Tag: thanksgiving

Gluten Free Pâte Brisée (Shortcrust Pastry)

Gluten Free Pâte Brisée (Shortcrust Pastry)

Pâte Brisée is a shortcrust pastry dough that is a staple in French baking. This tart dough is rich, buttery, and bakes up with a golden crisp crust. One of the many reasons this shortcrust pastry is beloved by so many pastry chefs is that 

Gluten Free Pâté Sucrée (Sweet Tart Dough)

Gluten Free Pâté Sucrée (Sweet Tart Dough)

This recipe is a gluten free version of the classic French pastry, Pâté Sucrée. The tart dough has a short, sweet crust and due to the high percentage of fat it has a tender texture that bakes into a beautiful golden tart. Gluten Free Pâté 

The Best Gluten Free Pie Crust (Extra Flaky)

The Best Gluten Free Pie Crust (Extra Flaky)

The flakiest homemade gluten free pie crust! This crust is so buttery rich, it pairs well with both sweet and savoury fillings. Bake it as a single crust for a classic pumpkin pie recipe, or make a double crust and create a golden, sugar encrusted 

The Best Pumpkin Pie (with Homemade Flaky Gluten Free Crust)

The Best Pumpkin Pie (with Homemade Flaky Gluten Free Crust)

Pumpkin Pie with the flakiest homemade gluten free pie crust! Pumpkin pie is a Thanksgiving classic and one of my favourites to serve at the holidays. The filling is smooth, custardy and packed with seasonal spices. Using a few professional pastry chef tips and tricks, 

Gluten Free Oreo Candy Caramel Apples

Gluten Free Oreo Candy Caramel Apples

Caramel Apples have long been a traditional Fall favourite for many people and it’s not hard to see why, with their sticky sweet coating that gives way to the crisp, juicy apple underneath. With Halloween quickly approaching, I thought I would share my go-to Caramel 

Butterscotch Pecan Tarts

Butterscotch Pecan Tarts

Thanksgiving came early in my house this year with the creation of these Butterscotch Pecan Tarts! As a young girl I was slightly one dimensional with my pie cravings. I only had eyes for the classic apple pie (Okanagan grown apples of course), served warm 


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