Ive been baking like crazy the last few years and Im starting to learn more about gluten free cooking. Its absolutely fascinating to me the evolution of this dietary trend and how accessible it is now. People always ask me what I did in the restaurant industry to accompany such dietary restrictions, but to be honest I was in the business over 15 years ago and it really wasnt a thing yet. I cant tell you how happy I am that so many people have figured out that gluten has inhibited their lifestyles, and now have so many resources to help live life normally while enjoying delicious foods--without having all of the side effects. Ive only created a few gluten free baking recipes in my life, but Im learning. My family doesnt have an intolerance to gluten, but I do have several readers on my blog, BillyParisi.com, who do and are consistently asking me to create some gluten free recipes for them. All I can say is be patient, Im learning. While Im relatively new to the gluten free baking game, Im an infant in lactose-free cooking. This recipe was totally out of left field for me when I was thinking it up, and it made me get creative since milk is a huge component. Im here to say that I conquered both big cooking fears in this recipe and its really dang tasty. The only way this recipe was even possible is because of Bobs Red Mill's amazing gluten free flour options. Since almonds are a big staple in a traditional tres leches cake, I figured I would counter the extracts and nuts with Bobs Red Mill Almond flour, which worked to perfection. In addition to the almond flour, I finished off the dry ingredients with Bobs Red Mill Gluten Free 1-to-1 Baking flour. I have used the 1-to-1 in all of my gluten free cooking to date, and whomever created it is a genius! I had to get a bit more creative when replacing the lactose in this recipe and used a combo of soy milk, lactose free yogurt, almond milk, and coconut milk. The blend of those milks alone give it such a delicious light tropical taste that you wont believe! Of course I finished off the cake with coconut milk whipped cream and some fresh berries. I honestly can say that this was one of the tastiest cakes Ive made, regardless of it being gluten free or lactose free, and it's all thanks to Bobs Red Mill for helping me achieve it. Happy baking!

Lactose Free and Gluten Free Tres Leches Cake Recipe

Cake:

• 6 eggs
• 1 cup Vegetable Oil
• 2 cups Sugar
• cup Vanilla Yogurt, lactose free or dairy free
• 1 cup Vanilla Soy Milk
• 1 tsp Salt
• 1 Tbsp Baking Powder
• 1 tsp Cinnamon
• 1 cup Bobs Red Mill Almond Flour
• 2 cups Bobs Red Mill Gluten Free 1-to-1 Baking Flour

Toppings:

• 1 cup Almond Milk
• 1 cup Vanilla Soy Milk
• 1 cup Coconut Milk (not from the can)
• 2 cups Coconut Whipped Cream
• tsp Cinnamon for garnish
• Assorted berries for garnish

Serves 12 Preheat the oven to 350F. Cake: Whisk together all of the ingredients until completely combined and pour it into a prepared 13 x 9-inch baking pan. Bake in the oven for 40-45 minutes, or until lightly browned on top and firm in the center. Cool the cake completely to room temperature, and then using a big fork, pierce the top of the cake all over. Pour in the three different milks and allow the cake to absorb them for 1 hour. Next, spread on the whipped cream and top off by sprinkling on the cinnamon and adding the fresh berries.

Hello, Im Billy Parisi, but to some Im known as Chef Billy Parisi. I do a little bit of this and a little bit of that, but for the most part Im aFood & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & MusicLover!

Ive been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef. I graduated from Arizonas Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, souschef, and executive in some of the Midwests finest restaurants. I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions, and twists on old classics. Im incredibly spontaneous and outgoing, and run two small businesses, BPMVC and my latest venture, 5 Loaves 2 Fish!