Blueberry pie has amazing taste, texture

Based on crowded supermarket shelves and restaurant-menu notations, you might begin to wonder about the prevalence of gluten-free foods. You can find dozens of gluten-free cereals, frozen pancakes, breads, rolls, crackers and cookies. Even foods like cheeses that are naturally gluten-free (and always have been) are labeled as such. 

What exactly is gluten? It's an insoluble protein found in a number of grains: wheat, spelt, durum, emmer, kamut, rye, barley and einkorn. The value of gluten in foods includes both nutritious protein and its elastic properties, especially in baked goods. 

Gluten's ability to bind water and capture gases in dough creates the tender fluffiness of bread products and cakes. In addition, gluten is widely used in the food manufacturing industry to add flavor, texture and desirable baking qualities. You'll also find gluten in surprising destinations like lipstick, beer, soups, sauces, and flavoring and coloring agents. 

Who needs to avoid gluten? Approximately 1 percent of the population in this country suffers from an autoimmune condition called celiac disease, which causes irreparable damage to the lining of the small intestine. There are also people who are sensitive to gluten, and experience gastrointestinal and skin issues. 

Because of greater awareness about how many products may contain gluten, the "gluten-free" label can be a lifesaver. Before the extensive supply of packaged gluten-free foods, most people with celiac disease would cook their own meals and rarely venture to dine at a restaurant. 

Today, there are companies like Udi's and Schär that specialize in gluten-free products for both the retail consumer and the food service industry.

In addition, King Arthur Flour continues to expand its selection of baking mixes and flour substitutes for the home cook. If you're looking for a replacement for standard wheat flour in a recipe, there are a few things to keep in mind. 

Flours made from rice, sorghum, tapioca and chia all lack the properties gluten brings. Creating elasticity and moisture in your cake or bread requires the addition of precise amounts of xanthan gum or guar gum. Instead of a single-ingredient flour, use a packaged mixture that combines several to avoid a flat or gritty taste. 

With those simple tips, you're ready to start gluten-free baking, as my friend Debbie LaMorte demonstrated a few weeks ago. We had guests visiting from Pittsburgh, Maggie and Bill, who offered to cook dinner. We invited Debbie and her husband Bob to join us, and they offered to make dessert (always say yes when this couple offers sweets). 

Debbie remembered that Maggie had celiac and used the opportunity to make her first gluten-free pie crust. She followed the recipe on the Bob's Red Mill flour bag, but began to fret when the pie crust took so long to brown during pre-baking. As Maggie later told us, that's not unusual in gluten-free baking and the pie crust was as tender and delicate as a shortbread cookie. 

Debbie's recipe (below) shares her secret to its amazing taste and texture - a combination of blueberries simmered into a thickened compote, then mixed with fresh berries for the filling. The photo captures the intense color of the sweet summer berries, and you can just imagine how delicious it was topped with fresh whipped cream.

June Blueberry Pie 

3 C blueberries 
2 T water 
Juice 1 lemon 
3/4 C sugar 
3 T cornstarch 
3 T water 
9-inch baked pie crust 
whipped cream 

Rinse blueberries and drain. Place 1 C berries, 2 T water, lemon juice and sugar in a medium saucepan. Bring to a boil and cook, stirring often, for about 3 minutes. In a small bowl, whisk together cornstarch and 3 T water until smooth.

Pour into pan and return to a boil. Cook over medium low until thickened. Remove pan from heat and stir in remaining 2 C blueberries.

Pour filling into cooled pre-baked pie shell.

Cover with plastic wrap and refrigerate until set. Serve topped with dollops of fresh whipped cream.

Gluten Free Pie Crust 

1 1/2 C GF flour mix 
1/2 t salt 
1/2 C cold butter 
5 T cold milk 

Preheat oven to 400 F. Combine flour and salt in a mixing bowl. Cut butter into chunks and mix into flour with a pastry blender until it resembles cornmeal. Add milk, 1 T at a time, stirring until dough holds together. Place the dough on a piece of wax paper; cover with another piece. Roll out the dough into a circle large enough to fit a 9-inch pie pan. Remove the dough from the wax paper and fit into pan. Flute or decoratively crimp the edges. Bake until lightly browned, 15 to 25 minutes. Cool before filling.