Arroz con Pollo. EASY PEASY folks. Easy peasy.

Well as tonight I was severely lacking in the motivational department I needed an easy but filling easy dinner.  Not to mention my produce draws in the refrigerator is starting to look a bit barren. I decided to pull out my recipe book and let IT be the inspiration and motivation I needed to get food in the belly. Now I ALMOST decided on some chicken pot pie, but as I mentioned earlier, the motivation factor was just not there and making a pie shell was not on my agenda. Now as I always have rice handy and a frozen bag of chicken tenders I decided a batch of skillet Arroz con Pollo would be just spiffy.

I do have to mention, having a big bag of frozen chicken has saved me MORE than a time or two when in a dinner pinch. Great thing is you don't even have to de-thaw the little strips of poultry. They will actually turn out juicier and more tender if you throw em in your pan frozen and cook on med/high heat :)

So to start throw a few frozen or fresh chicken tenders (or 2 chicken breasts sliced in half) on a large skillet with a tablespoon of olive oil on medium/high heat. Salt both sides while cooking.

Now if frozen, keep turning them once every 3 minutes or so until thoroughly cooked.

While the chicken is cooking, dice up 1/2 cups worth of an onion and carrot.

Once your chicken is cooked, remove from skillet and set aside. Then add another tablespoon of olive oil to the skillet and add the carrots, onions, and about 1 1/2 tablespoons minced garlic. I LOVE to use bottled garlic. It keeps forever and is such a time saver.

Cook the onion, garlic, oil, and carrots for a good 5-8 minutes until onion starts to become translucent and garlic starts to brown.

Next add 2 cups chicken broth, 1/4 teaspoon paprika, 1 teaspoon dried cilantro, 1/4 teaspoon salt, and 1 cup rice to the skillet and bring to a boil. Once broth is boiling cover the skillet and lower the heat to low (not ALL the way low...but you want to keep a steady simmer). While the rice is cooking, try to resist being a nosey netty and peaking under the lid. Just leave it alone for a good 20 minutes. Once the 20 minutes is up and the rice just about cooked and there is a little liquid remaining still, add 1/2 cup of sliced bell pepper and cooked chicken tenders to the mix, cover and steam for another 5 minutes.

That's all there is too it :)

Here be the recipe breakdown for y'all:

4 chicken tenderloins or 2 chicken breasts sliced in half

2 tablespoons olive oil

1 cup white rice

2 cups chicken broth

1 1/2 tablespoon minced garlic

1/2 cup diced onion

1/2 cup diced carrot

1/4 teaspoon salt

1/4 teaspoon paprika

1 teaspoon dried cilantro (or 1 tablespoon minced fresh cilantro) this ingredient is optional

1/2 cup thinly sliced bell pepper

Cook chicken tenders in a large skillet with 1 tablespoon olive oil and lightly salt each side. Once chicken is thoroughly cooked, remove from heat. Add additional 1 tablespoon olive oil to skillet, garlic, onion, and carrots and saute on medium heat for about 5-8 minutes and garlic begins to brown and onions start to become tender. Pour in chicken broth, salt, paprika, cilantro, and rice to the skillet. Bring to boil, cover, then lower heat to low. Simmer for about 20 minutes. When rice is almost cooked and there is a small amount of liquid remaining add cooked chicken and bell pepper. Cover and steam another 5 minutes.

How to make a happy toddler. Easy flourless Peanut Butter Cookies.

So lately Kassidy has been just a wild and crazy kid in the evenings. Tonight was no different. So, in effort to CHANNEL some of that rambunctiousness I figured we could make some cookies together.

Step one to the "happy toddler". Assemble the child, cooking utinsils, and apron.

Note the wild and crazy hair to go with the semi-feral child.

Step two: attempt a small counting lesson by measuring 1 cup sugar, 1 cup creamy peanut butter, 1 egg, 1/4 teaspoon salt, and 1 teaspoon baking soda.

Then I realize that wasn't much of a counting lesson. Oh well. Moving right along....

