Baked gluten-free strawberry cream cheese cobbler in white desset bowl.

Gluten-Free Strawberry Cream Cheese Cobbler

I love fresh strawberries and I’m always so happy when they arrive in the stores in the spring.

Four-cup measuring cup filled with slices strawberries.

Two quarts of sliced strawberries, plus a little.

When making gluten-free cobblers, I have to remember to hold a loose definition of “cobbler” in my mind. Without gluten it is never going to be like the cobbler my mom used to make. I just have to accept that gluten-free cobbler will be different, but can still be a tasty dessert choice.

Someone posted this recipe on Facebook and I thought I’d try making it gluten-free. I forgot that gluten-free crust doesn’t rise to the top like regular cobbler crust, so it ended up being more of a cake with strawberries and cream cheese on top. If I ever make this again, I will put in the fruit and cream cheese first, then pour the batter over it.

Even so, it turned out really good. I made two batches – one in a metal baking pan and one in a glass casserole dish. The one in the glass dish was a little more browned and crispy on the bottom and I liked it better. The other one was softer and more like a pudding, but was still quite tasty.

Ingredients:

  • 1 stick (1/2 cup) butter
  • 1 egg, lightly beaten
  • 1 cup milk (I used almond milk)
  • 1 cup of Carol’s Sorghum Blend
  • 1 tsp xanthan gum
  • 1 cup sugar
  • 2 Teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 quarts whole strawberries, washed and sliced
  • 4 oz cream cheese, cut into small pieces.

Instructions:

Preheat oven 350 degrees.

Melt butter and pour into 9 x 13 inch glass baking dish.

 

Melted butter poured into baking pan.

Melted butter poured into pan.

In a small bowl, mix together the egg, milk, flour blend, xanthan gum, sugar, baking powder, and salt.

Mixed batter in a brown mixing bowl with whisk.

I used a whisk to mix the ingredients for the batter.

Pour directly over the butter in the baking dish, but do not stir.

Gluten-free batter on top of melted butter in baking pan.

The batter is poured on top of the butter but not mixed with it.

Add the strawberries, arranging in a single layer as much as possible.

Strawberries placed on top of the batter in baking pan.

The strawberries are spread over the batter, then the cream cheese is dotted on top. ( I forgot to take a photo with the cream cheese).

Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling.

Baked gluten-free strawberry cream cheese cobbler in metal baking pan.

The gluten-free “crust” bubbled up into the strawberries a little bit, but not like a regular cobbler.

 

Baked gluten-free strawberry cream cheese cobbler in glass baking dish.

Here’s the one I made in the glass dish. It browned a little bit more than the other one.

I’m not sure where the original recipe is from – you know how recipes travel around on Facebook – so whoever you are out there, thanks for the recipe idea!

Milo graphic

Milo says….

Sniff out opportunities!

 

 

Slice of gluten-free orange cranberry bread on a dessert plate.

Gluten-Free Orange Cranberry Bread

This quick bread is really good for breakfast, snack or dessert. It is sweet and tart with a nice crunch from the walnuts. It is probably better with fresh cranberries, but our store didn’t have any so I used Craisins.

Package of Craisins - dried cranberries

I used Craisins instead of fresh cranberries.

Below is a nice little video that highlights the health benefits of cranberries.

I had no idea they were so good for me – hope you enjoy this healthy recipe!

Ingredients

  • 2 C gluten-free all-purpose flour (I used Carol Fenster’s sorghum blend below)
  • 1 1/2 tsp xanthan gum
  • 1/2 tsp fine sea salt
  • 2 tsp baking powder
  • 1 C fresh cranberries, roughly chopped (I used dried cranberries)
  • 1/2 C chopped walnuts
  • 1 C milk, room temperature (I used almond milk)
  • 2 Tbsp white vinegar
  • 1 egg, room temperature
  • 1 tsp orange extract
  • 1 tsp vanilla extract
  • zest of 1 orange
  • 1 C light brown sugar, packed
  • 1/2 C vegetable or canola oil

Carol’s Sorghum Flour Blend

  • 1 1/2 cups sorghum flour
  • 1 1/2 cups potato starch (not potato flour) or cornstarch
  • 1 cup tapioca flour/starch

Whisk together thoroughly and store, tightly covered, in a dark, dry, cool place.

Instructions

Pre-heat oven to 350 degrees F and grease a 9″ x 5″ inch loaf pan.

Stir together milk and vinegar in a bowl or measuring cup and let sit for 5 minutes.

Glass measuring cup containing almond milk and vinegar mix.

