This recipe comes from Coeliac New Zealand ambassador Sally Holland, from her cookbook Goodbye Gluten. Sally has used white rice flour and cornflour from maize, not wheat. Xanthan gum is made from ...

Turn this into a coffee caramel slice, a nutty caramel slice ... can be replaced with 1 cup ground almonds (which makes it gluten-free), or ¾ cup plain flour or gluten-free flour o Coconut ...

The smooth, caramel-y custard filling ... Repeat this between slices for the best results. Gluten-free pecan pie will last in ...