GLUTEN FREE CHEESECAKE BUY RECIPES

Steps:

• Preheat oven to 375°F (190°C). Position rack in center of oven. Grease a 12 serving cupcake pan; or line a 12 serving cupcake pan with papers; set aside.
• For the Short Cakes: In a medium mixing bowl combine flour, sugar, baking powder, and salt. Add the buttermilk, oil, egg, and vanilla. Whisk just until combined.
• Spoon batter evenly into cupcake wells, about 2/3 full. Bake for 16-18 minutes or until a wooden toothpick inserted in the center comes out clean.
• For the Topping: Remove the stems from the strawberries, wash and slice them into a bowl. Mash the strawberries with the back of a fork to release juices. Cover and refrigerate until ready for use.
• When ready to serve, cut each shortcake in half horizontally. Spoon strawberry topping on top, add whipped cream if desired.
• Store shortcakes in an airtight container at room temperature for up to three days.

Steps:

• For the crust- Preheat oven to 425°F (220°C). In a medium mixing bowl, combine flour,salt, and xanthan gum.
• With a pastry knife (or a knife and fork), cut butter into flour until butter is the size of small peas.
• Add milk and combine. Add additional milk if needed. You may need to use your hands to work the milk into the dough.
• Dough should be moist and easy to roll.
• Divide dough in half and roll each ball of dough out on a gluten-free floured surface with a rolling pin until approximately 10-inches in diameter. Alternatively, roll dough between two pieces of wax paper.
• Place one circle of dough into the pie pan and trim edges if necessary.
• For the filling- In a medium saucepan, combine chicken, carrots and peas. Add water to cover and boil for 15 minutes. Remove from the pan and drain; set aside. If you are using precooked chicken, cook the peas and carrots, then add in the cooked chicken after draining.
• In the same saucepan over medium heat, cook onions in butter until soft and translucent.
• Stir in flour, salt and pepper. Slowly stir in chicken broth and milk.
• Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken and veggie mixture in bottom pie crust, filing about half way. Pour the gravy mixture over the top and fill about 3/4 of the way.
• Cover with top crust, seal edges, and cut away excess dough. Cut small slits in the top to allow steam to escape.
• Bake for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
• Cool for 15 minutes before serving.