I have had this gluten free strawberry biscuit ready since last summer. We made a video and then life got busy and the editing got put on the back burner. It’s a funny video with the twins, but it’s instructional and you might want to check it out.  By the way, I hope you know I have a youtube channel with gluten free baked goods, and grain free baked good.

The gluten free biscuits are the most popular, and are similar to these but not sweet.

You can make these with sugar or go sugar free with Swerve.

There’s a story to the gluten free strawberry biscuit.

It’s a natural progression from a recipe we made one long hot summer.

Little orphan kittens were found in the wall of the barn and we decided to have a lemonade stand to raise money for their care. We added strawberry biscuits to increase our sales and it worked!

The twins couldn’t eat them fast enough.

I decided to  make a practice batch changing the recipe to adapt this recipe to gluten free strawberry biscuits and within ten minutes, Mr. Spinach Tiger ate three of them. He just kept saying over and over, “I can’t believe these are gluten free.” These taste just like your other recipe.

So how did I develop the perfect gluten free strawberry biscuits recipe?

I took this recipe for strawberries and cream biscuits and tweaked it. I traded cream for milk with yogurt. I decreased the butter, increased the sugar and used the best strawberries I could find.

These are ten kisses. They are wonderful for breakfast, can be frozen and reheated.

I want to take this time to remind you that I have a very popular regular gluten free biscuit here. It’s our number 2 post of over 1,000 recipes here, and I have built upon its success, because you have loved it and told me so. It’s also number one on google and people have left the nicest comments for this recipe.

My favorite gluten free flour is Bob’s Red Mill One to One. 

A Few Tips on Making Gluten Free Strawberry Biscuits

• Make sure the fruit is covered with flour. This helps them stay whole.
• You can freeze gluten free strawberry biscuits. Microwave for about 20 seconds.
• Don’t eat gluten free biscuits until they cool. They tend to be gummy when piping hot, but the texture changes once they cool.
• Add chopped fresh herbs to the flour such as basil or lemon thyme.

If you like this recipe, you will also love our gluten free strawberry scones. 

More Gluten Free Recipes from Spinach Tiger

Grain Free Baking from Spinach Tiger

Disclosure: This site contains Amazon affiliate links which earn a small commission aiding in Spinach Tiger’s operations, but does not increase your price. Much appreciated.

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Gluten Free Strawberry Biscuits

Gluten Free Strawberry Biscuits perfect for breakfast or anytime.

Course Biscuits

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 4 tablespoons unsalted butter
• 1 cup chopped strawberries
• 1 cup milk minus two tablespoons
• 2 tablespoons vanilla yogurt
• 1 extra large egg
• 2 1/2 cups gluten free flour divided 2 cups and 1/2 cup.
• 2 tablespoons golden flax meal
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar plus some sugar for sprinkling on top
• 1 teaspoon fresh lemon thyme optional
• Use 2 1/4 inch biscuit cutter.

Instructions

• Cut butter into small pieces. Freeze 15 minutes.
• Gently toss strawberries with some gluten free flour.
• Add vanilla yogurt to the milk. If you don’t have vanilla yogurt, add a teaspoon vanilla.
• Whisk in egg. Set aside.
• Important. Use only 2 cups of flour for mixture. The rest of the flour is used for strawberries and for cutting biscuits.
• Mix all dry ingredients together. This would be the time to add in freshly chopped herbs. Add in butter. Mix with fingers.
• Add strawberries to the mixture before you add in wet ingredients.
• Using a wooden spoon, add in wet ingredients to dry ingredients. Dough will be sticky and that’s good. Use hands to form a disk and put flour under the disc and on top of it so you can cut the biscuits.
• Use biscuit cutter and cut 12 biscuits (bigger or smaller if you prefer).
• Sprinkle tops with sugar.
• Bake at 450 degrees F for 15 to 20 minutes.

Notes

Can use plain yogurt. Just add 1/2 teaspoon vanilla.

The post Gluten Free Strawberry Biscuits Recipe with Video appeared first on Spinach Tiger.

This is the cake known as birthday cake, and it’s gluten free. I don’t know why this has become the “birthday cake.”  It’s yellow inside, chocolate outside and it has sprinkles. It’s the cake my husband had for every birthday.

I wonder how this got started because I never had this growing up. I always assumed a proper birthday cake was this chocolate with chocolate fudge frosting. If you know anything about the history of “birthday” cake, let me know!

The Best Gluten Free Yellow Cake!

There is a secret ingredient in this gluten free yellow cake that makes this taste just like yellow cake. It wasn’t my idea. I got this recipe from America’s Test Kitchen. I tweaked it only slightly, because while everyone loved their version, it was a smidge too dry for me. I substituted half of the butter for oil and that made it perfection!

This is a delicious birthday cake that brings back lots of memories for the men in my life. It seems this is the cake their mother’s made for them. No one complained that this is gluten free made from scratch!

You could make this cake as two large 9″inch layers, 24 cupcakes, or do what I like to do, the triple layer tiny cake, baked in three 6-inch baking pans.

White chocolate is one of the secrets for the gluten free yellow cake.

Get the best white chocolate you can find. It adds in fat and a bit of flavor. This is a gentle reminder that baking can be tricky. Get all of your ingredients out and measured before you begin. I accidentally wasted four eggs the other day not listening to my own advice.

