I’ve been gluten free for about 2 years now and am just starting to get into “gluten free” baking. I’d have to say that I’m more of a chef than baker because I’m not one for precise measurements (a dash here a pinch there…) GF baking has scared the bejeezus me for the longest time because every time I attempted, it seemed like the batter was either too gooey or not sticky enough. Contradiction? Either way, it never seemed to turn out.
The more you do something, the better you get at it.
Anyways, if you head on over to baking ginger blog, you’ll see a nummy Gluten Free Lemon Blueberry Yogurt Muffin recipe that I finally nailed (after a few attempts!) 
This muffin recipe is actually the star of this trifle recipe…
I actually made this dessert over the 4th of July. I was at a loss for ideas but knew I wanted something red, white, and blue. I got the idea of a trifle after making these muffins because their texture is similar sponge/angel food cake. Angel Food Cake = classic trifle dessert!
So…instead of pouring the batter into muffin tins, I just made a sheet cake of it!
Then I cut it into cubes….like so.
I bought 2 things of non-fat cool whip, a carton of strawberries, and a carton of blueberries. Then, I layered the ingredients in a big glass trifle dish!
And so you have it…Gluten Free Berry Berry Trifle.
Don’t be disappointed when I tell you that the white drizzled stuff on top IS NOT marshmallow fluff (that’d be too good to be true). It’s just melted cool-whip
Are you a chef or a baker?
Any tips on gluten free baking?
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