Step three in the taming of the tornado: Scooping out approximately 1 Tablespoon measurements and rolling them into balls and place onto a wax paper lined baking sheet.

It's amazing how the simple act of making and creating something together calms even the most rampant of tempests. I just LOVE that look of concentration as she tries SO hard to make her cookies. 

Next, bake on 350 for 8-9 minutes or until the cookies flatten and start to split. Once cooled. remove from the baking sheet and call the kiddo into the kitchen.

Cookies are created and memories made.

Recipe Breakdown:

1 cup creamy peanut butter

1 cup sugar

1 egg

1/4 teaspoon salt

1 teaspoon baking soda

Preheat oven to 350. Blend all ingredients together and roll approximately 1 Tablespoon measurments into balls and place onto a wax paper lined baking sheet. Bake for approximately 8-9 minutes or until cookies flatten and start to split.

Fire Roasted Gumbo

To start off...I have never really had gumbo or cajun cooking. Living in Utah, we are pretty much in the dark with anything of the sort. Sooooo with that being said, if this dish does not live up to the REAL down home cajun good eats, I apologize. This would be my BEST attempt at gumbo and I do hope y'all enjoy it as much as I do.

Now, we start with fire roasting 3 roma tomatoes or 2 regular tomatoes. Now you CAN use a can of pre-fire roasted tomatoes. Since your already going to roast your jalapenos I just like to throw the maters in as well. Turn your oven to broil and line a small baking sheet with tin foil. Place the rinsed tomatoes and two jalapenos on the foil, then on the top shelf on your oven. Broil the veggies for about 15-20 minutes turning them over halfway. You will want a nice "charring on both the jalapenos and mater and this is what you want your finished product to look like:

While your veggies are getting roasty toasty in the oven, prepare the roux. Place 1/4 cup olive oil in a medium sauce pan and heat on medium high. Now, you want to use a vegetable oil to create your roux. Butter will burn before you are able to get a nice toasted browned roux. For the flour, I used a 1/4 cup of the Bob's Red Mill Gluten Free mix. Reason for this flour is the bean flours will brown nicely AND provide a nice robust earthy taste. Whisk constantly over medium/high heat keeping the flour evenly incorporated. After about 10 minutes or so, you will have a nice rusty brown roux.

Next we get to create the "holy trinity" of cajun tasties...the parts being 1, 2, and 3. One onion, two stalks celery, and three bell peppers. For this soup, I like to mix up my 3 bell peppers and throw in a red and orange along with the green. Just cuz I like the look of the different colors AND the tastes.

Once the "trinity" is created, add about 2 tablespoons of olive oil in a large kettle and heat on medium high. Once oil is hot, toss in your trinity and 3 minced garlic cloves cover and cook on medium stirring occasionaly for about 10 minutes, until the onions turn translucent. While the veggies are "sweating" and releasing the flavors, take 2 lbs of de-tailed shrimp and place in a skillet with 1 tablespoon butter or olive oil. Sprinkle with salt, smoked paprika, and cajun seasoning. The trick to savory flavorful meat is to pre-cook it with seasonings instead of just boiling the raw meat in the soup base ;) Once the liquid from the shrimp has simmered out and the shrimp have shrunk (little pun I could'nt resist hehehehe), set aside.

After the veggies have simmered for about 15 minutes, slowly whisk in about 1 cup of vegetable broth in the roux. Meanwhile, stir in the remaining quart of vegetable broth in the vegetables, then stir in the roux mixture. Add your diced turnip, yam, parsnip, diced fire roasted tomatoes, diced fire roasted jalapenos, and cooked shrimp. Then stir in 2 tablespoons cajun seasoning and 1 tablespoon smoked paprika. NOW.....I have said it once and I'll say it again. Supply your kitchen with the delightfully wonderful savory smoked paprika. A little goes a LONG way and it adds SO much to whatever you are cooking.