My Tips for the Best Gluten Free Yellow Cake

Weigh your flour. It matters. Once you get the knack of using a kitchen scale to weigh in grams, you’ll be more assured of a good turn-out. If you’re new to baking, there’s a simple reason. A cup of flour can vary from a cup to a cup and a half, depending on who packed it. A cup of flour packed too tightly is going to be dried baked good.

Weigh your batter. I like to bake in three 6-inch cake pans. I find the outcome to be more dramatic. The only thing that can get in the way of its looks is uneven layers. I weigh my batter and divide by three, using the scale. Simply weigh the batter. Divide by three. Zero or (or tare) each pan and add that amount. You will be so happy that you took the time to do this.

Make your cake beautiful. Sprinkles and few magic tricks with this decorating tool (so easy, a child can help you), will turn an ordinary cake into something quite special. Let’s face it, cakes are work. There are a lot of dishes, spoons and equipment to clean up. All that works deserves applause and sprinkles, as child-like as they are always yield a smile.

Use two kinds of fat. Use half oil and half butter, as butter is typical for yellow cake, but not easily absorbed when using gluten free flours. To sub butter, 2 tablespoons of butter equals 1 1/2 tablespoons of oil. In this case I cut out four tablespoons of butter and replaced it with 3 tablespoons of avocado oil.

Decorating a Yellow Birthday Cake

I made a milk chocolate buttercream, and used this Oxo Decorating Tool Kit to add a few simple swirls. This is better than using pastry bags. It’s reusable and easy to clean and control.

Usually when I do small triple layer cake, I make a naked caked, like this gluten free red velvet cake. But a birthday cake gets all the frosting all over and sprinkles on top.

Make sure to completely cool the cake and refrigerate before applying a crumb coat. This means you will layer your cake (after leveling each layer) and put a very thing over all frosting coat. Then refrigerate for 30 minutes and finish the frosting. Apply the sprinkles immediately. I then move this cake to the refrigerator and take out about an hour before serving.

More Gluten Free Baking from Spinach Tiger

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Gluten Free Yellow Birthday Cake from Scratch

Gluten Free Yellow Birthday Cake, moist delicious with a chocolate frosting.

Course Cake

Cuisine American

Author Angela Roberts

Ingredients

• CAKE INGREDIENTS
• 6 ounces white chocolate
• 4 tablespoons unsalted butter cut into 8 pieces
• 3 tablespoons avocado oil or neutral oil
• 11 ounces gluten free flour I use this
• 1 tablespoon baking powder
• 1 1/2 teaspoons xantham gum see notes
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• pinch cream of tartar
• 7 ounces sugar 1 cup
• 1 1/2 tablespoons vanilla extract
• 2/3 cup sour cream
• FROSTING INGREDIENTS
• 1 cup unsweetened cocoa powder
• 5-7 cups confectioner's sugar
• ½ teaspoon salt
• 2 teaspoons vanilla
• 1/4 cup heavy cream
• 1 1/2 cup of butter
• sprinkles for garnish
• Kitchen Tools Needed
• Parchment paper
• 3 6- inch cake pans or 2 9-inch cake pans

Instructions

• Instructions for Cake
• Preheat Oven to 325 degrees F.
• Grease 2 9-inch cake pans or 3 6-inch cake pans (which I use)
• Line with parchment paper and grease parchment paper.
• Put white chocolate, butter, oil in double boiler (or use a stainless bowl over saucepan of simmering water).
• Stir until melted. Set aside to cool.
• Sift flour, salt, baking powder, baking soda, xanthum gum. Set aside.
• Whip egg whites with cream of tarter on medium low speed until frothy. Add 1/2 cup of sugar and whip until you have stiff peaks. Transfer the egg whites to a cold clean bowl.
• Clean mixer and add egg yolks and vanilla until well blended.
• Add remaining sugar. Mix well.
• Add chocolate and sour cream mixture to egg yolk mixture.
• Turn mixer to low; add flour mixture and blend until completely combined.
• Add egg whites, using a rubber spatula and fold in.
• Divide cake pan evenly. I weigh my batter between pans.
• Bake until cake pans pull away from pan.
• If using 6 inch pans, bake for 25 to 30 minutes.
• If using 9 inch, bake 30 to 32 minutes.
• Instructions for Frosting
• Whip butter until smooth.
• Sift cocoa powder. Sift confectioner's sugar.
• Add cocoa powder, salt, and sugar together. Mix well.
• Add to butter a cup at a time on medium speed.
• Add vanilla.
• Add heavy cream, a little at a time.
• You can make frosting two days in advance and refrigerate.
• Or, you can make and freeze until needed.
• Frost cake.
• Add sprinkles as soon as the frosting is finished.

Notes

If you use Bob's Red Mill one to one gluten free flour, add 1/2 teaspoon xanthum gum.

The post Gluten Free Yellow Birthday Cake from Scratch appeared first on Spinach Tiger.

Sometimes I’m shy about putting out a recipe that’s been done in every Italian restaurant for the last 60 years. I start thinking you must be tired of this old school cooking. After all, in Italy, I don’t know if they actually eat chicken parmesan the same way we do here in America.

Then again, what’s not to love about old school Italian food, if it done well.

Chicken parmesan starts with good tomato sauce that is clean, bright and not an acid trip. I love and stand by this tomato sauce from my grandmother, which is easy and delicious as long as you buy good tomatoes.  (I buy San Marzano) and I love the Cento brand. 

I’ve made my chicken cutlets with gluten free flour. You can use regular flour or bread crumbs if you wish. I season the flour and use parmesan cheese to fry the chicken for extra flavor.

