Gluten-Free Fruit Pie

This gluten-free fruit pie is delicious and easy. It doesn't take more than 35 minutes and the filling doesn't even need cooking- how about that for easy and home made! :)

Fuit Pie from Julia and Julieta on Vimeo.

Here's the list of ingredients:

For the gluten-free pie dough:

• 2 cups of gluten-free four mix
• 1 teaspoon  xanthan gum
• pinch of salt
• 2 sticks of cold butter
• 1/4 cup of cold water

Try to work the dough very quickly, ideally using a food processor. Let it rest for a minimum of 30 minutes in the fridge before rolling.

For the fruit filling:

• Try the fruits that you have in season! We found peaches and plums and the farmers market, but this pie is also great with berries of all kind.
• Mix the fruit with the juice of one lemon, 2 tablespoons of corn starch and 1/4 cup of organic sugar

We hope you try it on a cold afternoon!

Flan: One of our favorite desserts!

Our special guest Marisa helped us prepare one of our favorite desserts: flan.
Flan is a traditional Spanish dish, also very popular en Argentina.
It is surprisingly easy: it only takes time to cook and needs to be refrigerated for at least 2 hours before serving, so plan ahead!


Flan: one of our favorite desserts! from Julia and Julieta on Vimeo.

Here's what you need:

• 5 eggs
• 1 cup of sugar
• 2 cups of milk
• 1 vanilla bean or vanilla extract

For the caramel:

• 3/4 cup of sugar
• 1/4 cup of water

Please be careful when making caramel... it gets really hot!

Special thanks to our lovely friend Marisa for stopping by :)

Gluten Free Pastafrola (Sweet Quince Pie)

Fall afternoons are perfect for baking this traditional Argentinean treat: Pastafrola (or Pasta Frola), made with Sweet Quince.
The filling is made of Quince Paste, that we buy in latino markets. If you have trouble finding quince paste, try it with Raspberry Marmalade, or other fruit preserves you can make at home.


Gluten Free Pasta Frola (Sweet Quince Pie) from Julia and Julieta on Vimeo.

Ingredients for the Gluten Free Pie dough:

• 2 cups of flour
• 1 teaspoon xanthan gum1 teaspoon baking powder
• 4 tablespoons of sugar
• 1 and 1/2 stick of cold butter

Try to make this dough in a food processor, as quickly as you can. If you make it by hand, try not to touch the ingredients to much to avoid warming the butter. Place it immediately in the fridge for at least 30 minutes before rolling.

The filling takes 2 cups of Quince Paste (400 grams, or 3/4 of the can we find here in San Francisco) and 1 cup of hot boiling water.

Enjoy!

Gluten-Free Broccoli Pie

Here's another great option for a gluten-free savory pie. Great for freezing and for taking with you for lunch at the office or for the kids at school. In this case we will use broccoli (tons of vitamin C!). The recipe for the dough is very easy and it's the same that we've done for the Zucchini Pie. You can check the recipe and the video here.

For the filing you will need:

•  Broccoli
•  Shallots: 2
•  Green Onions: 1 bunch
•  Red Bell Pepper: 1
•  Olive Oil: 2 tbsp
•  Garlic: 2 cloves
•  Heavy Whipping Cream or Greek Yogurt: 1 cup
• Eggs: 2
•  Salt and Pepper to taste
•  Ham: 2 thin slices cut into 1 inches squares (or bacon if you prefer- although not as healthy!)
• Mozzarella cut into small pieces: according to taste

Broccoli filing for a gluten free Pie from Julia and Julieta on Vimeo.

Some tips:
- Steam the broccoli for about 3 to 5 minutes and transfer it immediately  to a bowl with cold water to stop it from getting overcooked. If you overcook the broccoli it becomes soft and mushy.
- Steaming is the healthiest way to cook broccoli, because the broccoli does not come into contact with water and therefore the nutrient loss is reduced.
- If you want less fat in your pie, replace the heavy whipping cream with low fat plain Greek yogurt.
- If you are following a low cholesterol diet you can replace the two eggs with three white eggs.
- According to taste you can replace the ham with bacon and the mozzarella with the cheese of your preference (try provolone or Swiss for a deeper flavor!).
- Try to use a pie pan with removable bottom. This will allow you to take it from the pan immediately and place it on a wooden surface. The wooden surface will absorb the excess of liquids, making a way better pie dough!

We hope you enjoy it!