Cooking gluten-free and dairy-free is easy—and tastes better than you'd ever expect.

The Proof Is in the Gluten-Free Pecan Pie

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.