homemade gluten free Recipes

We feel Due North is about community and helping families create meals and desserts the whole family will enjoy!
Here are some recipes from Due North using our Gluten Free All-Purpose flour.
Our main goal is to minimize the struggle of eating gluten free! Click on our HELPFUL HINTS sections to get all of the tricks!

Here are a few helpful hints to help guide you
with the science of gluten free baking

  • Always have your liquid products at room temperature (eggs, milk, etc). A trick for the eggs - put in a warm water bath for about 5 minutes.
  • If the recipe calls for baking soda and/or powder...add an additional 25% (about an extra 1/4 tsp)
  • WAIT TO BAKE - after all the ingredients are mixed and ready to be placed in the oven...wait at least 5 minutes. Waiting helps the flour do its "thing"...trust me it does help! I preheat my oven at this point, forcing me to wait!
  • If your recipe calls for an egg, I automatically add an extra egg white. The coconut flour makes things a bit dry...adding an egg white helps
  • 1 cup of flour = 128g of flour. I would invest in a scale. Gluten free baking is a science. If you don't have one yet, use a spoon to scoop the flour into your measuring cup...never, never scoop with the measuring cup.
    Your baked goods will come out dry.
  • Use a thermometer to see if baked goods' internal temperature is to the desired temperature. The toothpick test does not work for gluten free. Please note that if
    you are using a traditional recipe, add 5-10 º to the
    desired temperature.
  • Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.
  • Creaming butter and sugar incorporates air into the batter, so your 'cookies' (or whatever you are baking) are light and fluffy instead of tough and dense. But the process takes more than the 15 or 30 seconds that most of us spend on this all-important step. So follow those instructions, start your timer, and cream the butter
    for 3 minutes.
     

Happy Baking!

  • Shhhh, Nobody Noticed it was Gluten Free! thumbs-up
 

Cookies

Make a sweet gift

Pastries

Yummy Delights

everything else

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Cookie Recipes

Chocolate Chip cookies

1 cup Crisco (butter-flavored) or butter

1/2 cup white sugar
1 1/4 cup light brown sugar (packed)
2 eggs + 1 egg white
1 1/4 tsp vanilla extract
423 grams (3 1/4 cups) Due North GF All-Purpose Flour
2 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 1/4 cups chocolate chips

Bring eggs to room temperature by placing in a warm water bath for 5 minutes
* In a large bowl combine flour, baking powder, baking soda, and salt and set aside
* In another large bowl, combine Crisco/butter, white sugar, and brown sugar
* Add 1 large egg white and 2 large eggs and mix (I like to use a hand mixer preventing from over mixing)
* Add 1 1/4 tsp vanilla extract
* Add flour combination in 3 sections. On the third section, you may have to continue with a spoon.
* Add chocolate chips

Wait to bake! Wait about 5-10 minutes for the flour to do its magic. This is where I preheat the oven (forces you to wait :D) to 350º or 325º with convection oven
* Scoop onto a cookie sheet
* Bake 11-13 minutes. Take out of the oven when it loses its luster (shininess). It may seem under-baked, but if you cook all the way through, they will be dry. Besides, it will finish baking on the hot pain. Let cookies sit on pain for 3-4 minutes before removing.
* Yields about 2 dozen

HELPFUL HINTS: If you don't have a scale, I urge you to get one. Baking with gluten free is science. By scooping, you may end up with too much flour resulting in dry cookies. If you don't have a scale, you can use a spoon to scoop into the measuring cup. But, never, never use your measuring cup to scoop.



