Wednesday, November 13, 2013

Gluten Free - Rice Flour Cinnamon Coffee Cake


From the Kitchens of Cheesecake Farms
www.Cheesecake Farms.com


Some people, for health reasons, need to eliminate gluten from their diets.
Other people, for any number of reasons, choose to decrease the amount of gluten they eat.

What ever you reason for being concerned about gluten, think of the food you eat simply as choices you make rather than as things you can't have.

There is a whole, great big, wonderful world of yummy things to eat.... many of which, it just so happens, contain no gluten at all.

Rice flour is a perfect example.
It's a lovely flour and, like the rice kernel, doesn't contain any gluten.



Rice Flour Cinnamon Coffee Cake

Makes 1 (6 inch) cake
Uses a 6 inch spring form pan

Streusel
1/2 cup rice flour  (See Karla's Tips #1 below.)
1/2 cup brown sugar (light or dark)
3 tablespoons butter (softened - margarine, oil or butter substitutes not recommended)
1/2 teaspoon ground cinnamon

Cake
1 cup rice flour
3 tablespoons sugar
1/2 teaspoon baking powder
3 tablespoons oil
1 egg
1/3 cup milk (approximately)

Drizzle Icing
1/2 cup powdered sugar (sifted if lumpy)
Enough water to make a runny icing - about 1 1/2 teaspoons


Position oven rack so cake will bake in center.  Preheat to 350 degrees.
Assemble spring form pan.  Coat sides and bottom with baking spray.
Set aside.

Prepare streusel. 
Place everything into a small bowl and work with your fingers until it's just crumbly.  Do not over mix or it will come together into a solid ball.  Set aside.

Cake
Mix flour, sugar and baking powder together in a medium bowl.  Stir in oil, egg and 1/3 cup milk.  Add a bit more milk, if necessary, to make a batter. (See Karla's Tips #2 below.)

Pour about 3/4 of the batter into the prepared pan.  Sprinkle prepared streusel over top.  Plop the remaining batter here and there.  It will not cover the top of the streusel completely.

Bake in the preheated oven until the cake pulls away from the sides of the pan a little bit - about 35 minutes. Cake will not brown much.

Immediately after removing the cake from the oven,  run a knife between the cake and the pan to release the cake. Place cake (still in the pan) onto a cooling rack to cool completely - about 30 minutes.

Remove from pan by opening the latch and lifting away the ring.  Leave cake on pan bottom or slide the cake off and onto a plate for serving.

Drizzle Icing
Mix water into powdered sugar.  Add a bit more water if too thick to run in a stream off a spoon.  Alternately, add a bit more powdered sugar if too runny.

Using a coffee spoon, drizzle icing randomly over the cake just before serving.



Karla's Tips
1.  Always check the ingredients on the labels.  For example, Gluten Free Bisquick is not the same as regular Bisquick.  Regular Bisquick is wheat flour, shortening, salt and baking power.... plus preservatives, of course.  Gluten Free Bisquick is simply rice flour with some added vitamins.  There is no shortening or baking powder.  You can use Gluten Free Bisquick in this recipe.  

Always measure the flour by spooning it into the cup and leveling it off with a knife.  Do not shake cup to measure the flour.  You'll get too much.

2. Depending on the type and brand of rice flour you use, you may have to add a bit more milk.









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