The word “turnover” first appeared in print in 1798 (Oxford English Dictionary), but the 1753 edition of The Complete Housewife: or Accomplish’d Gentlewoman’s Companion includes a recipe for an early version called “Pasties.” These were made with apples, ambergris or orange flower water, and puff paste. Our recipe doesn’t have anything as exotic as orange flower water or ambergris, but they are gluten free and taste fabulous! Difficult to make the first time, they get easier once you get the hang of it, and are certainly worth the effort. These are filled with cherry pie filling but you can use any filling you want – including savories if you omit the sugar.
Monthly Archives: October 2013
gluten free cheesy cauliflower soup
If you live anywhere near North America, odds are you’re feeling the chill this week. This hearty soup is a great comfort food, perfect for a below zero snow day. To make it even healthier, use low sodium broth, skim milk and low fat cheese – you’ll hardly notice the difference.
Like this? You might also enjoy these other gf and me recipes:
matrimonial square
This square has a sweet and sticky date filling sandwiched between two layers of an oat-based crumble. Called a date square in most places, in Western Canada and Northern England it’s also known as a matrimonial square or cake. There are various conjectures as to why including the idea that the crumble and date filling marry together in perfect harmony or the theory that “dates” will lead to matrimony. Our money is on Gastronomica’s account that the cake evolved from ancient Roman traditions around marriage and is part of the evolution of the modern-day wedding cake (Click here for the full article). Either way, here is a gluten free version of an oldie but a goodie. (Scroll down for the recipe)
Like this? You might also like these gluten free recipes from gfandme.com:
butter tart slice (another quintessentially Canadian recipe)
double coconut delight (because who doesn’t LOVE coconut!)
caramel bars (a caramel adaptation of crispy rice bars)gf and me’s crusty bread II
Our original crusty bread is one of our most popular posts, so we figured gf and me’s readers might be interested in another artisan bread recipe. This one uses our new favorite flour – tapioca flour – and has a wonderful flavour and good air pockets. Like our original crusty bread, it too has a soft chewy crumb.
For more on tapioca flour see A Taste of Brazil’s post “Tapioca Flour: What Is It Really?” For a raisin bread version of our original crusty bread, see Rural Route Lupiac’s blog. Also see her post on her copycat recipe for Cup4Cup all-purpose gf flour. We haven’t had a chance to try it out yet, but it looks fantastic!
gf and me’s rustic apple tarts – gluten free, as always
Made with the same soft pastry dough as our fireside pastry pockets, these rustic tarts are perfect for a simple fall dessert or informal gathering. Hope you enjoy them as much as we do!
gluten free apple and raisin stuffing
Our thanksgiving stuffing (or dressing) is sweet and savory and with a tender bite. Based on a traditional family recipe that’s loaded with onions, raisins, and apples, it’s not too spicy and lets the flavours of all of the ingredients come through so that every mouthful is a bit different from the last. This is a great basic recipe, though, so indulge your inner foodie and make it your own with additional spices, dried fruit, nuts – you get the idea!
If you already have a favorite non-GF stuffing recipe that you want to convert be prepared to add extra moisture to the mix.
Making a gluten free holiday dinner? You might also be interested in these holiday recipes:
roast holiday turkey
gluten free pie pastry
Pumpkin Pie Cheesecake
Pumpkin pie and cheesecake are two of our favorite desserts, so we figured, why not combine them! This cheesecake makes a great Thanksgiving dessert – both traditional and a bit different. You can make it with a crumb crust (recipe included) or bake it crustless. Either way, the cheesecake is creamy and light with a hint of pumpkin and cinnamon.
mary’s magnificent pastry – just in time for pie season!
My first pie – ever – and the crust was light, crisp, and flaky! I have never had the need to make pies. My mom Mary is known for her pies, gluten free and not, and she delivers a steady stream of these tempting treats: apple, rhubarb, lemon, coconut cream, the list goes on. Last week was chocolate – awesome! Here is her recipe for gluten free pie crust and since I’m posting it, I figured I better give it a try so I know what I’m talking about. It’s not the easiest thing to make, but it’s certainly worth the extra effort! 
Scroll down for the recipe for Mary’s Magnificent Pastry along with the recipe for peach pie filling, adapted from Bon Appitina.
Like this? You might also like these other gluten free recipes from gfandme.com:
coconut crust for cream pie
Danish pastry – one of my personal favorites! (and not that difficult to make either)
rustic tarts of galettes 
cream cheese pastry tartsa meatloaf even kid president would like – and it’s gluten free
Unlike Kid President, we love meatloaf – especially this one. Tender and moist with a sweet and savory topping, it makes a great weeknight dinner and awesome leftovers.
This is adapted from a recipe we came across years ago in the Hints from Heloise syndicated column in our local newspaper.
“Gluten Free Living Health Show” in Edmonton
For those of you who are local and looking for information on living gluten free, we wanted to let you know about the Gluten Free Living Health Show on Sunday, November 3rd at the River Cree Resort in Edmonton. See the poster above for more information.
For those of you who are not local, apologies for filling up your reader!
We will be back with more recipes this weekend.