Gluten-Free Boston Cream Pie

Gluten-Free Boston Cream Pie Recipe

Last month my son’s geography class was studying Massachusetts and the teacher was planning on serving Boston Cream Pie. I bring a gluten-free version of whatever she serves, so my son is not left out. However, I had never made a Boston Cream Pie before. I hadn’t even ever tasted a Boston Cream Pie before, so I turned to a trusted friend and adapted Betty Crocker’s Boston Cream Pie recipe to make it gluten-free.

Gluten-free Boston Cream Pie Recipe

Boston Cream Pie turn out to be quite easy to make, but it must be made in several steps and time is required for cooling between steps.

Gluten-Free Boston Cream Pie
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Delicious custard filling and chocolate glaze make this a decadent dessert.
Ingredients
Cake Ingredients:
  • ½ cup white rice flour
  • ½ cup tapioca flour
  • ¼ cup potato starch
  • ½ teaspoon guar gum
  • 1½ teaspoon baking powder
  • 1 cup sugar
  • ⅓ cup butter, room temperature
  • ¾ cup milk
  • 2 teaspoons gf vanilla
  • 2 egg whites
Cream Filling:
  • 2 egg yolks
  • 1½ cups milk
  • ⅓ cup sugar
  • 2 teaspoons gf vanilla
Chocolate Icing:
  • 3 tablespoons butter
  • 3 oz. unsweetened chocolate
  • ¼ cup+ water (or milk)
  • 1 teaspoon vanilla
  • 1¼ - 1½ cups powdered sugar
Directions
Cake Directions:
  1. In a large bowl combine white rice flour, tapioca flour, potato starch, guar gum, and sugar.
  2. Separate the eggs. Reserve the egg yolks for making the cream.
  3. Beat the egg whites with a fork.
  4. Add milk and melted butter.
  5. Add the liquids to the flour mixture and beat for 2 –3 minutes on high.
  6. Pour batter into a greased 9 inch cake pan. Bake at 350 for 35 minutes.
  7. While the cake is baking, make the cream.
Cream Directions:
  1. Place the egg yolks, milk, sugar, and gf vanilla in a medium sauce pan.
  2. Cook over a medium-high flame stirring constantly. Once the mixture befins to boil, lower temperature and simmer for a minute or until it reaches the desired consistency.
  3. Place the cream and the cake in the refrigerator to cool for up to 2 hours.
  4. Once both the cake and cream are cooled, make the chocolate icing.
Chocolate Icing Directions:
  1. Melt the butter and unsweetened chocolate.
  2. Add water, vanilla, and powdered sugar and blend on high until the icing reaches the desired consistency. Add more water or powdered sugar if necessary.
Assembling the Boston Cream Pie:
  1. Cut cake in half using a bread knife.
  2. Spread cream on bottom portion of cake. Place top piece of cake on top of cream.
  3. Drizzle icing over the top.
  4. Keep refrigerated until you are ready to serve.

Our family found a new favorite dessert and have requested it several times in since I first made it.

More Gluten-Free Cake Recipes:

This recipe is being shared with Allergy-Free Wednesday, Gluten-Free Wednesday, and Wheat-Free Wednesday.



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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. This looks DELISH! I’d love for you to share your recipe on my new blog hop, {Wheat-Free Wednesday}! Hope to see you there! :)

    http://www.annemariecain.com/wheat-free-wednesday-11-07-12/

    Anne-Marie

  2. This looks great! I like that the filling uses milk, unlike other recipes I see using cream. I think I’ll have to save this one for later, though, since we only do goat milk around here and the goats are low in production right now.

    Thanks for sharing! Nice place you have here.

  3. Thanks for sharing at {Wheat-Free Wednesday} last week. Your post has been pinned to my Pinterest board. I hope you’ll share again this week:

    http://www.annemariecain.com/wheat-free-wednesday-thanksgiving/

    Anne-Marie

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