 
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hershey brownies with fudge frosting

1/2 cup butter

1 cup white sugar
4 large eggs
1 tsp vanilla extract
142 grams Due North GF All-Purpose Flour
16 oz Hershey Syrup

FUDGE FROSTING

1 1/2 cup white sugar
1/4 cup + 2 TBS milk
1/4 cup  + 1 TBS Crisco (butter-flavored)
1 cup chocolate chip cookies
1 tsp vanilla extract

Add Baking instructions coming soon.
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monster cookies

1 cup white sugar
1 cup dark brown sugar (packed)
1/2 cup unsalted butter (softened)
3 large eggs
1 TBS vanilla extract
1/2 TBS baking soda
1/8 tsp salt
4 cups Gluten Free Oats
1 1/2 cups Creamy Peanut Butter
1 cup M&Ms
1 cup Chocolate Chips

Bring eggs to room temperature by placing in a warm water bath for 5 minutes
Preheat oven to 350º (325º convection oven)
We have tried many combinations of mixing for the perfect mix. Here is what we found

1- combine white and dark sugar
2- add butter and combine by hand
3- add eggs and combine by hand
4- add vanilla extract, baking soda and salt and mix by hand
5- add gluten free oats and combine by hand
6- add peanut butter and combine by hand
7- add M&Ms and make sure everything is completely combined
8- scoop onto ungreased pan and flatten to your liking
9- Bake for about 10-12 minutes or until they have just lost their sheen. It will appear to be undercooked, but they will continue to cook on the cookie sheet for 2-3 minutes.

 
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Pastry Recipes

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cinnamon rolls

485 grams Due North GF All-Purpose Flour
1 cup white sugar
1 3/4 tsp baking powder
2 TBS (24g) instant yeast
1/8 tsp salt
1 1/4 milk
3/4 cup butter, melted
2 large eggs

CINNAMON SUGAR FILLING

1/2 cup butter, softened
1 cup of light brown sugar
4 tsp cinnamon

CREAM CHEESE FROSTING

4 oz cream cheese
1/4 cup unsalted butter, softened
1 tsp vanilla extract
2 cups powdered sugar

Bring 2 eggs to room temperature by placing in a warm water bath for 5 minutes
1- Combine 485 grams of flour, 1 3/4 tsp baking powder, salt, and 24 grams of instant yeast and whisk together
2- In a stand mixer or using a large bowl and mixer, beat eggs. For stand mixer, use wire whip attachment and beat on high for about 2 minutes until light and fluffy. I melt the butter and warm the milk at this time in the microwave. Once the butter is melted and the milk is warmed, the eggs will have been beaten enough.
3- Still using wire whip attachment, slowly add 1 cup of white sugar on low speed. Once all of the sugar has been added, mix on medium speed for about 1 minute.
4- Add the melted butter slowly on low speed, then slowly add the milk and beat on medium for 2 minutes. Scrape sides as needed.
5- Slowly add the flour mixture. Once all flour has been combined mix on high for about 3 minutes. It will stick to the sides and firm up. This is what you want.
6- Transfer batter to a bowl and cover with plastic wrap. Place in a warm spot or heat oven to 200º and turn off ...allow batter to doubled or even tripled in volume, about 2 hours.
7- Stir one more time and then place in refrigerator for at least 4 hours, but preferably overnight. The colder, the better.
8- After dough has been chilled, then we make the rolls, start by partially preparing the cinnamon sugar filling. First, combine brown sugar and cinnamon and set aside.
9- I found that really softened butter, but not fully melted (1/2 melted and 1/2 softened) works best to spread on the rolled out batter. Add butter to the brown sugar and cinnamon once you have the batter rolled out.
10- Place chilled dough onto floured surface (I like to use a non-stick pastry mat). Sprinkle a bit of flour and hand roll into an elongated cylinder. Using a rolling pin, roll dough into an 18 by 9-inch rectangle about 1/4-1/2 inch thick. I use a metal 18 inch ruler to help with size, but also allows to "square up the edges".
11- Add softened, cooled butter to the brown sugar and cinnamon. Beat with hand mixer until fully combined. Spread mixture on top of the dough to all surfaces.
12- on the 9 inch side, cut into six strips - 1 1/2 inch wide each (1.5"x18") using a pizza cutter. You can use a straight line by using your ruler as a guide.
13- starting at one end, continue to roll the strip until all dough is in a nice circle. To tack down, make sure there is cinnamon sugar filling to stick to roll. Place in greased pan.One 13x9 pan will hold 6 large rolls.
14- cover with plastic wrap and let rise in a warm place for about an hour, or so until dough has doubled in size. Do not over rise.
15- Bake at 350º (325º for convection oven) for about 20-25 minutes until the internal temperature reaches 215º. Let cool.
16- Your preference to frost with cream cheese frosting while still warm or completely cooled.

