In an earlier posting, I shared my recipe for the regular gluten version of Queen Elizabeth Cake to coincide with Queen Elizabeth II’s actual birthday on April 21st. Today, I have a special treat for my food blog followers who must follow a gluten-free diet! I have adapted my regular version of this cake to make it gluten-free. It has passed my testing standards so I am pleased to share the recipe for this wonderfully moist and tasty Gluten-free Queen Elizabeth Cake that is made with very simple, basic ingredients. In fact, I’d even go so far as to suggest that it would be quite difficult to be able to tell that this version is gluten-free and, in my view, it certainly rivals its gluten version cousin in taste, texture, and overall quality. Continue reading Gluten-Free Queen Elizabeth Cake→
If you like brown sugar fudge, you’ll love this Gluten-free Brown Sugar Fudge Square, even if you aren’t gluten-intolerant or on a grain-restrictive diet! With a cake-type base, it’s the fudge icing that makes this square and takes it from plain to yummy. It’s like having cake and candy at the same time!
I use 1-to-1 gluten-free baking flour along with a small amount of coconut flour in this square. The coconut flour blends well with the shredded coconut in the recipe and gives the square extra flavor. Super easy square to make.
Gluten-free Brown Sugar Fudge Square
The slightly tricky part is making the icing as it will “set up” very fast. Make sure you have all the ingredients pre-measured and at hand when you start to make the icing. It’s essential that the icing sugar be sifted to remove any lumps as there won’t be any time to work out any lumps when beating the icing sugar into the hot butter-sugar mixture. Once the icing starts to thicken, work quickly to spread it over the square.
This square freezes beautifully and is great to have on hand when you just need to have something sweet!
Gluten-free Brown Sugar Fudge Square
[Printable version of recipe follows at end of posting]
Gluten-free Brown Sugar Fudge Square
Ingredients:
Square ½ cup minus 1 tbsp butter, softened at room temperature 1 cup brown sugar, lightly packed 1 extra-large egg (at room temperature for 20 minutes) ½ tsp pure vanilla 1 cup 1-to-1 gluten-free baking flour 2 tbsp coconut flour 1 tsp baking powder pinch salt 1/3 cup milk ½ cup shredded coconut
Icing 3 tbsp butter, softened at room temperature ¾ cup brown sugar, lightly packed 3 tbsp cream 1 cup sifted icing sugar 1 tsp vanilla
Walnut halves for decoration (optional)
Method:
Preheat oven to 350°F. Grease or, alternatively, line 9” square baking pan with tin foil and spray with cooking oil.
Square: Cream butter and sugar together. Add the egg and beat well to combine with butter-sugar mixture. Beat in vanilla.
Sift the 1-to-1 gluten-free flour, coconut flour, baking powder, and salt together. Add the dry ingredients and milk to the creamed mixture in three parts (3 parts dry and 2 parts wet) starting and ending with the dry ingredients. Beat for 1 minute longer on medium speed. Fold in the shredded coconut. Spread batter evenly in prepared pan.
Bake for 30-32 minutes or until cake tester inserted into center of square comes out clean. Remove square from oven and place on wire rack to cool completely.
Icing: When square has cooled, make the icing by combining the butter and brown sugar in a saucepan over medium heat. Stir until both have melted/dissolved. Add the cream. Bring mixture to a boil. Reduce heat and simmer for 2 minutes, stirring occasionally. Remove from heat and, with an electric hand mixer, beat in the icing sugar until mixture starts to thicken. Immediately stir in the vanilla and, working quickly (as this icing will “set up” very fast), spread the icing evenly over square. Score cutting lines on square and, if desired, place one walnut half on each individual square. Let icing set completely before cutting squares.
An old-fashioned fudge square made with gluten-free flour and topped with brown sugar fudge icing.
Ingredients
Square
½ cup minus 1 tbsp butter, softened at room temperature
1 cup brown sugar, lightly packed
1 extra-large egg (at room temperature for 20 minutes)
½ tsp pure vanilla
1 cup 1-to-1 gluten-free baking flour
2 tbsp coconut flour
1 tsp baking powder
pinch salt
1/3 cup milk
½ cup shredded coconut
Icing
3 tbsp butter, softened at room temperature
¾ cup brown sugar, lightly packed
3 tbsp cream
1 cup sifted icing sugar
1 tsp vanilla
Walnut halves for decoration (optional)
Instructions
Preheat oven to 350°F. Grease or, alternatively, line 9” square baking pan with tin foil and spray with cooking oil.
Square: Cream butter and sugar together. Add the egg and beat well to combine with butter-sugar mixture. Beat in vanilla.
Sift the 1-to-1 gluten-free flour, coconut flour, baking powder, and salt together. Add the dry ingredients and milk to the creamed mixture in three parts (3 parts dry and 2 parts wet) starting and ending with the dry ingredients. Beat for 1 minute longer on medium speed. Fold in the shredded coconut. Spread batter evenly in prepared pan.
Bake for 30-32 minutes or until cake tester inserted into center of square comes out clean. Remove square from oven and place on wire rack to cool completely.
Icing: When square has cooled, make the icing by combining the butter and brown sugar in a saucepan over medium heat. Stir until both have melted/dissolved. Add the cream. Bring mixture to a boil. Reduce heat and simmer for 2 minutes, stirring occasionally. Remove from heat and, with an electric hand mixer, beat in the icing sugar until mixture starts to thicken. Immediately stir in the vanilla and, working quickly (as this icing will “set up” very fast), spread the icing evenly over square. Score cutting lines on square and, if desired, place one walnut half on each individual square. Let icing set completely before cutting squares.
