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Gluten Free Strawberry Shortcake

Summer is here! That means one thing – strawberries. Gluten free strawberry shortcake is the perfect way to enjoy this amazing early summer berry.

Gluten Free Strawberry Shortcake | Homemade Dutch Apple Pie
Do you love strawberry shortcake in the summer? I’ll confess…I’ve never liked it.  Whenever we had it growing up I opted for just vanilla ice cream with the sweetened strawberries on top.
 
I’ve tried it with a variety of cakes. Shortcake, spongecake, angel food cake, etc. Just not my thing.
 
But my family enjoys it. So yesterday the kids and I made this gluten free version of shortcake to eat with our fresh strawberries.

This gluten free strawberry shortcake is so easy to make!

 The dough comes together in minutes and bakes quickly too.  You could have fresh, warm strawberry shortcake in front of you in about twenty minutes, start to finish.
 
I’ve never been a shortcake fan, but I found myself repeatedly “taste testing” this gluten free strawberry shortcake. I think I’m a convert now. Better yet, my whole family really enjoyed this!
 
Top the shortcake with slightly sweetened strawberries. Add fresh vanilla ice cream to complete the perfect summer treat.
 
 
Are you a strawberry shortcake lover? If not this gluten free strawberry shortcake might change your mind.
Gluten Free Strawberry Shortcake
makes 6-9 shortcakes
 
Ingredients:
1 cup white rice flour or brown rice flour
1/2 cup amaranth flour or brown rice flour
1/4 tapioca flour
1/4 cup sorghum flour
1/3 cup organic palm shortening or butter
2 Tbsp. organic cane sugar, sucanat or coconut sugar
3 tsp. baking powder
1 tsp. salt
3/4 cup milk or milk substitute
 
sweetened strawberries (hull and chop strawberries; add sweetener to taste; let sit for 10 minutes; mash)
 
Directions: 
1. Heat oven to 450 degrees F. Line a baking sheet with parchment paper.
2. Cut the shortening into the flour, sugar, baking powder and salt (I do this in my food processor) until it looks like fine crumbs.
3. Add milk. Mix until just blended.
4. Place dough on a lightly floured surface. Knead a few times to make sure the dough is mixed well.
5. Pat dough into a disk 1/2″ thick. Cut into rounds (I used a drinking glass with about a 3″ diameter). Repeat until dough is used up.
6. Place rounds about 1″ apart on the baking sheet. Bake 12 minutes, until golden.
7. Serve fresh out of the oven or reheat for a few minutes before serving.
8. Slice warm shortcake in half. Spread butter on both sides if desired. Top the bottom half with sweetened strawberries. Place remaining half on top. Top with more strawberries and whipped cream or ice cream if desired.
 


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Soaked Gluten Free Blondies (Egg Free, Dairy Free, Nut Free)

I am definitely a chocolate lover. But sometimes I like to go blond instead of brown 🙂  I made a new batch of blondies this morning.

They are soaked and gluten free, so they are easy on the tummy. And they are soft and delicious!

The other great thing about them is that they are really easy to make. I experimented today and made them in my food processor.

It worked great! I added the flour and soaking liquid last night. Then this morning I just added the remaining ingredients, turned on the fp for a minute and my batter was done. Simple. You can also do it with a stand mixer or with a hand mixer or even by hand (it just takes a little more time and muscle by hand).

I did add some mini chocolate chips to give a subtle chocolate flavor. But you could make these without the chips.

How about you…are you a brownie or a blondie person?



Soaked Gluten Free Blondies
makes a 9″ square pan

1 cup white rice flour
1 cup teff flour
1/4 cup + 2 Tbsp. coconut oil, melted
2 Tbsp. lemon juice + water to equal 1/2 cup
1/3 cup honey
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/3 cup chocolate chips (optional)

Mix the flour, coconut oil and lemon/water mixture. Cover. Let soak 7 – 24 hours.


Heat oven to 350 degrees F. Grease a 9″ square baking pan.

Add the honey, salt, soda and cream of tartar to the flour mixture. Mix well (until lumps are gone).

Stir in the chocolate chips.

Spread the batter into the prepared pan.

Bake 20 – 25 minutes. Let cool 5 – 10 minutes. Cut into bars.


