Gluten-Free Makeovers (86 page)

• For a quick Passover dessert, press 2 cups of crushed macaroons into a springform or tart pan and fill with the Chocolate Mousse Filling on page 238. Chill and serve with whipped cream or non-dairy whipped topping.

• To make a Quick Mud Pie: Line a 9-inch springform pan, pie plate, or tart pan with Chocolate Cookie Crumb Crust. Bake as above and cool. Soften 2 pints of vanilla ice cream or dairy-free frozen dessert and spoon into the cooled crust. Drizzle with Chocolate Sauce (page 251 or a commercial brand) and freeze. Bring to room temperature for 15 minutes before serving. Top with whipped cream or non-dairy topping and sprinkle chocolate cookie crumbs on top.

This versatile crust
—a cross between a traditional piecrust and a short crust—turns an ordinary quiche or fruit tart into an extraordinary dish. It is used in the Mini Quiches (page 104) and the Mini Tartlets with Key Lime Filling (page 240).

Spray thirty metal or silicone mini muffin cups with vegetable spray.

In a food processor fitted with the steel blade, add the flours, gum, confectioners’ sugar, and salt. Pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the egg and vanilla and pulse until the dough forms a ball.

Press 2 teaspoons of dough evenly into the bottom and up the sides of each muffin cup. Pierce the bottoms with a fork. Cover with plastic wrap and refrigerate for 1 hour or overnight.

Preheat the oven to 350°F. Bake the tarts for 10 minutes or until the edges are golden brown. Remove to a wire rack and cool for 10 minutes.

Add the filling of your choice and bake according to the recipe.

For a savory crust, replace 3 tablespoons confectioners’ sugar with 2 teaspoons granulated sugar and 1½ tablespoons cornstarch.

Tip
:
If using dairy-free buttery spread, freeze the cut pieces for 15 minutes before proceeding with the recipe.

VARIATION: Press the dough into a 9-inch pie or tart pan to about ⅛ inch thick. Wrap any leftover dough in plastic and refrigerate. The dough will keep for several days or can be stored in the freezer for up to three months.

Egg-free

When all I need are graham cracker crumbs, this recipe is a godsend. However, if time is short, try using a commercial gluten-free graham cracker–style product (see Pantry, page 273). Use these in any recipe that calls for graham cracker crumbs.

Preheat the oven to 325°F. Line one 11 × 18-inch pan or two smaller baking sheets with parchment paper or aluminum foil.

Place the flour blend, chickpea flour, powdered milk, brown sugar, cinnamon, and ginger in the bowl of a food processor fitted with the metal blade.

Pulse to blend. Combine the honey, ½ cup water, oil, and vanilla in a separate bowl and drizzle into the bowl of the food processor. Pulse until the mixture is moist and pulls away from the sides of the bowl. Add up to 2 tablespoons additional water, a little at a time, if necessary.

Spread the mixture evenly over the prepared pan and bake for 10 minutes. Stir, using a wooden spoon, to break into pieces. Bake 10 minutes longer, or until golden brown, stirring occasionally to break up the pieces and brown evenly. Do not overbake. Set aside to cool.