Crazy-Free Gluten-Free Desserts – How to Enjoy Gluten-Free Desserts.
I was known for my Lemon Bars . . . So, I pondered, “How can I make them gluten-free and really yummy?”
Flour was an ingredient in both the crust and the filling so this recipe was a challenge to reproduce gluten-free. After several attempts the Lemon Bars are back on the list of “Foods to be Remembered For.” To make them extra special top them with fresh berries and creme fraiche. Enjoy!
Here is the recipe for Simply the Best Gluten-free Lemon Bars:
What you will need: 9×12 or 8.5 x 13 ” glass baking pan, food processor – this is crucial to the optimal blending of the ingredients, especially for the crust.
Preheat oven to 350 degrees
1/2 pound of frozen, unsalted butter cut into smaller chunks
2 cups gluten-free flour with xanthan gum (I use Better Batter)
1/4 tsp salt
1/2 cup sugar
Blend all crust ingredients in a food processor using the cutting blade until well blended and the consistency of coarse cornmeal. Pour into baking pan and smooth out over pan evenly.
Bake in oven for 30 mins. While the crust is baking, prepare the ingredients for the lemon filling by combining all dry ingredients in a container with a pour spout and measuring out the lemon juice. Combine the filling ingredients in the food processor in the last 5 mins of the crust baking.
2 cups sugar
4 tbls corn starch
1/2 tsp baking powder
7 tbls lemon juice -fresh or from a bottle
1 tsp grated lemon rind
Combine all dry ingredients together in one container that has a pour spout. Beat eggs in food processor using the cutting blade until they are light in color and thick in the food processor bowl. Gradually beat in all dry ingredients. Add lemon juice while processor is still beating all ingredients. Stop processor when ingredients are well-blended. Remove crust from oven when time is up. Pour filling evenly over top of cooked crust. Return to oven and bake 30 mins. When done, filling top should be browned and it should be set.
Let cool in pan.
Once cool, dust with a layer of powdered sugar. Cut into squares, top with creme fraiche and berries. Enjoy.
GLUTEN-FREE GINGER SNAP CRUST CHEESECAKE WITH CARAMEL TOPPING AND SAUTED PEARS
Trader Joe’s makes these really tasty GF Ginger Snaps that we used for the basis of a pumpkin pie crust for Thanksgiving. So how about for a cheese cake? Yes, it would work. Then add some caramel. Mmmm. So I found this recipe and adapted the crust to be gluten-free using Trader Joe’s GF Ginger Snaps: http://www.tarteletteblog.com/2007/03/pillow-cheesecake-with-salted-butter_17.html?m=0
I actually have two spring-foam pans in two sizes that would take the whole cheesecake recipe. So I made the larger one according to the crust in the recipe which was NOT Gluten-free. The smaller pan crust used Trader Joes’s GF Ginger Snaps crushed, salted butter, and some sugar. I combined all the ingredients and pressed it into the bottom of the smaller spring-foam pan and baked it along side the other crust. Ripe pears were lightly sautéd in butter on the stovetop and placed on top of the cheesecake and the caramel sauce was poured over the top of it all. YUMMY.
Yesterday was Father’s Day and we spent a portion of the afternoon gathering fresh blackberries at a local farm that grows U-Pick Blackberries. We have done this for many previous Father’s Days – from infant years to now teens.
Fresh Blackberry Cobbler was always the dessert of choice after these Father’s Day gatherings and this year was our first cobbler to do Gluten-Free. I made some changes to a basic cobbler recipe and the results were gobbled by everyone. The texture was not grainy and the crust was crisp on the outside and soft and cake-like on the inside with just the right amount of sweet to compliment the sweet-tart of the berries. Vanilla Ice Cream added to the dish perfectly.
Gluten-Free Fresh Berry Cobbler
Need: 8″x 8″ glass dish, small mixing bowl, vanilla ice cream
Preheat oven to 350 degrees
2 cups fresh berries
1/2 cup unsalted butter – 1 stick
1 cup Gluten-Free Flour with Xanthan gum (Suggest: Better Batter)
1/4 cup almond meal
1 Tbls Baking Powder
3/4 cup sugar
1/2 tsp. Kosher salt
2/3 cups milk
1 Tbls corn starch
Cinnamon sugar to sprinkle on top
Wash and set aside to drain the fresh berries. Place the unwrapped butter stick in the 8″ x 8″ glass pan and place in oven as it is preheating – melting the butter in the glass pan. Meanwhile combine the flour, almond meal, baking powder, sugar and salt in a small mixing bowl. In a separate pourable bowl mix the milk and cornstarch together. When cornstarch is mixed thoroughly in the milk pour over the dry ingredients and mix well. Pour this mixture into glass pan with the melted butter. Spread to cover bottom of pan. Place fresh berries on top of mixture and distribute evenly. Sprinkle top of berries with cinnamon sugar. Cook for 40-45 mins ’till crust is browned and center is solid.
We enjoyed a wet rainy day here recently which put me in the mood to bake. I had been wanting to adapt a recipe from Martha Stewarts “Great Food Fast” recipe book to gluten-free. The recipe is for a crustless Pear Custard Pie which contains a small amount of flour so it was easy to convert to gluten-free. The day I baked it my daughter and I had tried Pumpkin Caramel Sauce at Trader Joe’s . . . Mmm, I think drizzling that on top of the pear tart and adding a dollop of Creme Fraiche would make this a winner. Yup! The result was such a hit we served it the following week for my Dad’s birthday.
Crustless Custard Pear Tart
Need: 1 – 9″ glass or ceramic pie dish
Oven: 350 degrees
1/4 cup unsalted butter, melted plus more to line the dish
3-4 ripe but firm Bartlett pears, peeled, cored and sliced 1/4 inch thick
1/2 cup granulated sugar
2/6 cups all-purpose gluten-free flour (I use BetterBatter)
1/6 cups Almond meal
2 tsp vanilla extract
A sprinkle or two of cinnamon
3 large eggs
3/4 cup milk
1/4 tsp salt
Confectioners’ sugar for dusting after pie has cooled
Directions: Preheat oven, butter pie dish. Slice the pears and arrange in pie dish overlapping slightly.
In a blender or food processor, process the melted butter, sugar, flour, almond meal, vanilla, cinnamon, eggs, milk and salt. Blend until smooth.
Pour batter over the pears in the pie dish. Bake until golden-brown and firm to the touch about 40-45 mins. Cool and dust with Confectioners’ sugar.
Serve warm or at room temperature with a dollop of Creme Fraiche and Trader Joe’s Pumpkin Caramel sauce drizzled over each piece. Enjoy!