Author: Ashton

Chocolate Chunk Skillet Cookie

Ingredients

Gluten-Free Whole Oat Flour, Organic Cane Sugar, Chocolate Chunks
(Sugar, Unsweetened Chocolate, Cocoa Butter, Natural Vanilla Extract,
Salt), Organic Palm Fruit Shortening*, Water, Tapioca Starch, Potato
Starch, Molasses, Tapioca Syrup, Vanilla Extract, Sunflower Lecithin, Sea
Salt, Chia Seeds, Garbanzo Beans, Guar Gum, Baking Soda.

*Organic Palm Fruit Shortening is responsibly sourced adhering to the standards of Palm Done Right™.

This Product is free from: Wheat, Dairy, Casein, Soy, Peanut, Tree Nut, Sesame Seed, and Eggs.

Gluten Free Bourbon Pecan Pie

Course Dessert
Cuisine American

Ingredients
  

  • 1 Wholly Gluten Free 9" Pie Shell
  • 2 Cups Pecans
  • 3 Large Eggs (or egg replacer)
  • 3/4 Cup Dark Brown Sugar
  • 2/3 Cup Brown Rice Syrup
  • 1 tsp Pure Vanilla Extract
  • 2 tbsp Unsalted Vegan Butter (melted)
  • 3 tbsp Bourbon
  • 1/2 tsp Salt
  • 3/4 Cup Semisweet Dairy Free Chocolate Chips

Instructions
 

  • Preheat oven to 375°F.
  • On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop.
  • In a large bowl, whisk the eggs or egg replacer with the brown sugar, brown rice syrup, vanilla, melted vegan butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.
  • Pour the filling into a Wholly Gluten Free pie shell, and place the unbaked, filled pie on a baking sheet before sliding into the oven. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set.
  • Transfer the pie to a rack and let cool for at least 1 hour before serving.

Notes

Photo and Recipe credit: @glutin_free_foodie

Gluten Free Apple and Apricot Crumble

Course Dessert
Cuisine American

Ingredients
  

  • 1 Wholly Gluten Free 9" Pie Shell

For the Crumble

  • 1 Cup Gluten-Free Oats
  • 1/2 Cup Gluten-Free Flour
  • 1/4 Cup Coconut Sugar
  • 1/4 Cup Melted Vegan Butter
  • 2 Flax Eggs
  • 1 tsp Cinnamon
  • 1/4 Cup Walnuts
  • 2-3 tbs Maple Syrup

For the Filling

  • 1 Cup Cut up Apricots
  • 1 Cup Cut up Apples
  • 1 tsp Cinnamon
  • 2-3 tbs Maple Syrup

Instructions
 

  • Preheat the oven to 350º.
  • Place all of the ingredients for the filling into a pan. Heat the ingredients on medium-high heat until it starts to boil, let it boil for 5-8 min while watching the pan as the ingredients can burn if you do not consistently stir it. Then place the ingredients on low heat and let it simmer for 15 min.
  • While the filling is simmering, place all of the crumble ingredients into a food processor and blend up until well combined.
  • Let the filling cool down before you place it into the Wholly Gluten Free 9" Pie Crust.
  • Once the filling has cooled down, pour it into the pie crust, then place the crumble on top being sure to cover the whole top of the pie.
  • Place the pie into the preheated oven for 50-60 min, or until the crumble on top is golden brown.
  • Enjoy on it’s own or with a scoop of delicious ice cream!

Notes

Recipe and Image courtesy of lewslife.com.

Gluten Free Pumpkin Brownie Cheesecake Pie

Course Dessert
Cuisine American

Ingredients
  

  • 1 Pack Wholly Gluten Free Pie Shell
  • 1 Pack Wholly Gluten Free Fudge Brownies
  • 8 oz Cream Cheese, softened (or favorite vegan/dairy-free alternative)
  • 2 Cups Pumpkin Puree
  • 14 oz Sweetened Condensed Milk or Sweetened Condensed Coconut Milk)
  • 3 Eggs (or Baking Egg Replacer)
  • 1 tsp Pumpkin Pie Spice

Instructions
 

  • Preheat oven to 350º F
  • Mix cream cheese and condensed milk together until smooth.
  • Stir in the pumpkin puree, pumpkin pie spice and eggs. Mix until well combined.
  • Pour Batter into thawed pie shell.
  • Cut up brownie into small pieces and drop into the pie throughout.
  • Bake for 45 minutes or until a knife inserted an inch from the edge comes out clean.
  • Serve warm.

