In medium pot over medium-low to medium heat, heat butter until golden brown, stirring frequently and making sure to scrape bottom of pan. Remove from heat and pour into bowl when golden brown to stop more coloring. Set aside.
Whisk together sugars, eggs and vanilla extract. Whisk in butter in steady stream. Add flour, baking powder, cinnamon, salt and pecans. Stir until evenly blended.
Spread batter evenly into prepared pan.
Bake until toothpick inserted into center comes out clean, about 20-30 minutes.
Do not overcook or bars will be dry. Let cool to room temperature then cut into bars.
Blind-baking causes the shell to shrink a bit, so account for this when lining the pan. Follow the simple steps outlined above the next time you’re rolling in the dough for a sweet custard pie, berry or apple pie and even a savory one.
If you don’t have any light corn syrup, you can substitute it for 1 cup sugar mixed with 1/4 cup warm water. Then measure out 3/4 cup as you would if you had corn syrup.
Roll dough into a 12-inch circle on a floured countertop. Roll dough loosely around rolling pin and gently unroll it onto a 9-inch pie plate.
Ease dough into pie plate by gently lifting edge of dough with your hand while pressing into bottom of pie plate with your other hand.
Trim overhanging dough. Press edges around pie plate with a fork. Wrap pie plate in plastic wrap and put in fridge until dough is firm about 30 minutes. After removing from fridge, prick holes over bottom and sides with a fork.
Adjust oven rack to lowest position and heat oven to 425 degrees.
Lime pie shell with parchment paper and fill with pie weights or beans. Place in oven and bake for 10-12 minutes. Remove from oven. Place on a cooling rack. Remove weights (beans) and paper. Note: pie crust must be warm when adding filling.
While crust is baking, melt butter in a heatproof bowl set over a saucepan filled with 1-2 inches of barley simmering water. Make sure that the water doesn’t touch bottom of bowl. Do not worry about condensation.
Off heat, stir in sugar and salt until butter is absorbed. Next, whisk in eggs, then corn syrup and vanilla, until smooth.
Return bowl to saucepan and stir until mixture is shiny, hot to the touch, and registers 130 degrees. Off heat, stir in toasted chopped pecans.
Place nuts in an empty skillet and turn heat on to medium. Toast nuts, stirring occasionally, until fragrant and lightly browned, 2-5 minutes. Toast 1 cup at a time. Or toast both cups in a 350 degree oven on a cookie sheet for 5-10 minutes or until lightly browned and fragrant. Let nuts cool before chopping.
As soon as the pie crust comes out of the oven, adjust rack to lower middle position and reduce oven temperature to 275 degrees. With pie still on cookie sheet, pour pecan mixture into warm crust.
Bake until filling looks set but yields like gelatin when gently pressed with back of spoon, 50 minutes to 1 hour. Rotate pie half way through baking.
Remove from oven and let pie cool completely on a cooling rack, for about 4 hours before serving.
Note that it is important to remove pie when it is just set (50 minutes to 1 hour) but soft in the middle. This prevents over baking and filling will continue to set while cooling.
Give these pie recipes a try – there deliciously yummy as well.
People with gluten intolerance, are typicallyrecommended by their doctor to eat a gluten-free diet.
Gluten intolerant people must avoid eating any foods and ingredients that contains gluten, including bread, beer, French fries, pasta, salad dressing, soy sauce and even some soups, unless otherwise marked as “gluten-free.”
According to the U.S. Food and Drug Administration, food products must contain less than 20 ppm of gluten in order to be labeled gluten-free.
Gluten-free (GF) baking doesn’t mean you have to give up your favorite traditional desserts.
It just means modifying your desserts by using gluten-free flour choices.
Gluten-Free Flour Options
Creative culinary minds have discovered ways to bake with GF flours, and such flours can be found at your local market.
Let’s examine in short what some of your choices are.
Whether you want to make a chocolate cake or thicken up a stew, you can do it with bean flour.
Although bean flour is not as common as traditional flour, it is just as versatile, all while being healthier and suited for gluten-free diets.
Here is a list of different beans that have been turned into flour:
● Black bean
● Green pea
● Mung bean
● Navy bean
● White bean
Brown Rice Flour
This is a supplementary flour, and works great when blended with teff, buckwheat or sorghum flours. It is great for baking sweet desserts.
This is a light in color and a drier flour than most other gluten-free flours. It is best when mixed with heartier flours, like teff, hemp or almond flours.
Yes, it has wheat in the title, but this flour is related not to wheat but to the rhubarb plant.
It has a distinct taste, which makes it best when combined with other, more bland flours.
This flour alternative for use in muffins, cakes and pancakes. In order to work well with the dough, adding a starch would help, like arrowroot, tapioca, or a nongmo cornstarch.
Made from sorghum, which is a relative of sugarcane. It’s tender and adds a mild sweetness, but is rarely used alone.
This flour lends a pleasant flavor to baked goods. Since coconut flour absorbs moisture more than other flours, it is suggested for recipes that have at least as much liquid as flour required in a recipe.
Because this can be a tricky art, it’s suggested that as a beginner, when using recipes specifically calling for coconut flour, follow the recipe to the “T.”
This is a great choice for baking. Using almond flour to a dessert recipe will add moistness, binding, a light almond flavor, and a good amount of density to cupcakes, muffins, brownies, cookies, breads, and cake recipes.
Keep in mind that any nut flour cannot be substituted in equal quantities for flour, because nut flours are more dense and very high in protein.
They can be used to replace a portion of other GF flours, such as oat flour being used in the recipe.
Bob’s Red Mill Gluten Free All Purpose Baking Flour
Bob’s Red Mill Gluten Free is a fine blend using as its base garbanzo beans, potato starch, and tapioca, to name a few of the ingredients.
See Bob speaking here about his flour choices, along with nutritional information, reviews, and GF recipes.
King Arthur Gluten Free Multi-Purpose Flour
King Arthur Flour is a blend of white rice and whole grain brown rice flours, along with tapioca and potato starch.
What’s great about this product is that ‘it’s multi-purpose’ and can therefore be used for both baking and cooking, cup-for-cup, the same as any gluten flour product.
Tips For Beginners Of Gluten-Free Baking
Experiment, experiment and experiment. There is a learning curve when you first start with Gluten-free baking, but once you get some practice and experience you will become an expert about what works and what dosen’t.
Stay with it and don’t get discouraged. There will be failed recipes because you have to learn which flour combinations work best, but it just takes practice and testing.
It’s best to get guidance from recipe books or online guides when first trying your hand at gluten-free baking.
Begin with simple baking recipes and learn the basics.
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