Cream Cheese Frosting
1- combine room temperature butter and cold cream cheese (this is important, as it will hold up more and taste better if you use cold cream cheese versus room temperature. I find it easiest if you use the whisk attachment for this. Beat for a couple of minutes
2- add vanilla extract and salt. Incorporate until fully mixed
3- add powdered sugar. Allow to mix for at least 3 minutes. This will make it light and fluffy!
 

caramel rolls
 

485g Due North GF All-Purpose Flour
1 cup white sugar
1 3/4 tsp baking powder
2 TBS (24g) instant yeast
1/8 tsp salt
1 1/4 milk, room temp
3/4 cup (1 1/2 sticks) butter, melted
2 large eggs

CARAMEL SAUCE

1/2 cup butter
1 cup light brown sugar (packed)
1 cup heavy whipping cream
1 TBS water
1/2 tsp vanilla extract
 

Bring 2 eggs to room temperature by placing in a warm water bath for 5 minutes
1- Combine 485 grams of flour, 1 3/4 tsp baking powder, salt, and 24 grams of instant yeast and whisk together
2- In a stand mixer or using a large bowl and mixer, beat eggs. For stand mixer, use wire whip attachment and beat on high for about 2 minutes until light and fluffy. I melt the butter and warm the milk at this time in the microwave. Once the butter is melted and the milk is warmed, the eggs will have been beaten enough.
3- Still using wire whip attachment, slowly add 1 cup of white sugar on low speed. Once all of the sugar has been added, mix on medium speed for about 1 minute.
4- Add the melted butter slowly on low speed, then slowly add the milk and beat on medium for 2 minutes. Scrape sides as needed.
5- Slowly add the flour mixture. Once all flour has been combined mix on high for about 3 minutes. It will stick to the sides and firm up. This is what you want.
6- Transfer batter to a bowl and cover with plastic wrap. Place in a warm spot or heat oven to 200º and turn off ...allow batter to doubled or even tripled in volume, about 2 hours.
7- Stir one more time and then place in refrigerator for at least 4 hours, but preferably overnight. The colder, the better.
8- After dough has been chilled, then we make the rolls, start by partially preparing the cinnamon sugar filling. First, combine brown sugar and cinnamon and set aside.
9- I found that really softened butter, but not fully melted (1/2 melted and 1/2 softened) works best to spread on the rolled out batter. Add butter to the brown sugar and cinnamon once you have the batter rolled out.
10- Place chilled dough onto floured surface (I like to use a non-stick pastry mat). Sprinkle a bit of flour and hand roll into an elongated cylinder. Using a rolling pin, roll dough into an 18 by 9-inch rectangle about 1/4-1/2 inch thick. I use a metal 18 inch ruler to help with size, but also allows to "square up the edges".
11- Add softened, cooled butter to the brown sugar and cinnamon. Beat with hand mixer until fully combined. Spread mixture on top of the dough to all surfaces.
12- on the 9 inch side, cut into six strips - 1 1/2 inch wide each (1.5"x18") using a pizza cutter. You can use a straight line by using your ruler as a guide.
13- starting at one end, continue to roll the strip until all dough is in a nice circle. To tack down, make sure there is cinnamon sugar filling to stick to roll. Place in greased pan.One 13x9 pan will hold 6 large rolls.
14- add a little bit of caramel to coat the bottom of the pan
15- cover with plastic wrap and let rise in a warm place for about an hour, or so until dough has doubled in size. Do not over rise.
16- Bake at 350º (325º for convection oven) for about 20-25 minutes until the internal temperature reaches 215º. Let cool.
17- after cooled, add extra caramel to the top.
Homemade Caramel
1- add light brown sugar and butter in sauce pan
2- using a glass measuring cup, add heavy whipping cream, vanilla extract, and water. Set aside.
3- heat brown sugar and butter until combined. Allow to boil for 30-60 seconds
4- add whipping cream mixture
5- continuously mix until boils. The mixture will change its look as the sugar crystalizes. Allow to continue to boil for about 2 minutes.Continue to stir.
6- remove from heat to allow to cool

