Substitute almonds for wheat flour?

This woman uses almonds instead of wheat flour.

Pecan Shortbread Cookies

• 2 ½ cups blanched almond flour
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 1 cup pecans, toasted and chopped
• 5 tablespoons agave nectar or honey
• ½ cup salted butter, melted or vegan shortening, melted
• 1 tablespoon vanilla extract

1. In a large bowl combine almond flour, salt, baking soda and pecans
2. In a smaller bowl, mix together agave, butter and vanilla
3. Mix wet ingredients into dry
4. Place dough in the center of a large piece of parchment paper and form into a large log approximately 2½ inches in diameter
5. Place in freezer for one hour, until firm, unwrap and cut into ⅛ inch thick slices
6. Place slices on a parchment lined baking sheet
7. Bake at 350° until lightly golden, 7-10 minutes
8. Cool and serve

Makes 24 cookies

Her tart dough does include eggs however.  She has a few cookbooks out. Paleo (a term she uses) stands for Paleolithic.

More Gluten Free Recipes

This Gluten-Free Pie Crust Recipe is simpler than the others, so I feel this might work best.

Rice Flour Pie Crust

Ingredients:

• 1/2 cup shortening
• 1 1/2 cups rice flour
• 4 tbsp cold water

Preparation:

Preheat oven to 400 degrees. Cut shortening into rice flour until crumbly. Add water. Work dough with hands until soft and form into ball.
Place dough in 8 inch pie pan and press it into the bottom and sides, use the back of a spoon or fingers.
Use fork to prick the bottom of the crust to prevent buckling. Place crust in oven and bake for 12 to 15 minutes, or until edges are golden brown.
Looking for more gluten-free dessert recipes? You can find dozens of recipes for gluten-free cakes, cookies, pies and more here.

More Gluten Free Recipes

I'm considering using this for a tart crust, but I'd have to substitute honey or agave for sugar.



GF Sugar Cookies:

Use a food processor to make this fast and easy recipe for gluten-free heart-shaped sugar cookies for your gluten-free sweethearts. There are so many fun cookie cutters- make big hearts, little hearts and hearts with LOVE.

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Ingredients:

• 1 1/2 cups amaranth flour
• 1/2 cup arrowroot starch OR cornstarch
• 1 cup gluten-free powdered sugar
• 1 teaspoon guar gum
• 1 teaspoon cream of tartar
• Pinch of salt
• 1 cup cold butter, cut in small pieces (2 sticks)
• 1 egg
• 1+ tablespoons milk
• 1 teaspoon vanilla OR almond extract

Preparation:

Preheat oven to 350°F / 177°C

Line baking sheets with parchment paper

1. Place all dry ingredients in a food processor and pulse about 3 times to thoroughly blend.
2. Add pieces of butter and pulse about 10 times.
3. Add egg, 1 tablespoon of milk, vanilla OR almond extract and pulse about 5 times. The mixture should form a sticky, stiff dough. If the dough is too stiff, slowly drizzle in more milk. You don't want the dough too sticky or it will be harder to roll out.
4. Wrap the dough in waxed paper and refrigerate for about 1 hour or longer before rolling and cutting out cookies.
5. Lightly flour a large sheet of waxed paper with sweet rice flour and roll the dough to the thickness of pie crust, about a 1/16 to 1/8- inch thickness. Roll the dough evenly so cookies will bake evenly.
6. Dip heart-shaped cookie cutter in flour for easier cutting. If the dough softens too much while cutting the cookies, place the dough on the waxed paper on a baking sheet and freeze it for several minutes and then continue.
7. Bake in a preheated oven for about 12 minutes or just until the edges of the cookies turn golden brown.
8. Cool and store in an air-tight container or wrap tightly and freeze for a make-ahead holiday convenience.

Yield: About 2 dozen 4-inch cookies- more or less depending on the size of the cookie cutters you use

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Gluten free pie crust?

One of my friends is vegan and needs gluten-free food.

That becomes a problem with pies and pie crusts.

My friend sent me a PDF:

Blueberry Ice Cream: Fosselman's versus Dr. Bob

Fosselman's ice cream costs $8 per quart.  Creamier than Dr. Bob's and has a lighter color. It is the ice cream on the right. This flavor was not offered at our local cupcake store. However, they have it at the store famous Fosselman's store in Alhambra. 

Ian prefers Fosselman's because is compliments the taste of the pie better.  This ice cream works well with my standard 30-second microwave heated slice of blueberry pie. 

Dr. Bob's Blueberry ice cream costs $14 per pint at Surfas (probably the most expensive place to buy anything but I still like it). Has a deeper blueberry taste. There seems to be a layering of flavor. Ian likes this ice cream better alone as a solo act.  If you use this one, I think you should eat your pie more slowly and heat it up more (45-60 seconds in our microwave). 

Ian thinks that Dr. Bob's would work better with a straight dark chocolate mousse tart because you need a stronger flavor. For me if I had a straight plain vanilla tapioca pie I feel Dr. Bob's would work better.

Now we have to discover the best tea for our blueberry pies.