This is as fun summer cake - and would be so festive for Canada Day or 4th of July (or one of the many birthdays we seem to have throughout the summer).  It's great because it's best served fresh from the refrigerator, which makes it a nice, cool treat.  We love it! This homemade gluten-free cake is a nice, fluffy sponge cake.  It's robust enough to withstand being poked with a fork a million times in order to have the tasty syrup poured on top.  Yum!  Enjoy! 

Gluten-Free Tres Leches Cake, ready to serve!  

Gluten-Free Tres Leches Cake

(technically it's a Cinco Leches Cake, since there's a bit of milk and yogurt in there, too!)

Makes one 9 x 13 pan.   If you double the cake recipe, you can make an extra sheet cake to use with the leftover tres leches mixture. (I recommend doing that).

Preheat oven to 350 F.  Butter 9 x 13 glass pan (or similar).   You can also use a large cookie sheet pan - line with parchment paper if you don't want to butter.

Whisk together in a large bowl: 

2/3 cup brown rice flour

1/3 cup white rice flour

1/4 cup arrowroot starch OR cornstarch

2 Tbsp potato starch

2 Tbsp tapioca starch

1 tsp xanthan gum

1 - 1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

In a mixer, cream together: 

6 Tbsp butter, softened

3/4 cup sugar

Add and mix in: 

1/2 cup milk 

2 Tbsp plain yogurt OR sour cream

3 large eggs

1 tsp vanilla bean paste OR vanilla extract

Mix the dry ingredients into the wet ingredients.  Let them mix for 2-3 minutes, so it's nice and smooth. 

Spread batter in your buttered pan.  

Cake, ready to bake!

Bake at 350 F for ~22 minutes, until golden brown.  If baking in a large cookie sheet pan, it needs about 15-17 minutes until golden brown.  

Fresh from the oven - a nice golden brown

While the cake is baking, whisk together: 

14 oz can sweetened condensed milk

12 oz can evaporated milk

1/4 cup heavy whipping cream

*Note: you will only use 2 cups of this tres leches mixture.  If you make an extra cake, you can use the extra cup on the second cake for a lighter treat.*

Once the cake has finished baking, place it on a cooling rack.  While hot/warm, poke the top of the cake with a fork.  You want lots and lots of holes poked all over the cake.  Spoon 2 cups of the tres leche syrup over the cake.  Take your time, so the syrup can soak evenly over the cake.  

This was poked with a fork A LOT - hard to tell from the picture. I'd say you want to poke a hole with your fork every 1/2" so the syrup really spreads evenly through the cake. 

Once the cake has cooled a bit, then chill thoroughly in the refrigerator - at least 3 hours, or overnight.  

One hour before serving, whip until nice and stiff peaks (don't overwhip or you'll make butter): 

1 3/4 cup heavy whipping cream

3 Tbsp powdered sugar

Spread the whipped cream evenly over the cake.  (Once the cake is fully chilled, you can add the whipped cream the day before to have it ready in advance - but I like making it nice and fresh).

Topped with fresh whipped cream, ready for adding the cherries

Decorate, if desired with:

maraschino cherries, sliced in half

Refrigerate until serving.  Slice and serve!  Enjoy! 

A yummy slice of gluten-free tres leches cake. Mmmm... 

Gluten Free Tres Leches Cake by Successfully Gluten Free!

Fresh mangos are one of the yummiest treats, especially with a nice, sticky rice pudding.  Everyone has their favorite taste and texture, but this is the version I prefer.  I don't just steam the rice, I end up doing a combination of steaming and mixing.  That way, I don't end up with any parts too dried out or sticking to the bottom of the pot.  My dad prefers drizzling a little sweetened condensed milk on top, like our favorite Thai place does, but I prefer it with a tiny drizzle of maple syrup.  It's great in summer when it's easier to get fresh mangos, but you can use frozen mangos (thawed), too!  Enjoy!  

Fresh mango atop yummy sticky rice pudding

Mango Sticky Rice Pudding

Rinse well, then soak in water for 30 minutes: 

1 cup sushi rice

Strain and rinse rice after soaking.  Place soaked & rinsed sushi rice in a medium saucepan.  

Add to saucepan: 

3/4 - 1 cup coconut milk (Just the regular boxed, not canned - or it will end up quite a bit thicker)

3/4 - 1 cup whole milk (or just more coconut milk, lactose-free, or almond if you prefer)

3 Tbsp sugar

1/2 tsp vanilla bean paste OR vanilla extract

dash salt

Bring to a boil over medium heat, stirring occasionally.  Once mixture comes to a boil, you can cover and lower heat to let the rice simmer 20 minutes.  I like to stir it a few times during the simmering time so nothing sticks to the bottom.  

If the rice needs a little more time, you can add a little extra coconut milk and continue cooking, simmering gently for another 5 minutes.  

Remove from heat.  Serve in small bowls with fresh sliced mango on top.  If you like a little extra sweetness, a tiny drizzle of maple syrup (or sweetened condensed milk) overtop is nice when serving.  Enjoy! 

Yum!

