I’ve followed Adopt A Gluten-Free Blogger for several months now. I read in awe every month as my favorite bloggers made each other’s dishes and shared with the blogosphere. This is my first time being a contributing part of the event. I’m thrilled I finally threw caution to the wind and signed up despite all the commotion going on with leaving my job and being in the middle of a move. Before I get into it, I want to say thank to you Sea at Book of Yum for hosting Adopt A Gluten-Free Blogger for September.
I discovered Theresa and her blog, Gluten-Free Comfort Food, when she commented on a post of mine a couple of weeks ago. I always try to make an effort to check out someone’s blog when they’ve taken the time to comment on mine for the first time. So, imagine my surprise when her most current post was for Gluten-Free Apple Crisp. It was Kismet. Apple crisp is close to my favorite dessert to make, apple pie.
I used to bake from scratch fairly often before changing to a whole foods diet last December. I tend to fix foods that are naturally gluten-free and when I removed gluten from my diet in March of this year, I thought I should experiment a little. What I mostly experimented with was bread and some muffins. I still don’t bake a lot. So, when I saw the Gluten-Free Apple Crisp recipe, it reminded me how much I missed my apple pie. Rolling out that sticky dough and sometimes blurting out expletives in the process if it didn’t cooperate. Turning the apple around and around in hand while peeling it in one long curly piece. The smell of the cinnamon, ginger, allspice, cloves, and nutmeg as everything blended together between the flaky crusts in the oven. The compliments I’d get from family and friends.
I left a comment for Theresa and mentioned I hadn’t attempted to make gluten-free pie. She replied to my comment and informed me that gluten-free pie crust is one of the easier gluten-free things to make. With Fall here, I figure I should start looking into gluten-free pie crusts or something to make me feel like I’m having pie again. I decided I’d try her Gluten-Free Apple Crisp first. It would give me the opportunity to try something similar and easier. And I’m serious, this recipe is easy. Gluten-free bakers know that sometimes the most tedious part of baking is measuring out all the different flours. I didn’t once feel that way while measuring out the dry ingredients. I nearly went a little off recipe and used honey instead of sugar to keep with my whole foods diet, but I had a small amount of sugar in my pantry and decided to stick with the recipe as is. I felt happy standing at my kitchen counter using my pastry blender after letting it sit in the drawer for so long.
I worked on my last blog post while it was in the oven. It took all the patience I could muster to not get up and keep checking on it. The smell of the cinnamon and apples was causing my mouth to water and my stomach to start complaining loudly, “Is it done yet? Is it done yet?”
The final verdict? My tongue danced and I felt like I was eating apple pie again. If I don’t have gluten-free pie crust down by Thanksgiving, I’m making this for dessert! I know my picture doesn’t look as inviting as Theresa’s. I’m a plain dessert kinda gal. I don’t like ice cream or whip cream melting and mucking up a perfectly good dessert.
Check out Theresa’s About section when you check out the recipe. She has a story similar to all mothers who struggled with the medical profession in trying to find out the root of their child(ren)’s illness. I admire her determination and tenacity in seeking out a diagnosis, as well as her willingness to experiment and share with the rest of us.