I like the chicken to have a lot of flavor. The key is to first dip the pounded cutlets in freshly grated pecorino romano, a salty sheep’s cheese that is real flavor booster.

I used this gluten free flour (gluten free bread crumbs are not practical), but you can use an all-purpose flour.  I like to fry my cutlets in an avocado oil or refined coconut oil (both neutral and friendly to high heat). Make sure you use refined coconut oil (there is no coconut taste).

I use fresh mozzarella to top the gluten free chicken parmesan.

Chicken parmesan makes me think about the little New York eateries with red checkered table clothes, loud voices, and big hair. No one leaves hungry! That makes me smile!

More Italian Food from Spinach Tiger

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Gluten Free Chicken Parmesan, Old School Italian Dinner

Old School chicken parmesan is old fashioned Italian comfort food. There's a gluten free option and homemade tomato sauce.

Course Entree

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 8

Author Angela Roberts

Ingredients

• 8 cups Tomato Sauce recipe here
• 1 pound Chicken Cutlets recipe here
• 1 pound fresh mozzarella cheese
• 1 pound spaghetti of choice optional
• parmesan cheese for the table

Instructions

• Make sauce according to directions. If you're not having pasta, you will have left over that you can freeze.
• Make chicken cutlets according to recipe. Skip lemon.
• Preheat oven to 350 degrees F.
• In a flat baking pan, layer, sauce, chicken, more sauce, cheese, enough to cover. Make chicken parmesan in one layer.
• Bake for 20 minutes or until the cheese is soft and melted.
• Serve with pasta or as is.

The post Chicken Parmesan, Old School Italian Dinner with Gluten Free Option appeared first on Spinach Tiger.

I never set out to make a Southern fried corn cakes recipe. It was one of those days where I was researching recipes for southern fried corn and corn cakes came up. Intrigued and having plenty of corn on hand, I had to try.

The original recipe from the New York Times was balanced as far as texture, but it lacked flavor. Adding chives, ground red chili pepper, and turmeric, and I had just the right bite.

Use All Purpose flour or Gluten Free Flour along with corn meal for a Fluffy Fried Corn Cakes Recipe

I substituted my go to gluten free flour and it transferred perfectly. This is another gluten free recipe that doesn’t compromise the original. You can, of course, make this with all purpose flour.

Once the corn cakes were done, I started playing around with oven fried eggs and roasted salsa verde. Truth be told, these are so good, they can be eaten solo, and I mean solo. We heated them up and ate them in the car on the way to church. I have to say it was the second best bite of the week right next to my blackberry cake with lemon mascarpone frosting. But nothing beats that. Stay tuned for both recipes.

A corn cake needs to be fluffy by not sluggish. It shouldn’t be greasy or dense like corn bread. It should be the kind of bite that can be eaten on the fork with something else, especially pork.

I always encourage people to grow fresh herbs, even if in all they have is a kitchen window. The chives are perennials and come back with gusto. They are that wonderful go to herb when a dish needs a savory lift and there are no onions in the house. They also make a truly edible garnish.

I will write this recipe with fresh corn from the cob, but you can used drained canned corn or frozen corn. I’m not a snob when it comes to frozen vegetables. We are a generation lucky to have them. However, I used the corn left over from my Southern fried corn recipe, coming soon.

More Corn Recipes from Spinach Tiger

• Blackberry Corn Salad
• Fried Corn
• Seven Ways to Grill Corn

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Southern Fried Corn Cakes (Gluten Free)

Corn cakes are a dish wonderful eaten all by themselves, but these fluffy cakes are a wonderful side dish with pork or sausage.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 to 8

Author Angela Roberts

Ingredients

• 2 cups of corn
• 3/4 cup corn meal
• 1/2 cup flour
• 2 teaspoons baking powder
• 1 tablespoon chopped chives
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground red chile pepper or dash cayenne pepper
• 1 egg
• 3/4 cup milk
• oil for frying
• Kitchen Tools
• Cast Iron Griddle
• 1/4 cup measuring cup

Instructions

• Mix flours with baking powder, salt, chives, ground chili pepper, turmeric.
• Mix egg into milk.
• Add milk mixture to dry mixture. Add in corn.
• Add oil to griddle. If your cast iron griddle is well season, only put just enough to glisten. Put on low.
• Drop by 1/4 cup onto medium low hot griddle.
• Cook for 2 to 3 minute per side until golden brown.
• Corn cakes can be reheated in microwave or oven.

The post Southern Fried Corn Cakes (Gluten Free Option) appeared first on Spinach Tiger.

When I made the decision to go gluten free, I was a little sad, thinking that I might never enjoy avocado toast or crusty bread with Irish butter ever again.

True Crusty Gluten Free Artisan Bread

I can live without bread most days, but truly who could live without weekend avocado toast?  The store-bought gluten free breads just don’t work for me, so I set out to find a crusty bread recipe that would satisfy that comfort food craving.

I found it from the American Test Kitchen. This Gluten Free Artisan Bread Recipe is very straight forward and completely satisfies my desire for a big hunk of bread with soup.

You’ll remember that I made the ATK gluten free pizza here, and we loved it.

If you notice, I’m taking you on my personal ride of baking gluten free with the idea of making very remarkable products, not just some humdrum baked goods made with rice flour.

I don’t want second hand substitutes. I want to make products that can stand on their own.