Gluten Free Basil Pesto Braid

Course Appetizer
Cuisine American

Ingredients
  

  • 1 Wholly Gluten Free Pizza Dough Ball
  • 3-4 tbsp Basil Pesto
  • 1 Cup Mozzarella
  • 3 tsp Olive Oil (to brush)

Instructions
 

  • Preheat oven to 350° 
  • Roll out the Wholly Wholesome Gluten Free Pizza Dough Ball with a rolling pin on a worktop into a rectangle. Cut in half to make two small rectangles. 
  • Start spreading the pesto on top of the rolled-out dough. Make sure to leave a little space on the edge. Add the chopped mozzarella on top, if desired. 
  • Roll the rectangle lengthwise. 
  • Lay dough on a parchment paper covered cookie sheet. If it doesn’t fit exactly right, lay it diagonal. 
  • Cut the dough in half, lengthwise.
  • Turn both halves of the dough with the cut side up and then start braiding.
  • Keep in one long braided line or wrap it all the way around to make a circle.
  • Brush the top with a small amount of olive oil.
  • Add a little more chopped mozzarella on top, if desired.
  • Bake for about 30 min. 

Notes

Image Courtesy of ticklingpalates.com

Gluten Free Smoked Salmon Pizza

Course Dinner
Cuisine American

Ingredients
  

  • 1 Wholly Gluten Free Pizza Dough Ball
  • 1/2 tbsp Extra Virgin Olive Oil
  • 2 Shallots (diced)
  • 1/2 Cup Organic Low Fat Sour Cream
  • 4 oz Cracked Pepper Smoked Salmon
  • 2 tbsp Capers
  • 2 tbsp Scallions (Chopped)
  • 6 oz Brie Cheese

Instructions
 

  • Defrost pizza dough completely and preheat oven to 425°F. 
  • Spread an even layer of extra virgin olive oil onto a clean wooden cutting board or other surface to prevent the dough from sticking. 
  • Place dough onto oiled surface, and roll out dough with a rolling pin until 1/2 inch thick.
  • Using a circle cookie cutter or rim of a bowl, cut out 3-4 inch circles in diameter. Place circles on a non-stick cookie sheet. 
  • Spread 1 tablespoon of organic low fat sour cream onto the diameter of each mini pizza. Generously sprinkle finely chopped shallot onto the sour cream layer. 
  • Add Brie Cheese to the mini pizzas.
  • With a fork, flake the smoked salmon, and evenly distribute the fish among the mini pizzas, layering the salmon over the shallots. 
  • Sprinkle the capers and chopped scallions over the tops of each mini pizza.  
  • Place pizzas in the oven for 20-25 minutes or until the dough is fully cooked through. 

Gluten Free Deep Dish Pizza Bites

Course Appetizer
Cuisine American

Ingredients
  

  • 1 Wholly Gluten Free Pizza Dough Ball
  • 1/2 Cup Low Sodium Pizza Sauce
  • 24 Pepperonis
  • 60 Mini Pepperonis
  • 2 tbsp Italian Seasoning
  • 6 oz Shredded Organic Reduced Fat Italian Cheese Blend

Instructions
 

  • Defrost pizza dough completely. Preheat oven to 425°F and spray a muffin pan with non-stick cooking spray. 
  • Using a rolling pin, roll out into a thin layer. Use a cookie cutter and cut rounds out of the dough, slightly larger than the size of the muffin cup. 
  • Stretch and press cut dough into muffin cups.
  • Place a pepperoni at the bottom of each muffin cup. 
  • Add 1/2 to 1 teaspoon of pizza sauce to each muffin cup. 
  • Sprinkle each cup with Italian seasoning. 
  • Add organic reduced fat Italian cheese blend to each cup.
  • Top each pizza bite with mini pepperoni. 
  • Bake for 10-12 minutes, until dough is golden brown, and the cheese is melted and bubbly. 

Notes

Image Courtesy of grainchanger.com

Gluten Free French-Style Beignets

Course Dessert
Cuisine American

Ingredients
  

  • 1 Wholly Gluten Free Pizza Dough Ball
  • 1 1/2 tbsp Sugar
  • 1 tsb Vanilla
  • 1 tbsp Powdered Sugar

Instructions
 

  • Defrost Pizza Dough completely. 
  • Add Sugar and Vanilla to defrosted dough ball.
  • Roll Dough out into a log.
  • Cut rolled out dough into small bite sized pieces.
  • Deep Fry dough pieces in medium hot oil until golden brown. 
  • Top with a dusting of powdered sugar and serve warm.

