Creamy Cake Layer Filling – Gluten Free


  • 5 tblsn plain gluten free flour (I use Orgrans)
  • 1 cup blue milk
  • 1 cup sugar
  • ½ tspn salt
  • 100g shortening, softened (I use Kremelta)
  • 100g butter, softened
  • 1 tspn vanilla extract
  • 1 lemon – rind & juice


  • Make a roux with the flour & milk – stir until thick. Set aside to cool but not cold
  • In a bowl combine the sugar, salt, shortening, butter, vanilla extract and lemon rind & juice – beat with electric mixer until fluffy
  • Add the cooled roux and continue to beat until combined and fluffy


  • about 2 cups


  • try other flavors – chocolate, rasberry

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