We believe everyone will love this bread, even if they don’t eat gluten free. Bread is so super challenging because the thing I’m avoiding is the thing I and the world loves about gluten.

Gluten gives the bread that amazing stretch, chew, crustiness. Typically, dough with gluten will rise up and yield a crumb that is soft, yet pulls (the elastic in the gluten does that).

Gluten Free whole grain artisan bread is more challenging, as it will not rise up, but wants to spread out.

Non gluten flours (rice flours mainly) can’t rise up, but with help will bake into a bread that takes you close enough to yield a hearty crusty and soft enough inside which still taste divine.

I love this bread slathered with Irish butter or topped with avocado and olive oil.

Gluten Free Artisan Bread will yield a Crusty Crust

The ingredients that you will need aside from gluten free flour is psyllium husk powder and golden flax meal. I’ve listed all these below for your convenience.

You can use a homemade gluten free flour mix or use your favorite gluten free flour blend. I use Bob’s Red Mill One to One, which I think is excellent.    In fact I use all of their products even when I make my own gluten free flour mix.

Baking artisan gluten free whole grain bread can be intimidating, which is why I made a video.

Make Sure to Cool gluten free bread for two hours.

This bread will take a long time to cool, as is typical of gluten free bread, which when hot is gummy. However, this is a worthy bread when a rustic artisan bread is desired.

Once cooled, I slice it and freeze each slice individually. When I want the bread, I either toast it or stick it in the oven. It  makes the perfect avocado toast. I think the bread is too heavy for two piece sandwiches, but makes wonderful tartines (open faced sandwiches).

Next week, I’ll be posting one of my most favorite gluten free baked goods, gluten free french bread, so do come back.

More Gluten Free Baking from Spinach Tiger

Gluten Free French Bread

Gluten Free Biscuits (the most popular food post at Spinach Tiger), with Video

Grain Free, Gluten Free Tortillas YOU MUST TRY

Grain Free Gluten Free Dinner Rolls

Gluten Free Chicken and Biscuits

Gluten Free Pizza Dough with Video

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Gluten Free Artisan Bread with Video

Course Bread

Cuisine American

Keyword bread, gluten free

Prep Time 2 hours hours

Cook Time 1 hour hour 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 10

Author Angela Roberts

Ingredients

• 1 3/4 cups warm water 110 degrees
• 2 tablespoons sugar
• 1 tablespoon instant or rapid-rise yeast
• 2 large eggs
• 15 ounces gluten free flour (recipe link in notes) 450 grams
• 3 ounces golden ground flaxseed meal 85 grams
• 1 1/2 ounces non-fat dry milk powder 42 grams
• 3 tablespoons powdered psyllium husk 45 grams
• 1 1/2 teaspoons salt 7.5 grams
• 3/4 teaspoons baking soda 3 grams
• Kitchen Equipment
• 8 inch cast iron pan

Instructions

• Rapid rise yeast can be directly added to dry ingredients, but I like to still add it to warm water with sugar and allow it to bubble first. After a few minutes, add in eggs.
• Using a stand mixer, mix all dry ingredients together,
• Slowly add liquid mixture and mix for about a minute on medium speed.
• Spray a piece of parchment paper that fits into either a small 8 inch cast iron skillet or a dutch oven. Spray with water, cover loosely with plastic and allow to rise for two hours. Slash top with knife to prevent splitting.
• Preheat oven to 400 degrees.
• Place bread in oven on cast iron griddle or baking sheet. Turn oven down to 350 degrees F. and bake for 90 minutes rotating half way.
• Once out of the oven, cook for two hours before slicing.
• Slice, freeze with parchment between each sheet.
• To eat, either toast bread or place in oven for about 5 minutes at 400 degrees.

Notes

Gluten Free Flour Recipe

This site earns a commission from affiliate links, which keeps Spinach Tiger up and running.

The post Gluten Free Whole Grain Bread: Artisan Bread with Video appeared first on Spinach Tiger.

I can’t say enough kind words about America’s Test Kitchen. I purchased their gluten free baking book and let it sit around for a very long time, which is unfortunate. The recipes work well, but I especially like this shortbread tart crust.

Gluten Free Flour Mix

I usually use a store bought gluten free flour mix and I make sure it has xanthan gum, which is important. 

You can get the ATK gluten free flour mix here. 

Gluten Free Lemon Tart

Mr. Spinach Tiger says, “this isn’t just good for gluten free. It’s good compared to any tart crust and stands alone.”

I have to agree. The only adaptation I made was reducing the amount of brown sugar suggested.

If you want to use their recommended flour mix, I posted that recipe here. However I made the tarts, with both their recipe and with a store bought gluten free flour and both flour blends worked equally well. 

Here are a few tips when making this gluten free tart crust recipe.

• Use a food processor or kitchen aid type mixer.
• Freeze the butter for 15 minutes.
• Refrigerate dough for about 15 minutes or longer before rolling out.
• Roll out between plastic wrap or parchment paper.
• Once place inside the tart pans equipped with removable bottoms, use scraps as needed to make sure there is a half inch of dough on the rims.
• Use a fork to make steam holes on bottom.
• Freeze tart crust. At this point, you can save for a later time, or bake frozen.

My Recommended Baking Supplies Here (amazon)

There are two ways to make a fruit tart with the gluten free tart crust recipe.

• You can pre-bake tart crust and then fill with fresh fruit as I did with the below strawberry tart.
• You can make baked fruit tarts, (much like little pies), as seen here with the cherry berry tart.

