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gluten free

Kelly’s Tofu Gluten Free Ricotta Pie

Kelly’s Tofu Gluten Free Ricotta Pie
 
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Recipe type: Dessert
Cuisine: Italian
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(open to suggestions) *Recipe requires 1 cup cooked rice. Leftover from the night before is best.
Ingredients
Crust:
  • 2 c. GF flour
  • ⅓ c. sugar
  • ½ c. Crisco
  • 4 tsp. baking powder
  • ½ tsp. xanthum gum
  • 1 egg white
  • ½ tsp. orange extract
  • ¼ c. rice milk
Filling:
  • 1 lb. silken tofu
  • ½ lb. soft tofu, cut into small chunks
  • ¼ tsp. orange extract
  • 3 eggs or 6 egg whites
  • ¾ c. sugar
  • ½ tsp. vanilla
Instructions
For crust:
  1. Blend flour, sugar, crisco, Xanthum gum, & baking powder w/ pastry blender.
  2. Mix wet ingredients in separate bowl. Add to other ingredients.
  3. Smoosh into a 10-inch pie pan. In my opinion, this makes too much (too thick) crust and I wouldn’t use all of it.
For filling:
  1. Mix together the above ingredients. Add ½ - ¾ cups cooked rice.
  2. Mix ¼ c. chocolate chips and/or chopped maraschino cherries.
  3. Pour into shell and sprinkle w/ cinnamon & sugar.
  4. [Bake @ 350 for 40 min in metal pan,
  5. or 325 for 60-65 min in pyrex]
  6. *This time is for the original pie. I would say bake in a pyrex at 350 for 60 minutes.
  7. **Watch for burning crust. Pies thicken upon standing

By Kelly Seifert

Baking since before I could walk.

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