I’m not the greatest cook in the world, but I love baking! However, I’m not the greatest baker in the world either. I wish I can say that I bake all the time, but after my little one was diagnosed with Celiac disease, I’ve been at a loss. The learning curve has been extreme, to say the least.
When we first found out gluten needed to be eliminated from her diet, we didn’t even know what it was, let alone just how many things it was in. Our meals became boring and usually just consisted of protein, veggies, and rice. Label reading was a new concept for me and gluten has so many alternative names.
Long story short, it’s been trial and error baking gluten-free goodies. Some things I like making COMPLETELY from scratch, which is much easier now that there is gluten-free flour. Before, I used to have to figure out the right mixture of brown and white rice flour, potato starch, tapioca flour, and xanthan gum to substitute for regular flour, for each recipe I was making. Not to mention, bake times are different and it always left a copper penny taste in my mouth.
Other times, actually, most of the time, I take the cheater route (aka Betty Crocker). It saves loads of time and between making dinner and helping with homework, I need all the shortcuts I can take.
The recipe below is just one of the quick, easy shortcuts for making Gluten-Free Peach Pie that I love! Enjoy!
Ingredients for GF Peach Pie:
- 1/4 cup butter
- 1 cup Gluten Free Bisquick
- 1 cup sugar
- 1/2 tsp vanilla
- 2 eggs
- 1 (15 oz.) can of sliced peaches (“lite” syrup)
- Preheat oven to 350 degrees F.
- Butter up a glass pie dish.
- Drain juice from the peaches.
- Mix eggs, sugar and vanilla together.
- Add peach juice and while mixing, slowly add Bisquick to avoid lumps.
- Pour the batter into buttered pie dish.
- Drop peaches evenly onto the batter.
- Bake for 35 minutes or until golden brown.
Tastes great with a huge scoop of french vanilla ice cream. Enjoy!