The Mailbox: Seeking a gluten-free torte, a cream-free pie

Gluten-free torte

A family member who is gluten-intolerant recently expressed a need to find a recipe for a flourless torte (gluten-free). She is a working mother, providing meals for her family, as well as a pastor’s wife who is often called upon to entertain guests. She would greatly benefit having a gluten-free dessert recipe of this type.

One or more gluten-free recipes would be greatly appreciated.

Annette Bowman, Lincoln

Cream-free coconut pie

I am looking for a coconut pie recipe that was in the Modesto Bee. The crust was made with coconut and butter. The filling was not the usual coconut filling. It had coconut and eggs but no cream.

The article mentioned that it resembled a Mounds candy bar. The only chocolate is drizzled on top.

Pam Clemensen, Modesto



If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email or fax (916) 321-1109. Please include your full name, your city and phone number.

Cheddar thyme casserole bread

Prep time: 25 minutes

Cook time: 40 minutes

Makes 1 loaf, 12 slices

Rebecca Rogers of Bloomington, Ind., was looking for a cheese bread recipe that included yeast. This Pillsbury recipe is credited to Denny Gross of Troy, Mich., and may fill the bill for Rogers.

Note: The prep time does not include the rise time for the dough or the cool times for the bread after it’s baked.


8 ounces (2 cups) shredded sharp cheddar cheese, divided use

2 1/2 cups Pillsbury Best All-Purpose Flour, divided use

1 tablespoon sugar

1 teaspoon salt

1 teaspoon onion powder

3/4 teaspoon dried thyme leaves

1 package fast-acting dry yeast

1 1/4 cups buttermilk

2 tablespoons margarine or butter

1 egg


Grease a 2-quart round casserole. Press cup of the cheese onto sides and bottom of dish. Lightly spoon flour into measuring cup; level off. In large bowl combine 11/2 cups of the flour, sugar, salt, onion powder, thyme and yeast; mix well.

In small saucepan heat buttermilk and margarine until very warm (120 to 130 degrees). Add warm liquid and egg to flour mixture. Beat at medium speed for 3 minutes.

By hand, stir in remaining flour; mix well. Stir in remaining cheese. Spoon batter into cheese-coated dish.

Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, 45 to 60 minutes.

Heat oven to 350 degrees. Uncover dough. Bake at 350 degrees for 30 to 40 minutes or until golden brown and loaf sounds hollow when lightly tapped. Cool 30 minutes. Invert bread onto serving platter. (Bread will release in 45 to 60 minutes.)

Remove casserole, cool an additional 15 minutes. Serve warm with butter, if desired.

Per slice: 210 cal.; 9 g pro.; 23 g carb.; 9 g fat (5 g sat.); 40 mg chol.; 350 mg sod.; 1 g fiber; 39% calories from fat.