Cover and simmer on medium/low until vegetables are thoroughly cooked. Next comes my favorite.....the okra. now WHY was I born in UT and was NEVER introduced to this delish veggie until I was in my mid 20's. YUM. This go around I was not able to find fresh, so I had to opt for the frozen variety of okra. WHICH I had to go to 2 different grocery stores to find anyway. Once your cajun veggie staple has been added, simmer another 10 minutes and KAZAM! Gumbo is ready :)

Cool thing about this recipe is that it can easily be turned to a vegetarian dish by simply omitting the shrimp :)

Here be your recipe breakdown:

1-2 fire roasted jalapenos diced

3 fire roasted roma tomatoes diced

2 Tablespoons olive oil

1/4 cup olive oil

1/4 cup Bob's Red Mill Gluten Free mix

1 onion diced

2 stalks celery diced

3 bell peppers diced

2-3 garlic cloves minced

1 parsnip diced and peeled

1 turnip diced

1 sweet potato or yam peeled and diced

1 cup diced okra

1 quart chicken broth
2 tablespoons cajun seasoning
1 tablespoon smoked paprika
2 cups rinsed and de-tailed shrimp

Fire roast the tomatoes and jalapenos by placing on a tin foil lined baking pan on the top shelf in the oven set at broil. Broil for 15 minutes turning them halfway through. Meanwhile, create roux by placing 1/4 cup olive oil in a medium sauce pan and heat on medium high. Whisk in 1/4 cup Bob's Red Mill gluten free flour blend whisking constantly until it becomes a rusty brown color. Meanwhile heat 2 tablespoons olive oil in large kettle and stir in garlic, onion, celery, and bell peppers. Cover and sweat vegetables stirring occasionaly until the onions turn translucent. Meanwhile, sautee shrimp over medium/high heat with 1 tablespoon olive oil or butter then sprinkle with salt, smoked paprika, and cajun seasoning. Set aside once the the liquid given off until the shrimp is cooked out. Next, slowly whisk in about 1 cup of the veggie broth in the roux. Stir in the remainder of the vegetable broth in the large kettle with the onion, bell pepper, and celery then mix in the cajun seasoning and smoked paprika then mix in the roux mixture. Once liquid is simmering, stir in the fire roasted tomato, jalapeno, shrimp, parsnip, turnip, and yams. Cover and simmer until raw veggies are tender (roughly 15 minutes). Stir in the diced okra and simmer an additional 5-10 minutes. Salt and Pepper to taste.

That's all folks :)

Hootenanny Heaven

Happy hootenanny day my friends out in Blogger land. I just love the holidays and all the family times and fun that comes along with them. The last couple days my house has been host to an assortment of nieces. MUCH to the delight of my munchkin. It's been so fun hearing the giggles, games, and goings on having a house full of kids. Which got me to reminicing. Some of my favorite times growing up is when my cousins could come and sleep over at my house. When I was young, I had to be homeschooled for a few years due to my celiac being so bad. Consequentially I missed out on a lot of friends, sleepovers, and such. Especially since I had such a strict diet, other parents were hesitant to have me over for fear of accidently making me sick. That being said, the times my cousins came to play were some of the best memories of my life during that time. Each time they would come over, my mom would always make her Hootenanny (or German Pancake as it's otherwise known). I figured what better breakfast to make this morning for my house full of girls?


Funny thing is about pancakes, according to Wikipedia, archaeological evidence suggests that varieties of pancakes are probably the earliest and most widespread types of cereal food eaten in prehistoric societies. Yes, I know......I looked up an article in Wikipedia about pancakes. I know I am a nerd and I am addicted to Wikipedia. It's one of my all time favorite websites lol!


Alright folks, here is the breakdown to the Hootenanny.


Start off by preheating your oven to 350

(speaking of prehistoric times, I believe my oven was manufactured in that time period...)

Next get 1/4 cup of butter or margarine and place in a 9x13" pan

Now place the pan with the butter in your oven while it heats up. Then grab your blender and toss in 1 cup milk, 6 eggs, 1/4 tsp salt, 3/4 cup brown rice flour, 3/4 cup sweet rice flour, and 1/4 cup potato starch. Now, I chose potato flour this go round as the fine powdery quality makes the final product lighter and more airy which is necesary for this recipe. It will also lend a more fuller flavor and help it brown better than the tastless tapioca starch.

