Gluten-Free Makeovers (90 page)

crumbs. Using a fork, mix the granola and butter together in a bowl; set aside.

Make the custard: Combine the eggs, yogurt, and vanilla in a bowl. Whisk in the rice flour until smooth. Set aside.

For the filling: Toss the apples and cranberries with the orange juice in a large bowl. Combine the flour blend, brown sugar, and cinnamon in a separate bowl and add to the apple mixture. Mix to coat the apples.

Spread the filling over the bottom of the prepared baking dish. Pour the custard over the filling. Sprinkle the topping over the filling. Bake for 50 to 55 minutes, until the apples are tender. Remove and cool for 10 minutes. Serve with ice cream or whipped cream.

Tip
:
I like Bakery on Main Maple Cranberry Granola. It’s what I had on hand when I first made this recipe. However, you can use any gluten-free granola that’s available to you.

The best treat of all is diving into a slightly warm, gluten-free doughnut and coming up with a ring of powdered sugar and pleasure around your mouth. You might be tempted to dig in the moment the light, cakey treats come out of the hot oil. But let them cool slightly before you indulge. It will save burned tongues and allow the sugar to melt and adhere to the doughnuts.

Place the flour blend, sugar, baking powder, and yeast in the bowl of a stand mixer fitted with the paddle attachment. Beat briefly to combine. Add the milk, melted butter, and eggs and beat for 5 minutes at medium speed. Let the dough rest for 20 minutes in a warm, draft-free area.

Cut two dozen 5 × 5-inch squares of parchment paper. Spoon the dough into a pastry bag fitted with the widest tip or a plastic bag with the bottom corner cut to create a ¼- to ½-inch opening. Pipe a doughnut shaped circle onto each parchment square. (If necessary, smooth the doughnuts using plastic wrap sprayed with vegetable oil.) Set the parchment squares on baking sheets and let rise for 20 minutes in a warm, draft-free area. These will rise more if they are fried.

In a deep skillet or electric fryer, heat the oil over medium heat until the oil reaches 350°F on a deep-fry thermometer. Gently slide 3 or 4 doughnut sheets into the oil and fry 3 to 4 minutes, until bottoms are golden brown. Use a slotted spoon to remove the paper and gently turn the doughnuts. Cook another 2 to 3 minutes. Remove to a tray lined with paper towels. Sprinkle the doughnuts with granulated sugar, confectioners’ sugar, or cinnamon, or enjoy plain.

My mother was the champion of cobblers, buckles, and crisps. It seemed natural to continue that tradition, in a gluten-free way, of course. Once I started experimenting, I realized why they graced our table so often when I was young. These are easy desserts, made easier because many of the ingredients are mixed right in the baking dish. Dress this up by serving it warm with a scoop of vanilla ice cream or frozen yogurt or non-dairy frozen dessert.

Preheat the oven to 350°F. In an 11 × 7-inch glass baking dish, toss the blueberries with the sugar and rice flour to coat. Sprinkle the lemon juice over the blueberries.

For the topping: In a bowl, combine the flour blend, sugar, and nutmeg in a large bowl. Add the butter and mix with two forks or your fingertips until the mixture resembles coarse meal.

In a separate bowl, beat the eggs with the milk and vanilla. Add to the flour mixture and stir to blend. Add an additional tablespoon of milk, if necessary, to make the mixture smooth but not runny. Drop the dough over the berries into mounds. Brush the dough with milk and sprinkle with sugar.

Bake 35 to 40 minutes, until the top is golden and the fruit is bubbly. Cool for 15 minutes. Cut and serve.