Gluten Free Blueberry and Peach Pie

Course Dessert
Cuisine American

Ingredients
  

  • 1 Wholly Gluten Free 9" Pie Shell
  • 3 Cups Blueberries
  • 3 Cups Peaches (sliced)
  • 3/4 Cup Organic Coconut Sugar
  • 2 tbsp Cassava Flour
  • 1 tbsp Vanilla
  • 1 tbsp Lemon Juice
  • 1 tsp Cinnamon
  • 1 Pinch of Salt

Instructions
 

  • Preheat oven to 425°F. 
  • Precook Wholly Gluten Free Pie Shell according to the package instructions.
  • In a large bowl, toss together the remaining ingredients.
  • Fill your pie shell with the fruit mixture. 
  • Place the pie back into the oven and cook 35-40 minutes until filling is bubbly. 
  • Remove from oven and set on a cooling rack until pie has cooled enough to cut. 

Notes

Image Courtesy of garlicandzest.com

Gluten Free Thymeless Pear Tart

Course Dessert
Cuisine American

Ingredients
  

  • 1 Wholly Gluten Free 9" Pie Shell

For the Filling

  • 1 Cup Pear Nectar (keep separate from 1 tbsp of Pear Nectar)
  • 1 tbsp Pear Nectar (keep separate from 1 Cup of Pear Nectar)
  • 1/4 Cup Agar Flakes
  • 3 Ripe Bartlet Pears (seeded and divided)
  • 1 tsp Fresh Thyme (minced)
  • 1 tbsp Arrowroot Powder
  • 3/4 Cup Cashews (soaked for 2 hours minimum, or overnight)
  • 1 tbsp Maple Syrup
  • 1 Scraped Vanilla Bean (or 1 tsp of Vanilla Extract)
  • 1 Drizzle Olive Oil

Instructions
 

  • In a medium, heavy bottomed pot, whisk together the agar flakes and pear nectar and bring it to a boil over high heat. Cover the pot, reduce the heat to low, and simmer for 10 minutes. 
  • Add the pears and thyme to the pot, raise the heat to medium-high and bring it to simmer while stirring. Cover, reduce to low, and cook for 5 minutes until the pears are super soft. 
  • In a small bowl, dissolve the arrowroot in the remaining tablespoon of pear nectar. Drizzle that into the pear/agar mixture. Stir to incorporate, and keep stirring for a minute or two until the mixture has thickened. Remove from the heat, and allow it to cool slightly (before you add it to the blender). 
  • Place the drained cashews, maple syrup, and vanilla into a high-powered blender and add the pear / agar mixture. Make sure the top to the blender is secured on tight. Blend (on low) until smooth, then increase the speed a little until the mixture is super smooth. 
  • Transfer the mixture to a bowl, and let it set in the fridge for an hour. If you like, you can do this up to 3 days in advance, and store this mixture in an air-tight container in the fridge until you’re ready to serve the tarts. 
  • Cook your Wholly Gluten Free 9” Pie Shell according to package instructions and set aside to cool completely. 
  • While the crust is cooling, roast the pears for the topping. Raise the oven temp to 400°F.
  • Place the sliced pear onto a parchment lined baking sheet, and toss with the olive oil and maple syrup. 
  • Roast the pear for 25-30 minutes, until golden brown. When cool enough to handle, transfer the roasted pears to a small bowl. 
  • Assemble the tart shortly before you’re ready to serve. 
  • Give the pear cream a good stir to loosen it up and keep stirring it until it’s smooth.  
  • Spoon a small amount of the pear cream into the pie crust and smooth the top using a butter knife.
  • Finish with 3-4 slices of the roasted pears and a sprig or two of thyme on each for garnish.  
  • If not serving immediately, keep in the fridge until you’re ready to serve. 