pumpkin cream cheese muffins
 

224g Due North GF All-Purpose Flour
1 1/4 tsp baking soda
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 tsp cinnamon
1/8 tsp salt
1 cup white sugar
1/2 light brown sugar
2 large eggs + 1 large egg white
1/2 cup canola oil
1 TBS vanilla extract
1 can (15oz) can pumpkin puree

CREAM CHEESE SWIRL

8 oz cream cheese
1/4 cup sugar
1 large egg yolk
2 tsp vanilla extract

Add Baking instructions coming soon

blueberry muffins
 

375g Due North GF All-Purpose Flour
3 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 tsp cinnamon
1 cup white sugar
1/3 cup unsalted butter, melted & slightly cooled
3 large eggs (2 eggs + 1 egg white)
1/3 cup sour cream
1/3 cup canola oil
1 cup milk
1 TBS white vinegar
1 cup blueberries
1/2 cup wild blueberries

CRUMB TOPPING

1/2 cup white sugar
105g Due North GF All-Purpose Flour
1/2 tsp cinnamon
6 TBS butter

Add Baking instructions coming soon
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Other Recipes

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VANILLA CUPCAKES

1 cup butter, softened

1 1/2 cups white sugar
3 large eggs + 1 lg egg white
1 TBS vanilla extract
256 grams Due North GF All-Purpose Flour
3 TBS corn starch
1 3/4 baking powder
1/8 tsp salt
3/4 cup milk, room temp

CHOCOLATE CREAM CHEESE FROSTING

8 oz cream cheese, cold
1/2 cup butter, room temp
1/2 cup  Ghirardelli unsweetened cocoa
2 cups powdered sugar
1 tsp vanilla extract

Add Baking instructions coming soon
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chocolate CUPCAKES

1 cup sugar

128 grams Due North GF All-Purpose Flour
1/2 cup unsweetened cocoa powder
1 1/4 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt
1 large eggs + 1 lg egg white
1/2 cup milk, room temp
1/3 canola oil
1 tsp vanilla extract
1/2 cup water, boiling

CHOCOLATE CREAM CHEESE FROSTING

8 oz cream cheese, cold
1/2 cup butter, room temp
1/2 cup  Ghirardelli unsweetened cocoa
2 cups powdered sugar
1 tsp vanilla extract

Bring eggs to room temperature by placing in a warm water bath for 5 minutes
Bring milk to room temperature
1- Combine flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt in a medium bowl and sift. Sifting will make create a lighter/softer cupcake. Set aside.
2- Line muffin tin with about 16 cupcake liners. Gently spray with non-stick cooking spray. This will allow cupcakes to pull apart from liners easier.
3- Either in a large bowl using a hand mixer or stand mixer, combine eggs, milk oil, and vanilla extract. Mix until incorporated.
4- Add sifted flour combination.
5- Heat 1/2 cup of water in a large glass measuring cup in the microwave until boiling (1-2 minutes). Slowly pour water into batter and mix until fully incorporated. The batter will be thin.
6- Using an ice cream scoop, place the batter into liners until about 3/4 full (about 1/4 inch from the top). This may seem too much as gluten cupcakes are about 2/3 full. Trust me, these are gluten free and will rise just a bit over the liner.
7- Preheat oven to 350º (325º for convection oven) now...this allows you to wait to bake!
8- Bake for about 20-25 minutes until internal temperature is about 205-210º and tops of the cupcakes spring back when gently touched. Do not over bake.Remember, the toothpick test doesn't work for gluten free.
9- Cool completely before frosting.

