Gluten-Free Naturally: Whoopee Pies

Friday, March 20, 2026

Whoopee Pies

Naturally Gluten-Free Desserts

WHOOPEE PIES

DIRECTIONS

Pies

Favorite Flavor GF Cake or Quick Bread Mix

AND

GF Cup4Cup Flour Blend, any brand

MAKE

3 Cups Flour TOTAL

1 ½ Tsp Baking Soda

¼ Tsp Cream of Tartar

2/3 Cup Shortening, Butter, or DF Baking Sticks, room temperature

1 Cup Milk, Coconut or Almond Milk

2 Eggs

2 Tsp Vanilla

Filling

3 Tbls Cup GF Cup4Cup Flour Blend, any brand

½ Cup Milk, Coconut or Almond Milk

½ Cup Sugar

4 Tsp Butter, or DF Baking Sticks, room temperature

Pinch Salt

1 Tsp Vanilla

8 Tbls Shortening

DIRECTIONS

Preheat oven to 350F

2 Large sheet pans lined with parchment paper

Pies

Blend shortening, sugar and eggs until smooth and creamy, add vanilla. Add remaining dry ingredients alternately with milk and blend well. Batter should be able to hold its shape slightly when scooped. Drop by medium cookie scoop or heaping spoonful onto cookie sheet. Bake for 7-10 minutes, they should be slightly firm to the touch. Slide the paper onto the countertop and allow the pies to cool completely. Do not cover and allow the tops to dry slightly to prevent sticking.

Filling

In saucepan on top of stove, combine flour and milk and heat together until a thick paste forms and mixture pulls away from the side of the pot. Allow to cool slightly and place in mixing bowl. Add sugar, butter, salt and vanilla and turn mixer on medium speed. Beat until well blended and thoroughly cooled. Carefully add shortening one tablespoon at a time and turn mixer to high. Continue to beat on high for additional 10-12 minutes until cream is light and fluffy. Final mixture should be light and fluffy and hold its shape when scooped.

Choose two pies of similar size and shape and sandwich together with generous amount of cream. Sprinkle with confectioner’s sugar if desired.

NOTE: Always read labels carefully

CarolAnne Le Blanc