The 1st Anniversary of my gluten free life is fast approaching, but it was my very first gluten free Father’s Day. It was important for me to prepare one of my Dad’s favorite meals for him on Father’s Day…and it just happened to be completely gluten free!!!
Parrish and my Mom helped, and by the time my Dad got off work, supper was ready: Low Country Boil.
A low country boil is by far one of the easiest meals to make. Bring a big pot of water to a boil with a pouch of Crab Boil spices. Ingredients and amounts can vary. You can really make it what you want. We chose shrimp, red potatoes, corn, and light chicken sausage.
First we boiled the potatoes for 10 minutes. Then we added in the sausage and corn. After boiling that for another 5, we added in the shrimp.
Cook until the shrimp are done!
Tasty! Most folks sprinkle the end result with Old Bay, but I forgot! I had a very small serving of shrimp and corn. I was saving room for the best part: Gluten Free Vanilla Pound Cake
I have never made a pound cake, with or without gluten. But it’s one of my Dad’s favorite desserts, so I gave it a try. I looked up a few recipes online. I thought I understood the basic gist…and I winged it. Good thing it was a success!!!
I modified this recipe that I found here.
I substituted a gluten free baking mix for all the dry ingredients and I used light vanilla soymilk in place of milk. I kept my fingers crossed…and Voila!
I made a quick lemon zest glaze with about 1 tbsp. lemon zest and powdered sugar. To make it into a glaze, you just add warm water and whisk. Add as little or as much water to get your desired consistency.
When the cake was still in the Bundt pan, I drizzled the glaze into the cracks of the cake. This gave the inside of the cake an amazing flavor and texture. Once cool, I flipped it out of the pan and drizzled the remaining glaze on top.
SO GOOD! This recipe has became an official contender for the dessert at my wedding!
Crisp, crunchy, golden brown outside with a warm, buttery cake inside.