Monday, November 3, 2014

Teatime Journeys goes Gluten Free

I've gotten so behind on my planned posts that this week I'm taking off from the tea parties so I can finish last week's party...oops!  So let's go gluten free!

Starting with the savories, I used the same recipes shown on the savories page for the witchy cucumber and the pimento cheese bat wings, but used gluten free bread.  I decided on the spider deviled eggs because they were cute and because they are naturally gluten free--which was a win/win for this tea party. 

The Jack o' lantern pies I made the same as in the savories link, but I made some homemade gluten free pie crust first, which brings me to my first recipe--a modified King Arthur Recipe.  This is my second time doing a gluten free menu along with my gluten-filled menu, and I must say I discovered something great for gluten free baking for tea parties: the gluten-free baking mix.  I found a box at Walmart, and boy am I glad I did--the recipes turned out perfectly!  Last time I cooked gluten free things were gritty, but not this time.

On to the first recipe: 

Gluten free pie crust for jack o'lantern pies (modified King Arthur recipe)

1 1/4 cup gluten free baking mix
1 tablespoon sugar
1/2 tsp salt
6 tablespoons cold butter
1 large egg
1 tsp lemon juice

1.  Whisk together baking mix, sugar, and salt.
2.  Using a pastry blender, cut in butter.
3.  Whisk egg and lemon juice together until very foamy.  Mix into dry ingredients, stirring until it comes together.  Add 1 to 3 tablespoons cold water if more moisture is necessary.
4.  Shape into a ball, cover with clear wrap, and put into fridge for an hour, or overnight. 
5.  Allow dough to rest for 10 to 15 minutes before rolling, and then make pies as shown on the savories page.

I also made a special gluten-free scone--pumpkin chai!  This recipe is a mix of a couple I found online.

Pumpkin Chai scones (Gluten free)

1 cup baking mix
1/4 cup sugar
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cardamom
1/4 tsp salt
dash of clove
4 tablespoons cold butter
1 bag chai tea (I used a pumpkin chai)
1/4 boiling water
4 oz pumpkin
1 egg
1 tsp vanilla extract (be careful, not all are gluten free.  McCormack's extracts are however)

1.  Put chai tea bag in a bowl and cover with 1/4 cup boiling water.  Let steep for 5 minutes.
2.  In a bowl add dry ingredients.  Whisk together.
3.  Using a pastry blender, cut in butter.
4.  In a small bowl, mix together pumpkin, tea, egg, and vanilla extract.
5.  Add wet ingredients to dry and mix together.
6.  Oven should be preheated to 400.  Bake for 15 minutes.

I have one last post for last week's tea party then I'm done--dessert!

1 comment:

  1. Love you recipes...everything looks wonderful! You make the best goodies!


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