Old Fashioned Strawberry Pie/Tart

Use this gluten free tart crust recipe for any of your favorite tarts.

More Tart and Pie Recipes from Spinach Tiger

Gluten Free Baking Recipes from Spinach Tiger

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America’s Test Kitchen Gluten Free Tart Crust Recipe

Gluten Free Tart Crust that is sweet and will stand up to any filling. Varied baking times.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 7 ounces Gluten Free Flour blend Recipe Here
• 1/4 teaspoon salt
• 1/4 cup packed light brown sugar ATK uses 1/2 cup (see notes)
• 1/4 cup confectioner’s sugar
• 8 tablespoons unsalted butter frozen for 15 minutes
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 2 teaspoons ice water

Equipment

• Food Processor or Kitchen Mixer
• Plastic Wrap
• Rolling Pin
• 9 inch Tart Pan with Removable Bottom
• Parchment Paper and Pie Weights if baking unfrozen
• 1/2 teaspoon xanthan gum

Instructions

• Mix together flour, xanthan gum, salt, sugars in food processor or mixer.
• Add butter pieces and mix until incorporated. I usually pulse or mix about 10 seconds.
• Mix egg wth vanilla.
• Stream in egg mixture.
• Add cold water 1 teaspoon at a time until dough forms.
• Turn dough onto sheets of plastic.
• Flatten, wrap well in plastic and refrigerate for one hour.
• Once you are ready to roll, take out and, if necessary, let it sit out on counter to soften a little.
• Roll into a 12 inch round. Don’t worry if it’s not perfectly round.
• Put dough in tart pan and reserve scraps to press in.
• Place prepared tart pan in freezer for for about 15 minutes, prior to baking.
• Bake and fill as needed for recipes.
• If you need to bake completely without filling (for a fruit tart for example), bake for 25 minutes at 375 degrees F.
• Cover with Parchment paper that has been greased or sprayed with a baking spray.
• Fill with pie weights (or dried beans). Make sure to cover edges so they don’t burn.
• Cool completely before filling.

Notes

If the gluten free flour blend you are using does not have xanthum gum, add 1 teaspoon.

Regarding brown sugar, you can use white sugar if that’s all you have.

The post Gluten Free Tart Crust Recipe appeared first on Spinach Tiger.

This site contains Amazon affiliate links which earn a small commission, but does not affect price.

Easy Strawberry Pie with Gluten Free Option

I had a barbecue last week and along with that a very strong craving for old fashioned strawberry pie.

What I really wanted was a tart crust that could handle the strawberries and bake like a tart, only without the pastry cream that is generally associated with a fruit tart. I just wanted an amazing gluten free pastry crust and the freshest, sweetest strawberries I could find.

I got my wish and you will too. My dinner guests LOVED this pie. I call it a pie, even though I baked it like a tart, because I didn’t use pastry cream.

Making a tart is always an option, but I was looking for that old fashioned strawberry pie we all grew up with. No one knew this was a rice flour based pastry crust as opposed to a wheat flour crust.

The biggest compliments were actually for the pastry crust and Mr. Spinach Tiger said, “this is good period, not good for a gluten free dessert.” That is why I made a separate post for the gluten free tart crust which comes from America’s Test Kitchen. 

If you are eating gluten free, you will be blown away. I used the recipe from the America’s Test Kitchen, and dessert will never be the same again. I think I will use this for everything, including cobbler, so stay tuned.

Having said that, I did make their gluten free flour after ordering a LOT of various flours from Bob’s Red Mill. However, you can use the Bob’s Red Mill one to one flour and it will be just as good. The only thing I would add is tablespoon of non-fat dried milk, but that’s not totally necessary.

The tart recipe is outstanding. When I served this strawberry tart (more like an old school strawberry pie), my guests couldn’t stop talking about it. I sent home the last big piece because they liked it so much. I kept one small piece for the morning, and when placed in the refrigerator  overnight, the tart crust remained stable and actually even more delicious.

Easy Strawberry Pie Recipe

As for the strawberry filling, I didn’t add sugar or any kind of gelatin. Instead, I mixed the strawberries in a very small amount of a combination of apple jelly and strawberry preserves. As odd as this sounds, trust me; it was a magical flavor profile.

This is the dessert to make for guests when you want something a little special without a lot of time involved. You can make the tart crust in advance and keep in freezer. You can bake it that day at anytime, making sure you have enough time to have it cool off.

The strawberries can be prepared in the morning and can sit happily in the refrigerator. When it’s time to serve, it’s as simple as dumping the berries into the crust. I actually did this two hours before dinner and kept in the refrigerator.

You can always buy a pre-made crust if you need super easy, but it may not have the wow this easy strawberry pie recipe has.

We served this with ice cream, but of course whipped cream is an option. Prepare a stabilized whipped cream as I did here and refrigerate until serving time. It will be lovely.

Turn this Easy Strawberry Pie Recipe into a Tart by Adding Pastry Cream

You could also prepare a tart cream filling,  as I did in this recipe, prior to adding the fruit.

You can also make your own gluten free flour. Recipe here.

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Best Ever Gluten Free Strawberry Tart Recipe

A gluten free tart crust that works well with fresh fruits.