These hold up well in the refrigerator or freezer.

Soaked Gluten Free Oatmeal Muffins

Soaked gluten free oatmeal muffins make a simple, nutritious and delicious breakfast or compliment to a warm bowl of soup. Soak the flour one day. Bake the muffins the next. Easy.

Almost every single morning the first word out of my son’s mouth is “munin.” He is on a muffin kick! So I try to keep muffins on hand.

Today I made a gluten free version of some oatmeal muffins I’ve made many times before.

This is a great base recipe. You can add any kind of fruit, nut, etc. to change the flavor. Today’s recipe included cranberries and chocolate chips. Cinnamon raisin is always good too.

These muffins are gluten free and soaked to make them easier to digest. They can also be dairy free if you use lemon juice + water for soaking.
If you’re looking for a new breakfast treat try these muffins.

Soaked Gluten Free Oatmeal Muffins | Just Take A Bite
Soaked Gluten Free Oatmeal Muffins
makes 12 muffins

1 cup rolled oats
1 cup buttermilk OR yogurt OR kefir OR 2 Tbsp. lemon juice + water to equal 1 cup
2/3 cup white rice flour
1/3 cup amaranth flour
1 egg
4 Tbsp. coconut oil (melted butter would work too)
1/3 – 1/2 cup brown cane sugar, sucanat or coconut sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon (optional)
1/2 – 1 cup add-ins (raisins, nuts, seeds, fresh fruit, dried fruit, chocolate chips)

Mix oats, flour and soaking liquid. Cover and let sit 7 -24 hours.

Heat oven to 400. Mix the remaining ingredients into the oat mixture (I use a hand mixer for this to work out any lumps).

Fill muffin cups 3/4 full. Bake for 18-20 min.

Soaked Gluten Free Brownies (dairy free, egg free, nut free)

When I bake I don’t always use precise measurements. Sometimes I don’t feel like getting measuring cups dirty and I just eyeball some of the ingredients. That’s how I came up with this recipe for brownies. I wasn’t trying to make brownies. But when they came out of the oven soft, chewy and chocolately I had to make a second batch to see if I could recreate them.


And I did. The best part about these brownies? They are easy on your tummy and very allergen friendly. No gluten. No eggs. No dairy. No nuts. And they taste amazing!

These are very easy to make. The brownie batter comes together in minutes. You can make a big batch and keep a stash in the freezer. But they don’t usually last long enough for me to put any away. I eat most of them myself 🙂

Have you had your brownie fix today? Give these a try. You won’t be disappointed.

Soaked Gluten Free Brownies
makes 8″ or 9″ square pan

1 1/2 cups amaranth flour*
1/2 cup tapioca flour*
1 Tbsp. lemon juice* + water to equal 1/3 cup
1/3 cup coconut oil*
1/3 cup + 3 Tbsp. honey
3 Tbsp. cane sugar, sucanat or coconut sugar*
1/2 tsp. baking soda
1/2 tsp. sea salt*
1/2 tsp. cream of tartar
1/3 cup mini chocolate chips* (optional)

Combine the flours, cocoa powder, coconut oil and water/lemon juice. Cover and let sit 7-24 hours.

Heat oven to 350 degrees F. Grease an 8″ or 9″ square baking pan.

Add the remaining ingredients (except the chocolate chips) to the soaked mixture. Mix well (I use a hand mixer for this to get any lumps worked out). Stir in the chocolate chips.

Spread in the prepared pan. Bake 20 – 25 minutes.

Allow to cool for 10 minutes. Cut into squares. Store the brownies in the refrigerator to keep them fresh. They will keep well for a long time in the freezer.

*These are affiliate links. It will not change the cost for you if you buy through the link, but I will get a small commission. It helps me earn a small amount to keep putting in the time and effort to do what I do 🙂

Gluten Free Cornbread

Almost every time I make chili I make cornbread to go with it. I have no idea why. They just seem like a good match to me. I love any salty/sweet combinations. Chili was on our menu last week, so I had to come up with a gluten free cornbread recipe.


I mostly used the same recipe I always do but modified it slightly to make it gluten free.

I made muffins this time. But it works just as well to make a full pan of cornbread.

