BreakfastAugust-September 2014

Gluten-Free Coffee Cake

MAKES 1 LOAF

Photo by Jeff Rasmussen

Photo by Jeff Rasmussen

This wonderful make-the-night-before recipe reheats well the next morning. If you’re feeding a crowd, double or triple the recipe to make more loaves.

1 cups Jules’ gluten-free all-purpose flour blend
cup sugar
1 tablespoon baking powder
teaspoon baking soda
1 teaspoon ground cinnamon
teaspoon salt
cup milk of choice, less 1 teaspoon
1 teaspoon pure vanilla extract
1 large egg
cup canola oil or safflower oil

Topping

1 teaspoon ground cinnamon or pumpkin pie spice
3 tablespoons brown sugar
2 tablespoons softened butter or dairy-free alternative
1 large apple, peeled and sliced, optional

1. Preheat oven to 350F. Grease an 8x4-inch loaf pan.

2. In a medium bowl, combine flour blend, sugar, baking powder, baking soda, cinnamon and salt. Slowly stir in milk, vanilla, egg and oil until batter is smooth and fairly thick. Pour into prepared pan.

3. To make topping, mix together cinnamon, brown sugar and butter with a fork until combined. Distribute topping over the batter, cutting through slightly with a knife and making criss-cross patterns to marbleize. If using apple slices, place them across the top.

4. Place pan in preheated oven and bake 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Loaf yields 8 slices. Each slice contains 235 calories, 11g total fat, 3g saturated fat, 0g trans fat, 36mg cholesterol, 267mg sodium, 31g carbohydrate, 1g fiber, 12g sugars, 3g protein, 17Est GL.

For Egg-Free Coffee Cake, omit the egg. Add 1 tablespoon flax meal or ground chia seeds to 3 tablespoons hot applesauce. Mix well and let cool. Add to wet ingredients in Step 2.


Jules’ Homemade Gluten-Free All-Purpose Flour Blend

MAKES 4 CUPS

1 cup cornstarch, tapioca starch or arrowroot powder
1 cup potato starch, tapioca starch or arrowroot powder
1 cup very fine white rice flour, sorghum flour or buckwheat flour
cup corn flour, millet flour, sorghum flour or brown rice flour
cup tapioca starch, cornstarch or arrowroot powder
4 teaspoons xanthan gum or guar gum

1. Whisk ingredients together in a large bowl. Store the blend in a large zip-top bag or sealed container.

Blend recipe excerpted with permission from Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy by Jules E. Dowler Shepard. Available from Da Capo Press, a member of The Perseus Books Group. Copyright 2010. Jules’ pre-blended flour blend is available at gfjules.com.

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