Serve this gluten free baked brie as an appetizer to your friends and family during holiday time or whenever you get together, and then sit back and take in all the compliments.

We’re down to the wire here, and I’m sure you’ve either got your menu planned if you’re hosting the holiday, or your marching orders if someone else is doing the lion’s share of the cooking. So what else could you possibly need from me? Why, this recipe for gluten free baked brie en croûte, of course.

Mostly, as with many of the recipes on this blog, it’s me putting my money where my mouth is. That is, cashing the check that I wrote that goes something like this: If they can make it with gluten, we can make it without!

Baked brie en croûte is typically made with puff pastry, and of course we could do that if we were so inclined. But instead I used my new favorite pie crust, since it’s so light and flaky that only the most snooty guests would even know the difference. And who needs them anyway?

It’s so, so easy to make this most gorgeous of appetizers, and it can be made in stages and then just baked at the last moment. Just prepare the pie crust (takes mere minutes!) whenever you have a moment and then stash it in the refrigerator.

When you’re ready, smooth it out, divide it in half and then roll out 2 8-inch rounds. Slice the top off of a small wheel of brie cheese, place it on one of the pastry rounds and then top with the other pastry. Seal, brush with egg wash and chill. Bake about 1 hour before your guests are set to arrive. It will take about half that time to bake, and a bit more than another half to set.

You can serve with whatever fruit and crackers you like, and you can even cut out rounds from the pie crust scraps and bake those. Don’t waste those precious scraps!

I made the Gluten Free Ritz Crackers from page 188 of Gluten Free Classic Snacks, but any of the other cracker recipes from Chapter 4 would be lovely—or if you’re feeling it, our copycat Gluten Free Chicken in a Biskit crackers. Talk about gilding the lily!

Looking to jazz up your baked brie? Try layering some sweet or savory flavors on top of the round of cheese before you encase it in the second pastry round. Some flavor suggestions: