Pies aren't usually among the gluten-free goodies in grocery stores. This all-purpose crust solves that problem. The pastry is delicate, so roll it out between sheets of parchment paper to keep it from crumbling. That will also make transferring it to the pie plate a cinch. Dust the paper lightly with tapioca flour between rolls if you find the pastry is sticking to it.
Swirls of ginger goodness make this no-churn ice cream both beautiful and delicious.
A braided crust and leaf-shaped cutouts give this seasonal favourite an extra-special presentation. And the flavour? Unparalleled. Our secret ingredient is tapioca starch, which thickens the strawberry juices for a glossy, clump-free filling.
It might come as a surprise that one of the most popular desserts in such an elegant restaurant as Canoe is a homey rice pudding -- fancied up, of course.
This delicious combination of rhubarb, cranberries and pears makes a festive finish to a holiday meal.
