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Gluten-free Fathers Day Recipes


Fathers day is a great day to celebrate the grill. With the ever growing variety of gluten-free products available, you can set up a great day for dear old dad. As fathers day is generally celebrated with dad around the grill, why not get all the ingredients together and prepped ready to cook – what a great fathers day surprise, you play sous chef.

For this menu, plan on a favorite meat, veggie, potato, salad and oh yes don't forget dessert. “Hint” you bake dessert. I have even given you a Cream Cheese Bourbon Pecan Pound Cake gluten-free recipe. I have a great gluten-free rub recipe – this turns meat in to a flavorful BBQ delight.

Ingredients
Yields 1 ¼ cups

1/2 cup brown sugar
1/2 cup white sugar
1/4 cup kosher salt
2 tablespoons smoked paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
1 tablespoon sea salt
1 tablespoon turmeric

Directions

Mix brown sugar, white sugar, paprika,kosher salt, onion powder, garlic powder, chili powder, black pepper, cayenne pepper, sea salt and turmeric. Together in a bowl. Store in a glass jar (I always save good glass jars).

Gluten-free Cream Cheese Bourbon Pecan Pound Cake

Here is a dessert recipe that will become the fathers day go to. It is gluten-free, and filled with the flavors of bourbon and cream cheese. You can ice or glaze this cake as desired. Also works well reheated in foil on the BBQ and drizzled with butter. Serve with a scoop of ice cream.

Ingredients

1 1/2 cups butter (softened)
1 (8 ounce) package cream cheese (softened)
1 cups white sugar
1 cup brown sugar
1 tablespoon vanilla extract
1/4 cup Bourbon
6 eggs
3 cups all purpose gluten-free flour blend
1 1/2 cups pecans, toasted and chopped

Directions

Preheat oven to 325 degrees F Grease a 9" loaf pan. Beat together the butter and cream cheese with a mixer until blended together. On medium slowly add sugar, when the sugar is all mixed in start adding the eggs one at a time until yolk is gone. Stir in the vanilla and the Bourbon one then the other mixing after each addition. Alternate adding the flour and the pecans -- beginning and ending with the flour. Slowly pour batter into greased loaf pan. Bake at 325 degrees F for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 10 to 15 minutes, then remove from pan and return to the wire rack continue cooling for at least an hour. Ice as desired.
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Content copyright © 2014 by Gillian Scianna. All rights reserved.
This content was written by Gillian Scianna. If you wish to use this content in any manner, you need written permission. Contact Gillian Scianna for details.

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