|A cookbook from my collection|
At first, I didn't bother with learning how to bake gluten free. I just didn't eat anything with wheat or barley in it. I didn't want to buy a bunch of expensive ingredients and go to the trouble of learning a new way to bake if this experiment didn't work out. By now, though, I've learned to make gluten-free all-purpose flour and I am doing a lot more baking than I did. I like to keep my GF baked goods in the freezer and just pull out a muffin, a cupcake, or a cookie as needed.
Back at Easter time, I found this amazing blog: The Baking Beauties while searching for a gluten-free cinnamon roll recipe. I found this recipe: Best Gluten Free Cinnamon Rolls and it is absolutely fantastic.
So, when I was craving coffee cake a couple of months ago, I revisited Jeanine at The Baking Beauties . Her site did not let me down! I just wanted a simple, plain coffee cake with a yummy, crunchy streusel topping. And this is the recipe I found: gluten free cinnamon bun cake</>. It is, quite simply, the perfect gluten free coffee cake. Exactly what I was looking for. The cake is nicely textured and the topping is absolutely wonderful. I cut it in squares and freeze it, then microwave a square for 30 seconds when I want coffee cake. My hubby loves this cake too and comments that one would never know it is gluten free. He's right!
I should note that I have never added the icing drizzle on top. I think the coffee cake is just perfect without it.
I have also made a variation of this cake by sprinkling fresh blueberries on the top before adding the topping. I'm sure it would be good with raspberries or apples as well, maybe even peaches. A keeper recipe for sure!