I have not done a lot of gluten free baking, but I thought I should share some baked goods I made recently, gluten free. I have already posted the recipe for cinnamon buns HERE. My mom had been talking about a blueberry pie she had been making lately, and said it was really tasty. Now, unfortunately I don't have the same blueberries here as in Alaska. I know, bummer, like big BUMMER! I went to the store and bought blueberries (breaks my heart). I have to say though that I was positively surprised, they actually were pretty tasty, however, not even close to the wild ones, the arctic/boreal ones. For this recipe I just exchanged the regular flour with the Namaste Perfect Flour Blend and almond flour.
When I make a piecrust I usually take out the butter and let it sit for a little bit on the counter so it's easier to mix it with the flour.
This recipe only has 7 ingredients, including two different types of flours, I know, AMAZING!
Gluten Free Blueberry Meringue Pie
Pie Crust
- 150 g butter
- 2 ½ dl Namaste Perfect Flour Blend (more if the dough feels to loose)
- 2 dl Almond Flour (more if the dough feels to loose)
- pinch of salt
- 3 egg yolks (SAVE the whites for the meringue)
Meringue filling
- 3 egg whites
- 1 dl sugar
- 1 L blueberries
Set the oven temperature to 430-440 ℉ (220-225 ℃).
Mix the two different flour mixes and a pinch of salt. Add the butter in pieces and the egg yolks and either mix it by hand or with a food processor. Take the dough and press it out in a springform or pie pan. Try to make it equally thin all over and make sure you have about 3-5 cm of crust up the sides.
Bake the pie crust in the oven (430-440 ℉ (220-225 ℃)) for about 10 minutes. While you are baking the pie crust, whisk the egg whites hard. You should be able to turn the bowl upside down without loosing any of your egg whites. Add the sugar and whisk for a couple more minutes. Add the blueberries to the mix and transfer it into the piecrust. Bake for about 10-15 minutes until the meringue has gotten some color. Turn off the oven and let the pie sit in the oven for a few more minutes.
Pretty easy eh, and the crust is completely gluten free!