Gluten Free Chicken Pot Pie

Course Dinner
Cuisine American

Ingredients
  

  • 1 Wholly Gluten Free 9" Pie Shell
  • 2 Cups Pulled Roast Chicken (or Turkey)
  • 1 1/2 Cup Frozen Mixed Vegetables (for the fresh route, use 1/2 Cup of Sliced Carrots, 1/2 Cup of Peas, and 1/2 Cup of Diced Onions)
  • 1 tbsp Vegetable Oil
  • 1 tbsp Butter
  • 1 tbsp Gluten Free Flour Blend
  • 1 tbsp Cornstarch
  • 1 tsp Poultry Seasoning (or 2 tsp each Thyme and Sage)
  • Salt and Pepper (to taste)
  • 1/2 Cup Chicken Broth
  • 3/4 Cup Milk

For the Mashed Potato Topping

  • 2 Russet Potatoes
  • 1/4 Cup Butter
  • 1/4 Cup Milk
  • Salt and Pepper (to taste)

Instructions
 

  • Thaw pie shell for 10 minutes. Preheat oven to 400°F. 
  • Remove protective sheet from pie shells before preparing. 
  • Microwave the frozen mixed vegetables for a couple of minutes or sauté onions in a little vegetable oil, add carrots and peas and remove from heat as soon as they soften slightly. 
  • In a saucepan, over medium heat, melt butter and add gluten free flour and cornstarch. Whisk in milk, chicken broth and seasonings. Stir while cooking over medium heat until it comes to a boil and thickens. 
  • In a bowl, mix together chicken, vegetables and sauce. 
  • Peel potatoes, cut into pieces and boil until tender 
  • Drain water, mash the potatoes and add butter, milk, and seasoning. 
  • Place pie shell on a baking sheet. Pour filling into the pie shell and top with an even layer of mashed potatoes. 
  • Cover edge with metal collar or strips of aluminum foil. Bake on the center rack in the preheated oven for approximately 40 minutes. 
  • Serve or refrigerate for up to 3 days.

Gluten Free Margherita Pizza

Course Dinner
Cuisine American

Ingredients
  

  • 1 Wholly Gluten Free Pizza Dough Ball
  • 2 tbsp Olive Oil
  • 1 tbsp Dried Thyme
  • 1 tbsp Oregano
  • 1.5 lbs Fresh Tomatoes (1/4" slices)
  • 4 oz Fresh Mozzarella (chopped or shredded)
  • 1 Bunch Basil Leaves
  • Salt and Pepper (to taste)

Instructions
 

  • Defrost pizza dough completely.
  • Pre-heat the oven to 450°F. 
  • Roll out dough on baking pan or pizza stone.
  • Use the olive oil to coat the top of dough, season with salt, pepper, oregano and thyme. Add on sliced tomatoes, mozzarella and basil leaves.
  • Place the baking pan or pizza stone in the center of the preheated oven and bake for about 20 minutes until toppings are cooked and pizza crust is golden brown. 
  • Allow to cool until the cheese is set (about 5 minutes) before slicing. Slice with a pizza wheel or sharp knife. Serve warm. 

Gluten Free Meat Lovers Pizza

Course Dinner
Cuisine American

Ingredients
  

  • 1 Wholly Gluten Free Pizza Dough Ball
  • 1/2 Pound Ground Meat (beef, turkey, chicken)
  • 1 Package Turkey Pepperoni (optional)
  • 6 oz Fresh Baby Spinach
  • 2 Cups Your Favorite Gluten Free Jar of Sauce
  • 1/2 Pound Low-Moisture Fresh Mozzarella Cheese (sliced into 10 round pieces)
  • 1/4 Cup Finely Grated Parmigiano-Reggiano Cheese

Instructions
 

  • Preheat your oven to 375°F.
  • Prepare the ground meat and spinach. In a large, dry skillet, cook the ground meat uncovered over medium-high heat until lightly browned all over and cooked through (about 8 minutes).  
  • Once the ground meat has nearly finished cooking, turn off the flame and add the fresh spinach leaves to the skillet.  
  • Cover the hot skillet tightly and allow the spinach to steam for about 3 minutes.  
  • Remove the cover and stir until the spinach is wilted.
  • Cover and allow the spinach to steam further if necessary. Set the skillet aside. 
  • After dough has been rolled out on baking pan, top with all of the tomato sauce and spread in a single layer. Scatter the slices of mozzarella cheese evenly over the top of the sauce, and top with the ground meat and spinach mixture. Sprinkle the grated Parmigiano-Reggiano cheese evenly over the top. Add the final layer of turkey pepperoni if desired. 
  • Place the baking pan in the center of the preheated oven and bake for about 25 minutes or until the edges of the pizza are golden brown, the cheese is melted, and the sauce is bubbling.  
  • Allow to cool until the cheese is set (about 5 minutes) before slicing with a pizza wheel or sharp knife. Serve warm. 

