Okay, so I’ve been trying to eat less gluten lately, mostly because my tummy acts up sometimes. But, like, I love desserts. So, I decided to dive into the world of gluten-free baking, specifically fall-themed stuff, because, you know, pumpkin spice and everything nice.
First, I gathered my ingredients. This was a bit of a treasure hunt, not gonna lie. I needed stuff like almond flour, coconut flour, and tapioca starch – definitely not things I usually have in my pantry. I also grabbed some pumpkin puree, apples, cinnamon, nutmeg, and all those warm, cozy spices.
Experiment 1: Pumpkin Muffins
My first attempt was pumpkin muffins. I found a recipe online that looked promising. It involved mixing the dry ingredients (the flours, baking soda, spices), then whisking together the wet ingredients (pumpkin, eggs, maple syrup, and some melted coconut oil). Then, you just combine the two and bake them.
Sounds easy, right? Well, the first batch… they were kinda dense. Like, hockey-puck dense. Still tasted okay, but the texture was off. I think I didn’t mix the wet ingredients enough, or maybe I overmixed the batter. Baking is tricky!
Experiment 2: Apple Crisp
Next up, I tried an apple crisp. This seemed a bit easier. I chopped up some apples, tossed them with cinnamon and a little bit of maple syrup, and then made the topping. The topping was a mix of almond flour, oats (make sure they’re certified gluten-free!), butter, and more cinnamon.
I layered that lovely crisp and it turned out pretty good. I also layered it with some cinnamon.
- Almond flour can be a bit crumbly, so I’d recommend adding a touch of xanthan gum (if you have it) to help bind things together.
- Gluten is important, so check the recipe.
I sprinkled the topping over the apples and baked it until it was bubbly and golden brown. This one was a winner! The apples were soft and sweet, and the topping was nice and crunchy. Way better than the muffins.
Experiment 3: Pumpkin Pie Bars
Feeling more confident, I decided to tackle pumpkin pie bars.
The crust was a mixture of almond flour, coconut flour, a little bit of sugar, and some melted butter.
I pressed that into a pan and pre-baked it. The filling was basically pumpkin pie filling – pumpkin puree, eggs, spices, and some sweetened condensed milk (because, why not?).
I poured the filling over the crust and baked it until it was set. After it cooled, I cut it into bars. These were pretty delicious! The crust was a little crumbly, but the filling was creamy and perfectly spiced. I’ll adjust next time!
So, that’s my gluten-free fall dessert adventure so far. It’s been a learning experience, for sure. Some successes, some failures, but overall, it’s been fun! And tasty. I might try some different recipes, and experiment!
