Gluten Free Boston Cream Pie

A while ago, I used a package of Bob’s Red Mill GF Shortbread Mix.  See original post HERE.  This time, I used Bob’s Red Mill Gluten Free Vanilla Cake Mix to make Boston Cream Pie. 

The mix:  Wheat Free, Gluten Free, Dairy Free. It is a blend of gluten free flours and starches to accommodate diet sensitivities.  The only items you need if you intend to use the mix for a simple sheet cake are 3 eggs, 1/2 cup vegetable oil, 1/2 cup of water, and a 1 lb 3 oz package of Bob’s Red Mill GF Cake Mix.  The instructions to bake the cake are the same as any box mix: Grease 2 9″ cake pans. In a large bowl, beat the eggs, add the mix, the oil, the water and beat for another minute.  Divide batter between the two pans and bake about 30 minutes.  2 Notes:  1.  The batter seemed stickier than my cake batter. 

2.  The cakes did not brown as nicely as my standard cakes in the oven.

When I recieved the package to try out, B.R.M sent a variety of recipes.  Since I’m a sucker for a new recipe, I tried the Boston Cream Pie.  The result was cake perfection.  The filling, boston cream, was divine!  The chocolate glaze topping would satisfy any chocoholic. 

The custard filling: 

• 1/4 cup granulate sugar
• 1 TBS cornstarch
• 1/8 tsp salt
• 3/4 cup milk (you can use cow’s, soy, hemp, or nut) at room temp.
• 2 egg yolks, at room temperature
• 1 TBS buttery spread such as SmartBalance
• 1 tsp vanilla extract

In medium saucepan, whisk the sugar, cornstarch, and salt. In a separate bowl, whisk the yolks and milk then add to the sugar.  Put the pan on medium-low  and cook – whisk constantly until it comes to a boil and thickens. Remove from heat. Put into a bowl, cover with plastic wrap-making sure it touches the surface of the pudding so a top doesn’t form, and chill 2 hours.

Chocolate Glaze

• 1 3/4 cup powdered sugar
• 2 TBS unsweetened cocoa powder
• 1/8 tsp salt
• 1/2 stick butter spread (or butter), melted
• 1 tsp vanilla
• 2 TBS water – or as needed

In a bowl, whisk the sugar, cocoa, salt to blend.  Stir in the butter and vanilla and mix until blended.  Add water if needed, 1 TBS at a time until it is a spreading consistency. 

Assembly:  Place one layer of cake on a platter and level if needed.  Add the chilled custard filling.  Top with next layer and spread on the chocolate glaze.  Refrigerate any leftovers.

The result:  It was a very tasty cake.  It could use a sugar wash because it wasn’t as moist as my usual cakes.  The flavor was perfect. The crumb was perfect.  No one would know this cake was Gluten Free.  Bob’s Red Mill does it again!  APPLAUSE!

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Bob’s Red Mill Gluten Free Shortbread Cookie Mix and MORE….

The description on the package of the shortbread mix says…”Light and delicate, this Gluten Free Shortbread Cookie Mix is the go-to cookie mix for bakers looking to make the perfect shortbread cookie”.

It continues…”Sweet, but not overly rich, these cookies are delightful on their own, but can be spruced up with a few minor adaptations.”

I baked these with my parents in mind since they love a good shortbread biscuit with tea.  Since this was a Gluten Free mix, I was really interested in getting their feedback.

 The description on the package was right on. Delicate, light, just enough sweetness, a perfect snack time cookie.

Very easy to make:

• 1 pkg. (1 1/2 lb) of Bob’s Red Mill GF Shortbread Cookie Mix
• 1 1/2 sticks of butter, softened
• 1 large egg yolk
• 2 TBS water

Beat the butter for 30 seconds. Add the egg yolk. Add the water. Add the mix in 3 stages.  The dough is super crumbly but it rolls out very easily between two sheets of wax paper. Easy cleanup.  Make your cut outs and bake 15 minutes at 375 F.  

If you know someone or if a member of your family must stay away from wheat gluten, look for this mix.  Delicious!

Now I want to know what your favorite Gluten Free recipe is. I’ve seen so many out in the blogsphere and they all look fantastic.  So if you have a GF recipe for cookies, cakes, etc. that is easy and it’s one of your favorites, let me know.  I’d love to try it.

 

What’s MORE?….

It’s that GIANT COOKIE I promised. Here is the Graduation Cookie Tray with the Giant Cookie in the middle.

A giant pizza cookie, cream cheese cut outs, sugar cookies, star brownies, brownie balls, chocolate chip, oatmeal raisin, carrot cake whoopie pies. Good Luck, Katelyn!

 

 

What about “Creamed Spinach”.  Here is my version. Serves 4

• 1/2 red bell pepper, chopped
• 1 1 2/ bags of baby spinach
• 3.5 oz Goat cheese
• salt and pepper and garlic powder

Directions:  Put about 1 TBS olive oil in a pan. Heat on medium high and saute the pepper for 4 minutes. Add the spinach and let it cook down, about 2 minutes. Reduce heat to low, add goat cheese and let simmer 10 minutes letting the cheese melt. Add salt and pepper, garlic to taste. Keep warm until ready to serve.

A review of Saturday. 

Shane and I ran 6.6 miles through the Switchbacks at Valley View golf course. That was exciting because we met 2 dogs, off leash.  Shane was very friendly as were they and all went well.  I thought the Switchbacks would be teaming with horseflies because it was warmer and muggier this morning. It wasn’t that bad. A good run. 

As for the rest of the day, Dad and Ted played golf, Mum and I decorated the cookies, etc. for the graduation tray…

My Cookie Tray Helper.

 

We played with the dogs, Mocha and Shane. Shopped…it was a very nice Saturday spent with Mum.

Looking forward to a more relaxed Sunday.

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