Notes

For a make-ahead meal, bake the pizza for 15 minutes and remove from the oven. Allow to cool completely, then wrap and place in the refrigerator. Before serving, bake for another 15 minutes in a 375°F oven, and then proceed with serving directions in the last step. 

Gluten Free Cherry Chia Jam Sweet Rolls

Course Dessert
Cuisine American

Ingredients
  

Cherry Chia Seed Jam

  • 1 Cup Frozen Cherries (thawed to room temperature, separate from the 1/3 Cup)
  • 1/3 Cup Frozen Cherries (thawed to room temperature, separate from the 1 Cup)
  • 1-2 Tbsp Maple Syrup or Honey (to taste)

Sweet Rolls

  • 1 Wholly Gluten Free Pizza Dough
  • 1/4 Cup Butter (melted)
  • 1/2 Cup Packed Brown Sugar
  • 2 tsp Ground Cinnamon
  • 1/2 Cup Chopped Pecans

Instructions
 

  • Add 1 cup thawed Cherries to your blender or food processor and blitz until it reaches a uniform consistency, about 30-60 seconds. Transfer the Cherry purée to a bowl. 
  • Add Chia Seeds and Maple Syrup to the bowl, quantity is depending how sweet you like your jam. Stir the mixture and let sit for at least 5 minutes.
  • Prepare the rolls. Preheat oven to 350°F. 
  • Spray cookie sheet with cooking spray, or line with cooking parchment paper. 
  • Unroll dough into 2 long rectangles on work surface. Firmly press edges together to seal and holes. 
  • Brush with butter, leaving about 1/2 inch on 1 of the long edges of each rectangle of dough without butter. Make sure this edge stays clean so the dough will seal. 
  • Spread the prepared Cherry Chia Seed Jam over the melted butter on dough. 
  • Roll dough up tightly, and seal edge. 
  • Using serrated knife, cut each dough roll into 16 equal slices. 
  • Place slices cut side down 3 inches apart on cookie sheet. 
  • Bake 12 to 17 minutes or until golden brown. Serve warm and with additional jam on top. 

Notes

Image Courtesy of cookingwithcurls.com

Gluten Free Breakfast-Style Focaccia

Course Breakfast
Cuisine American

Ingredients
  

  • 1 Wholly Gluten Free Pizza Dough Ball
  • 1 Cup Grated Cheddar Cheese (divided)
  • 1/3 Cup Extra-Virgin Olive Oil (plus a little more for greasing and brushing)
  • 2 tsp Kosher Salt
  • 6 oz Breakfast Sausage (cooked and cut into 1-inch pieces)
  • 4 Strips Cooked Bacon (cut into 1-inch pieces)
  • 1 Roasted Red Pepper (sliced into strips)
  • Tinfoil
  • 6 Eggs
  • Flaky Sea Salt (to taste)

Instructions
 

  • In a large bowl knead the Wholly Gluten Free Pizza Dough Ball. 
  • Transfer the dough to a greased baking sheet and press to fit the entire surface of the pan. 
  • Scatter the sausage, bacon and red pepper over top of the dough, and sprinkle with the remaining ½ cup of grated cheese. Let sit while you preheat the oven to 400°F. 
  • Make six 3-inch balls of crumpled tinfoil and lightly grease them with olive oil.
  • Press the balls into the dough in 6 places to make small wells. Transfer to the oven and bake until lightly golden, approximately 15 minutes. 
  • Take the flatbread out of the oven and discard the tinfoil balls. Crack an egg into each well and season with flaky sea salt. Return to the oven and bake until the eggs have just set, but the yolks are still runny, about 8 to 10 minutes. 
  • Remove from the oven and brush with olive oil. Cut into squares and garnish with chopped parsley and thyme, then serve. 

Notes

Image Courtesy of thekitchn.com

Gluten Free Spinach and Pancetta Calzone

Course Dinner
Cuisine American

Ingredients
  

  • 1 Wholly Gluten Free Pizza Dough Ball
  • 2 tbsp Extra-Virgin Olive Oil
  • 1 Small Onion (peeled and chopped)
  • 2 Cloves Garlic (peeled and minced)
  • 4 oz Pancetta (cubed)
  • 10 oz Fresh Spinach (or frozen, defrosted, and drained completly dry)
  • Kosher Salt and Freshly Ground Black Pepper (to taste)
  • 15 oz Ricotta Cheese (Part-Skim is fine)
  • 1 Cup Grated Gruyere Cheese (good substitutes: white cheddar or fontina cheese(
  • 2 XL Eggs (beaten)
  • 2 tbsp Chopped Fresh Basil (or 1 tbsp dried)
  • 2 tbsp Chopped Fresh Oregano (or 1 tbsp dried)

