Amy Fothergill is the San Francisco Gluten-Free Food and Drink Examiner. Read about why she cooks gluten-free. Amy was recently a guest speaker on www.WhereFoodiesGo.com. To listen to the reply, click here.
She writes articles about gluten-free cooking and eating.
This is a sample of one of her articles.
Gluten Free Apple Crisp Recipe (or use any fruit)
3-4 cups apples, peeled, cored and sliced (about 4 apples)
1/3 cup organic white sugar or brown cane sugar
2 Tbl cornstarch
6 Tbl softened unsalted butter
3/4 cups organic brown sugar (or sucanat; you can also
use half sugar and half agave nectar)
2/3 cup gluten-free flour mix
1/2 cup gluten-free rolled oats
1/2 tsp salt
1 tsp ground cinnamon
1/2 c walnuts, chopped
1. Preheat the oven to 375ºF. Butter or spray a
2 to 2-1/2 quart baking dish.
2. Make the Crisp Topping and set aside.
3. Mix the apples, sugar and cornstarch and toss gently. Transfer the apple mixture to the buttered baking dish and cover with the crisp topping.
4. Place the baking dish on a baking sheet in oven (to catch any juices that might spill during cooking) and bake until the top is well browned and the apples are tender when pierced with a knife, about 40-45 minutes.