Chocolate Cream Cheese Frosting
1- combine room temperature butter and cold cream cheese (this is important, as it will hold up more and taste better if you use cold cream cheese versus room temperature. I find it easiest if you use the whisk attachment for this. Beat for a couple of minutes
2- add cocoa and vanilla extract. Incorporate until fully mixed
3- add powdered sugar. Allow to mix for at least 3 minutes. This will make it light and fluffy!
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red velvet CUPCAKES

2 large eggs, room temperature and separated
1 large egg white, room temperature
171 grams Due North GF All-Purpose Flour, sifted
1/4 cup corn starch
1/2 tsp baking soda
4 tsp unsweetened cocoa powder
1/8 tsp salt
1/4 cup unsalted butter, room temperature
1 cup sugar
1/2 cup canola oil
2 tsp vanilla extract
1/2 tsp distilled white vinegar
Red food coloring ~ 2 TBS
1/2 cup buttermilk, room temperature


CREAM CHEESE FROSTING

8 oz full-fat cream cheese, room temperature
1/2 cup butter, room temp
3 cups powdered sugar, plus 1/4 cup if needed
1 tsp vanilla extract
1/8 tsp salt

Preheat oven to 350º, line 12-count cupcake liners. *Lightly* spray with Pam
1- with handheld mixer or stand mixer fitted with whisk attachment, beat 3 egg whites on high speed in a medium bowl until soft peaks form..approximately 2-3 minutes
2- sift flour, cornstarch, baking soda, cocoa powder, and salt together in a medium bowl and set aside.
3- using handheld or stand mixer fitted with paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute
4- add sugar and beat on high speed for 2 minutes...scrape sides and bottom of bowl as needed.
5- add oil and beat on high for 2 minutes
6- add egg yolks and vanilla. Beat on medium-high speed until combined...scrape sides and bottom of bowl as needed
7- beat in vinegar and the food coloring until you reach your desired color. I use about 2 TBS.
8- with mixer on low speed, add the dry ingredients in three additions alternating with buttermilk, beginning with and ending with the dry ingredients. Do not over-mix
9- fold in whipped egg whites into cupcake batter with rubber spatula or wooden spoon
10- scoop into cupcake liners using ice cream scoop or spoon until about 1/4 inch from the top (no worries, this is gluten free :D)
11- bake for about 20 minutes. Internal temperature is between 205-210º and tops of the cupcakes spring back when gently touched. Do not over bake.
12- allow to cool in the pan for 5 minutes and then transfer to a rack to cool completely
13- frost cupcakes once completely cooled
NOTE: unfrosted cupcakes can be frozen up to 2-3 months. Once thawed and frosted in refrigerator for 3 days.

Cream Cheese Frosting
1- combine room temperature butter and cold cream cheese (this is important, as it will hold up more and taste better if you use cold cream cheese versus room temperature. I find it easiest if you use the whisk attachment for this. Beat for a couple of minutes
2- add vanilla extract and salt. Incorporate until fully mixed
3- add powdered sugar. Allow to mix for at least 3 minutes. This will make it light and fluffy!
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BANANA BREAD

224 grams Due North GF All-Purpose Flour

1 1/2 tsp baking powder
3/4 tsp baking soda
pinch of salt
2/3 cup white sugar
1/3 cup Crisco (butter-flavored)
2 large eggs + 1 lg egg white
2 TBS oat milk
1 1/4 ripe bananas

Add Baking instructions coming soon.
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CHOCOLATE ZUCCHINI BREAD

1/4 cup butter, melted and cooled
1/4 cup coconut oil
1/2 cup brown sugar
1/2 cup white sugar
3 large eggs (2 eggs + 1 egg white)
1 1/2 cups zucchini (packed)
1 tsp vanilla extract
128 grams Due North GF All-Purpose Flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 1/8 tsp baking soda
1/8 tsp salt
1/2 cup chocolate chips