Brushing

  • 1 tbsp Unsalted Butter (melted)
  • 1 tbsp Extra Virgin Olive Oil

Instructions
 

  • Preheat your oven to 425°. If you have a pizza stone, place it in the oven as it heats. If not, line one upside-down baking pan with parchment paper and set it aside. 
  • Divide the pizza dough into 4 equal portions, and roll each into a ball. Set the dough aside, covered loosely with a wet towel. 
  • In a medium saucepan, combine 2 tablespoons of olive oil with the onion.  
  • Sauté, stirring frequently, over medium heat, until the onion is translucent (about 5 minutes). Add the minced garlic and the pancetta. Sauté, stirring frequently, until the garlic is fragrant and the pancetta is cooked (about 4 minutes). Remove the onion garlic and pancetta mixture to a separate large bowl.  
  • Add the fresh spinach to the saucepan, and cook over high heat, stirring frequently, until wilted (about a minute), and add to the large bowl with the other ingredients. If using frozen spinach, don’t cook and just toss directly into the large bowl.  
  • Mix to combine, adding salt and pepper to taste. Set the bowl aside to cool. 
  • Take the first ball of pizza dough, and roll between two pieces of parchment paper into an approximately 6–8-inch round, about ⅛ inch thick (thickness of a nickel). If the edges are very rough, tuck them toward the center of the round, and then roll them smooth. Repeat with the remaining balls of dough. Place each dough round on the overturned baking pans or warmed pizza stone.
  • To the large bowl, add the ricotta, parmesan, gruyere and eggs, and mix to combine well. Fold in the basil and oregano.  
  • Divide the filling between the 4 rounds of pizza dough, placing the filling on one half of the dough, leaving a 1-inch border of bare dough. Fold the opposite end of the dough over the filling, and pinch together the edges well until there is a good seal. Brush the tops and seams with the melted unsalted butter and olive oil. Place the overturned baking pan or pizza stone in the center of the preheated oven and bake for about 15 minutes or until nicely golden brown and crisp. 
  • Serve right away. 

Gluten Free Peach Cobbler Pie

Course Dessert
Cuisine American

Ingredients
  

  • 1 Wholly Gluten Free Pie Shell
  • 2 Ibs Frozen Sliced Peaches (or 6 fresh medium peaches)
  • 1 Cup Rice Flour
  • 1/2 Cup Chopped Pecans
  • 1/2 Cup Butter or Fegan Alternative (1 Stick)
  • 1/2 tsp Sea Salt
  • 1/4 Cup Oat Flakes
  • 1 Cup Evaporated Cane Sugar
  • 2 tsp Cinnamon

Instructions
 

  • Preheat oven to 375°F. 
  •  If using frozen peaches, remove from freezer and let thaw for approximately 30 minutes. 
  •  Remove pie shell from freezer and place on a cookie sheet. 
  • If using fresh peaches, peel, pit and slice. 
  • Place cold stick of butter into medium size bowl and slice into 1/4″ slices. 
  • In separate bowl, mix together sugar, flour, salt and cinnamon. 
  • Add sugar, flour, salt and cinnamon mixture to butter and fork together until crumbly. 
  •  Sprinkle 1/4 cup of the crumbly mixture on the bottom of the pie shell.
  • Add the peaches to the pie shell. 
  •  Add pecans and oat flakes to the remaining crumbly mixture and combine. 
  • Pour crumbly mixture over peaches.
  •   Tent aluminum foil over pie, place in oven and bake for 45 minutes. 
  •  Remove foil tent and bake for an additional 5 minutes or until peaches are tender and topping is golden brown. 
  •  Serve warm or once cooled by itself or topped with your favorite dairy-free ice cream. Can be served for up to 3 days.

