|Cake lovers unite. Skip the pie. An apple pie spiced cake!|
Coffee Cake to the Rescue
Knee deep in book boxes, I decided to bake a cake. Because trying to wrestle gluten-free pie dough for an apple pie just seemed too fussy. Too complicated. Though in all honesty, that isn't the whole, unvarnished truth. The whole, unvarnished truth is, Yours Truly is more of a cake person than a pie person (downright blasphemy this time of year, I realize, as Thanksgiving looms large). But yeah. It's true. Pies have their charm. I've been known to inhale a slice or two of apple pie in my day. But here's the thing.
And I'm going to be blunt.
Gluten-free pastry crust is simply not as flaky and tender and melt-in-your-mouth wonderful as wheat pastry crust. There. I said it. Fighting words, to some. And if you are among those true believers feel free to disagree. And go eat your gluten-free pie. I bless you with a thousand sprinkles of pie fairy dust. With love. And kisses.
And pink ponies.
Gluten, you see, is more than a pesky protein with a bad rep. Gluten is what makes pastry dough soft, flaky and tender. Gluten is what inspired bakers to bake all those years ago, firing up their hand-hewn brick-lined ovens. Gluten was their muse. Their seductive mistress. Gluten took them beyond three ingredient pancakes and palm-tossed flatbreads. Gluten fed their imagination. Inspired tarts, baklava, cupcakes. Napoleons.
Because gluten is a magical ingredient (despite its bad press these days).
We have to admit it. She's not an easy paramour to replace.
Perhaps some day soon I'll be tempted to experiment with a gluten-free pastry dough. I'll be lured into believing I can recreate such delicate, fragile beauty. But not today. If I do crave pie I'll bake this no apology necessary Apple Crisp and serve it warm with a snowy scoop of vegan vanilla ice cream. Or this vegan Pumpkin Pie with Coconut-Pecan Crust.
And for breakfast, I'll eat cake.
Right now, I can live with that.