This is a lovely and easy fruity custard cake recipe, based off a recipe from "Everyday Cake" by Polina Chernakova, then tweaked a bit to make it GF, and so it uses ingredients I readily have available. It is a rich flan-like cake.  So delicious. And SO easy to whip together. Enjoy!

A delicious custard cake with wild blueberries.

This custard cake combined wild blueberries and raspberries. It ended up looking a little like abstract art, but was delicious.

French Custard Cake

Preheat oven to 350 F. Line a pan that is just a little smaller than 9 x 13 with parchment paper or butter the pan.

Place in pan:

3 cups frozen wild blueberries (or a combination of wild blueberries with other berries to make 3 cups total of berries)

Fresh blueberries, ready for the batter!

In a blender, combine until smooth: 

3/4 cup Kristin's Gluten-Free Flour Mix

2/3 cup sugar

1/2 tsp salt

5 eggs

1 cup heavy cream

1 cup whole milk

(or 2 cups half & half instead of the heavy cream and whole milk)

2 Tbsp vanilla extract

Pour into buttered baking dish overtop fruit.

Batter poured into the pan, ready for a little sugar sprinkling on top before baking.

Sprinkle overtop the batter/fruit:

3 Tbsp sugar

Sprinkled with sugar, and ready for baking!

Bake at 350 F for about 55 minutes, until it's puffed up nicely.  It is normal for it to deflate/sink while cooling. I find the fruit tends to be closer to the top a lot of the time, leaving a lovely layer of custard cake beneath. 

If desired, you can dust with powered sugar to serve. Slice and serve! Leftovers can be stored in the fridge and are nice to eat chilled or reheated. Enjoy!

French Custard Cake Recipe by Successfully Gluten Free!

 Don't have a mixer?  Don't feel like using a mixer? Mixer already messy in the sink from another project and don't feel like washing it quite yet? Fancy a bit of an arm workout? This recipe is for you! This makes one lovely, light and fluffy loaf of gluten-free bread! Throw it all in a bowl and just mix and mix and fold with your spatula or spoon until it's nice and smooth. I found 4-5 minutes does it! Let rise and bake for a delicious GF loaf made in one bowl. Enjoy! 

Cooled bread slices so nicely. And I find this recipe turns out so nice and light and airy. Yum.

Toasted with homemade vanilla peach jam. Yum!

Hand-mixed GF Bread Loaf

Preheat oven to 375 F. Line a bread loaf pan with parchment paper. 

In a large mixing bowl, stir or whisk together the dry ingredients: 

1 cup tapioca flour/starch

3/4 cup brown rice flour

3 Tbsp potato starch

1/4 cup GF steel cut oats (If you don't use these, use 3 Tbsp less water)

1 1/2 tsp xanthan gum

1 1/2 tsp quick-rise/rapid-rise yeast

1 1/2 tsp sugar

3/4 tsp salt

Add and mix in, folding over and over until nice and smooth: 

3/4 cup warm water

1/2 cup egg white

1 egg

2 Tbsp olive oil 

1 tsp apple cider vinegar

Spoon into a parchment-lined bread loaf pan. Let rise in a warm location covered loosely by an upside-down cookie sheet until fully doubled in size. Bake at 375 F for 60 minutes.  Remove from pan. Let cool and slice! Leftovers can be sliced and frozen. Enjoy! 

Flattened into a parchment-lined pan.

    

Covered by an upside down pan, but allowing room to rise. Ready to bake!

Fresh from the oven!

Cooling, then ready to slice and eat. 

Hand-mixed GF Bread Loaf Recipe by Successfully Gluten Free!

 A delicious mix of apple pie, apple crisp, and a crispy base in these yummy apple crumble pie bars. It's the season when apples are ready for U-pick here, and we love taking advantage of the beautiful weather to pick up scrumptious apples! I've made this now with Cortlands, Ginger Golds, and Gravensteins so far this season. ;) This recipe was inspired by one of our favorite fall treats, the pumpkin pie bars, and uses a similar bottom crust.  And yes, we've already had some of that this fall, too. Yum! 

Chilled and slices so neatly. Mmmm... 

Fresh from the oven - a tray of GF Apple Crumble Pie Bars!

Apple Crumble Pie Bars

Prepare the apple pie filling: (Filling is based off my apple pie filling recipe)

In a large saucepan, cook over medium-low to medium heat, stirring regularly for about 20-25 minutes, until apples nicely soften: 

8 apples, peeled and dice (Honeycrisp apples, or similar, are one my favorite types for this sort of recipe - make sure they are apples that will hold their shape while cooking)

1/2 cup brown sugar (or regular sugar, if you don't want as caramel-y a flavor)

1/3 cup water

1/4 cup butter

1 tsp cinnamon OR 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice

Once your apples are softened, mix together in a small bowl: 

2 Tbsp cornstarch

2 Tbsp cold water

Add the cornstarch mixture, stirring and cooking for 1-2 minutes to thicken.  Remove from heat and set aside until your bottom crust has been made and baked 15 minutes. 

Prepare the bottom layer:

Preheat oven to 350F.

Line a 9 x 13 baking dish with parchment paper OR butter the baking dish.

 

Put in bowl and mix gently:

1 cup Kristin's Gluten-Free Flour Mix (OR ½ cup brown rice flour + ¼ cup potato starch + ¼ tapioca starch)

½ cup brown sugar

½ cup GF steel cut oats (OR GF quick oats or GF regular oats, but I like the extra crunch from the steel cut oats)

½ tsp cinnamon

½ tsp salt

 

Add and chop in w/ a pastry cutter:

½ cup butter (chilled, not softened)

 

*I like to re-use the bowl to make the crumble topping, so just aside the bowl and pastry cutter after you put it into a pan.

Press the bottom layer into the baking dish. Bake 15 min. Remove from oven and set aside while you prepare the crumble topping.  Increase oven temperature to 375 - 400 F.

Ready to pop into the oven - and yes, I did make a double batch recipe - I wanted to bring a tray to share at a church event, but we really wanted to have a tray at home for us to enjoy. ;) 

Crust out of the oven after 15 minutes. Ready to top with apples and crumble topping!

Prepare crumble topping:(can be prepped while the crust is baking)

In a bowl, mix together with a pastry cutter until nice and crumbly. Don't overmix, as you want a nice, light crumble to sprinkle overtop: 

1/2 cup Kristin's Gluten-Free Flour Mix

1/3 cup GF oats

1/4 cup brown sugar

1/4 - 1/2 tsp baking powder

pinch salt

3 Tbsp butter, chilled

Top the bottom crust with the apple pie filling.  Sprinkle the crumble topping evenly over the apple pie filling.  Bake at 375 - 400 F for 20-25 minutes, until lightly browned on top and crisped up a bit.

Topped with apple pie filling and crumble topping, ready to bake!

Fresh from the oven! 

These are lovely warm from the oven, but I love eating leftovers chilled from the refrigerator.  I like to use a flat square cutter/spatula to serve nice, neat pieces. Wonderful plain, or add a dollop or ice cream or whipped cream. Enjoy! 

Warm and fresh from the oven! Still slices up so nicely. 

Chilled and enjoyed the next day.

Apple Crumble Pie Bars Recipe by Successfully Gluten Free!