These are very simple to make. Put the ingredients in the bowl, mix with a spoon, pour and bake.

You end up with slightly sweet, delicious cornbread. This is a great match for soup or stew. Or it works well for breakfast topped with honey or maple syrup.



Gluten Free Cornbread
makes 12 muffins or a 9″ round bread

1 cup organic cornmeal
1/2 cup white rice flour
1/4 cup amaranth flour
1/4 cup tapioca flour
2/3 cup organic cane sugar, sucanat or coconut sugar
1 tsp. sea salt
2 tsp. baking powder
1 tsp. baking soda
1 egg
1 cup milk (or milk substitute)
1/3 cup melted butter or coconut oil

Heat oven to 400 degrees. Grease a 9″ round cake pan or line a muffin tin with paper cups.

Combine the dry ingredients. Add the wet ingredients and stir until combined.

Pour into prepared pan or muffin cups.

Bake 20 – 30 minutes (less for muffins, more for bread), until golden and baked through.

Serve with butter, honey, syrup or jam.

Soaked Gluten Free Waffles

Soaked gluten free waffles make a great Saturday morning breakfast or fun weeknight dinner.

Soaked Gluten Free Waffles | Homemade Dutch Apple Pie

My daughter requested waffles the other day. So I added them to our menu.

No problem. I’ve made gluten free waffles before.

But this time I decided to try soaking them to make them easier to digest.
 
Soaked gluten free waffles are so good!!  The version I made looked a little dark because of the teff flour. But they were delicious – especially covered in homemade strawberry topping.
 
These soaked gluten free waffles come together in minutes. Just soak the flour the day before. Then beat some egg whites, mix and pour in your waffle maker.
 
Use your favorite toppings like butter, real maple syrup, honey or fresh fruit to make soaked gluten free waffles a real treat.
 
These soaked gluten free waffles are now a staple in our Friday night breakfast for dinner rotation.  Once you try them you’ll want to add them to your menu regularly as well!
 
Are you in the mood for a satisfying breakfast (or dinner!)? Try some soaked gluten free waffles.
 
Soaked Gluten Free Waffles | Homemade Dutch Apple Pie
 
Soaked Gluten Free Waffles
makes about 4 waffles
 
1/2 cup white rice flour (or sorghum)
1/3 cup tapioca flour
1/4 cup teff flour (or brown rice, buckwheat or amaranth)
1/2 cup total soaking liquid: buttermilk OR kefir OR yogurt OR 1 Tbsp. lemon juice + water to equal 1/2 cup
1 egg, separated
1/2 tsp. cream of tartar (not essential, but helps the egg whites stiffen)
1/2 cup smooth, unsweetened applesauce
1 Tbsp. organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1/2 tsp. sea salt
Combine the flours and soaking liquid. Cover and let soak for 7-24 hours.
 
  1. Heat and grease a waffle iron.
  2. In a medium bowl beat the egg white and cream of tartar until stiff peaks form.
  3. Add the remaining ingredients to the soaked flour and beat (I like to use a hand mixer for this) until well combined (about 2 minutes).
  4. Fold in the egg white.
  5. Pour batter onto the waffle iron and allow to fully cook. You can keep the cooked waffles on a cooling rack on a baking sheet in the oven on low heat until all of the waffles are done.
  6. Serve with real maple syrup, honey, homemade powdered sugar or fruit topping.
  7. Store leftovers in a seal container in the refrigerator or freezer.

*To reheat wrap the waffles in a damp paper towel. Heat at 350 degrees in an oven or toaster oven for 5 – 8 minutes, until warmed.Soaked Gluten Free Waffles | Homemade Dutch Apple Pie

Coconut Flour Squash Scones (grain free, egg free, nut free, dairy free option)

Ever since I started a rotational diet and cut gluten back out a few months ago I’ve been making coconut flour scones. It’s a little tricky since I can’t eat eggs. And most coconut flour recipes use lots of eggs. But I like how these have turned out.

I’m not sure why I haven’t posted the recipe yet. But here it is. You don’t want to eat too many or you’ll be getting a ton of fiber. But they sure taste good!



