From the start of my gluten free challenge, my mission has been to make delicious gluten free baked goods that have all of the other ingredients that we all love including butter, eggs, dairy, and yeast. My mission is ultimately for someone who must adhere to a gluten free to feel normal.
Every so often though, I get special gluten free and dairy free requests. I have a fair amount of experience with dairy free cooking and baking and so the melding of the two is quite simple for me.
For the Jewish holiday of Sukkot, I wanted to "wow" my family with some gluten free dairy free French inspired desserts. I made chocolate and coffee eclairs with Blends by Orly "Sydney Blend" instead of wheat flour, margarine instead of butter, and soy milk instead of cow's milk. The pastry cream was not as thick as it would have been with cow's milk, but otherwise, it tasted just like a classic French eclair. I also made a variety of dark chocolate truffles- pure dark chocolate coated with coconut, dark chocolate contreau coated with crushed pecans, and dark chocolate kahlua coated with cocoa powder. I used non-dairy whipping cream and high quality 70% dark chocolate. The truffles were rich, creamy, and highly addicting. The dessert was a gluten-free dairy-free chocolate lover's paradise!