A very Gluten-free Fourth of July – Part 1

Gluten-free and Dairy-free Strawberry Kuchen

I have plans for this weekend, nothing ambitious, but a cookout with my immediate family is worth my attention. I want to bake a typical gluten-free dessert, but I can’t make up my mind. I have done the pie, and honestly my older son doesn’t like any kind of fruit pie. So in my search for an alternative I stumble onto Southern Living Magazine. Their recipes are very interesting, and I decided to try a couple: Strawberry Kuchen and Blueberry Cornmeal Cake. I increased the ingredients slightly because I want to use my fabulous 10″ USA pans, and adapt them to be gluten-free and – this time – dairy free as well.

I also looked for a chocolate-lover alternative, and I found that the Mississippi Mud Cake looks and sounds very indulgent, rich and festive. Unfortunately I don’t have the ingredients to make it dairy-free – sour cream being the challenge – so I settled for the gluten-free version.

This is a Southern Triple Bake for this challenging Fourth of July. Sit tight, it will take a few posts to cover it all!

I hope you all will be able to enjoy the festivities, safe and healthy.

Here is the first recipe, Gluten-free, Dairy-free Strawberry Kuchen

Gluten-free Dairy-free Strawberry Kuchen

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Recipe by Simona Gluten-free Course: DessertDifficulty: Easy
Prep time

30

minutes
Cooking time

50

minutes

Ingredients

  • 6 oz Nutiva Shortening – 3/4 cup

  • 10.5 oz Granulated sugar – 1 1/2 cups

  • 3 large Egg yolks

  • 1 large Egg

  • 12.4 oz Simona’s Flour Mix – 2 1/4 cups

  • 2 1/4 tsps Baking powder

  • 1/4 tsp Salt

  • 6 oz Nondairy creamer (I use So Delicious Organic Creamer Unsweetend, Coconut) – 3/4 cup

  • 2 Tbsps Glycerin

  • 2 tsps Vanilla Extract

  • 3 cups Sliced strawberries

  • 1/2 cup Sliced almonds

  • 1/4 tsp Ground cinnamon

  • 1 Tbsp Demerara Sugar

Directions

  • Preheat oven to 350°F. Grease a 10″ baking pan and set aside.
  • Beat shortening and the granulated sugar in a bowl of a stand mixer with a paddle attachment on medium speed, until light and fluffy, 3 to 4 minutes. Add yolks and egg, 1 at a time, beating well after each addition.
  • Whisk together flour, baking powder, and salt in a medium bowl. In a small bowl mix the non dairy creamer, glycerin and vanilla. Alternately add flour mixture and milk mixture to shortening mixture in a few additions, beginning and ending with flour. Beat on low speed until well blended after each addition.
  • Transfer batter to the greased baking pan, spreading evenly. Arrange sliced strawberries in an even layer over top of batter, and sprinkle evenly with sliced almonds. Sprinkle ground cinnamon and Demerara sugar evenly over strawberries.
  • Bake in preheated oven until browned and a wooden pick inserted in center comes out clean, 40 to 50 minutes. Cool cake in pan on a wire rack until room temperature, about 20 minutes, or serve warm.

Notes

  • You can substitute unsalted butter for the shortening and milk for the non- dairy creamer.

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