These easy-to-make gluten-free Earl Grey Cranberry-Orange Shortbread cookies are brimming with flavor. The ground Earl Grey tea leaves lend a subtle hint of tea flavor as well as add wonderful specks of interest in the cookies. The addition of the dried cranberries and grated orange rind make these very flavorful and tasty cookies.
Gluten-Free Earl Grey Cranberry-Orange Shortbread
I have been having very good success using 1-to-1 gluten-free baking flour, such as Bob’s Red Mill, for my gluten-free baking. The addition of finely ground almonds adds both flavor and a layer of tenderness to the shortbread crumb.
Gluten-Free Earl Grey Cranberry-Orange Shortbread
I use my old coffee grinder to grind the loose tea leaves very finely. This releases their essence which, in turn, infuses the dough with the tea aromatic. Use dried, not fresh or frozen, cranberries for these cookies and make sure they are chopped quite finely.
The dough will be quite soft so form it into a round log shape, wrap it tightly in plastic wrap or waxed paper, and refrigerate it for 2-3 hours before slicing and baking. Refrigerating the dough helps to firm it up enough so that, when sliced with a sharp knife, the slices cut cleanly. Empty cardboard paper towel rolls make great cylinder “sleeves” in which to chill the cookie dough because they help to keep the round shape. Simply slit open the paper towel roll, place the wrapped cookie log inside the “sleeve”, draw the edges of the cylinder together, and secure with tape. Rotate the cookie dough log a couple of times during the chilling process to distribute its weight and help to keep the round shape.
These cookies are a great addition to the menu of anyone on a gluten-free diet. In fact, anyone can enjoy these cookies, regardless whether they have a sensitivity or intolerance to gluten or not – I’ll bet you’d never guess they’re made with gluten-free flour!
Gluten-Free Earl Grey Cranberry-Orange Shortbread
[Printable recipe follows at end of posting]
Gluten-Free Earl Grey Cranberry-Orange Shortbread
Ingredients:
½ cup unsalted butter, softened at room temperature ½ cup sifted icing sugar (aka confectioner’s or powdered sugar) ¾ tsp finely grated orange rind 1/2 tsp pure vanilla 1/8 tsp almond flavoring
¾ cup 1-to-1 gluten-free baking flour ¼ cup finely-ground almonds 1½ tbsp cornstarch ¼ tsp salt ¾ tsp finely ground Earl Grey tea leaves
¼ cup finely chopped dried cranberries
Method:
Cream butter and sugar together until smooth. Beat in orange rind, vanilla, and almond flavoring.
Whisk flour, ground almonds, cornstarch, salt and ground tea leaves together. Blend dry ingredients into creamed mixture until just combined. Stir in cranberries.
Form dough into log approximately 1½” in diameter. Wrap tightly in wax paper or plastic wrap. Slit open an empty paper towel cardboard cylinder and place cookie log in cylinder. Draw cylinder sides together and secure with masking tape. Refrigerate cookie log for 2-3 hours, turning roll every hour or so to distribute the weight of the log and to keep the shape round. (Unbaked cookie logs may be stored for 2-3 days in the refrigerator before baking, provided they are stored in sealed plastic bags or airtight containers.)
Preheat oven to 325°F. Line baking sheets with parchment paper. With a sharp knife, slice cookie log into ¼” thick slices. Place cookies on prepared baking sheets, spacing the cookies about 1½” apart. Bake for 20-21 minutes, or until edges of cookies start to tint golden brown, rotating baking sheet half way through the baking. Let cookies cool on sheets for 3-4 minutes and then transfer to wire rack to finish cooling completely.
Store in airtight container at room temperature for up to 2 weeks or freeze for longer storage.
A flavorful gluten-free shortbread cookie infused with a hint of Earl Grey tea and flavored with grated orange rind and dried cranberries.
Ingredients
½ cup unsalted butter, softened at room temperature
½ cup sifted icing sugar (aka confectioner’s or powdered sugar)
¾ tsp finely grated orange rind
1/2 tsp pure vanilla
1/8 tsp almond flavoring
¾ cup 1-to-1 gluten-free baking flour
¼ cup finely-ground almonds
1½ tbsp cornstarch
¼ tsp salt
¾ tsp finely ground Earl Grey tea leaves
¼ cup finely chopped dried cranberries
Instructions
Cream butter and sugar together until smooth. Beat in orange rind, vanilla, and almond flavoring.
Whisk flour, ground almonds, cornstarch, salt and ground tea leaves together. Blend dry ingredients into creamed mixture until just combined. Stir in cranberries.
Form dough into log approximately 1½” in diameter. Wrap tightly in wax paper or plastic wrap. Slit open an empty paper towel cardboard cylinder and place cookie log in cylinder. Draw cylinder sides together and secure with masking tape. Refrigerate cookie log for 2-3 hours, turning roll every hour or so to distribute the weight of the log and to keep the shape round. (Unbaked cookie logs may be stored for 2-3 days in the refrigerator before baking, provided they are stored in sealed plastic bags or airtight containers.)
Preheat oven to 325°F. Line baking sheets with parchment paper. With a sharp knife, slice cookie log into ¼” thick slices. Place cookies on prepared baking sheets, spacing the cookies about 1½” apart. Bake for 20-21 minutes, or until edges of cookies start to tint golden brown, rotating baking sheet half way through the baking. Let cookies cool on sheets for 3-4 minutes and then transfer to wire rack to finish cooling completely.
Store in airtight container at room temperature for up to 2 weeks or freeze for longer storage.
If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.
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