Course Gluten Free Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6

Author Angela Roberts

Ingredients

• 1 baked tart crust see Notes
• 2 pints of fresh organic strawberries
• 1/4 cup strawberry preserves or strawberry jam
• 1/4 cup apple jelly

Instructions

• Reserve 6 to 8 strawberries for the strawberry sauce.
• In a saucepan heat the preserves, jelly and strawberries. Mash strawberries as they soften.
• Heat on very low until you have a thick sauce consistency.
• Cut strawberries in half. Toss with strawberry sauce. Refrigerate.
• The sauce will be just enough to glaze each strawberry.
• An hour prior to serving, put strawberries in tart crust. Refrigerate.
• You can make the tart hours in advance if you prefer. I found that the tart crust remained stable even the next day.

Notes

Gluten Free Tart Crust (will be posting separately Tomorrow).
All Purpose Flour Tart Crust Here

The post Easy Strawberry Pie Recipe, Gluten Free Option appeared first on Spinach Tiger.

Italian Chicken Cutlets are the start of so many delicious Italian dishes.

We also like chicken cutlets all by themselves with a squeeze of lemon.

This is the first chicken dish I taught the twins to make. This summer is the 9th summer I get to spend all day with the twins, Marshall and Ryder. They are now nine years old and just as full as energy as when they were three.
Today, marked the first day school is out and official summer vacation begins.

They like to do Instagram stories, which is so good for them, because they used to be so shy. They wanted to demonstrate a cooking lesson.

They showed everyone how we first pound the chicken, then dip it in pecorino romano, then egg and flour. (In our case we used a gluten free flour that we flavored with garlic powder and fresh parsley.) You can use all-purpose flour if you want.

I set up a dipping assembly line. We use pecorino romano, but you can use freshly grated parmesan. We like the pecorino because it’s salty and sharp and boosts flavor. We then dip into egg and flour and fry until the internal temperature reaches 165 degrees F.

We did each step on the insta-stories on instagram, frying and using an instant read thermometer. These boys are picky eaters, but they love the salty, tangy Pecorino Romano cheese. The cheese adds flavor to basic bland chicken breasts, and I thought they might just love these Italian Chicken cutlets. It wasn’t perfect video. It was real life.

At the end of the video, they told everyone, that is what the Spinach Tiger lifestyle is all about “teaching your kids to cook.” They said “don’t worry if it gets messy; just get them in the kitchen.”

They are nine years old. They nailed it. They get it. They’ve been cooking with me since before 2 years old. For them, it was “play” which turned into “attention” and “engagement.” They like being “part of the team,” or where the center of the energy is. I like it because it’s fun and I believe I’m setting them up for life. They have no idea we made gluten free chicken cutlets. You can use regular flour or breadcrumbs.

You Can Make Italian Chicken Cutlets Gluten Free

A note about my decision to use a gluten free flour instead of breadcrumbs: Gluten free breadcrumbs cost between $4 and $5, and that’s for maybe two dinners at the most. I can use a dollar’s worth of flour and get the result I want.

In this lesson I was able to talk to them about the parsley we grow in the garden. We used their personal favorite cheese, Pecorino Romano, (a sheep’s cheese from Italy) which is the secret to making basically bland food (boring boneless chicken breasts) come to life.

They loved them. Maybe next time, I’ll show them how to make chicken parmigiana.

By the way did you know this about chicken parmesan? It’s not called chicken parmesan because it’s made with parmesan cheese.

Like it’s veal counterpart, and parmesan cheese, it is named for the town of Parma, where it originated.

Originally, it was just made with a tomato sauce.

Most of you want to see the gooey cheese and I’ll be bringing that recipe to you soon.

More Chicken Recipes from Spinach Tiger

More Italian Recipes from Spinach Tiger

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Italian Chicken Cutlets

Italian Chicken Cutlets

Course Entree

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 pound chicken cutlets
• 3 tablespoons chopped parsley or 1 tablespoon dried
• 1 tablespoon garlic powder
• 1 cup gluten free or all purpose flour Order Here
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 cup freshly grated Pecorino Romano
• 2 eggs
• 2 tablespoons water
• coconut oil for frying order here

Instructions

• Pound the chicken to about 1/4 inch or as thin as you like.
• Beat eggs with a little water.
• Lightly season with salt and pepper
• Grate Pecorino Romano medium size grate.
• Dip into grated Pecorino Romano Cheese
• Dip into beaten egg.
• Dip into flour or breadcrumbs.
• Heat coconut oil (or avocado oil) to medium high heat.
• Place cutlets into hot oil. Turn to medium heat.
• Cook 3-4 minutes each side, until golden brown.
• Chicken is done when center is 165 degrees F.
• Drain on paper towels.

The post How to Make Italian Chicken Cutlets in Ten Minutes, Gluten Free Option appeared first on Spinach Tiger.

The first time we went to Italy we walked down to the corner cafe in Radda Chianti for a quick dinner. The menu said, “giant pizza for two.” That is unique in Italy, as most pizza is served personal-pan style. The other thing that was different was that there was no description.

You get what you get. We think we got the best pizza of our life.

The crust was crispy, chewy and little bit charred. We ate the whole thing with such gusto, you would have thought we were in a pizza eating contest. Truth is we had just left a wine festival and needed something to eat fast, after having sampled 21 amazing wineries, all for 8 euros.

So take a good look. There’s a little of this, a little of that, spread out in whatever order the owner decided. He was thrilled with our appetite and brought limencello to the table afterwards. This still stands as our best pizza memory of our life and one of our best Italy memories.

That was 2008. This is now 2017 and Spinach Tiger eats gluten free. What’s a girl to do about pizza?

