Monday, May 04, 2015

A delicious gluten free coffeecake!

Photo from Taste of Home
A few weeks ago, long-time friends of ours were in New England for a quick visit.  Although they had very little time to visit anyone other than family, they wanted to get together with us before returning to Florida, where they now live.  We decided to get together for breakfast, either at our home or at a restaurant.  As it worked out, due to time and energy constraints on their part, we ended up meeting at a restaurant closer to where they were staying, which was just fine.

But the day before, still unsure where we would be eating, I planned a brunch menu just in case.  I took some time to hunt for a good coffeecake recipe that would incorporate some fresh blackberries we had been given.  When I saw this coffeecake recipe I'd clipped from a Country magazine years ago, I decided to try it using blackberries instead of blueberries.  And I went ahead and made the coffee cake, thinking to have that much done ahead.  Here is the link:
New England Blueberry Coffee Cake.

The recipe went together very quickly.  I try to avoid wheat, so I made this using Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.
Photo from Bob's Red Mill
This is a terrific flour from Bob's Red Mill which is formulated so you can just use it cup for cup in baking recipes that call for regular flour.  The xanthan gum is already included in the blend.  I have tried it in cookies, brownies, bars, muffins, and coffeecake and have been very pleased with the results.  I'm so glad that I didn't throw away all of my old, wonderful recipes, because this means I can still use them!

The coffeecake turned out absolutely delicious.  It was a little on the moist/damp side, but I think that had to do with using the blackberries.  Another time I would use blueberries as the recipe specifies.  Even though our friends ended up not coming for brunch, we greatly enjoyed our time with them at Cracker Barrel -- and we enjoyed this coffeecake at home for several days!

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