Oatmeal Pie


Type: Dessert (Pie)
Prep time:  15 mins
Cook time:  40 mins
Total time:  55 mins
Serves: However many you want (6-8 is what seems reasonable).
Results: Pretty good, this initial recipe is a bit sweet for me but I really like it. I will attempt less sugar next time (not dark corn syrup, that is important) and update this recipe as I go.
Yep, lazy on the crust today.



  • ¾ cup sugar
  • 3/4 stick (6 tbs) butter, softened
  • 2 eggs
  • ⅔ cup corn syrup
  • 1 tsp vanilla
  • 1 cup regular oats
  • 1 unbaked, frozen 9-inch pie crust (I got really lazy here)

1. Preheat oven to 325 and place unbaked, frozen pie shell on baking sheet.

2. Cream sugar and butter.

3. Mix in eggs, corn syrup, and vanilla, scraping down sides of bowl.

4. Remove bowl from mixer and stir in oats.

5. Pour into unbaked pie shell and bake at 325 for 45 minutes or until crust is brown and center is just a bit jiggly.

6. Enjoy fully by eating it!

Featherlight Pastry Crust

2 1/4 cups Light Rice Flour Mix
1 rounded teaspoon xantham gum
1/2 teaspoon salt
2 tablespoon sugar (or to taste).
3/4 cup shortening
1 tablespoon vinegar
1 egg
3 tablespoons ice water (or as needed if too dry/wet)

blend the dry ingredients and then cut in the shortening. In a separate container (I just use a water cup) mix the egg, vinegar, and water. Slowly pour the liquid into the dry and mix with a fork until it forms dough.

chill the dough for at least 30 minutes, then it can be rolled out using rice flour (probably sweet rice flour is best) or you can do what I do and roll it between two pieces of wax paper. I haven’t played with pre-baking the crust yet, I assume 10 minutes or until browned under 425 or 450.

Makes enough pastry for a 2-crust 9″ pie or 2 pastry shells



Name: Mini Cheesecakes
Type: Cheesecake
Yield: 18
Preptime: 1 hour


  • 10-12 Dutch Sugar Cookies
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs



1. Preheat oven to 325 degrees. Line muffin tins with foil or paper liners. Crush the Dutch Sugar Cookies in a separate bowl and fill the bottom of the liners with the cookie crumbles.

2. Combine vanilla, sugar and cream cheese (make sure cream cheese is at room temperature before starting) and mix until well blended. When finished add eggs and mix again until its smooth. When done pour into liners til they are 3/4 full.

3. Bake for 25 minutes, remove from pan and chill in refrigerator for at least an hour or until firm.


Gluten Free Flour Mixes

I figure I better post the flour mixes, so it helps with the recipes


Flour Mixes

For 9 Cups
For 12 Cups
Gluten Free Mix (GF Mix)    
Rice Flour (2 parts) 6 cups 8 cups
Potato Starch (2/3 part) 2 cups 2 2/3 cups
Tapioca Flour (1/3 part) 1 cup 1 1/3 cups
Featherlight Mix    
Rice Flour (1 part) 3 cups 4 cups
Tapioca Flour (1 part) 3 cups 4 cups
Cornstarch (1 part) 3 cups 4 cups
Potato Flour (1 teaspoon per cup) 3 tablespoons 4 tablespoons
Light Bean Flour Mix    
Garfava Bean Flour (1 part)_ 3 cups 4 cups
Tapioca Flour (1 part) 3 cups 4 cups
Cornstarch (1 part) 3 cups 4 cups
Four Flour Bean Mix    
Garfava Bean Flour (2/3 part) 2 cups 2 2/3 cups
Sorghum Flour (1/3 part) 1 cup 1 1/3 cups
Tapioca flour (1 part) 3 cups 4 cups
Cornstarch 3 cups 4 cups

Thank you once again to Bette Hagman and her “The Gluten-Free Gourmet Makes Dessert