Gluten Free Mix and Apple Cheesecake Tart

There are many gluten-free mixes, ready made and homemade.  Many use different mixtures for different recipes.  In general, I use this basic mix.  Certainly, when I say, in a recipe gluten-free flour mixture, this is what I am referring to.  It is easy to make and I make many cups, at one time, so I will have it, on hand, when necessary.

You know that sinking feeling, in your stomach?  That is how I feel, when I plan to bake and there is no mix ready.  Truth be told, I do keep King Arthur's basic gluten-free mix, on hand, just in case.  Right now, I don't have any but I do have a few containers of my own flour.  If I ever can get myself to the kitchen, I want to make cherry muffins with my precious flour.

*Gluten free baking mix

*3 c. rice flour   (Rice flour comes in white and brown.  We use brown but when I can’t get it, I substitute white so it would appear, they are inter-changeable.)
1 c. potato starch (NOT potato flour)
½ c. tapioca starch
Mix well.

If your would like other combinations,  I will be glad to post some.  I have some of the gluten-free blogs listed.  Check them out for the most wonderful recipes and the most authoritative information.

This is the most delicious combination of apple and cheesecake and tart.  It is from the Joy of Baking.  I do get some of the best recipes from there.  They all work which is a good starting point.  They, so far, have all been delicious.   

Apple Tart from the Joy of Baking

CRUST:

1 cup  gluten free flour mix

1/3 cup  confectioner sugar

1/2 cup (1 stick) cold margarine, cut into small pieces

FILLING:

One 8-ounce cream cheese, at room temperature (I used Tofutti cream cheese)

1/4 cup granulated white sugar

1 egg

1/2 teaspoon pure vanilla extract

TOPPING:

1/4 cup granulated white sugar

1/2 teaspoon ground cinnamon (I used more cinnamon – 1 1/2 teaspoons)

4 cups Granny Smith apples, peeled and cut into 1/4 inch.

1/3 cup  slice almonds.

  Method:

Preheat oven to 450 degrees F and place rack in center of  oven.  Grease or spray ) a 9 inch  springform pan. CRUST:  In the bowl of your food processor place the flour and sugar.  Pulse to blend together.  Add butter and pulse until dough just begins to come together.  Pat the dough onto the bottom and one inch up the sides of the pan.  Cover with plastic wrap and place in refrigerator while you make the filling. FILLING:  In a food processor process the cream cheese until smooth.  Add the sugar and mix well.  Blend in the egg and vanilla extract and process until smooth.  Remove the crust from the fridge and pour in the filling.  Return to refrigerator while you prepare the topping. TOPPING:   Combine the sugar and cinnamon in a large bowl.  Toss the sliced apples in the sugar mixture.  Spoon the apples evenly over the cream cheese layer and sprinkle with almonds.  Place the springform pan on a larger baking sheet to catch the drips.   Bake at 450 degrees F  for 10 minutes.  Reduce heat to 400 degrees F and bake for 25 to 30 minutes until golden brown (apples are soft when pierced with a fork), and filling is almost set.   Remove from oven and place on wire rack to cool.  Sprinkle with confectioner’s sugar and serve at room temperature.    linked to What's Cooking Wednesday? What's on the Menu Wednesdays at Dining with Debbie    Frugal Food Thursdays   Full Plate Thursday at Miz Helen's Country Cottage Tasty Traditions at Coupon Cookin' Sweets for Saturday