Almond milk mixed with vinegar.

Combine flour, xanthan gum, salt and baking powder in a large bowl. Stir in cranberries and nuts.

White mixing bowl with dry ingredients mixed together.

Dry ingredients mixed together.

In a separate bowl, whisk together egg, the milk/vinegar mixture, orange extract, vanilla extract, orange zest, brown sugar and oil until the brown sugar is dissolved.

Metal mixing bowl containg mixed wet ingredients and brown sugar with wire whisk.

Wet ingredients mixed together with brown sugar.

Add this mixture to the dry ingredients and stir with a large spoon until just combined.

Gluten-free orange cranberry bread batter in loaf pan.

Batter in pan ready to bake.

Pour batter to the prepared loaf pan and bake for 50-55 minutes or until a toothpick comes out clean. Cool before slicing.

Baked gluten-free orange cranberry bread in loaf pan.

Baked loaf right out of oven.

Baked gluten-free orange cranberry bread loaf on a plate ready to slice.

Let the loaf cool before cutting. Use a sharp knife to cut cleanly through the cranberries and walnuts.

Adapted from Cranberry Orange Bread at whattheforkfoodblog.com.

 

Milo graphic

Milo says….

Naps are better when you turn around three times first!

Two gluten-free coconut squares on a dessert plate.

Gluten-Free Coconut Squares

Coconut is one of my favorite dessert ingredients. This recipe combines sorghum and coconut flour to make a delicious, moist cake that is topped with gooey caramel and coconut icing.

Coconut is highly nutritious, an excellent source of minerals such as copper, calcium, iron, manganese, magnesium, potassium and zinc. It is also a very good source of B-complex vitamins such as folates, riboflavin, niacin, thiamin, and pyridoxine.

Coconut flour has 5 grams of fiber per 2 tablespoons (with only 2 grams of total and saturated fat).

So, with the additional nutrition of sorghum flour, these treats may be better for you than the average sweet snack. They are also easy to make. I’ll definitely be making these again!

Ingredients:

  • 1/2 cup coconut flour
  • 1/2 cup sorghum flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 2 eggs
  • 1 cup cane sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (I used almond milk)
  • 1 tablespoon butter

Instructions:

Preheat oven to 350 degrees F and grease a 9 x 9 pan.

In a small bowl, combine coconut flour, sorghum flour, salt, and xanthan gum.

Dry ingredients mixed together in metal mixing bowl.

Coconut and sorghum flour mixed with salt and xanthan gum.

In large mixing bowl, beat eggs until fluffy. Gradually add sugar while beating until thick. Add vanilla.

Eggs, sugar and vanilla in white mixing bowl.

Beat eggs with sugar and vanilla extract.

Stir in flour mix. Batter is thick at this stage.

White mixing bowl with batter mixture and spoon.

Flour mixture is added to the eggs-sugar-vanilla mixture.

In small saucepan, heat milk and butter – do not boil.

Sauce pan on stove containing almond milk and butter.

Milk and butter warmed on the stove until the butter is melted.

Stir into batter and spread in 9 x 9 pan.

 

White mixing bowl with mixed up batter.

The milk and melted butter are stirred into the batter.

Batter in 9 x 9 pan.

Pour batter into greased pan. The batter will be about 3/4-inch thick.

Bake for 25 to 30 minutes or until a toothpick comes out clean.

Baked cake in pan.

Bake cake 25 – 30 minutes until toothpick comes out clean.

While baking, make coconut topping.

Coconut-Caramel Topping

  • 3 tablespoons butter
  • 1/2 cup brown sugar
  • 2 tablespoons cream or milk (I used almond milk)
  • 2/3 cup shredded coconut

Combine butter, brown sugar, and milk in a small saucepan. Heat until butter is melted and sugar is dissolved. Do not boil. Make sure all lumps of brown sugar are dissolved.

Butter, brown sugar and almond milk warming in sauce pan on the stove.

Melt butter, brown sugar and 2 T almond milk until lumps are gone and mixture is creamy.

Stir shredded coconut into caramel mixture.

Shredded coconut added to caramel mixture in sauce pan on stove.

Shredded coconut added to caramel mixture.

Spread over bottom layer and return to oven until it bubbles – about 3 minutes. Cool and cut into squares. Makes 12-18 squares.

Coconut caramel topping added to cake in pan.

Add coconut caramel topping and bake for three more minutes until bubbly.

Adapted from gfandme.com Double Coconut Delight.

 

Milo graphic

Milo says….

