Gluten free summer dinner party party– gluten free strawberry short cake and gluten free gazpacho!

 

I am finally in full swing of summer and my kids come home from camp in 2 days!  Even though the gluten free boy is away at overnight camp (I'll write about that when he comes home) I decided to make a gluten free summer menu party--this time all adults--of the 25 people in attendance, only one was gluten free.  The only item containing gluten during the evening was BEER! 

chilled gazpacho with toasted Udi's crouton
skewers of farmers market tomatoes, arugula and Parmesan cheese--later drizzled with olive oil and vinegar

frosty stainless shot glasses of mixed Graters Ice cream
berry crumble--
decorated sugar cookies-using causeyourespecial sugar cookie dough


                gluten free strawberry shortcake

 
I knew from the moment I read the recipe in Cooks Illustrated this cake would be divine translated into a gluten free version.  How did I know? Because the ratio of gluten free flour to the rest of ingredients was small--five eggs and one 9" pan--thats how I also knew! Add fresh strawberries and mounds of fresh whipped cream is also another giveaway that this will be a successful gluten free dessert.
 
Gluten free strawberry shortcake--adapted from Cooks Illustrated
 
1-1/4 cup gluten free flour blend
1-1/2 teaspoons baking powder
1/4 teaspoons salt
1 cup sugar
5 large eggs (2 whole eggs, 3 eggs separated)
6 Tablespoons melted and cooled butter
2 Tablespoons water
2 teaspoons vanilla extract
 
2 cups heavy whipping cream
6 tablespoons powdered sugar
 
3 cups fresh strawberries--washed and halved with green part taken off 
 
preheat oven to 325
grease three 9" cake pans
 
in a large mixing bowl whisk together flour, baking powder, salt and all but 4 tablespoons of the sugar.  whisk in 2 whole eggs and the three yolks (reserving the whites), butter, water and vanilla--whisk together until smooth.
 
in the clean bowl of a standing mixer--beat the egg whites with a whisk attachment until frothy--about 2 minutes.  gradually add the remaining three tablespoons of sugar and continue to beat until soft peaks form--about three minutes.  Fold 1/3 of the egg whites into the batter, add remaining egg whites 1/3 at a time until all whites are incorporated.
 
pour batter into three prepared pans- bake 10-12 minutes until cake springs back when touched.
cool cakes 10 minutes--run a knife around edge to loosen.
 
turn one layer out on a decorative plate- pour whipped cream on first layer--decorate with fresh strawberries. apply second and third layer in the same manner.
 
fresh whipped cream
 
2 cups heavy whipping cream
6 tablespoons powdered sugar
 
in the bowl of an electric mixer or using a hand mixer--slowly beat heavy cream and powdered sugar until thick and holds it shape-  Be careful not to beat too long or you will make butter!
Refrigerate until ready to use.  May be made early in the day.
 
 
Gazpacho soup
 
 
I never really liked gazpacho soup--until NOW! I made this for my party and the chef (who happened to be Mexican showed me how to make it even better!) He added apple cider vinegar and Worcester sauce--topped with an Udi's gluten free crouton--people loved it!  This lasts a week in the refrigerator-
 
1 small seedless cucumber not peeled
1 of each red and orange bell pepper cored and seeded
2 plum tomatoes
1 vidallia onion
1 garlic clove
3 cups organic tomato juice
1/4 cup apple cider vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
1 teaspoon Worcester sauce
dash cayenne pepper
 
optional: sliced mango and avocado added before serving
 
chop all the vegetables ( except the garlic and tomatoes) into uniform small pieces
 place into separate bowls
 
in the bowl of a food processor mince the garlic--add the whole tomatoes
 
Into a large pitcher add the tomato juice, chopped vegetables, garlic and tomatoes--drizzle in the olive oil, vinegar, Worcester sauce, salt, pepper, cayenne pepper.  Stir to mix all through. --The longer the mixture sits the better all the ingredients will mesh together. This will last in the refrigetator a week--best served chilled.

4 Responses to Gluten free summer dinner party party– gluten free strawberry short cake and gluten free gazpacho!

  1. Judee @ Gluten Free A-Z Blog says:

    Wow. You guys know how to party! Beautiful pictures and fabulous recipes. This is my first time on your blog and I am now following you and subscribing by email. Hope you will visit my blog and follow back.

  2. Looks AMAZING! I’m gonna try that strawberry cake this week ;) GREAT BLOG.

  3. Karen says:

    Your strawberry shortcake looks so yummy. This is my daughter request for her birthday. The gluten free flour mix you used – does it have the xanthan gum in the mix already? Or does the cake mix not need any? If you could let me know, that would be great.

    • Linda Levinson says:

      oh boy–i am really late with this! the flour i typically use is from gluten free pantry–i think it does have xanthan gum already in the mix. please let me know if you made the cake and if it was a success!

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