Easy Allergy Friendly Apple Pie

Course Dessert
Cuisine American

Ingredients
  

Pie Filling

  • 1 Wholly Gluten Free 9" Pie Shell
  • 4 Medium Baking Apples (peeled, cored, and sliced)
  • 1/2 Cup Organic Cane Sugar
  • 1 tbsp Cinnamon

Crumble Topping

  • 1/2 Cup Rice Flour
  • 1/2 Cup Brown Sugar
  • 4 tbsp Vegan Butter

Instructions
 

  • Thaw pie shell for 10-20 mins. Preheat oven to 350ºF. Be sure to remove protective sheet from pie shells before preparing.
  • Slice apples to desired thickness. Fill thawed Wholly Gluten Free pie shell with the slices, enough to extend just above the rim of the shell, about an inch.
  • Combine cinnamon and sugar in a separate bowl. Mix until cinnamon is fully incorporated into the mixture.
  • Sprinkle cinnamon sugar mixture over top of the apples, being sure to cover everything and filling holes with any extra sugar.
  • For crumble, combine flour, sugar, and refrigerated vegan butter pieces until it forms a crumbly-like texture. Sprinkle desired amount of topping over top of the pie.
  • Bake at 350ºF for 45 minutes on a center rack, or until apples are soft and topping is browned.
  • Let pie cool for at least 30 minutes before serving.

Gluten Free Chocolate Brown Sugar Pie

Course Dessert
Cuisine American

Ingredients
  

  • 1 Wholly Gluten Free Pie Shell
  • 8 tbsp Salted Butter (Softened)
  • 2 oz Unsweetened Good Quality Chocolate (80% Cacao)
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 3 Large Eggs
  • 1 tsp Vanilla Extract
  • 1/2 Cup Gluten Free Flour Blend
  • 1/2 tsp Sea Salt
  • 1 Cup Semisweet Chocolate Chips

Instructions
 

  • Preheat your oven to 350ºF. Place the unwrapped prepared pie crust on a baking tray + set aside.⁣⁣⁣
  • In a small sauce pot, melt the butter + 2 oz. chocolate over low heat. Stir until just melted + remove from the heat. Add in the sugar + brown sugar. Stir until combine + they start to melt. Let cool for 5 minutes. ⁣⁣⁣
  • Whisk in each egg, one at a time, until fully incorporated. Mix in the vanilla extract. ⁣⁣⁣
  • Using a rubber spatula or wooden spoon, fold in the flour + salt until full incorporated. Mix in the chocolate chips. ⁣⁣⁣
  • Pour the batter into the prepared pie crust. Bake for 35-40 minutes or until the center is set. Remove from the oven and let cool. ⁣⁣⁣⁣⁣⁣
  • Serve with ice cream, whipped cream or powder sugar – OR add them all!⁣ Enjoy!⁣⁣⁣

Notes

Photo and Recipe courtesy of @kat_arthurs_chef on Instagram.

Gluten Free Prosciutto & Burrata Pizza

Course Dinner
Cuisine Italian

Ingredients
  

  • 1 Wholly Gluten Free Pizza Dough Ball
  • Olive Oil Infused with Garlic
  • 1/4 Cup Pizza Sauce
  • 6 oz Mozzarella
  • 6 oz Prosciutto
  • 1 Cup Arugula
  • 1 Ball Burrata
  • Balsamic Glaze
  • Red Pepper Flakes

Instructions
 

  • Preheat oven to 400º.
  • Let the dough ball defrost then roll out to your prefered thickness (Recommended to make it pretty thin).
  • Coat the pan with olive oil before adding dough.
  • Drizzle olive oil on top of the dough and spread it around.
  • Add sauce and mozzarella.
  • Bake in oven for 12-14 minutes.
  • Add prosciutto, arugala, and burrata.
  • Drizzle with balsamic glaze.
  • Sprinkle on red pepper flakes.

Notes

Recipe and image courtesy of @theyogamindset on Instagram.

Gluten Free Spinach & Pepperoni Stromboli

Course Dinner
Cuisine American, Italian

Ingredients
  

  • 1 Wholly Wholesome Gluten Free Pizza Dough Ball
  • 1 tbsp Extra Virgin Olive Oil
  • 1/4 Pound All-Natural Pepperoni/Salami (or your favorite vegan alternative)
  • 2-3 Cups Fresh Spinach
  • 1/2 Pound Organic Provolone Cheese, Thinly Sliced (or your favorite vegan cheese)
  • 1/2 Cup Organic Pizza Sauce

Instructions
 

  • Defrost pizza dough completely and preheat oven to 425°F.
  • Generously sprinkle gluten free flour onto working surface to prevent dough from sticking, and roll out dough to 1/2in thick oblong shape.
  • Spread pizza sauce onto rolled out pizza dough.
  • Layer the provolone cheese, spinach and deli meat on top of the sauce.
  • Starting at one of the smaller ends of the dough, gently start rolling the dough until the entire dough is rolled.
  • Place dough onto a parchment lined baking sheet, seam side down.
  • Brush extra virgin olive oil or melted butter onto the top of the stromboli so the crust browns.
  • Place dough into the oven for 20-25 minutes or until the dough is fully cooked through.