Coconut Flour Squash Scones
makes 6-8 scones

1 cup coconut flour
1/4 cup organic cane sugar or coconut sugar
1/4 tsp. sea salt
1/4 tsp. baking soda
1/2 cup (1 stick) butter, cold, slightly cut up OR 1/2 cup organic palm shortening (coconut oil might work, but I have not tried it)
3/4 cups pureed squash or pumpkin
1 tsp. vanilla
3/4 cups milk OR milk substitute of choice
1/3 cup honey and/or maple syrup (1/3 cup total of one or a combination)
1/3 cup mini chocolate chips (optional)

Heat oven to 400 degrees. Line a baking sheet with parchment paper.

Combine the flour, sugar, salt and baking soda. Blend in butter until the mixture is crumbly (You can do this by hand. I find a food processor is easiest.). Add the squash, vanilla, milk and honey. Mix/blend until fully combined. If the dough does not hold together add more squash or milk. Stir in chocolate chips.

Drop mounds onto the prepared baking sheet. Press down slightly to flatten. Bake for 20-25 minutes, until just starting to get golden.

Allow to cool completely. The scones will hold together better if they are refrigerated. Store in the refrigerator or freezer.

Homemade Corn Tortillas

Tacos are a staple on our menu. We don’t eat a lot of Mexican food. But we all love tacos. They are easy to make. Each person can assemble them with their preferred toppings. And tacos actually make a really great gluten free meal.

The problem…finding taco shells or soft tortillas that don’t have gluten. The bigger problem…finding taco shells or tortillas that don’t contain nasty chemicals and vegetable oils.

My daughter was asking for tortillas the other day. We looked at the corn tortillas at the store. The only pack without gluten contained parabens!!! Seriously? I’ll make exceptions once in a while for some ingredients, but not parabens. No way.

As luck would have it shortly after that Health Starts in the Kitchen posted a recipe for homemade corn tortillas. Perfect!! And they are so easy. If I had known they were this easy I would have tried making them a long time ago.

I do not have a tortilla press myself. I just rolled the dough in plastic wrap. I think a tortilla press would be great for getting them just the right thickness and size. Maybe someday 🙂

At least I have an easy alternative for healthy gluten free tacos with delicious soft tortillas.

Thanks Health Starts in the Kitchen for this great recipe!!

I only made a half recipe. It was more than enough for a meal for us. I’ll just post the half recipe. You can make a big batch and freeze them to have on hand. I also kneaded my dough by hand. I tried my stand mixer, but with only 1 cup of flour it didn’t fill the bowl enough to work.

Homemade Corn Tortillas
makes about 8 tortillas

1 cup organic corn flour/corn meal
1/2 – 1 cup warm water
1/2 tsp. sea salt

Place the flour and salt in a bowl or stand mixer bowl. While mixing gradually add 1/2 cup of water. As the dough combines, add additional water to create a dough with the texture of play-dough. Knead the dough for 10 minutes then let rest for 10 minutes.

While your tortilla dough is resting, begin heating your cast iron griddle (keep it dry/no fat).

Scoop 1/4 cup portions of dough and press in a tortilla press or roll between plastic wrap.

Fry each tortilla until lightly browned on each side, about 1-2 minutes on a cast iron pan.

Store wrapped in a clean dish towel if dry-fried to be soft (this helps keep them warm and pliable if you are going to eat them fresh) or to drain on paper towel if fat-fried to be crispy.

Store in a sealed container in the refrigerator or freezer.

Gluten Free Yellow Cake With Vanilla Buttercream

For my son’s second birthday last week I made a yellow cake. I decided to stick with gluten free so that my daughter could eat it. It turned out so well!! Not too dry. Not too dense. We all enjoyed it.

The other nice part? It’s really easy to make 🙂

Gluten Free Yellow Cake
makes an 8″ or 9″ layer cake or 9×13 cake or about 30 cupcakes

1 1/2 cups white rice flour
1/4 cup brown rice flour
1/4 cup tapioca flour
1/4 cup amaranth flour
1 1/2 cups organic cane sugar
1/2 cup butter, room temperature
1 1/4 cups milk
2 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
1 tsp. vanilla
3 eggs, separated
1/2 tsp. cream of tartar

Heat oven to 350 degrees F. Grease and line with parchment paper the bottom of your cake pan(s).

