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    Scott Adams
    Scott Adams

    By Scott Adams •

    Coffee Cake (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Betty Doubravsky. My wife entered this in the Dolores County Fair here in Colorado and won three ribbons . - James

    ¼ cup salad oil ( I use olive oil )
    1 beaten egg
    ½ cup milk
    1 ½ cup gluten-free flour* plus 1 ½ teaspoon xanthan gum
    ¾ cup sugar
    2 teaspoon baking powder
    dash of salt

    Celiac.com Sponsor (A12):
    Combine salad oil, egg, and milk. Sift dry ingredients and add, mixing will. Pour into greased 9x9x2 inch pan. Sprinkle with Spicy Topping* and bake at 375 for about 25 minutes.

    * Spicy Topping:

    Combine ½ cup gluten-free brown sugar, 2 tablespoons gluten-free flour, 2 teaspoon ground gluten-free cinnamon , 2 tablespoon melted butter, ¾ cup broken nuts (your choice ). This is best fresh, however if any of it does make it through the first day, it never makes it through the second.


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    Guest Michaella

    Guest Michaella

    Posted

    This morning, my daughter who is in the U.S. Navy texted me and said "Mom, can you please make me that sugar free, gluten free coffee cake and send it to me please? I thought of it this morning!" I use xylitol instead of sugar when I make this yummy treat.

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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