Gluten Free Pecan Cinnamon Rolls

Course Breakfast, Dessert
Cuisine American

Ingredients
  

  • 1 Wholly Gluten Free Pizza Dough Ball
  • 1/4 Cup Butter (Melted)
  • 1/2 Cup Packed Brown Sugar
  • 2 tsp Ground Cinnamon
  • 1/2 Cup Chopped Pecans

Instructions
 

  • Preheat oven to 350°F.
  • Spray cookie sheet with cooking spray, or line with cooking parchment paper.
  • Use parchment paper or flour on work surface to roll out cold dough into a rectangular(ish) shape into 1/4 " thickness
  • Brush with butter, leaving about 1/2 inch on 1 of the long edges rectangle of dough without butter.
  • Make sure this edge stays clean so the dough will seal.
  • Sprinkle brown sugar, cinnamon and pecans over the melted butter on dough.
  • Roll dough up tightly, and seal edge.
  • Using serrated knife, cut dough roll into 16 equal slices.
  • Place slices cut side down 3 inches apart on cookie sheet.
  • Bake 12 to 17 minutes or until golden brown. Serve warm.

Gluten Free Country Quiche Lorraine

Course Breakfast
Cuisine American

Ingredients
  

  • 2 Wholly Gluten Free Pie Shells
  • 1/2 Pound Bacon
  • 1 Cup Milk
  • 1/2 Cup Heavy Cream
  • 3 Eggs
  • 1/2 tsp Salt
  • 1 Pinch Black Pepper
  • 1/8 tsp Ground Nutmeg
  • 1 Cup Grated Cheddar Cheese
  • 1 heaping tbsp Chopped Chives

Instructions
 

  • Pre-prepare both Wholly Gluten Free Pie Crusts according to package instructions. Set aside.
  • Cook the bacon. Heat a large frying pan on medium heat. Arrange strips of bacon in a single layer on the bottom of the pan. Slowly cook the bacon, turning the strips over occasionally until they are nicely browned and the fat has rendered out.
  • Lay the cooked strips of bacon on a paper towel to absorb the excess fat. Chop the cooked bacon into small, crumbled pieces.
  • Preheat oven to 350°F. Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper and chives. Add the milk and cream and whisk vigorously to incorporate.
  • Arrange the bacon and cheese in the bottom of each pie crust. Pour egg mixture gently into both pie crusts and gently stir so that chives and bacon are suspended throughout the pie.
  • Bake in pre-heated oven for 30-40 minutes. Check for doneness after 30 minutes by gently shaking the quiche. It should be just slightly firm. Cool on a wire rack.
  • Enjoy at room temperature.

Gluten Free Garlic Knots

Course Appetizer
Cuisine Italian

Ingredients
  

  • 1 Wholly Gluten Free Pizza Dough Ball
  • 4 tbsp Grated Parmesan Romano Cheese
  • 6 tbsp Unsalted Butter
  • 1/4 tsp Dried Basil
  • 1/2 tsp Dried Parsley
  • 1/4 tsp Dried Oregano
  • 3 Cloves Garlic (Minced)
  • 1 Pinch of Salt
  • Pizza or Marinara Sauce (if desired for serving)

Instructions
 

  • Preheat oven to 400ºF.
  • Line a large baking sheet with a parchment paper and set aside.
  • Cut the Wholly Gluten Free Pizza Dough Ball into 12 equal pieces.
  • Next, on a lightly floured surface, roll each piece into about an 8 inch long rope. Take the ends of the dough and tie into a knot (over, under, and through). Place each knot on prepared baking sheet, about 2 inches apart.
  • In a small saucepan, melt the butter and cook the garlic over medium-low heat for 1-2 minutes. Remove from heat and stir in a pinch of salt, oregano, parsley, and dried basil.
  • Brush the garlic knots lightly with the garlic butter. Bake for 15 to 20 minutes, or until the knots are golden brown.
  • Remove from the oven and brush with the remaining garlic butter. Sprinkle with Parmesan Romano cheese.
  • Serve with warm marinara or pizza sauce, if desired.