Spinach Tiger finds the world’s best gluten free pizza crust recipe.
She gets busy trying to make a thin, chewy, crispy gluten free pizza crust recipe that delivers the pleasure that only pizza can bring.

I show you how to get close enough to not feel like you’re missing out on Italy’s greatest gift to America. Pizza Pie.

Here is a video for the Gluten Free Pizza Crust Recipe.

I want to make sure you understand this is not going to be tossed or slapped on the counter. It’s gluten free. We have to take a different tact, but we are thrilled with the results we got!

Mr. Spinach Tiger said this is not just good for gluten free. It’s just good!

I will warn you that the pizza crust starts white and turns a whole wheat color. Don’t let that scare you away. It’s most likely the almond flour that tends to brown easily, but it does not affect the taste whatsoever!

Instead of trying to figure out the ins and outs, I first went to the America Test Kitchen. It’s tricky the first time, but once you get the hang of it, it’s pretty easy. I adapted the recipe, used Bob’s Red Mill one to one and made a few slight changes.

The Main Ingredients for a Gluten Free Pizza Crust Recipe

• Gluten Free Flour (We use Bob’s Red Mill One to One)
• Instand Yeast or Rapid Rise (must be this kind)
• Psyllium Husk
• Blanched Almond Flour
• Olive Oil

1. Use a Stand Mixer with a fitted Paddle or use an electric mixer.
2. Mix all the dry ingredients together.
3. Mix warm water with olive oil. Make sure this is at least 100 degrees, no warmer than 110.
4. Slowly pour into dry ingredients.
5. Mix for what seems forever. Six minutes.
6. Using a plastic wrap sprayed with olive oil or baking spray to spread the dough.
7. Pre-Bake, low and slow, for 40-50 at  325 degrees F, starting with a cold oven.

You must partially pre-bake the crust for long time, up to 50 minutes. A hot oven will only end up in a cracker crust and without the chew, you can’t call this pizza. This ensures the right texture.

I also got a little help with my gluten free pizza dough recipe from my friends at OXO.

OXO sent me a pizza pan, pizza cutter and this vegetable slicer (amazon affiliate). If you take notice at many of my recommendations for kitchen tools, OXO is always in the line-up. I’m brand loyal because I don’t like like a lot of useless gadgets, and they make things that work well and save time. I used these to slice uniform coins of zucchini and to grate parmesan.

The new pizza pan is amazing. It’s not heavy stoneware, but bakes like stone. It stores away more easily than stone and can be used for my famous gluten free biscuits. So famous, that google has put them at the top of the pack. 

Why this pizza pan from works for a Gluten Free Pizza Crust Recipe

• It’s a heavy gauge aluminized steel, which promotes even heating.
• It has a micro textured pattern, allowing for airflow.
• It bakes like a baking stone, only is not as heavy.
• The Gluten Free Pizza Dough

If you know anything about Spinach Tiger, it’s that I have high standards for my baking recipes and especially for pizza crust. This gluten free pizza dough hits all the points I was hoping for. I didn’t think possible in a gluten free crust, because it’s the elasticity of the gluten that makes pizza dough great.

We used fresh mozzarella, pepperoni, zucchini coins, fresh corn, fresh oregano.

How Does this Gluten Free Pizza Crust Recipe Taste

The taste is excellent. This gluten free pizza dough recipe is above and beyond what most gluten free breads taste like. My only problem with the pizza crust was wanting to eat too much of it.

Anytime I think about living a gluten free life, I think about losing the ability to eat crusty bread. When we made the first pizza crust, before we put anything on it, we all ate it, like it was bread. I put Irish butter on mine. Some ate it just as it. We loved it that much.

The second time I made this, I made myself a vegan pizza with no cheese, using zucchini, roasted tomatoes, olive oil and fresh corn. It was so delicious, because the crust was amazing. My next plan is to make smaller rounds, freeze them and use for avocado toast or bruschetta.  Stay tuned for that post.

Use the Gluten Free Pizza Crust Recipe to Make a Giant Pizza for Two

• Apply a tomato sauce or roasted tomatoes in moderate amount.
• Apply a smattering of fresh mozzarella but not too much. 4 ounces is more than enough.
• Apply sliced vegetables, olives, cured beef, bacon, pepperoni, ham (or whatever you like) here and there. Do not stack. Do not overload.
• Bake the final pizza in a hot oven at 500 degrees F.
• When it comes out of the oven, top with arugula or fresh herbs.
• Use the OXO pizza cutter and enjoy!

Oxo supplied the pan, cutter and vegetable slicer for this post: this is not a paid post.

Gluten Free Life Style

You’re here because you eat gluten free. I have good news for you. I have tested and retested the basics. I have biscuits, cobblers, pie crust, cakes and cupcakes. Next week, we’re featuring a gluten free country crusty bread.

So please subscribe and never miss a tested, gluten free recipe that always fits the big fat healthy life style. I’ll link to my whole line of pizzas as you can still use those toppings.

More Gluten Free Baking from Spinach Tiger

More Pizza Recipes from Spinach Tiger

This post and recipe contains Amazon links. As an affiliate, Spinach Tiger gets paid a small commission.

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Gluten Free Pizza Crust Recipe

Gluten Free pizza dough adapted from the America Test Kitchen, and applied to the famous giant pizza for two we had in Italy.