Blend until all ingredients are thoroughly incorporated. By this time the butter should be melted, grab a basting brush and grease along the edges of your pan. Pour in the batter and bake for 40-45 minutes.

Beautymuss

Next serve it to one of the little princesses running abound

I ate mine with Muscadine Jelly. A southern comfort food made and provided by my best foodie friend Sharla :) YUM! You can also top it with maple syrup, jams, jellies, ect :)

Have a great morning my friends!

Thanksgiving!!!!

So....what to do when you are awake at 6am and are snowed in from one BEHEMOTH snow storm? Wrap yourself in your trusty horsey fleece blanket, bring the space heater as close to you as possible, sip on some diet Mountain Dew (ya.....I know....but I have a headache), and post your recipes for a gluten free Thanksgiving!!!!! Now, I am starting to wonder if this is REALLY such a good idea. I don't need to be starting my day out with a headache AND major cravings for the best comfort foods out there....but what the heck. I've already started so in the words of Linguine in Ratatouie....."LETS DO THIS THING".

Ok, going to start off with a dish that, up until recently, have never had the pleasure of eating at a Thanksgiving dinner. I also am wondering how this amazingly simple and plain dish could have been missed by my family for years of Thanksgivings? Well....no crying over spilled milk. At least we NOW know what we were missing and our TDay feasts will never again be lacking.

Welcome to a gluten free Green Bean Cassarole :)

For starters, I needed to figure out how to make gluten free french fried onions. Because, well, I'm sorry, no green bean cassarole is complete unless it is topped with thos delectibly crispy and savory rings.

The recipe starts out as you would with most fried veggies or onion rings. Buttermilk and onions. Now, there is no need to dash to the store for a carton of buttermilk. You can make your own at home with a little bit of lemon juice and milk.

The measurements are basically this. One Tablespoon lemon juice per one cup of milk. My measurements for this recipe are 1 1/2 cups milk, 1 1/2 Tablespoons lemon juice, 1 1/2 teaspoons salt. Whisk well until the salt is dissolved then add your thinly sliced and rings separated onion.

Let the onions soak a bit in the milk stirring once in a while to ensure all onions are getting a good bath of the white stuff.

Now for my flour mix, I chose two starchy flours and one meal flour at one part each. I used 1/3 cup arrowroot flour, 1/3 cup tapioca flour, then 1/3 cup teff meal/flour. The teff will add texture AND a good robust nutty flavor that the bland starchy flours will be missing. The arrowroot is a good starch and will help bind everything together. In a plastic bag, throw the flours in with an additional 1 teaspoon salt. Warm up your oil (about a 1/2" worth) in your skillet on medium/high then lower the heat to medium once oil is hot and begins to ripple. Toss a few of the soaked onions in the bag to coat with your mixture then place the coated onions in to cook.

Now I found that I REALLY had to watch these as the onions overcooked very quickly. So just keep an eye on them and take them out of the oil and onto a plate lined with a paper towel after they cook about 5 or so minutes.

I hate to toot my horn on these, but you really could not tell the difference and being cooked fresh lended a MUCH better taste than the stale canned glutened variety :)

Now it's time for the cream of mushroom soup. I am sorry to be a picky girl, but the pre-made cream of mushroom soups out there are just...ummmm....ICK. So I since I was on a roll making the french fried onions, why not make my own cream of mushroom soup? I will say, I WAS very intimidated in making a cream soup without using regular flour. So many gluten free flours are grainy, temperamental, funky tasting, and do not brown. So what flour can I use to make a good roux for a cream soup base? After going to a local celiac support group meeting I learned that sweet rice flour works well for soups. Soooooo I figured I would give it a try and WOW, I am amazed! The sweet rice flour works AMAZING and thickened my soup to the consistency of regular condensed cream soup!!! I am NO longer apprehensive of making my favorite fall soups. Sweet rice flour...you are my comfort food saviour.

