Ingredients
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500 g Apricot
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150 g Coconut oilor ghee
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200 g Brown sugar
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5 pcs Egg
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50 g Almond flour
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45 g White rice flour
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20 g Tapioca starchor potato starch
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25 g Potato starch
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30 g Millet flour
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30 g Oat flour
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3 g Xanthan gumили 3 г ксантановой камеди
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2 tsp Baking powder
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1/4 tsp Salt
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for garnish Caster sugar
Directions
This one is simply great. There’s no better recipe online!
Gluten-free fruit pies are usually prepared with a mix of gluten-free flours that often includes rice and/or cornflour and starch. It makes a pie pale but boring. Besides such mix, this recipe also uses almond, millet, and oat flour that adds to taste, color, and texture. The apricot pie turns out pale yellow, soft, sweet, and flavorful. Just like it should be. No gluten-free sacrifices.
Enjoy!
For a 26 cm baking pan.
Today's visits: 1.
Steps
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1
Done
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Preheat the oven to 180 degrees. |
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2
Done
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Combine all the dry ingredients (except for sugar) with a whisk. Sift them. |
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3
Done
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Separate the egg whites and yolks. Mix the yolks, soften cocnut oil, and sugar with a mixer until creamy and fluffy. |
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4
Done
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Beat the egg whites and a pinch of sugar until stiff. |
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5
Done
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Using a spatula, carefully fold the whites in the margarine mixture. |
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6
Done
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Carefully fold in the flour. Stop mixing once the mixture is smooth. The batter shouldn’t be runny; it should be fluffy and smooth. |
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7
Done
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Transfer the batter to the baking pan using a spatula. |
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8
Done
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Cut the apricots in half. Discard the pits. Arrange them cut side up on top. |
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9
Done
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Bake for about 50 min at 180 degrees. The pie should rise and brown slightly on top. Gluten-free baked goods aren’t as brown as wheat flour ones. Check for doneness with a toothpick - it should come out clean. |
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10
Done
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Once the pie is done, let it cool down on the countertop. Don’t release or cut in until it’s completely cool. It’s important for gluten-free baked goods! |
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11
Done
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Dust with confectioner’s sugar before serving. Keeps well at room temperature for 1-2 days. |
