Gluten-Free Makeovers (94 page)
Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Whisk for another minute, letting the mixture cool slightly. Whisk in the rum, if using, and the vanilla. Set aside. This sauce is best made just before serving and left to sit a room temperature. Storing in the refrigerator may cause the sauce to crystallize.
To assemble: Cut each cream puff in half crosswise through the center. Place a scoop of ice cream between the top and bottom of each profiterole. Arrange 2 profiteroles on each serving plate and drizzle with chocolate or caramel sauce.
Egg-free
Strawberry shortcake is as American as apple pie. It seems appropriate to include a recipe for this all-time favorite in a cookbook, albeit, a gluten-free one. The addition of vinegar activates the baking soda and helps to produce a light textured shortcake. Use any fruit you have on hand. I’ve even made these with frozen (thawed) peaches.
3 cups Cake and Pastry Flour (page 16)
4 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons sugar
3 tablespoons cold unsalted butter or non-dairy buttery spread, cut into small pieces
3 tablespoons organic shortening or other shortening, cut into small pieces
1⅓ cups buttermilk or milk of choice
1 teaspoon cider vinegar
2 tablespoons melted butter for brushing
Additional sugar for sprinkling
3 cups sliced strawberries
Whipped cream
Heat the oven to 450°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour blend, baking powder, baking soda, and sugar. Cut the butter and shortening into small pieces. Using an electric mixer, beat into the flour mixture until the texture resembles coarse meal. Mix in the buttermilk and vinegar.
Scoop out large spoonfuls of the dough and form into balls. Shape into 1-inch-thick rounds and place on the baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes, or until the tops are slightly golden. Let cool completely.
Cut the shortcakes in half and heap the bottoms with strawberries. Cover with the tops. Serve with a dollop of whipped cream.
MAKES 9 TARTS
This is a great way to use leftover pie or tart crust. However, these fruit-filled treats will be so well received that you will find yourself making batches of dough just to create these and pies will become an afterthought.
1 recipe Dream Crust (page 232), unbaked
¾ cup raspberry preserves
2 tablespoons rice flour
1 teaspoon vanilla extract
1 large egg, lightly beaten for egg wash
1 cup confectioners’ sugar
3 teaspoons water, plus 1 to teaspoons more if necessary to reach frosting consistency
1 teaspoon vanilla extract
Line two cookie sheets with parchment paper.
Divide the Dream Crust dough in half and roll each piece into a 9 × 12-inch rectangle, about ⅛ inch thick. Trim the edges of both rectangles so they are the same size. Cover the dough with plastic wrap. Chill for 30 minutes while preparing the filling.
Heat the preserves in the microwave for 30 to 60 seconds or until soft. Mix in the rice flour and vanilla until smooth. Set aside.
Preheat the oven to 350°F.
Remove the sheets of dough from the refrigerator. Remove the plastic wrap. Set one sheet of dough onto the counter or a cutting board.
