, Pineapple and Mushroom. Another one of my favourites is BBQ Chicken Pizza, where you use BBQ Sauce instead of Tomato Sauce, then add Cooked Chicken, Mushroom, Onion and Garlic.

What do you think the Best Gluten Free Pizza toppings are?

Ingredients

1 Cup Lukewarm Water

1 Tbsp Sugar

3 Tsp Yeast

1 1/2 Cups Rice Flour

1/2 Cup Potato Starch

1 Tsp Dried Oregano

2 Tbsp Butter

3 Cloves of Garlic

1/2 Tsp Salt

1/2 Can of Pizza Sauce

2 Cups Mozzarella Cheese

15 Pieces of Pepperoni

Directions

1. Pre heat oven to 400 F.

2. In a large bowl dissolve the sugar in the lukewarm water. Sprinkle the yeast on top and cover with a dish towel. Let sit for 15 minutes. Then Stir in the rice flour, potato starch and oregano. Mix until well combined. Add 1 or 2 Tbsp of water if needed.

3. Mince the garlic very small. Melt the butter in the microwave with the minced garlic in the bowl.

4. Brush a pizza pan generously with the garlic butter then sprinkle with salt. Press the dough into the pan with your finger.

5. Spread the pizza sauce over the crust, then add the cheese, then pepperoni.

6. Bake for Approximately 30 -35 Minutes.

Note: I like to switch my oven to broil for the last few minutes to make the pepperoni a little bit crispier.

Makes 1 Pizza.

If you liked this recipe for The Best Gluten Free Pizza, you may also like these recipes for:

Gluten Free Coconut Shrimp

Mini Burgers with Tea Biscuit Buns

BLT Potato Skins

Fish Tacos

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The Best Gluten Free Pizza

Prep time

20 mins

Cook time

35 mins

Total time

55 mins

Author: Lyndsay Baker

Recipe type: Pizza

Cuisine: Italian

Serves: 1 pizza

Ingredients

1 Cup Lukewarm Water
1 Tbsp Sugar
3 Tsp Yeast
1½ Cups Rice Flour
½ Cup Potato Starch
1 Tsp Dried Oregano
2 Tbsp Butter
3 Cloves of Garlic
½ Tsp Salt
½ Can of Pizza Sauce
2 Cups Mozzarella Cheese
15 Pieces of Pepperoni

Instructions

Pre heat oven to 400 F.
In a large bowl dissolve the sugar in the lukewarm water. Sprinkle the yeast on top and cover with a dish towel. Let sit for 15 minutes. Then Stir in the rice flour, potato starch and oregano. Mix until well combined. Add 1 or 2 Tbsp of water if needed.
Mince the garlic very small. Melt the butter in the microwave with the minced garlic in the bowl.
Brush a pizza pan generously with the garlic butter then sprinkle with salt. Press the dough into the pan with your finger.
Spread the pizza sauce over the crust, then add the cheese, then pepperoni.
Bake for Approximately 30 -35 Minutes.
Note: I like to switch my oven to broil for the last few minutes to make the pepperoni a little bit crispier.
Makes 1 Pizza.

Gluten Free Stuffing

October 9, 2015 by officially gluten free 20 Comments

Gluten Free Stuffing Recipe

Are You Looking For a Traditional Gluten Free Stuffing Recipe That’s So Good Even Your Non Gluten Free Family Members Will Love It? Well I’ve Got You Covered with This Delicious Traditional Style Gluten Free Stuffing Recipe. It’s Really Easy and Tastes Just Like the Stuffing You Grew Up On. Would You Rather a Delicious Low Carb Stuffing that’s Just as Easy and Just as Good? Try this Easy Keto Fathead Stuffing Recipe.

How To Make Gluten Free Stuffing

To make this Easy Gluten Free Stuffing, you cut up the loaf of bread into 1/2 inch pieces and place into a large mixing bowl. Mince the onion, garlic and celery, then add to the bowl. Add the stock along with the basil and salt and pepper. Mix until well combined. Use the stuffing to stuff your turkey or chicken or Place the stuffing into a large lightly greased baking dish or onto a cookie sheet. Bake for 40-45 minutes, stirring several times throughout.

Gluten Free Stuffing

I’ve gone without stuffing for the last few years but not this year. This Thanksgiving we’re having this delicious Gluten Free Stuffing. I think it’s my favorite part of the whole dinner besides the Pumpkin Pie. I prefer my Gluten Free Stuffing to be more Traditional, So I make make a basic Stuffing without adding a lot to it. If you’re feeling adventurous, you could try adding Sliced Apples and Sausages, Dried Cranberries and Bacon or Pecans and Figs.

When making Gluten Free Stuffing I like to use whatever Gluten Free Bread I have in the freezer, which often varies depending which stores I’ve shopped at. I usually make my stuffing in a baking pan rather than Stuffing it the Turkey. I don’t pre toast or dry out the bread before cooking it. If I was to stuff the stuffing into the turkey I would slightly toast the bread in the oven first.

Need something to go with your Gluten Free Stuffing? Check out these other 7 Easy Gluten Free Recipes for Thanksgiving.

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Easy Gluten Free Stuffing Recipe

“Are You Looking For a Traditional Gluten Free Stuffing Recipe That’s So Good Even Your Non Gluten Free Family Members Will Love It? Well I’ve Got You Covered with This Delicious Traditional Style Gluten Free Stuffing Recipe. It’s Really Easy and Tastes Just Like the Stuffing You Grew Up On. “

Ingredients

1 Loaf Gluten Free Bread

1/2 of an Onion

4 Cloves of Garlic

1 Celery Stock

3/4 Cup Turkey or Chicken Stock

1 Tbsp Basil

1/2 Tsp Salt (If using store bought stock you may not need to add any salt)

1/2 Tsp Pepper

Directions

1. Preheat your oven to 350 F. Cut the loaf of bread into 1/2 inch pieces and place into a large mixing bowl.

2. Mince the onion, garlic and celery, then add to the bowl. Add the stock along with the basil and salt and pepper. Mix until well combined.