Now for the soup, I started out with 2 lbs of diced button mushrooms and sauteed them on medium with a dash of olive oil until the mushrooms were cooked and giving off liquid. Mmmmmmm I wish we had "smellascreen" at this moment...Or better yet...."lickascreen" hehehehe

Now set this aside and get going on your roux.

In a medium saucepan on medium heat, melt 6 tablespoons of butter then whisk in 6 tablespoons of sweet rice flour

Cook the flour and butter on medium whisking frequently until your roux gets a nice golden color (about 10 minutes or so).

 Once roux has browned, stir in 2 cups of milk. I used 1% and the ending product was ever bit as creamy and thick as whole milk would have made. Now keep whisking this for about 10-15 minutes. It will start to thicken quickly and to avoid clumps, you need to be a good babysitter and giving it lots of love and attention ;) Once thick, stir in your mushrooms and that's all there is to it!

Now I am SURE I don't need to tell y'all how to put together the rest of your green bean casserole RIGHT? Well....if I do...then here you go. Open 2 cans of green beans (I am weird and prefer the taste and texture of canned beans vs. fresh cooked beans). Stir in the soup with the beans and add 1 Tablespoon of Tamari gluten free soy sauce, top with french fried onions, then bake in the oven at 350 until soup becomes bubbly.

Now, next is some Butternut Squash Risotto.

As I have mentioned in the past, I have raided my dad's garden quite a few times and have a wonderful assortment of winter squashes. Butternut is top on my squash list and I have been trying to incorporate as much of the golden squash beauty into as much as I can. I DO have to say, this recipe was found from a trip to the dentist. While in the chair getting my bi-annual teeth cleaning, Rachel Ray was mixing up this recipe and I was instantly hit with the "idea lightbulb". I also thought it would be a totally awesome gluten free side dish for Thanksgiving. 

For starters, you will need 2 cups of Arborio rice. It's such a lovely dense starchy thing. Great for the gluten intolerants out there craving some STARCH and fullness in their meals.

Another thing I found while shopping at WinCo the other day. They sell arborio rice in BULK and for a fraction of what I paid for this package. The thing about buying in bulk is to ensure you RINSE your product very well to ensure no possible cross contamination as bulk buying can raise the CC (cross contamination) drastically.

Now, dice up a small onion like so...

Then warm up about 1-2 tablespoons olive oil in a LARGE skillet with about 2-3 cloves minced garlic. Cook on medium heat for 5 minutes or until the onion starts turning translucent. Next stir in 1 cup white wine and let it simmer out. Now, add your rinsed rice to the skillet and sprinkle with salt.

Meanwhile, in a medium saucepan heat up 1 cup water and 1 quart chicken broth to a boil, then lower heat to simmer the liquids. Keep stirring your rice occasionally to toast it evenly. After about 15 minutes when your rice is toasted start ladling in the broth.

The entire cooking time of the rice will be about 20 minutes, so space each ladle of broth accordingly. Now during this time, take 10 oz of cooked butternut squash and spoon it into a blender with 2 tablespoons evaporated milk then puree. Rachel did not call for this, but after making this dish a second time, I wanted a smoother texture. Once your rice is fully cooked, stir in the butternut squash puree and add 1 1/2 cups of shredded parmesan and romano cheese mix.

She calls for parmigiano reggiano but that can get expensive. I also omitted the minced sage and replaced that with a dash of smoked paprika. I didn't care for the flavor of the rice when I added the sage the first time I made this. Anywho, to each his own. It's a nice looking side dish and very satisfying.

Now, next on the list is from one of my all time favorite bloggers, The Pioneer Woman. This lady is amazing and BOY does she know how to throw ingredients together. I stole her "Jalapeno Cream Cheese things" and made a tasty side dish. I didn't take pictures to document as they are SO ridiculously easy to make. So here be a picture of the final product (mouth is now drooling and stomach is starting to protest at this post...)

