Super Easy Gluten Free Cannoli Pie

I was a huge fan of this, but my son and husband have texture issues and didn’t care for the grainy texture from the ricotta. I didn’t make the shell, I just used an extra one I had in the freezer. Overall it was easy to whip up and tasted just like a cannoli.

Super Easy Gluten Free Cannoli Pie

(Adapted from Gluten Free on a Shoestring)

 

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For the crust
1 recipe Extra Flaky Gluten Free Sour Cream Pie Crust*

For the filling
1 pound (16 ounces) low-moisture whole milk ricotta cheese (I really like Sorrento brand)
8 ounces mascarpone cheese (can be replaced with cream cheese)
3 eggs
1 teaspoon pure vanilla extract
1/2 cup granulated sugar
1/4 teaspoon kosher salt
2 ounces miniature semi-sweet chocolate chips
Melted chocolate, for drizzling (optional)

*In place of the pastry crust, make a cookie crust. In a large bowl, mix 1 1/2 cups gluten free crunchy cookie crumbs and 6 tablespoons unsalted butter, melted until well-combined. Press the mixture into the bottom and up the sides of a 9-inch springform pan or greased deep-dish pie plate. Place the pie plate in the freezer for about 5 minutes or until firm before proceeding with the rest of the recipe.

Preheat your oven to 375°F. Grease a 9-inch deep-dish pie plate or springform pan (or even a simple round 9-inch cake pan with high sides), and set it aside.

Prepare and parbake the crust according to the recipe instructions (or prepare the cookie crust according to the instructions in the ingredients list). Allow the crust to cool briefly while you prepare the filling.

In a food processor or blender, place the ricotta cheese, mascarpone cheese, eggs, vanilla, sugar and sugar, and pulse or blend until very smooth.

Add the miniature chocolate chips, and mix until evenly distributed throughout.

Pour the filling into the prepared pie crust, and smooth into an even layer.

Place the pie plate or pan in a larger, heat safe pan like a roasting pan. Pull out the bottom rack of the preheated oven and place the pan on the rack. Pour lukewarm water into the roasting pan until reaches about 1/2-way up the sides of the pie plate/pan. Push the rack carefully back into place, close the oven and allow the pie to bake for about 50 minutes, or until the filling is mostly set. The center of the filling should shake in a controlled (not loose) way when shaken gently.

Remove the pie from the water bath and return just the pie to the oven. Turn off the oven and leave the oven door open about 2 inches. Allow the pie to sit in the oven for 10 minutes, then remove and allow to cool to room temperature.

Cover and place in the refrigerator to chill until firm (at least an hour, and up to 3 days). Drizzle with melted chocolate before slicing and serving, chilled.

Gluten-Free Bread In A Cup

I’m starting to find more and more people around me who have a gluten issue so I thought I would show some support and test out some recipes for them. It’s also supposed to be good for weight loss as well so it’s a win win for me.

The biggest complaint I hear is that gluten free bread is horrible and usually if it taste good it’s because there’s a ton of sugar in it to make it better. That doesn’t help in weight loss so be sure you check the packages before you bake up a storm. I tested out this Bisquick product which is super easy to make a mini loaf in a mug. I made 2 one with the teaspoon of sugar in it and one without. They both came out the same, but it was pretty amazing how 1 teaspoon made it really sweet. I honestly liked the one without the added sugar in it. The other complaint I’ve heard about gluten free bread is it taste better usually when it’s toasted. This I can say for this recipe is true. It’s like English muffin bread if you have made it from scratch it’s ok like it is but doesn’t taste really good until you toast it. So just make yourself feel fancy and take the extra step to toast it! I would make this recipe again if I have a friend with a gluten intolerance come over so I’m not stuck with a large loaf. Honestly I would make it for us too it’s pretty good.

Gluten-Free Bread In A Cup

(Adapted from Jennifer Harris at G-Free Foodie)

 

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1 large egg

1 tsp water

3 Tablespoons buttermilk  -  or 3 Tablespoons milk substitute (almond, rice, soy) plus 3/4 tsp vinegar

1/3 cup Pamela’s Gluten-Free Baking Mix (Gluten-Free Bisquick or Bisquick All-Purpose Baking Mix would work as well)

1 tsp sugar (1 tsp honey, agave, molasses or 1 Tablespoon applesauce works well as a sweetener substitute)

 

Combine the wet ingredients first and then incorporate the baking mix and the sugar (makes the bread softer) and stir until well combined.

 

 

 

Use a rubber spatula or your finger to push the dough down into the cup and clean the surface of any extra batter.

 

 

 

Put the cup in your microwave and cook for 85 seconds (cooking times may vary). Prepare to be amazed when the timer goes off. What you will have in that cup is warm, soft bread! Transfer the bread onto a rack to cool then cut into three slices (or just eat it like it is!)

 

 

 

You can also toast this bread and it’s even MORE delicious! (Gluten-free bread is always better toasted for some reason.)  Or you could use it as a hamburger bun or even make grilled cheese sandwiches with it. The possibilities are endless!

 

Here are a few more variations that Jennifer came up with:

Sugar and Spice – 1/4 tsp. cinnamon, plus 1 tsp. extra sugar

Chocolate – 1 Tablespoon chocolate chips

Cornbread – 1 Tablespoon polenta, 2 Tablespoons grated cheddar and 1 Tablespoon green chilies

Italian – 1/8 tsp. Italian herbs plus 1 Tablespoon parmesan cheese