3. Place the stuffing into a large lightly greased baking dish or onto a cookie sheet. Bake for 40-55 minutes, stirring several times throughout.

Makes 1 Batch of Gluten Free Stuffing.

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Gluten Free Stuffing Recipe

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Gluten Free Stuffing

>> Click Here To Pin This Recipe <<

Prep time

5 mins

Cook time

55 mins

Total time

1 hour

Are You Looking For a Traditional Gluten Free Stuffing Recipe That's So Good Even Your Non Gluten Free Family Members Will Love It? Well I've Got You Covered with This Delicious Traditional Style Gluten Free Stuffing Recipe. It's Really Easy and Tastes Just Like the Stuffing You Grew Up On.

Author: Lyndsay Baker

Recipe type: Gluten Free Thanksgiving Recipe

Cuisine: American

Serves: 8 servings

Ingredients

1 Loaf Gluten Free Bread
½ of an Onion
4 Cloves of Garlic
1 Celery Stock
¾ Cup Turkey or Chicken Stock
1 Tbsp Basil
½ Tsp Salt (If using store bought stock you may not need to add any salt)
½ Tsp Pepper

Instructions

Preheat your oven to 350 F. Cut the loaf of bread into ½ inch pieces and place into a large mixing bowl.
Mince the onion, garlic and celery, then add to the bowl. Add the stock along with the basil and salt and pepper. Mix until well combined.
Place the stuffing into a large lightly greased baking dish or onto a cookie sheet. Bake for 40-55 minutes, stirring several times throughout.

Gluten Free Pumpkin Pie

October 7, 2015 by officially gluten free 16 Comments

Gluten Free Pumpkin Pie

This Easy to Make Homemade Gluten Free Pumpkin Pie is a long time family favourite! It’s requested every year at Thanksgiving dinner because it’s just so tasty. The recipe uses sweetened condensed milk to sweeten the pumpkin. This makes an already delicious pie even more creamy and delicious. I hope your family enjoys it as much as mine does!

How to Make Gluten Free Pumpkin Pie

Pie crust can be a little more challenging to make but if you take your time and keep mixing it, a lovely dough ball will form. When I’m rolling the dough out, I press the sides back in as I go. I will do a few rolls with the rolling pin then press it all tightly back together again. then a few more rolls, and so on.

A trick That I found very helpful to get the crust really thin, is to use a piece of parchment paper or a thin plastic mat to roll it out on. It makes it much easier to get the crust really thin and helps when you flip the crust into the pan .

Another key trick to getting a perfect Gluten Free Butter Pie Crust every time, is to cover the edges with tinfoil while baking. This keeps the crust from getting to dry. One more important factor in making great Pie Crust is keeping the dough cold. Placing the dough in the fridge for an hour before rolling it out and again for 10 minutes before the filling goes into it. This helps keep the crust nice and flaky and not too dry.

Gluten Free Pumpkin Pie

This Gluten Free Pumpkin Pie is always a hit. There’s never leftovers so make sure to get your piece while it lasts. The Light and Flaky Gluten Free Pie Crust is a perfect match for the Creamy Pumpkin Filling. I prefer my Pumpkin Pie with just Cinnamon but if you love Pumpkin Pie Spice then just add 1 Tbsp along with the Cinnamon.

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Gluten Free Pumpkin Pie

“This Easy to Make Homemade Gluten Free Pumpkin Pie is a long time family favourite! It’s requested every year at Thanksgiving dinner because it’s just so tasty. The recipe uses sweetened condensed milk to sweeten the pumpkin. This makes an already delicious pie even more creamy and delicious. I hope your family enjoys it as much as mine does! “

Ingredients

For the Gluten Free Crust:

2 Cups Rice Flour

1 Cup Potato Starch (Tapioca or Corn Starch)

3/4 Cup Butter

1 Tbsp Sugar

2 Egg Yolks

1/4 Cup Milk

1 Tsp White Vinegar

For the Pumpkin Pie Filling:

1 Can of Pumpkin Puree

1 Can Sweetened Condensed Milk

1 Egg

1 Tbsp Cinnamon

Directions

1.Cut the butter into the flour, stach and sugar, mix until well combined. (I use my hands and squish the shortening and flour together until a crumbly mixture forms)

2. Add the egg yolk, milk and vinegar. Mix until a firm dough ball forms. (It will seem to dry at first but just keep mixing it. I like to press it into the bottom of the bowl and sort of knead it like bread dough. A smooth dough will form.) Place the dough wrapped in plastic wrap in the fridge for 1/2 – 1 hour.

3. Pre heat oven to 425 F.

4. In a large mixing bowl mix the canned pumpkin with the sweetened condensed milk, egg and cinnamon.

5. On a lightly rice floured piece of parchment paper on your counter, roll out to dough until it’s big enough to cover your pie pan. If the dough breaks or cracks just press it back together with your fingers.

6. Place the rolled out crust into the pie pan then trim the edges. Put the crust in the fridge for another 10 minutes. Then use a fork to poke some holes into the bottom of the crust and fill with the gluten free pumpkin pie filling.

7. Cover the edges with strips of tin foil then, Bake for 15 minutes. Then turn your oven down to 350 F. Bake for approximately another 40-45 minutes. Let cool completely before serving.

Serve with Whipped Cream.

This Recipe Makes 1 Gluten Free Pumpkin Pie.

Recipe Note:

– Make sure to use Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling contain wheat flour.

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Gluten Free Pumpkin Pie