gluten free pastry recipe

Strawberry Rhubarb Honey Molasses Pie!

Gluten Free Dairy Free Strawberry Rhubarb Honey Molasses Pie!

Each year as spring comes and my rhubarb plants start to grow I simply cannot wait to make and eat rhubarb pie. It has always been one of my favorite pies. I love the tart taste of the rhubarb and how it cooks down into almost a jam inside the crust. I love the addition of  strawberries as they are my favorite fruit of all time and meld so well with the rhubarb. 

Rhubarb and I have an early history. When I was a little girl my parents had a very big rhubarb plant in the garden. We lived out in the country on several acres so our garden was always very big- full of tomatoes, corn, zucchini, squash and more. I knew about that big rhubarb plant and I was told that I could eat the stalks, just not the leaves. I remember sitting out in the garden eating stalks of rhubarb raw, just like celery! I no longer eat straight, raw rhubarb but I love it just the same, especially in this pie! 

This is the pie that we used to serve for 4 seasons at the local farmer's market at our booth "Farmer's Tea." It was wildly popular as was our rhubarb custard pie. I decided to update the recipe by taking out the refined sugar and using honey and molasses as well. I just got a large jar of honey from a local farm so I am good to go! 

I hope that this pie brings spring into your life and fond memories as well! 


Strawberry Rhubarb Pie

Pie Crust:

1 ¼ cups brown rice flour blend (see recipe below)

1 tablespoon sugar

½ teaspoon xanthan gum

½ teaspoon salt

6 tablespoons coconut oil

1 large egg

2 teaspoons lemon juice

Ice water


Mix together the brown rice flour blend, 1 tablespoon sugar, ½ teaspoon xanthan gum and salt in the bowl of a food processor. Add in the 6 tablespoons coconut oil and process until the mixture is a coarse meal.

In a separate bowl with a small whisk or a fork, whisk together the egg and lemon juice.

Slowly pour the egg-lemon juice mixture into the food processor and pulse. Add small amounts of ice water 1 tablespoon at a time, until dough is moist and clumps together.

Gather the dough into a ball and flatten out into a disk. Wrap the disk in plastic wrap and refrigerate 1 hour. Then, roll out between plastic wrap or parchment paper. Form into a 9 inch pie crust, then cut out shapes with the remaining dough. I like to freeze my pie crust and cut outs for at least 20-10 minutes before assembling the pie so that the crust maintains its shape during baking. I highly recommend it. 


Brown Rice Flour Blend:

6 cups brown rice flour

2 cups arrowroot starch (or potato starch)

1 cup tapioca flour



3 1/2 cups rhubarb, sliced

3 1/2 cups sliced strawberries

3/4 cup honey

1/4 cup molasses

1/4 cup arrowroot starch

1/4 teaspoon salt

1. Mix all of the ingredients together. Let sit for 30 minutes, then fill the pie shell with the mixture. Top with pie crust cut outs, brush with water a sprinkle with a little bit of granulated sugar. 

2. Bake at 375F for 45-55 minutes until golden brown on top and the filling is bubbling. 

Let cool, slice and enjoy! 

Gluten Free Muffin Round Up!

Gluten Free Muffin Round Up! Three great, healthy muffin recipes!



Muffins are such a handy, healthy food to have around. They make a quick breakfast, a great accompaniment to soups and stews and a great snack on the go. I love these three easy muffin recipes. You can even prepare a double batch ahead and freeze some of these muffins so that you can keep enjoying them in the coming days. 

I hope that you find a muffin here that you really love and can enjoy with your friends and family. 

Oat Date and Almond Fruit Muffins: 

Makes 12 large muffins

1 1/2 cups gluten free flour mix (see recipe below) 

GLUTEN FREE FLOUR MIX: 1 cup brown rice flour, 1 cup white rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour) 

1/2 teaspoon baking soda

2 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1 teaspoon xanthan gum

1/2 cup dates, chopped

1/2 cup chopped almonds

1 cup gluten free oats

1/2 cup raisins

2 ripe, soft bananas

1 unpeeled, grated apple

2 eggs

1 teaspoon vanilla

5 tablespoons melted coconut oil

4 tablespoons honey

6 tablespoons coconut milk

1/2 cup coconut sugar

1. Heat the oven to 350F. 

2. Place paper muffin liners into the cups of a muffin tin. 

3. Stir together the gluten free flour mix, baking soda, baking powder, cinnamon, nutmeg, cloves and xanthan gum with a wire whisk in a medium bowl. Add the dates, almonds, oats and raisins and set aside. 

4. In a separate, large bowl, mash the bananas with a fork, add the grated apple, eggs, vanilla, honey and coconut milk and stir to combine the ingredients. Add the coconut sugar and  stir again until mixed together. 

5. Add the dry ingredients to the wet ingredients and stir to make a smooth batter. 

6. Scoop the batter into the 12 muffin cups. Fill them full and make sure that the batter is evenly distributed between the 12 cups. 