Bring eggs to room temperature by adding to a warm water bath for 5 minutes
1- combine flour, unsweetened cocoa powder, baking powder, baking soda and salt. Set aside.
2- prepare zucchini by squeezing all of the moisture out of it and packing it to get 
1 1/2 cups, blot with paper towel to soak up any remaining moisture. Set aside
3- spray bread pan with nonstick cooking spray (makes 1 large loaf pan or 2 medium sized loaf pans). Set aside.
4- add 2 large eggs and 1 egg white to large bowl or stand mixer and beat for a couple of minutes
5- add white and brown sugars to eggs and using a paddle attachment, mix until well combined for about 3 minutes.
6- add coconut oil, butter, and vanilla extract and combine again.
7- add zucchini and mix
8- add flour mixture, do not over mix
9- fold in chocolate chips with spoon or spatula
10- place mixture into loaf pan
11- Wait to Bake - preheat oven to 350º (325º for convection oven)
12- cook for about 45-60 minutes (for large) until internal temperature is 210º
13- let sit for 5 minutes, then place on wire rack for cooling
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APPLE FRITTER BREAD

1 1/2 cups apples, diced
2/3 cup light brown sugar (divided into 2 sections)
1 tsp cinnamon (divided into 2 sections)
192 grams Due North All-Purpose Flour
1 3/4 tsp baking powder
1/8 tsp salt
1/2 cup white sugar
3 large eggs (2 eggs + 1 egg white)
1/2 cup butter, softened
2 tsp vanilla extract
1/2 cup milk, room temperature
2 TBS (approx) cinnamon sugar combination - for top of batter
 

Take out your wet ingredients - place eggs into warm water bath for about 5 minutes
Get your milk and butter to room temperature
1- combine 1 1/2 cups of the apples, 1/3 cup brown sugar and 1/2 tsp cinnamon in a small bowl and set aside
2- combine flour, baking powder, 1/2 tsp cinnamon and salt in a different small bowl and set aside
3- lightly spray pan with cooking spray, add parchment paper to the bottom of loaf pan, then spray with cooking spray again. Makes 1 large or 2 medium loaf pans. Set pan aside
4- using either a hand held mixer (and a large bowl) or stand, add 2 eggs and 1 egg white and beat for a couple of minutes
5- add 1/2 cup white sugar and 1/3 cup light brown sugar and mix until light and fluffy for approximately 2-3 minutes
6- then, add softened butter and vanilla extract until completely combined
7- add 1/2 cup room temperature milk and mix until smooth
8- slowly add flour combination in 3 sections until well combined.
9- fold in apple mixture and combine by hand with spoon or spatula
10- pour mixture into pan, smooth top, and add cinnamon sugar mixture on top
11- sprinkle a bit of cinnamon sugar mixture to top of batter
12- preheat oven to 350º (325º for convection oven)
13- cook for 45-60 minutes until internal temperature is 210º
14- let sit for 5 minutes, then remove bread from pan and let cool on wire rack
 
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SPRITZ COOKIES

1 1/2 cups butter, softened
1 cup white sugar
2 TBS milk
1 lg egg + 2 lg egg whites
1 tsp vanilla extract
1 tsp almond extract
448 grams Due North GF All-Purpose Flour

1 1/2 tsp baking powder
3/4 tsp baking soda

Get wet ingredients to room temperature - add 3 eggs to warm water and let sit for 5 minutes.
1- combine 448 grams of flour and 1 1/4 tsp of baking powder. Sift and set aside
2- using a stand mixer or beaters, beat 1 egg and 2 egg whites for a minute or so
3- add 1 cup white sugar until light and fluffy, approximately 3 minutes.
4- add 1 1/2 cups of softened butter until fully mixed
5- add 2 TBS milk, vanilla extract and almond extract and mix until well combined
6- add 1/2 of flour combination until combined, then add the remaining
7- chill for at least 15 minutes
8- preheat oven to 350º (325º for convection oven)
8- setup cookie press with desired shape and add chilled dough into tube
9- it may take a couple of clicks for the first cookie to come out. Make sure you use a non-greased cookie sheet
10- decorate with sprinkles
11- cook for about 9-12 minutes, or until it looses its luster (shininess) and bottom turns slightly brown
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pie crust