If it is something you want, CHASE it.

 

 

Two rolled up gluten-free crepes with vegetable filling on a plate.

Gluten-free Crepes

I had never made crepes before I tried this recipe. I was amazed by how easy they were to make and how good they tasted! I also made up a kale, mushroom and cheese filling to go inside and it turned out really good. The crepe recipe came from Barbara Kliment at the Nebraska Grain Sorghum Board. Thanks Barb!

Crepes:

  • 1 cup Carol’s Sorghum Blend
  • 1/8 tsp salt
  • 2 large eggs beaten
  • 2 Tbsp butter, melted
  • 1 1/2 cups milk (I used almond milk)

Carol’s Sorghum Flour Blend:

  • 1 1/2 cups sorghum flour (or brown rice flour)
  • 1 1/2 cups potato starch (not potato flour) or cornstarch
  • 1 cup tapioca flour/starch

Stir together flour mixture and salt in a small bowl and set aside. In a large bowl, whisk together eggs and melted butter.

Two bowls, one with beaten eggs, one with mixed flours.

Eggs mixed with butter and flours.

Add milk and mix until well-blended. Add flour mixture and whisk until batter is smooth. The batter should be thin, pourable and not very elastic.

Mixed crepe batter in a metal bowl.

The batter is very thin.

Heat a non-stick 12-inch skillet over medium-high heat. When pan is hot, ladle 1/4 cup of batter into skillet, swirling to spread evenly and thinly.

Crepe batter in green teflon frying pan.

Here’s the first crepe cooking in the frying pan.

Allow the batter to cook until set but not crispy (1 to 2 minutes). Flip crepe over with a wide spatula. Allow the other side to cook for about 30 seconds.

Crepe cooking in skillet.

The first one didn’t look that great when I flipped it over, but each one got a little better.

Remove crepe from the pan and cover with a moist paper towel. Repeat with remaining batter and stack crepes, covered, until ready to serve.

Cooked gluten-free crepe on plate.

Finished crepe ready to put in filling.

Fill with your favorite filling and enjoy! (My filling recipe is below) Makes about 10 crepes.

Filling:

(I made this before making the crepes)

  • 6 slices bacon, fried and cut into bite-sized pieces
  • 2 Tbsp olive oil
  • 2 Tbsp minced garlic
  • 1 large white onion, chopped
  • 4 cups chopped kale
  • 5 large white mushrooms, sliced
  • 2 tsps dried basil
  • 2 cups shredded cheese (I used Italian six-cheese blend)
bacon in a frying pan

Frying bacon is a good first step for any recipe!

Sauté onions and garlic in olive oil until tender.

Onions and garlic in frying pan.

Sauté onions and garlic in olive oil.

Add kale, mushrooms and bacon pieces, plus basil.

Chopped vegetables and bacon added to the skillet.

Next the vegies, bacon and basil are added to the skillet.

Cover and cook on medium-low until kale is tender and mushrooms are cooked, stirring occasionally.

Lid on skillet with vegetables and bacon.

Cover skillet and cook on medium low, stirring occasionally until vegetables are cooked.

Cooked vegetables and bacon in frying pan.

Cooked vegies and bacon for filling.

Add Italian blend shredded cheese and stir to mix in. Remove from heat and set aside until crepes are ready.

Cooked vegetables in skillet with cheese added and stirred in to melt.

Add cheese to filling, remove from heat and set aside.

Package of Italian six-cheese blend.

I used an Italian shredded cheese blend. You could use whatever cheese you like best.

Crepe with filling on top.

Added the vegie-bacon-cheese filling and gently rolled it up.

I also warmed up some frozen blueberries in the microwave and tried them in a couple of crepes. Marvelous!

Gluten-free crepe with blueberries inside on plate, one bite cut off.

I tried some with warmed up blueberries, too – yummy!

 

 

Milo graphic

Milo says….

Maizy was easy to train. I just sit straight, hold out my paw and she KNOWS she is supposed to give me a treat!

 

Finished layer cake with white butter frosting applied and shredded coconut spread over the top.

Gluten-Free Coconut Layer Cake

When I was teenager, my mother used to buy these coconut layer cakes made by Pepperidge Farms (I can’t believe they still make them!). They were one of my favorite desserts and I really missed them after being diagnosed with celiac disease. When I found Karina’s recipe for a gluten-free coconut layer cake I was very excited about having this kind of treat available once again!

I made this cake over the Labor Day weekend. The only things I changed from Karina’s recipe were in the icing ingredients – I used real butter and almond milk instead of non-dairy butter and coconut milk.

