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Shipman House Gluten-Free Coffee Cake (Gluten-Free)
http://www.celiac.com/articles/558/1/Shipman-House-Gluten-Free-Coffee-Cake-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.

In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.

I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
4 egg whites -- whip till stiff, but not dry 4 egg yolks -- beat till light and creamy 1 cup sug

4 egg whites -- whip till stiff, but not dry
4 egg yolks -- beat till light and creamy
1 cup sugar beat in to yolks

Add to yolk mix:
1 cup potato or rice flour
1/8 teaspoon salt
2 tablespoons lemon juice
1-½ tablespoon vanilla

Topping:
½ cup brown sugar
½ teaspoon cinnamon
½ teaspoon cocoa
½ cup rice flour
¼ cup chopped nuts
3 tablespoons butter

Fold egg whites into the batter. For topping, blend softened butter with sugar, nuts, cinnamon, flour, cocoa. Bake in greased and floured 9-inch round pan. 325 for 20 minutes, then 350 for 15 minutes.

Version #2:

In a classic mother-daughter moment, I wanted to make the coffee cake for my mom over thanksgiving. She had to help, and then tinkered with the recipe a bit, so this is what Ive now ended up with ... the blend of flours really makes a difference and I think the extra egg-and-a-half [?] has made it more moist.

Traceys Variation on the Shipman Coffee Cake:
5 egg whites -- whip silly
5 egg yolks + 1 total egg -- beat till light and creamy
1 cup sugar -- beat in to yolks

Add to yolk mix:
½ cup Lentil bean flour [from Indian grocer]
½ cup rice flour
1/8 teaspoons salt
2 tablespoons lemon juice
1-½ tablespoon vanilla
splash of Baileys *

Topping:
3 tablespoons butter, melted impatiently in a skillet
½ cup sugar
a whole bunch of cinnamon
½ cup rice flour
1 cup chopped nuts

Fold egg whites into the batter**. For topping, blend softened butter with sugar, nuts, cinnamon, flour cocoa. Bake in greased and floured 9-inch round pan. 325 for 20 minutes, then 350 for 15 minutes.

*Yes, I did call Baileys and they assured me their Baileys + Cream is totally GF
** mom would like it known that folding egg whites into batter is a lost art form. Impatience does not work here, or else youll poof all the air out the egg whites. Shes convinced that if you take the time and do it right, young lady that the coffee cake will poof to well over 4 inches. With the kitchen gods on her side, her patient folding resulted in a nearly 5 inch tall coffee cake that spilled over and trashed her brand new oven. [size does matter ]
*** for leftovers -- if any -- wrap in wax paper, then a Ziploc baggie to keep in moistness. Enjoy!