Course Entree

Cuisine Italian

Prep Time 2 hours hours 30 minutes minutes

Cook Time 1 hour hour

Total Time 3 hours hours 30 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 16 ounces (454 grams) Bob's Red Mill one-to-one gluten free flour Order Here
• 2 1/2 ounces (71 grams) almond flour 1/2 cup plus 1 tablespoon Order Here
• 1 1/2 tablespoons (23 grams) powdered psyillium husk Order Here
• 2 1/2 teaspoons (18 grams) baking powder gluten free
• 2 teaspoons (12 grams) salt
• 1 teaspoon (3 grams) instant or rapid rise yeast MUST BE THIS KIND OF YEAST
• 2 1/2 cups (585 ml) warm water 100 degrees
• 1/4 cup (54 grams) extra virgin olive oil
• olive oil spray
• Kitchen tools
• spray bottle water
• Kitchen Aid Mixer
• Plastic Wrap
• Large Spatula I used this
• Pizza Pan for Giant Pizza I used this
• Pizza Cutter I used this
• Good Grips Vegetables Slicer I used this

Instructions

• Mix together, flours, psyllium husk, baking powder, salt, yeast.
• Mix using the paddle of electric mixer.
• Mix together warm water and oil and slowly add in steady stream until incorporated.
• Mix for about six minutes on medium.
• The dough will be very sticky, almost like a batter, but will pull away from the sides with a spatula.
• Remove bowl from mixer and top with plastic wrap or 1 1/2 hours or until you see that the dough is bubbly. Use spatula to look at the dough.
• I made one 15 inch pizza and one ten inch personal pizza. You can also make (2) 11 inch pizzas.
• You want your dough about 1/4 inch thick with thicker edges.
• Place dough in center of your baking pan.
• Spray a piece of plastic wrap with baking spray.
• Using a big spatula like the OXO smooth out. You can also use your hands and then use the spatula once you take the plastic off, to smooth out.
• Place in a cold oven.
• Set the temperature to 325 and bake for 45 to 50 minutes. Smaller 10 inch sized pizzas will be done at 40 minutes. Larger pizzas take up to 55 minutes.
• Remove and and put toppings on. (You can freeze cooled crusts).
• If you do freeze, you can top and put in oven frozen.
• To Make PIzza:
• Heat Oven to 500 degrees.
• Place toppings on pizza.
• Bake for about 8 -10 minutes or until cheese is bubbly. We baked the largest pizza for 15 minutes.

The post Step by Step Gluten Free Pizza Crust Recipe (Video) appeared first on Spinach Tiger.

I love red velvet. It is the quintessential southern cake. Especially at Christmas time.

Four years ago, at Christmas, I gave you the red velvet layer cake, not gluten free. I also gave you red velvet in jar (which you could do using this recipe) and red velvet cheesecake cupcakes (also transferable.)

So this Christmas,  I give you gluten free red velvet cupcakes.

This is in honor of celebrating eight years of blogging as Spinach Tiger. I say “as” instead of “on” because after eight years I feel like a spinach tiger, still passionate about plant food and real food made from scratch.

I’ve learned so much about cooking, baking, taking on challenges, and stretching. It was a big stretch to bring you gluten free baking, but I’m getting more comfortable with it. It was never in the plans, but I follow the needs of what people are looking for, and so many of you have turned to gluten free eating.

I adapted this recipe from America’s Test Kitchen on Gluten Free Baking. They have come up with their own gluten free flour recipe, which I did not use, but substituted Bob’s Red Mill One to One Baking Gluten Free Flour, the one I always use.

I baked regular red velvet cake at the same time, so I could tell you about the differences. The regular red velvet was a little more tender, but the gluten free red velvet cupcakes were so close, it was hard to tell them apart. This was so good, I gave one to the plumber and didn’t tell him it was gluten free.

Make this recipe into a triple layer tiny red velvet cake.

Just Double the recipe to make the triple layer cake. You will need three 6-inch cake pans, which you will grease and flour with cocoa. Cook for approximately 20 minutes, making sure your cake tester comes out clean. Cool, frost with this cream cheese frosting. To get this look, I used a pastry bag with no tips.

If you like this, you’ll also like these gluten free chocolate cupcakes.

I used this cream cheese frosting, the one that is more cream cheese than butter.

Enjoy. Merry Christmas. Thank you for stopping by. I appreciate you, my readers, more than you could know.

More Red Velvet Recipes from Spinach Tiger

More Gluten Free Baking

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Gluten Free Red Velvet Cupcakes

Gluten Free Red Velvet Cupcakes, adapted from America's Test Kitchen.

Course Gluten Free Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 1 1/3 cups gluten free flour Order Here
• 1/4 cup unsweetened cocoa powder
• 1/8 teaspoon baking soda
• 1 teaspoon baking powder Order Here
• 1 1/4 cup sugar
• 2/3 cup sour cream
• 6 tablespoons avocado oil Order Here
• 2 large eggs
• 1 tablespoon red food coloring
• 1 1/2 teaspoons vanilla extract Order Here
• 2 cups this cream cheese frosting

Instructions

• Preheat oven to 350 degrees F.
• Line muffin pan with cake liners
• Whisk flour, cocoa, baking powder, baking soda, salt together. Sift.
• Mix together sugar, sour cream, oil eggs, food coloring, vanilla until combined.
• Add dry mixture until thoroughly combined.
• Divide evenly in muffin tin.
• Bake for 18-20 minutes, turning halfway through.
• Cool completely before frosting.

The post Gluten Free Red Velvet Cupcakes, Tiny Cake appeared first on Spinach Tiger.