Tuesday, August 14, 2012

Gluten-Free Buttermilk Coffee Cake


Now that I've laid the groundwork with the Sweet Rice Flour Blend. I thought I'd share with you my first successful recipe created with it. As I mentioned in my previous blog, I've found replacing some of the flour with almond flour works great. In the case of this coffee cake, it helped make it more moist and less "chalky."



frozen blueberries and flour

My cousin was visiting from New York City, so I decided to host a brunch to celebrate. Coffee cake is a must for brunch in my family. My mom makes the best coffee cake using Bisquick. I know that they make a gluten-free Bisquick now, but in my effort to avoid processed food, that was out as an ingredient. So I knew buttermilk would be an ingredient, as well as the cinnamon crumb topping.


My first attempt at the coffee cake, I didn't use almond flour and ended up with a very dry (but tasty!) cake. So I decided to replace some of the flour with almond flour. A few more adjustments and I had a gluten-free coffee cake that tasted just like my mom's! I added blueberries because they are in season, but the cake is just as good without the blueberries.



Buttermilk Coffee Cake
Gluten-Free, Not Low-FODMAP
serves 9

Ingredients
Cake:
1 cup Sweet Rice Flour Blend
1/2 cup blanched almond flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup organic canola oil
3/4 cup low-fat buttermilk
1 egg
1/2 cup blueberries (optional)

Topping:
1/3 cup packed brown sugar
1 tablespoon Sweet Rice Flour Blend
2 teaspoons cinnamon
2 tablespoons butter

Glaze:
1/2 cup confectioners' sugar
1 tablespoon water

Directions
  1. Preheat oven to 350 degrees F. Lightly grease an 8" square or round baking pan.
  2. In a large bowl, stir together the 1 cup Sweet Rice Flour Blend, almond flour, sugar, baking powder and salt. In a medium bowl, whisk together the oil, buttermilk and egg. Stir into the flour mixture and mix until combined. Fold in the blueberries if using. Pour into prepared pan.
  3. Make the topping by combining the brown sugar, 1 tablespoon Sweet Rice Flour Blend and cinnamon. Cut in the butter until crumbly. Sprinkle over top of cake batter. Bake for 30 minutes, or until cake tests done with a toothpick. Cool.
  4. Meanwhile mix together the confectioners' sugar and water to make the glaze. Drizzle over top of cooled coffee cake.

2 comments:

  1. Your recipes look amazing! I will definitely be looking to your posts for my holiday cooking inspiration! I have been using almond flour for a while now and was also growing bored of it and becoming eager to experiment more with glutinous rice flour. Thanks for all of your tips!

    Http://BackAndForthIKnow.com

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  2. We love your gluten-free buttermilk coffee cake recipe! It's what I've been looking for since I went gluten-free 3 years ago. Due to my daughter's nut allergies we are unable to use almond flour so I used instead a combo of 1 Cup Mama's Coconut Blend and a 1/2 cup brown rice flour mix from Gluten-Free Baking Classics. My kids and I are loving it as I type - in fact, it's almost gone! Thank you!

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