Beat the egg whites with the cream of tartar until stiff peaks form. Set aside.

Beat the egg yolks for 2 minutes. Add the remaining ingredients. Beat for 2 minutes. Fold in the egg whites.

Pour the batter into the prepared pan(s).

Bake for about 35 – 45 minutes (for 8″ or 9″ rounds), 40 – 50 minutes (for 9×13) or 30 minutes (for cupcakes). Let cool for 10 minutes, remove to a cooling rack and let cool completely.

Vanilla Buttercream
makes enough to frost a 2 layer 8″ or 9″ cake or a 9×13 cake

3 cups powdered sugar (you can make your own!)
1/3 cup butter, softened
1/3 cup organic palm shortening
2 tsp. vanilla
milk (if needed)

Place butter and shortening in a bowl or stand mixer bowl. Beat until smooth (about 30 seconds). Gradually add the powdered sugar. If the frosting becomes too thick add more butter or shortening or add milk a tsp. at a time. If the frosting is too soft/loose add more sugar.

The frosting can be made in advance and stored in the refrigerator for a few weeks. Allow it to come to room temperature and stir or beat it before using.

Gluten-free Goldfish® Crackers

Gluten Free Goldfish® and Cheez-It® Crackers (egg free, corn free, nut free)

Make snack time fun for kids with allergies with these gluten-free Goldfish® and Cheez-It® crackers! They’re so good your kids will never know the difference.

Since going gluten-free I’ve had to periodically send separate snacks to school for my daughter. I do my best to send food that is as close as possible to what the other kids are eating. Usually it’s pretty simple.

But when we got to Goldfish® I had a problem. I’m not a fan of most store-bought crackers as they are highly processed. Not to mention they typically have more junk added if they are gluten-free.

That meant I had to experiment. It’s what I love to do in the kitchen.

Cheese Crackers Without Artificial Color

I brainstormed about how to make them look kind of orange, like the real thing. I decided to add squash and some yellow cheese. And it worked!!

Both kids had some for breakfast (I do most of my baking in the morning before they get up…and they instantly run to the kitchen and start eating if they smell something good).

I couldn’t keep their hands off. They paired the crackers with homemade gummies (full of nutrient-dense gelatin) and strawberry lemonade (made with locally grown strawberries and real lemon juice). Delicious!

Gluten-Free Goldfish® Crackers

You can make these crackers in any fun shape or size you like. I decided to try to make them look like the “real” thing. I also made some stars, circles and letters.

Gluten-Free Cheeze-Its®

Squares look a lot like Cheeze-Its®. So that is another option if you are going for the swap.

This is a fun snack for kids, and it’s very healthy. No vegetable oils. No gluten, egg, corn or nuts. Just real ingredients.

Gluten-Free Goldfish® or Cheez-It® Crackers

makes about 2 cups of crackers

1/2 cup white rice* or brown rice flour
1/2 cup tapioca flour*
1/2 tsp. sea salt*
1/4 tsp. baking soda
2 Tbsp. melted butter
4 Tbsp. pureed winter squash (this adds color, so the deeper the color the cheesier the crackers will look)
1 Tbsp. water
2/3 cup finely grated cheese (cheddar works well, a yellow cheese like colby will add extra color)
1/2 tsp. organic cane sugar, sucanat or coconut sugar*

Heat oven to 350 degrees F.

Mix the flours, salt, soda, butter, cheese and squash. Add 1 Tbsp. of water. Mix. A ball of dough should form that does not crumble. Knead it with your hand for a minute or two to get it all combined. If after mixing the dough for a couple minutes it is still crumbly gradually add water a tsp. at a time. You don’t want the dough too wet or the crackers will not get crisp.

Place half of the dough on a piece of parchment paper. Place another piece on top of the dough. Roll until the dough is about 1/8 – 1/4″ thick. Cut into desired shapes or cut into squares with a pizza cutter. Transfer shapes to a parchment lined baking sheet. Transfer parchment paper with squares to a baking sheet. Repeat of the second half of the dough.

Bake for about 20 minutes, until crisp and just starting to get golden on the edges. Allow to cool completely.