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  • Scott Adams
    Scott Adams

    Shipman House Gluten-Free Coffee Cake (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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 gluten-free
    ** 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!


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    This is the worst recipe I have ever tasted. I have been gluten free for almost five years, and even I can tell that this is not good food! We followed the instructions exactly and it was so dry that you couldn't ever possibly call it batter.

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  • About Me

    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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