Gluten and Dairy Free Peach Pie: Bella Gluten-Free All Purpose Baking Mix Review
With the cool breeze rolling in and the days getting shorter baking is a great way to transition into the Fall season. Back on the East Coast, we would be apple picking but living in Colorado we focus on our beautiful peaches. Our peaches are the best in the country for several reasons. Thanks to our cold winters (giving the peach trees sufficient cold dormancy which allows the rejuvenation needed to develop healthy flower and leaf buds for the following year), with our high elevation and intense sunlight helps the fruit sugars increase during hot summer days and with the cool mountain breezes moving down the Colorado River at night dropping the temperature, which slows the ripening and intensifies the crisp fruit acids resulting in a better balanced flavor profile ….. okay I think that you get the point :-).
I recently discovered Bella gluten-free all purpose baking mix and LOVE IT!! You can make muffins, cakes, biscuits, cookies, pancakes, pie crust, crepes, and much more. They are based out of Boulder. It has 100% natural ingredients with brown rice flour, white rice flour, potato starch, sweet rice flour, tapioca flour, xanthan gum, sea salt and love! It’s also 100% natural allergen free with wheat-free, gluten-free, soy-free, nut-free, peanut-free, egg-free, lactose/casein-free, no modified starches, No GMOs. It’s so simple to make anything with Bella’s mix. You can also substitute different ingredients like butter and milk alternatives and not have to add the sugar (it’s optional in the the different recipes).
Directions to make pie crust:
1 cup + 2 RBL Bella Gluten Free-Baking Mix, 3 TBL sugar, 6 TBL unsalted butter (or butter alternative), 1 TBL ice water (more if needed)
In a food processor or large bowl, mix dry ingredients. Cut butter or butter alternative just until mixture resembles a coarse meal. Add egg or egg alternative, water and mix until dough forms into a ball. Place the ball between 2 sheets of parchment or wax paper, flatten to about a 4″ disk. Refrigerate for 30 minutes. Roll out chilled plate, removing paper. Add filling and bake according to pie recipe. Makes one 9″ pie crust.