Take a lb of jalapenos chop off the tops, half them, and using a spoon, scrape out the insides. Get one 8oz package of cream cheese and fill up the halfs. Remove the bacon from the package and slice in half. Then wrap a piece of bacon around the stuffed pepper and grill them up for about 10 minutes or until the bacon is crispy and cooked. Since we got DUMPED on and my grill was under a foot of snow, I just used a toaster oven on broil and it worked just fine. They were only lacking that signature smokey grilled flavor, but were all gobbled up none the less. Speaking of dumped....this picture was taken that morning....

"Were not going out for you to take a picture of us...NUH UH! NO WAY" 

So I wish I would have documented the stuffing adventure but it was complicated and I was flustered. I ended up making my sausage from scratch as after driving to 5 different stores I could not find ONE sausage that I could eat. I then made my own gluten free bread, diced it up, dried the cubes, then seasoned the stuffing and baked it up. I neglected to write down the measurements and I didn't think it was fair to post "a dash of this, a pinch of that" lol! So I PROMISE I will make more stuffing and actually WRITE down what I did (for my sake as well as I have been known to be a bit forgetful and ditzy at times ;)

I had to add a few pictures from my families EARLY gluten free thanksgiving. I hope y'all don't mind...

 Kass and my dad

My sweet grandpa

The table (I have to lend credit of this to my mother. She is a table decorating QUEEN)

 (notice the plate of jalapeno cream cheese things mostly gobbled up?)

And of course.......THE FOOD!

I hope everyone has a great Thanksgiving and enjoys family, food, football, and fun!

Now, I will post all side dishes and recipes in a moment. Right now, my stomach is to the point of rolling on the floor yelling and screaming like a 2 year old to fill it with food. My friends in the blogging world, I WILL be back to post the recipes. I promise ;)

It's PIE time!!!!

Ok, so JUST to start off.....I have found THE best recipe for gluten free pie crust EVER! I made ONE slight modification which I will let you know what that is in a bit. I am SO excited to share this with you all and in my humble little opinion it was every bit as good as a glutified pie crust :)

We start with the pear...my most favoritest of all fruits.

Next....is GINGER.....now, I am SURE y'all have not noticed my love, or more to the point....OBSESSION with a odd and disfigured looking item named ginger. So any recipe I get my little hands on that contains that particular ingredient WILL be made in my kitchen. So the pairing of my two favoritest things makes for some tastebud heaven in my book. That being said, lets get started!

Now, I DO want to let everyone know, there is an insanely huge post coming highlighting a gluten free feast for Thanksgiving, but who DOESN'T love dessert first? (Now to start, I do have to apologize for some of the pictures. My power went out at 6am when I was trying to finish up my early Thanksgiving dinner, so a lot of the pie preparation was unfortunately done in the dark.)

Starting out, you will want to peel and slice 5 cups of pears. I have made this recipe with many types of pears and the results have always been nice. Now as I am intollerant of corn, I used arrowroot flour in place of cornstarch. The great thing about arrowroot is that it can be substituted in exact measurements for cornstarch. It's a WONDERFUL thing to have on hand if your tummy or body is not fond of our eared and husked vegetable friend. 

Once your pears are all nicely sliced, add 1 1/2 Tablespoons arrowroot flour or cornstarch, 1/2 teaspoon salt, 1/4 cup packed brown sugar, 1/4 cup pure maple syrup, 2 Tablespoons lemon juice, 1/4 cup golden raisins (optional), and 1/2 teaspoon minced ginger. Give that mixture a good tossing, then place in the refrigerator.

Next, get your topping put together. Start out with 1/2 cup tapioca flour and 1/2 cup gluten free oat flour (if you do not have this, brown rice flour will work fine), 1/2 cup packed brown sugar, 1/4 teaspoon salt, and 1/2 cup gluten free oats (you can also use Quinoa Flakes cereal in place of the gluten free oats).

