Gluten-Free Desserts

GLUTEN-FREE GLAZED RAW APPLE COOKIES
½ CUP BUTTER OR SHORTENING
1 ½ CUP BROWN SUGAR-FIRMLY PACKED
1 TSP. SALT
1 TSP. CINNAMON
½ TSP. NUTMEG
½ TSP CLOVES
1 LARGE EGG OR EGG SUBSTITUTE
1 CUP RICE FLOUR*
¾ CUP SORGHUM FLOUR OR RICE FLOUR*
½ CUP TAPIOCA FLOUR*
1 TSP. BAKING SODA
¼ CUP MILK
2 CUPS FINELY CHOPPED OR GRATED RAW APPLES (PEELED)
1 CUP CHOPPED NUTS
BEAT FIRST SEVEN INGREDIENTS IN MIXING BOWL UNTIL BLENDED AND FLUFFY. (IF EG REPLACER IS USE FLUFFINESS WILL PROBABLY NOT HAPPEN) ADD REMAINING INGREDIENTS. BEAT WELL. DROP ON BAKING SHEET BY TEASPOONFUL.
BAKE ABOUT 10-12 MINUTES IN 400 DEG. OVEN.
SPREAD WITH GLAZE:
1 CUP POWDERED SUGAR
1TBSP MELTED BUTTER
1 ½ TBSP HOT MILK OR MILK SUBSTITUTE
1 ½ TSP VANILLA
SPREAD THINLY ON WARM COOKIES. DO NOT STACK COOKIES WHILE WARM.
*MIXTURE OF FLOURS IS NOT ABSOLUTELY NECESSARY. USE WHATEVER WORKS FOR YOU. FLOURS THAT ARE ALREADY MIXED TO “PERFECTION” CAN BE FOUND AT YOUR LOCAL HEALTH FOOD STORE OR HEALTH FOOD AISLE. These cookies turn out so well. You can even dare serve them to your pickiest family and guests. They probably won’t even suspect they are gluten free…unless you’ve already built up a reputation. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
GLUTEN-FREE RICE-FLOUR PIE CRUST
1 CUP RICE-FLOUR
¼ CUP SOFTENED BUTTER
2 TBSP WARM WATER
USING A PASTRY CUTTER OR FORK MIX THESE INGREDIENTS UNTIL JUST LIKE ANY OTHER PIE CRUST, CRUMBLY, BUT MIXED. PLACE A SHEET OF WAX PAPER ON THE COUNTER. GATHER THE DOUGH IN ONE BIG LUMP AND PLACE ONTO WAX PAPER. PLACE ANOTHER PIECE OF WAX PAPER ON TOP. USING A ROLLING PIN, ROLL OUT TO FIT A 9” PIE PLATE. PEEL THE TOP PIECE OF WAX PAPER OFF OF THE DOUGH GENTLY. NOW THIS PART TAKES SOME ART AND AGILITY. HAVE YOUR PIE PLATE HANDY. FLIP THE DOUGH AND WAX PAPER INTO THE PIE PLATE. CAREFULLY PEEL THE 2ND PIECE OF WAX PAPER OFF OF THE DOUGH. MOST LIKELY THE CRUST HAS BROKEN SOMEWHERE. JUST PINCH BACK TOGETHER AND NEATEN THE EDGES.
FOR AN UNFILLED CRUST BAKE AT 350 DEGREES FOR ABOUT 18 MINUTES OR UNTIL SLIGHT CRACKS APPEAR. COOL BEFORE FILLING.
FOR A FILLED CRUST BAKE EMPTY SHELL AT 350 DEGREES FOR 5 MINUTES. ADD DESIRED FILLING , ADD A TOP CRUST IF DESIRED, AND FINISH BAKING AS RECIPE DIRECTS.
This recipe turns out extremely well. It takes practice to make it perfectly pretty, but the taste is so much like the real thing! It has only been recently that I discovered this recipe and I am still very excited about it. There is so much still yet to be discovered in this gluten-free world.
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GLUTEN-FREE RICE AND ALMOND-FLOUR PIE CRUST

MAKES 1 CRUST
1/3 CUP WHOLE ALMONDS
¾ CUP BROWN RICE FLOUR
¼ TSP. GROUND CINNAMON(OPTIONAL)
PINCH OF GROUND CLOVES (OPTIONAL)
3 TBSP WATER
2 TBSP OIL
2 TBSP HONEY OR APPLE JUICE CONCENTRATE
¼ TSP SALT
GRIND THE ALMONDS TO A FINE POWDER IN A BLENDER. TRANSFER THEM TO A 9” PIE PLATE. ADD THE FLOUR, CINAMON, CLOVES, AND SALT. MIX WELL WITH A FORK.
COMBINE THE WATER, OIL, AND HONEY IN SMALL SAUCEPAN. HEAT GENTLY UNTIL HONEY LIQUEFIES. POUR INTO THE PIE PLATE. STIR WITH FORK UNTIL WELL BLENDED. LET STAND FOR FLOUR TO ABSORB LIQUID.
SHAPE CRUST BY PRESSING MIXTURE FIRMLY INTO PLACE WITH FINGERS, COVERING BOTTOM AND SIDES OF PLATE.
FOR UNFILLED CRUST:
BAKE EMPTY SHELL AT 350 DEG. FOR 18 MINUTES OR UNTIL LIGHTLY BROWN AND MARKED WITH A FEW CRACKS. COOL BEFORE FILLING.
FOR FILLED CRUST:
BAKE EMPTY SHELL AT 350 DEG. FOR 5 MINUTES. ADD DESIRED FILLING AND FINISH BAKING AS YOUR RECIPE DIRECTS.
This recipe is more like a crumb crust. It is very good and much quicker than the other recipe. I like this one with apple filling the best. It is also good with gelatin pies.