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15th May 2014

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!