Mango Sticky Rice Pudding Recipe by Successfully Gluten Free!

These have been very popular around here.  They're also incredibly versatile.  You can throw in whatever you want.  Nadiya, winner of one of the British bake-off, shared this idea - only she used fresh mushrooms and a sun-dried tomato paste.  We gave it a try, tweaking it a bit, and found that it's a fun, easy lunch or dinner recipe.  You can easily add things like mushrooms, but I prefer to saute them first with some onion and then add them where I used a leafy green in the recipe below. 

Mmm.. a nice, hot egg sandwich roll.  

Quick and Easy Egg Sandwich Roll Ups

Based on a recipe from Nadiya's Time to Eat show

 I find I use about two eggs per roll-up, so depending on how many you want to make, you can adjust how many eggs you whisk together. Instructions for 4 roll-ups are here.   

Spread on top of four gluten-free tortillas, then set aside:

mustard OR homemade basil pesto OR spread of your choice

In a large glass measuring cup, whisk together: 

8 eggs

salt & pepper generously

Heat over medium-low to medium heat: 

1 Tbsp butter

Once melted, add approximately 1/4 of your egg mixture.  Immediately top with: 

cheese of your choice, shredded or sliced in smaller pieces

sandwich meat, sliced in smaller pieces (optional)

leafy green (spinach, baby kale, cilantro, fresh basil)

Egg topped with cheese, a little turkey and some spinach

On top of your egg, place your gluten-free tortilla, face down, so the spread is pressed into the egg mixture.   

Face-down tortilla topped with mustard

When the egg mixture has mostly set, carefully flip the entire egg and wrap over.  Let it cook a couple minutes, until your tortilla has had a change to get nice and crispy.  

Flipped over and cooking to crisp up the tortilla and let the egg finish cooking. 

Remove to a plate.  Let rest for a minute or two.  Roll up your egg sandwich roll.  Slice in half and serve!   Repeat with the remaining egg, filling, and tortillas.  Happy eating!

So fun and easy!

Quick and Easy Egg Sandwich Roll Ups by Successfully Gluten Free!

I was blown away by how popular these gluten-free, nut-free bakewell bars were at my house.  Nut allergies inspired me to adapt the idea of the bakewell tart first into a nut-free variety, then into bar form, for easy baking, slicing and eating.  Who would've thought that coconut flour would give such a perfect texture when used to replace the more traditional almond flour.  These have been eaten for breakfast, lunch, dinner and snacks around here. Enjoy! 

Yummy gluten-free British bakewell bars. 

Bakewell Bars made with leftover cranberry sauce (cranberry sauce made with half water & half orange juice simmered with the cranberries and sugar)

British Bakewell Bars - gluten-free and nut-free!

Preheat oven to 350 F.  Butter 9 x 13 pan. 

In a bowl, dice together with a pastry cutter until butter is in small, pea-sized pieces: 

1 cup Kristin's Gluten-Free Flour 

1/2 cup coconut flour

1/2 cup sugar

3/4 tsp salt

10 Tbsp (1/2 cup + 2 Tbsp) butter, chilled

Add and mix in with a spoon: 

1/4 cup milk

Press into prepared 9 x 13 pan.  Bake at 350 F for 15 minutes, until pale golden. 

The pastry crust, baked for 15 minutes, until just browning at the edges.

While baking, prepare this topping: 

Beat until fluffy: 

1/2 cup butter, softened

1/2 cup sugar

1/2 tsp vanilla extract

pinch salt

Add and mix in: 

2 eggs

1/3 cup milk 

Add and mix in until well combined (no lumps): 

1/2 cup coconut flour

1/2 cup white rice flour

Place the fluffy topping in a piping bag (or freezer ziploc) until ready to use.  

After 15 minutes of baking, remove the crust from oven.  Immediately spoon small spoonfuls across the top of: 

12 oz raspberry jam OR strawberry jam OR cherry jam OR 2 cups leftover cranberry sauce (from Thanksgiving)

Spread the jam gently and evenly over the surface of the crust.  It should spread nicely because it melts a bit on the hot crust. 

12 oz of raspberry jam spread on top of the crust.

Snip a small piece off the corner of your ziploc bag.  Pipe lines of topping gently back and forth on top of the jam.  You can use wet hands or a wet spoon to gently smooth the top layer after piping.  (I find this doesn't "spread" well without making a mess of things, but the piping works really well. and just keep dipping your hands or spoon into water to get it to spread nicely). 

Piped top crust.  You could bake it like this if you prefer.  However, I like to smooth it out.

Used a wet spoon (dipping repeatedly) to smooth out the topping.  I didn't aim for perfection. 

Bake the bakewell bars at 350 F for another 30 - 35 minutes, until golden.  Place pan on a wire rack to cool.   We can't help sneaking pieces of hot bakewell bar, but if you want nice, neat pieces, then let it cool before slicing.  Cool, slice and enjoy!  

Mmmm.. fresh from the oven.  We couldn't resist and had to taste-test immediately.

Look at those layers. Yum! 

British Bakewell Bars - Gluten Free and Nut Free by Successfully Gluten Free!