This delicious recipe comes to us thanks to the Innate Health Foundation's wiki page. It's a fairly simple, mostly allergen-free Pecan Pie. Just don't tell people it is dairy-free, egg-free, and sugar-free. They won't believe you anyway!

Also, please feel free to add your own recipes to the IHFwiki page - it was created as a resource for us to share with each other.

Pecan Pie Recipe
Ingredients:

• Standard 10 inch pre-baked (Gluten-Free if desired) pie crust
• 3 cups of chopped pecans,
• 2 tablespoons of brown rice syrup
• 1 cup of maple syrup
• 1 ½ tbsp of pure vanilla extract
• 1 tsp ground ginger
• 1/8 tsp salt
• 2 tsp of arrowroot flour
• 3 ½ tbsp of flax seeds
• 1/3 cup soymilk (or hempmilk or coconut milk - needs to be fairly fatty so rice milk may not work)

Directions:

1. Preheat the oven to 350 degrees F. When it gets to 350, spread the pecans on a baking tray in a single layer and put them on the middle rack for 5 minutes to roast them. Remove them from the oven and set aside.
2. Mix the syrups, salt, vanilla, and ground ginger in a quart saucepan and simmer while stirring, to mix in the ginger. Keep the heat low, but high enough to get the simmer going. After a few minutes, remove from heat and set aside.
3. Mix the soymilk, arrowroot flour, and fax seeds and put them in a blender.
4. Use the blender to blend together the soymilk, flax and starch and the syrup mixture until the flax seeds are pretty well ground up. This is tricky so try using pulse mode to avoid getting the flax seeds flung all over the inside of the vessel. Short pulses work best.
5. Pour the pecans in a large mixing bowl, then pour the contents of the blender over them and mix until evenly distributed. Then pour into your pie crust and into the oven.
6. Bake for 30 minutes. Let cool at least 30 minutes before cutting or serving. Overnight works great.

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Image thanks to aglutenfreeguide.com

This great recipe thanks to our friends at DelightGlutenFree.com:

Homemade Gluten-Free Bagels
Yield: One Dozen Bagels

• 2 packets active quick-rise dry yeast
• 2 cups warm water
• 5 ½ cups Cup4Cup all-purpose gluten-free flour
• 3 tablespoons sugar
• 2 teaspoons salt
• 2 quarts boiling water
• 2 teaspoons canola oil

1. In a small bowl or measuring cup, combine yeast and warm water. Allow the yeast to dissolve in the water, about 5 minutes.

2. In the bowl of a standing mixing using a dough hook, combine gluten-free all-purpose flour, sugar and salt. Mix using the dough hook until a well forms.

3. Pour the water/yeast mixture into the center of the well and turn the mixer on medium speed. Mix until a smooth dough forms. Cover the dough with plastic wrap and allow it to rest for 10 minutes.

4. Divide dough into 12 equally sized pieces. Roll each piece of dough into a cylinder, moisten the ends and fuse them together to form a ring. Place each bagel on a baking sheet and cover with plastic wrap. Allow the dough to rise for 30-40 minutes until they have risen about 30%.

5. While the dough is rising, bring two quarts of water to a boil and add canola oil to it. Preheat oven to 400 degrees F.

6. Poach bagels a few at a time in simmering water for 30-45 seconds. Remove from the water and place on a greased baking sheet.

7. Bake for 15-18 minutes until the bagels are golden on top. Cool before serving.

NOTE: for Garlic Cheddar Bagels, sprinkle bagels with garlic powder, sea salt and cheddar cheese after poaching.

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