Going GF
For some, eating gluten-free has become a fad, but it is a necessity for those who have a sensitivity to gluten. Gluten-free ingredients have come a long way in the past few years and are often available at your local grocery store. This month, one reader submitted her own gluten-free flour mix. We used it in all recipes calling for flour and were pleasantly surprised how it lacked the grit common in many gluten-free bakery items. Give these recipes a try – we think you’ll agree.
Gluten-Free French Coffee Cake
Submitted by: Karen Davis, Jo-Carroll Energy, Inc.
Servings 16
Instructions
- Preheat oven to 350 F.
- In large bowl, cream butter. Gradually add sugar, beating until light and fluffy.
- Add vanilla and eggs, beat.
- Sift together dry ingredients.
- Gently stir in half the dry ingredients and half the sour cream. Repeat.
- Grease selected cake pans – two 8-inch round OR two 8-inch square OR one 9x13-inch pan.
- To make topping, in medium bowl, mix topping ingredients with a fork until crumbly.
- Spread half of batter in pan and sprinkle with half of topping. Carefully add rest of batter and remaining topping. Sprinkle with cinnamon if desired.
- Depending on pan(s) used, bake 30 minutes for 8-inch rounds, 35 minutes for 8-inch squares or 45 minutes for 9x13-inch pan. When coffee cake is done, center should spring back to a light finger touch.
Notes
Nutrition information: 210 calories; 12.6g fat; 236mg sodium; 23.8g carbohydrates; 2g protein.
