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Gluten Free Foodies

Celebrate the foods that you can eat!

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Apple Rum Charlotte Gluten Free & Downton Abbey Style

January 12th, 2013 at Sat, 12th, 2013 at 6:56 pm by Lisa - Gluten Free Foodie
Pull your apples out of the cool larder aka pantry 
and let's make some modern day 

Apple Rum Charlotte Gluten Free & Downton Abbey Style 

Just in case you wanted to invite the ladies over for tea, noshing and telly while enjoying 
this weekend.
I couldn't resist updating a recipe that I saw in the 
The article talks about the blog and recently published book 
Pamela's blog - Downton Abbey Cooks
 is quite amusing and filled with everything Downton Abbey!

I say I updated it because I wanted to be able to eat it, of course had to make it extra special with a few splashes of dark rum and Luce's Gluten Free Artisan Holiday Spice Bread.
Since it is seasonal you may only be able to get it for a short time.  
The Holiday Spice bread has a wonderful cinnamon flavor.
No worries, I think the New Italian GF bread from 
Luce's Gluten Free Artisan Bread will work just fine. 
Just use some extra cinnamon!

Follow the directions on the bag.  It is so easy.
Mix it with warm water, place on the paper, then in the bag.
Bake for 85 minutes.
Take out of the oven.
Let cool on a rack.
You will need 1 loaf for this recipe.
This also allows for a little snacking while making the 

Apple Rum Charlotte Gluten Free Downton Abbey Style

3 eggs
2/3 cup heavy cream
2 Granny Smith Apples - peeled, chopped small pieces
1/2 cup room temperature butter, approximately - to spread on bread, cook apples and for ramekins
1/2 tsp cinnamon
2 tsp Nielsen Massey Pure Vanilla Bean Paste (GF)
3 Tbs light brown sugar
1 loaf GF Cinnamon Bread - Luce's GF Artisan Holiday Spice
2 Tbs dark rum
1 Tbs confectioners sugar - optional to sprinkle on top

Serves - 4, well it makes enough for 4 ramekins -
It is up to you if you want to share!

Don't forget the fresh whipped cream or Vanilla Ice Cream, on your shopping list, if you desire!

Cook the apples in a pan with 2 Tbs of butter, brown sugar, vanilla, cinnamon and 1 Tbs dark rum.
Cook for 10-12 minutes until well coated, yet still a bit of a bite or a crunch.  
Set aside until ready to assemble.

In a pitcher, mix the heavy cream, eggs and 1 Tbs of dark rum.  
Use a whisk to mix well. 
Mixing this in a pitcher makes it easier to pour into the ramekins.

Cut 6-8 thick slices of the GF bread.
Butter one side of the bread and then cut into chunks approximately 1 inch.
Butter the inside of the 4 ramekins.

Add 4-5 pieces of bread to the bottom of the ramekin.
Pour a little of the egg and cream mixture and let it sit for a minute or 2 to allow the bread to absorb.
Divide the apples up evenly and add the cooked apples on top of each ramekin.
Pour a little more of the cream and egg mixture on top.
Add 3 more pieces of buttered bread chunks on top of each ramekin.
Pour the rest of the egg and cream mixture.
Bake at 350 for 20-25 minutes.
Let cool on rack for 5 minutes before serving.
Loosen with sharp knife or serve in ramekin.
Serve warm with a little confectioners sugar sprinkled on top.


As I said before, if you want to go all the way ...
top with
Vanilla Ice Cream or Fresh Whipped Cream

In the meantime, go bake and enjoy your weekend.

In the words of Lady Grantham, the Dowager Countess, 

"What's a weekend?"


Learning to live Gluten Free is a challenge. Gathering with like minded people while exchanging ideas, life experiences and gluten free food is more interesting! So I created, Gluten Free Foodies, to support people with Celiac Disease, Gluten Intolerant and other Food Sensitive people by gathering at events and celebrating the foods that we can eat! Do you have a Gluten Free question you want the answer to? Feel free to send me an email at Original blog - After all, didn't Erma Bombeck once say ... "I am not a glutton, I am an explorer of food."

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