I love to bake. Cookies, cakes, pies you name it, I wanna bake and eat it! However, becoming gluten-free halted my baking for a while because I was not sure which flours were the best gluten-free flours, if I could find proper and tasty substitutes for ingredients found in normal cakes or if the new gluten-free desserts would taste just as good if not better than the ones that do contain wheat. My boyfriend purchased me an AMAZING cookbook by Carol Fenster titled 1,000 Gluten-Free Recipes that has been a fantastic guide for all my baking needs. There are more than just pies, cookies and cakes in the recipe book. From breakfast creations, to appetizers, snacks, seafood and meats, 1,000 Gluten-Free Recipes has it all.
Here is just one of 1,000 recipes (with a little tweaking by myself to also make it dairy free).
Try it and ENJOY! 🙂
Boston Crème Pie
(Gluten-Free and Dairy Free)
- 2 tablespoons sugar
- 1 ½ tablespoons cornstarch
- 1/8 teaspoon salt
- 1 cup rice milk, such as Rice Dream
- 1 teaspoon pure vanilla extract ( I add more vanilla extract for a richer vanilla taste…add to your desire)
- 1/3 cup canola oil
- ¾ cup sugar
- 2 large eggs
- 1 ½ cups gluten free baking flour, such a Bob’s Red Mill GF All Purpose Flour
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ cup rice milk or soy milk or almond milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (give the cake a very distinct flavor. Very fragrant and adds a different taste and flavor to the cake
- ¼ cup rice milk
- 9 ounces semi-sweet chocolate, finely chopped (I used Baker’s chocolate baking squares where 1 square = 1 oz)
- Make the pudding: In a medium saucepan, stir together the sugar, cornstarch, and salt until thoroughly blended. Add the rice milk and cook over medium heat, stirring constantly, until mixture thickens. Remove from the heat and stir in the vanilla. Lay a piece of plastic wrap directly on the pudding and refrigerate for at least 3 hours.
- Place a rack in the middle of the oven. Preheat the oven to 325 F. Generously grease two 8 inch round nonstick (gray, not black) cake pans and line the bottoms with parchment paper or wax paper. Generously grease the pans again; set aside.
- Make the layers: in a large mixing bowl, beat the canola oil with the sugar until smooth. Add the eggs, one at a time, beating well after each addition.
- In another bowl, sift together the gluten-free baking flour, xanthan gum, salt, baking powder, and baking soda. In a measuring cup, whisk together the rice (or soy or almond) milk, vanilla extract, and almost extract.
- Beat the flour mixture into the egg mixture until smooth. Spread the batter evenly in the pans.
- Bake 20 to 25 minutes or until the tops of the cakes are golden brown and a toothpick inserted into the center of the cake comes out clean. Cool the cakes in the pans 10 minutes on a wire rack. Remove cakes from the pans with a thin metal spatula, discard the paper, and cool completely on the wire rack.
- Make the ganache: Place the chopped chocolate in a heatproof bowl. Heat the milk to boiling the pour over the chocolate. Let stand about 3 minutes the stir until smooth. Immediately proceed to assembling the cake before the chocolate hardens.
- To assemble the cake, place one cake layer, topside down, on a serving plate. Spread the vanilla pudding on top. Place the second layer on top, topside up. Drizzle the chocolate ganache over the top of the cake and spread it to the edges, letting a little run over the sides, if desired. Serve immediately before the chocolate hardens. Refrigerate leftovers.