Let’s face it: most gluten-free baked goods just taste kinda funny.

I’m not saying there aren’t some tasty products out there (remember when I was obsessed with millet bread?), and I know a girl who comes up with fabulous GF treats pretty regularly, but in general, the packaged stuff has a ton of weird ingredients and binders, and the homemade goods are kinda crumbly or dry. One area where this is a particularly prevalent problem?

Pie crusts. They’re hard enough to make flaky and soft with gluten, so removing the stuff adds an extra challenge. And if you want to make it sans butter, as well? Fuhgetaboutit.

Until now.

I’m not sure how we pulled it off, but two members of my group worked super diligently on perfecting this gluten-free, vegan pie crust for our Friday night dinner, and it’s freaking fabulous. After the jalapeno jam, this particular item got the most questions, and I’m not surprised- it has the taste of a thick, buttery pecan cookie, with the baking purposes of a pie crust. Nothing dry, crumbly or weird tasting here. Just in time for Thanksgiving, a recipe that will make all your gluten-free, vegan pie dreams come true. Enjoy!

Gluten-Free Vegan Pecan Pie Crust

Yields seven 3″ tartlets, or one 9″ pie

Created by the members of CTP 203 at the Natural Gourmet Institute

Ingredients:

• 1/4 cup rice flour
• 1 tablespoon + 1 teaspoon potato starch
• 2 1/2 teaspoons tapioca starch
• 1/2 cup pecans (untoasted)
• 1 tablespoon maple crystals (or brown sugar)
• 1/8 teaspoon baking powder
• pinch salt
• 1 tablespoon + 1 teaspoon melted coconut oil
• 2 tablespoons maple syrup

1. Preheat oven to 350*F. Oil tart shells or pie pan. (For best results, use a pan with a removable bottom.)
2. In a small bowl, use a fork to whisk rice flour and starches together until well combined.
3. In a food processor, grind pecans to a meal. In mixing bowl, combine pecans, flour, maple crystals, baking powder and salt.
4. In a separate small bowl, whisk together the oil and maple syrup.
5. Mix wet ingredients into dry ingredients, one tablespoon at a time until the dough just sticks together but doesn’t feel wet.
6. Press crust into pans. Refrigerate 15-20 minutes, then bake 20-25 minutes, or until dough is just starting to turn golden brown. Let cool completely before removing from pan.

Happy baking!

Have you ever experimented with gluten-free baking? What’s your favorite GF treat?

If there’s one recipe that characterizes our Friday Night Dinner, this would be it.

I wish I could take even the tiniest amount of credit for it, because I think we got more compliments on this particular component than on anything else. Alas, it was the work of some other group members- but I’m proud to have been a part of the group in general!

Jalapeno jam sounds kind of gross, right? Fiery spice, paired with sweetness and a gelatinous consistency? If that’s what you’re thinking…well, you’re missing out. I’m not a big jam person (sticky foods are kind of a turnoff), but this stuff is delectable. Spicy enough to provide a savory kick, while juuuuuust sugary enough to add a sweet component to an entree. Ours was made a little liquidy, for plate-drizzling purposes, but by cooking it for longer you could achieve the usual jam texture that would be delicious slathered on cornbread or used as a meat marinade. And if you’re intimidated by the concept of making jam, like I know I was…it couldn’t be simpler. The ingredients, a stovetop and some patience are all that’s needed.

Jalapeno Jam

Yields: 4 cups

Created by the members of CTP 203 at the Natural Gourmet Institute

Ingredients:

• 3 fresh habanero peppers
• 1 cup finely chopped green and orange bell pepper
• 2 cups maple crystals*
• 1 cup champagne vinegar
• 1/2 cup agave syrup
• 1/2 cup rice syrup**
• 1/2 teaspoon salt
• 2 tablespoons kuzu***
• 2 cups water

1. Use a pair of kitchen shears or a small paring knife to cut several small slits in the habaneros, allowing the oil of the pepper to infuse as it is cooking
2. Place all ingredients except kuzu and water into a large saucepan and bring to a rolling boil over medium high heat.
3. Boil for a full ten minutes. Stir the mixture constantly with a wooden spoon to avoid burning
4. Meanwhile, dilute 2 tablespoons of kuzu in cold water and stir.
5. Remove the habaneros with tongs and discard. (Leaving the habaneros in for a shorter period of time will yield a milder jam, while longer will make it spicier.)
6. Stir in kuzu mixture in half cup increments and continue cooking until desired consistency has been achieved.
7. Pour jam into hotel pan or open jar and let cool completely before serving.

Do you use jams often in your cooking or meals? What’s your favorite flavor? Would you ever try a savory or spicy jam?