The Proof Is in the Gluten-Free Pecan Pie

Since I started baking gluten-free almost a decade ago, so much has changed. For starters, people actually know what “gluten-free” means.

Now at the holiday table, almost all of the traditional foods are possible to make gluten-free, even pecan pie. The best part? Baking gluten-free can result in better-than-regular baked goods.

This pecan pie is all the proof you need. I developed this recipe for the Food Network to deliver that classic, flaky pie crust you’ve come to expect on Thanksgiving! I’ve also swapped in maple syrup and coconut sugar for the more commonly used refined sugars, like corn syrup and white sugar. Believe me, you’ll want to make these upgrades part of your new holiday tradition whether you’re gluten-free or not.

For the gluten-free flour, you can use your favorite blend, my bestselling Gluten-Free Multi-Purpose Flour from my two cookbooks. If you’re grain-free or paleo, you can even swap in my new, cup-for-cup Paleo Grain-Free Multi-Purpose Flour.

One Comment

  1. Hi,
    I would love to try some of your recipes, for example this one. It’s just that I can’t see the recipe! I see the picture and can see the general text but nothing else. Do you maybe have an idea how come? Could it be that I am trying to access your site from Scandinavia?
    I hope maybe we can figure it out! 🙂