My icing turned out slightly thin, so it oozed down on the sides a little bit. My cake wasn’t as pretty as Karina’s but I thought it turned out pretty well, since this is only the third time I have ever made a layer cake!

The cake was very moist and was so good I wanted to eat the whole thing at once! But I knew I would have a sugar overdose if I did that, so I took it to work with me on Tuesday to share with my co-workers. It was gone by the end of the day, so they must have enjoyed it, too!

Cakes

Ingredients:

  • 1 1/2 cups potato starch (not potato flour)
  • 1 1/2 cups sorghum flour
  • 1/2 cup organic coconut flour
  • 1 1/2 cups organic cane sugar
  • 2 teaspoons xanthan gum
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 eggs, beaten, or egg replacer
  • 1/2 cup light olive oil
  • 1 14-oz can organic light coconut milk
  • 1 teaspoon lime juice
  • 2 teaspoons vanilla extract

Instructions:

Use parchment paper to line two 9-inch round cake pans. I had never used parchment paper for baking before, so I thought this would be a good opportunity to try it out. I was very pleased with the results!

Two round cakes pans with round pieces of parchment paper in the bottom of each one.

Parchment paper in the bottom of the round pans.

Preheat the oven to 350ºF.

Mix the flours and dry ingredients in a large mixing bowl.

Add eggs, oil, coconut milk, lime juice and vanilla. Mix until smooth – I used a hand mixer. The batter was very thick and sticky and wanted to crawl up the beaters. I had to be careful not to push the beaters directly down into the batter, keeping to the sides of the bowl.

large brown mixing bowl with cake batter and beaters.

The batter was very thick and sticky.

 

Close up of mixer beaters with cake batter on them. Some of the batter has gone above the main part of the beaters.

The batter was so sticky it wanted to climb up the beaters.

Spoon the cake batter into the two prepared cake pans. I used a large spoon to spread the batter out to the edges of the pans.

Sticky cake batter sitting in the middle of round cake pan.

The batter was so thick it didn’t spread out when I put it in the pan.

 

Cake batter in round baking pan spread out to edges of pan.

I used a large spoon to spread the batter out to the edges of the pan.

Place cakes in the center of the oven, side by side and bake for 33 minutes, until firm and springy. A toothpick inserted into the center should come out clean. Allow the cakes to cool completely before frosting.

Two golden, round cakes cooling in the baking pans.

Baked cakes fresh out of the oven.

 

Close up of cooked coconut cake in baking pan - the surface is wavy.

As the cakes began to cool there were sunken areas across the top, but it didn’t seem to effect the levelness of the layers when stacked.

Frosting

Ingredients:

  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 pound powdered sugar
  • 1/4 cup almond milk, a little at a time
  • Flaked, sweetened coconut for topping

Instructions:

Cream the butter and vanilla with a mixer. Add in the powdered sugar and less than half the almond milk, and mix until smooth. Slowly add the remaining milk, a little at a time, mixing after each addition, until the icing is smooth and creamy.

White mixing bowl with creamy butter mixed up in the bottom.

While the cakes were baking I mixed up the icing.

Icing the Cake:

After the cakes are completely cool, remove one from the pan and peel off the parchment paper. Top side down, center the first layer on a plate.

Bottom layer cake turned out of pan onto a plate.

The bottom layer came out of the pan perfectly and the parchment paper peeled off nicely without any major divots.

Place about ¾ cup of the icing in a bowl and mix with some of the flaked coconut. Cover bottom layer of cake with the mixture.

Bottom layer of cake with coconut icing spread over it.

I mixed a little coconut in part of the icing to use on the bottom layer.

Carefully remove second cake layer from pan and place on top of the bottom layer.

Plate with both layers of cake, icing in between - no icing on outside yet.

The top layer came out easily without cracking and fit nicely on the bottom.

Spoon out about a cup of icing and spread evenly over the top of the cake. Carefully spread frosting over the sides of the cake as evenly as possible. Spread flaked coconut over the top.

Finished layer cake with white butter frosting applied and shredded coconut spread over the top.

Allow the icing to set before cutting. The cake can be wrapped and frozen for serving at a later time, if you wish.

Makes one 9-inch layer cake.

Recipe Source: glutenfreegoddess.blogspot.com by Karina Allrich

 

Milo graphic

Milo says….

Maizy won’t let me eat anything with SUGAR in it because it makes me chase my tail. I bet if Maizy had a TAIL she wouldn’t be able to eat sugar either!