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  • 15th May 2014

    Although I rather agree with the Michael Pollan stand on going gluten free - that apart from coeliacs, for whom it is an absolute necessity, it is "a bit of a social contagion" - I have been inspired by a new book in my life - and freshly up on Cookbook Corner - America's Test Kitchen The How Can It Be Gluten Free Cookbook to dabble in a bit of gluten-free baking. I get asked so often for gluten-free cooking tips and it gives me genuine pleasure to be able to help - and while I'm about it, please check out our Top Ten Gluten-Free Cakes. If those without coeliac disease feel the better for going gluten-free, who am I to argue? The important thing is that all of us eat well and joyfully: if my recipe for Gluten-Free Apple and Blackberry Pie helps towards this end, it can be only a good thing!

    Although the recipe can be found by clicking on the recipe title above, I have added some more pictures of this beautiful creation here. And for those who are not following a gluten-free diet, preferring naturally occuring gluten over manufactured xanthan gum, you can make this pie following the pastry recipe for Egg and Bacon Pie. Either way, happy baking!



    Posted by Nigella on the 15th May 2014