7. Bake the middle of a preheated oven for 20-30 minutes or until muffins are golden brown and the center springs back when touched. Cool on a wire rack.


Cultured Coconut Milk Oatmeal Muffins: 

1 egg

1 cup cultured coconut milk, vanilla flavor (unsweetened) (coconut milk yogurt) 

1/2 cup coconut sugar

1/3 cup coconut oil (Keep at room temperature and add in little chunks) 

1 cup gluten free oatmeal

1 cup gluten free flour mix

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

unsweetened coconut flakes to sprinkle on top

1. Heat the oven to 400F. 

2. Grease 12 muffin cups with coconut oil, or vegetable oil spray. Beat egg, stir in cultured coconut milk, coconut sugar and coconut oil. 

3. Mix in remaining ingredients, just until moistened. Batter should be lumpy. Bake 15-20 minutes, just until top springs back when touched and the muffins are golden brown. 


Kabocha Squash Ginger Muffins

Makes approximately 10 muffins

The first step in this recipe involves roasting and pureeing the squash. The directions to do so are below: 

Roasting the Kabocha Squash: 

1 medium kabocha squash (found in Asian markets) 

1. Heat the oven to 325F.

2. Cut the squash in half. Scoop out the seeds.

3. Place both halves on a rimmed baking sheet in the oven. Roast for 1 hour or until the squash is cooked through and soft.

4. Let the squash cool to room temperature. Scoop out the flesh and puree it in a food processor until smooth. Now your puree is ready to be used in the recipe below. 1 roasted kabocha squash will yield about 2 cups puree, enough for 2 recipes or 20 muffins. 

 Muffin Recipe: 

1 3/4 cups gluten free flour mix

1 teaspoon ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 cup (plus extra for sprinkling on top) finely chopped crystallized ginger

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup honey

1 cup kabocha squash puree

2/3 cup coconut oil, melted

1/2 cup applesauce

2 eggs

1 teaspoon pure vanilla extract

1. Heat the oven to 350F. Spray 10 muffin cups with vegetable oil spray or grease with melted coconut oil. 

1. In a medium bowl, mix all of the dry ingredients together. 

2. In a separate medium bowl, mix the honey, squash puree, coconut oil, applesauce, eggs and vanilla extract together with a large whisk. Whisk until smooth and well combined. 

3. Add the dry ingredients to the squash mixture. Mix just until combined. 

4. Scoop an even amount of batter into each of the 10 muffin cups. There will be 2 empty cups. Fill those with water so that the muffins will bake evenly. 

5. Place the pan in the oven and top with chopped crystallized ginger if desired. 

6. Bake for about 20 minutes or until done in the center. 

I hope that you enjoy these delicious muffins! If you love this post and it made you hungry, pass it on to a muffin-loving friend! 

French Coconut Pastry Rounds!

gluten free and dairy free French coconut pastry rounds

I was inspired by some of the traditional French pastries in regions of France from a cookbook I got from a thrift store. It was fun to read about each region's specialties. I especially enjoyed the look and the idea of pastry rounds. 

I adapted this recipe to be gluten free and dairy free. I also added the touch of coconut to make it extra special. You may also experiment with adding other toppings, such as cinnamon sugar. Feel free to get creative and see what you come up with! 

These pastries are delightful and would make a very special accompaniment to brunch or a weekend breakfast. 

Starting with this post- if you are a traditional cook/baker I will have traditional ingredients listed in parenthesis for your use) Enjoy! 

French Coconut Pastry Rounds: 

4 1/2 teaspoons yeast

1/3 cup warm water

14 tablespoons coconut oil (butter for a traditional recipe) 

1 egg

grated peel of 1 lemon or orange

pinch of sea salt

1/2 cup sugar + 1/4 cup or so of unsweetened coconut flakes

1 1/3 cups gluten free flour mix: (or all-purpose flour for a traditional recipe)

Mix together: (You will have some extra leftover for another use) 

2 cups brown rice flour

2/3 cup almond flour

1/3 cup arrowroot starch

1. Place the yeast and the warm water (not above 105F) into a small bowl to soften for about 10 minutes.

2. In the bowl of a stand mixer, mix 8 tablespoons of the coconut oil with the egg, lemon or orange peel, salt and about 2 tablespoons sugar. Add the yeast mixture, then add the flour mix slowly, bit by bit. Mix into a dough. Let the dough rise for about 2 hours at room temperature. 

3. Heat the oven to 450F. Divide the dough into 4 parts. Flatten each round into a medium circle. Make a ridge around the circle so that the coconut oil doesn't spill over the edges. Place the remaining coconut oil in small bits on top of each round. Distribute it evenly. Then, sprinkle each round with the remaining sugar, then finally with the unsweetened coconut flakes. 

4. Bake for 8-10 minutes until golden brown, but make sure to check it part way so that it doesn't burn. 

These rounds can then be cut like pizzas into triangle wedges. They are best when they are eaten warm out of the oven, but may be reheated. 

Enjoy these amazingly delicious treats!