Embrace Gluten-Free with Brian Levy’s Yellow Sheet Cake for Spring Celebrations
As graduation parties, bridal showers, and summer picnics approach, the need for a delicious gluten-free dessert becomes paramount. Brian Levy’s gluten-free yellow sheet cake is a perfect solution, blending white rice, millet, oat, and brown rice flours to create a nutty, vanilla-like aroma and a cheerful yellow hue.
This versatile cake can be topped with a gluten-free vanilla ermine frosting, but the options are limitless. From classic buttercream to whipped cream adorned with fresh berries, this base recipe allows for creative flair to accommodate various tastes.
In addition to this cake, this season features a variety of scrumptious dishes. Yasmin Khan and Mayukh Sen’s mussakhan, a roast chicken dish marinated in warming spices with sumac, makes for a delightful Sunday dinner. Vietnamese-style fresh spring rolls crafted by Ali Slagle bring an array of textures, perfect alongside peanut sauce or nước chấm.
For pasta lovers, a caramelized corn and asparagus dish with ricotta offers a fresh take, while Hetty Lui McKinnon’s mushroom and tofu sticky rice proves essential for vegetarian kitchens, relying on pantry staples. Ali Slagle also shares an easy quinoa recipe, ideal for salads and grain bowls.
Completing the culinary offerings is Naz Deravian’s gheysava—eggs cooked with dates and cinnamon, reminiscent of dark French toast. To unwind, Kristina Felix’s carajillo cocktail, a refreshing mix of strong coffee and Licor 43, serves as the perfect end to a busy Saturday.
With these recipes, your upcoming celebrations will not only cater to gluten-free guests but also satisfy any food lover’s palate. Enjoy these offerings and make your gatherings delightful!
Note: The image is for illustrative purposes only and is not the original image of the presented article.