410 grams Due North GF All-Purpose Flour, sifted
1/8 tsp salt
2/3 cup (130 g) lard
1/2 cup butter, cold
1/2 cup water, ice cold
1 TBS white vinegar
1-2 large egg white(s)

1- combine flour and salt in large bowl and sift
2- cut lard and butter into small pieces...add to flour mixture
3- using a pastry blender, cut into mixture until mixture resembles course crumbs
4- mix the water and vinegar in a cup
5- add the mixture to the crumbs until the dough is combined and handles well
6- add egg whites and combine well
7- it will be sticky. Transfer dough to floured surface. Add a little flour and combine. This is necessary and once the flour is added it will roll out nicely.
8- split dough into 2 chunks
9- roll out one piece about one inch larger than your pie pan.
10- lay the crust in the pie pan and press down lightly on the bottom and up the sides of the pan.
11- if you are making just a bottom crust, turn the edge under and use thumbs to "flute" the edges of the dough.
12- place pie pan in refrigerator until mixture is ready to add to pie crust
13- if you are making a double crusted pie, fill the pie, roll out the other half of the dough and lay it over the top of the filling. Fold the top dough under the bottom dough and use your fingers to seal it together. 
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pumpkin pie

15 ounce can pure pumpkin puree
3 eggs
3/4 cup heavy whipping cream
1/2 cup whole milk
3/4 cup packed light brown sugar
1 TBS cornstarch
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/8 tsp salt


 

Preheat oven to 415º (400º for convection oven)
1- in a large mixing bowl or stand mixer, mix eggs for about 2 minutes
2- while eggs are mixing combine cornstarch, cinnamon, ginger, cloves, nutmeg,
and salt in a small bowl. Whisk until well combined and set aside
3- add brown sugar and mix until combined
4- add heavy whipping cream and milk and mix for about 1 minute
5- add pumpkin puree and mix for another minute
6- add spice mixture to bowl and mix until well combined
7- place pie tin with chilled pie crust dough on a baking sheet
8- add the pie filling to the tin
9- cover the edges with aluminum foil or pie shield
10- bake for 15 minutes
11- reduce heat to 350º for 20 minutes
12- remove aluminum foil or pie shield and continue baking
13- cook until internal temperature is about 175º. Since this recipe is not using gluten free flour, you can insert a toothpick and when done it will come out clean. The center should still have a slight jiggle and will continue to bake after removing it from the oven
14- cool for about 3 hours on a cooling rack.
15- store pumpkin pie in the refrigerator for up to 3 days, wrapped tightly with plastic wrap
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apple pie

1/2 cup white sugar
1/2 cup light brown sugar, packed
3 TBS Due North GF All-Purpose Flour
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
6-7 cups thinly sliced peeled tart apples
1 TBS lemon juice
pastry for double-crust pie
1 large egg white
additional white sugar


 

Preheat oven to 415º (400º for convection oven)
1- in a small bowl, combine the sugars, flour and spices; set aside
2- in a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat
3- line a 9-in pie plate with bottom crust; trim even with edge.
4- fill with apple mixture and dot with butter
5- roll remaining crust to fit top of pie...place over filing...trim, seal and flute edges...cut slits in crust
6- beat egg white until foamy and then brush over crust...sprinkle with sugar...cover edges loosely with foil.
7- bake at 415º (400º if convection) for 15 minutes. Remove foil and bake another 20-30 minutes at 375º (350º if convection) until filling is bubbly and crust is golden brown. Cool on a wire rack.
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