Memorial Day is right around the corner, and strawberry season is upon us! To celebrate, I made us a menu of all my best Gluten Free Strawberry recipes, some new and some from way back when in the Gluten-Free on a Shoestring archives. Most of these recipes call for little more than a basic all purpose gluten free flour blend, butter, sugar, eggs and a whole bunch of fresh, ripe strawberries. Oh, and whipped cream. Plenty of whipped cream. And if you're looking for basic recipes for gluten free cakes, cupcakes and cookies, turn to Chapter 8 of Gluten-Free on a Shoestring Quick & Easy for 13 recipes no-fail recipes for make-your-own gluten-free mixes. It'll be a Memorial Day to remember!
[If you've been reading this blog for a while, you know the drill with the clickable collage, but just in case—hover over each photo for the recipe title, then click the picture to open a new window with that post and the entire recipe][pinit]
Here's the 10¢ tour of these gluten free strawberry recipes (remember – the links are all above):
Gluten Free Rustic Strawberry Tart: This super simple (but rather impressive) tart has just a few ingredients, and it will give you a chance to watch that how-to roll out gluten free pie crust video I made.
Gluten Free Roasted Strawberry Cake: This moist and flavorful cake makes the most of even the least of the season's strawberries by roasting them before nestling them in a lovely yellow gluten free cake.
Gluten Free Strawberry Shortcakes: These aren't just any gluten free strawberry shortcakes. They're strawberry strawberry shortcakes, since even the shortcakes themselves are strawberry-flavored (naturally!).
No-Bake Gluten Free Strawberry Yogurt Pie: This is the no-bake pie that you can make days ahead of time, freeze and then defrost for about an hour before serving on the big day. No Cool Whip in this gorgeous no-bake pie!
Gluten Free Strawberry Poundcake Muffins: Studded with fresh strawberries, these sweet little muffins have all the taste of gluten free poundcake without the long, slow baking time.
Gluten Free Sponge Cake with Strawberries and Whipped Cream: This richer cousin of gluten free angel food cake makes the perfect warm weather treat, layered with fresh whipped cream and strawberries. Make it ahead of time and refrigerate it for up to two days before serving!
Love,
Me
P.S. Don't forget your copy of Gluten-Free on a Shoestring Quick & Easy, especially for all those Make-Your-Own-Gluten-Free-Mix recipes in Chapter 8! Your support means more to me than you know.
Lynne Snyder says
Hi, Nicole. I made your crispy Asian tofu–page 138 of your first book–and it was really good. Last week I made pizza and should have let it rise after rolling it out–live and learn, I guess. Thanks for all your hard work, making our lives easier!
Nicole Hunn says
Hi, Lynne,
You don’t need to let pizza dough rise after rolling it out, just rest. All you really need is a hot oven, since most of the rise in pizza comes from “oven spring.” The pre-bake rise is mostly for the purpose of allowing the yeast to develop flavor. So glad you liked the tofu! My kids adore that recipe.
xoxo Nicole
kailey says
Hi Nicole!
I’ve been scouring your recent posts for the answer to my question but I can’ seem to find it I thought you had mentioned it quickly in one of them.
I’m trying to sort out which would be the best flour mix to make and have on hand that would be a good all around use. I’ve just finished my small container of the mockbetterbatter flour blend and I’m not sure if it’s me or the blend but I’m not overly impressed with some of the results I’ve had. I made the roasted strawberry cake last weekend with it and it had such a gummy texture to it even with going over the cooking time :( the gummyness is a bit of an ongoing issue with this blend for things.
What are you currently using as a favourite and reliable flour blend that gives a consistent taste? I tried another one of your blends and I found it made things taste slightly sweet. I can’t recall which one that was though or if I was just imagining things.
Please help!
Nicole Hunn says
Hi, Kailey,
You should not be experiencing a gummy result with the Mock Better Batter blend at all. If you are, it sounds like you are not measuring your ingredients precisely enough, and perhaps are adding too much xanthan gum, or perhaps even too much potato flour. You cannot build any of those make-your-own blends successfully without a basic digital kitchen scale. I’m not sure what to tell you about a slightly sweet taste, as I have never experienced that. Again, precise measuring should help considerably. My current favorite DIY blend is the Better Than Cup4Cup Blend.
Nicole
Nicole Hunn says
Hi, Kailey,
You should not be experiencing a gummy result with the Mock Better Batter blend at all. If you are, it sounds like you are not measuring your ingredients precisely enough, and perhaps are adding too much xanthan gum, or perhaps even too much potato flour. You cannot build any of those make-your-own blends successfully without a basic digital kitchen scale. I’m not sure what to tell you about a slightly sweet taste, as I have never experienced that. Again, precise measuring should help considerably. My current favorite DIY blend is the Better Than Cup4Cup Blend.
Nicole
Lori Harper says
I made the roasted strawberry cake (ok, cupcakes, I don’t have a round cake pan. Don’t judge me!) anyway, SUPER delicious! Thank you! The next adventure is the yogurt pie! Thank you for your inspiration
Lori Harper says
I made the roasted strawberry cake (ok, cupcakes, I don’t have a round cake pan. Don’t judge me!) anyway, SUPER delicious! Thank you! The next adventure is the yogurt pie! Thank you for your inspiration
gfshoestring says
So glad, Lori! Mine is not to judge the shape of your baked goods. Mine is to keep my head down and serve. :)
xoxo Nicole