No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

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

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:

Ads by Google:

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!

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles

  • King Cake (Gluten-Free) King Cakes are used to select Mardi Gras Kings and Queens as well as to celebrate the season in households and at parties across the country.... [READ MORE]
  • Fruit Cake (English Style - Gluten-Free) This recipe comes to us from Chris Kranzler.... [READ MORE]
  • Corn Flour Sponge Cake (Gluten-Free) This recipe comes to us from Kaye Worthington.... [READ MORE]
  • Boiled Fruit Cake (Gluten-Free) Ingredients: to make a 1½ lb cake in an 8 tin 1 large banana or 4 oz/100g grated carrot or apple or 4 oz / 100g unsweetened tinned chestnut purée or 4 oz / 100g tofu 2 eggs 4 oz or 100g margarine - hard 4 oz or 100g granulated sugar 8 oz or 200g mixed fruit several glacé cherries ¼ pint or 150ml hot water 4 oz or 100g lentil flour ( or gram flour) 4 oz or 100g rice flour ½ teaspoon or 2g bicarbonate of soda ¼ teaspoon or 1g cream of tartar ¼ teaspoon or 1g tartaric acid 1 level teaspoon 1g mixed spice Put the margarine, sugar, mixed fruit and hot water in a large pan and stir over low heat until the fat has melted and the sugar is dissolved.... [READ MORE]


1 Response:

 
Greta
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
03 Apr 2011 11:28:12 AM PDT
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.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Some of your symptoms sound like my ulcers. I take carafate before every meal now and they are much better. I have 3 ulcers possibly caused by taking iron supplements. They are worse when I eat spicy food and dairy. I might be wrong but for your sake I hope it's just ulcers. They were fo...

The yellow is probably fat you are not absorbing. The pain could be from your intestines being inflamed. Go see the gastroenterologist. The ER did not help me with any of those symptoms. Good thing it's clear so you know it's not your appendix or any other vital organ. It takes time but prob...

Hi, this has been a postcode lottery for some time, some health authorities support it others don't. The govt has recently indicated that doctors should no longer prescribe food to celiacs, you should check with your local GP to see if they are still doing this or not. if you want some ...

@CleoTheLeoI've learned that I have a sluggish liver and that before trying to cleanse the liver, I need to make sure that the gall bladder is clear and working well, as well as the gut, so that when the liver is detoxing, the toxic wastes have an elimination route. Dr. Lam explains so many thing...

Look for sweet rice flour with the asian products or visit an asian food store. The combination of flours needed to make an 'all purpose' flour is a science. You need to get each type right or it won't work. I use white rice flour, sweet rice flour, sorghum flour and tapioca flour to create ...