Set that mixture aside and then get going on your totally awesome and amazing gluten free pie crust. Now I got this recipe from Robert M. Landolphi's cook book Gluten Free EVERYDAY. I was amazed at how easy this was to make and was even MORE amazed at how delish the crust was. Another great thing about making a gluten free pie crust is the dough is not NEAR as temperamental as a regular pie crust and as there is no gluten, you will not ever overwork it. To make your pie crust, you will need a rolling pin, two sheets of wax paper, medium bowl, and cling wrap. (now here is my revision...the book calls for 2 1/4 cups white rice flour)  In the bowl, whisk together 1/2 and 1/8th cup brown rice flour and 1/2 and 1/8th cup sweet rice flour, 1 cup tapioca flour, 1 tablespoon sugar, 1/2 teaspoon baking soda, 1/2 teaspoon xanthun gum, and 1/2 teaspoon salt. Once blended well, cut in 1/2 cup butter flavored shortening and 4 tablespoon chilled butter. *a tip for adding the chilled butter is to grate the cold butter into the flour mixture* It makes it much easier to blend it into the flour. Once your flour mixture is evenly blended into a coarse meal with pieces approximately the size of peas, slowly pour in 1/2 cup milk. Once your dough is binding together and mixed well, form into a ball wrap it up with the cling wrap and place in the refrigerator and chill it for at least 2 hours and it will keep for up to 2 days.

When your pie is ready to bake, pre-heat your oven to 350. Grease your pie plate. Next, get your pieces of wax paper, place the dough ball in between both pieces.

Now roll out your dough into approximately a 12" disk. Next, carefully remove the top wax paper, then carefully place your pie plate in the center of the dough then carefully turn it over and remove the remaining wax paper. Carefully set the dough inside the plate, cut off the excess, and crimp your edges.

Spoon the filling into the pie, place on a cookie sheet, then into the oven and bake for 35 minutes. At 35 minutes spoon the topping on your pie, then dot with butter.

(lets not notice Jill's prehistoric oven ok?)

check the edges of your crust. If they are starting to brown, cover up the edges with tin foil to protect them from burning. Bake another 10-15 minutes. 

 VOILA!!!

Here is your recipe breakdown:

Ginger Maple Pie

5 cups peeled sliced pears
1 1/2 teaspoon arrowroot flour
1/2 teaspoon salt
1/4 cup packed brown sugar
2 tablespoons lemon juice
1/4 cup golden raisins
1/2 teaspoon minced or powdered ginger

Topping
1/2 cup gluten free oat flour
1/2 cup tapioca flour
1/2 cup gluten free oats or Quinoa flakes
1/4 teaspoon salt
1/3 cup butter

Preheat oven to 350

Place sliced pears in a large bowl with the arrowroot, ginger, brown sugar, maple syrup, lemon juice, salt, and raisins. Place in the refrigerator until pie crust is ready.

When the gluten-free pie crust is ready to be filled, pour in the pear mixture. Place pie on a cookie sheet, place in the center of the oven, and bake for 35 minutes.

While pie is baking, prepare the topping by mixing together oat flour, tapioca flour, gluten-free oats, and salt. After 35 minutes of baking, spread topping on the pie and dot with butter. Bake for an additional 10-15 minutes.

*with gluten free baking, you will need to be vigilant in checking the crust. If it starts to brown too quickly, cover the edges of the pie crust with tinfoil.

Pie Crust

1/2 cup and 2 tablespoons brown rice flour
1/2 cup and 2 tablespoons sweet rice flour
1 cup tapioca flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup butter flavored shortening
4 tablespoons chilled butter
1/2 cup milk

In a medium bowl, whisk together the rice flours, tapioca flours, sugar, baking soda, xanthan gum, and salt. Add the shortening and butter then cut into the flour. When the shortening and butter are evenly blended and the dough is coarse meal and the crumbles are the size of small peas slowly add the milk and mix well. When the dough sticks together and can be molded, form into a ball, wrap with cling wrap, and refrigerate for at least 2 hours. Can be kept up to 2 days. Next, place the chilled dough in between two pieces of wax paper then roll out the dough into approximately a 12" disk. Next, carefully remove the top wax paper, then carefully place a pie plate in the center of the dough then carefully turn it over and remove the remaining wax paper. Carefully set the dough inside the plate, cut off the excess, and crimp your edges.