{"id":1292,"date":"2019-06-16T20:38:29","date_gmt":"2019-06-17T02:38:29","guid":{"rendered":"http:\/\/www.addictedtocanning.com\/blog\/?p=1292"},"modified":"2019-06-17T08:17:24","modified_gmt":"2019-06-17T14:17:24","slug":"gluten-free-blueberry-coffee-cake","status":"publish","type":"post","link":"https:\/\/www.addictedtocanning.com\/blog\/2019\/06\/16\/gluten-free-blueberry-coffee-cake\/","title":{"rendered":"Gluten free blueberry coffee cake"},"content":{"rendered":"

Thanks to my friends at Bear Mountain Blueberry Farm<\/a> I have 1.5 gallons of lovely blueberries to play with. What better way to start using them than by making a blueberry coffee cake?<\/p>\n

INGREDIENTS<\/strong><\/p>\n

  • 1 1\/2 cups gluten free flour<\/li>\n
  • scant 1 tsp xanthan gum (omit if your GF flour blend already has some)<\/li>\n
  • 1\/2 cup sugar<\/li>\n
  • 1 tablespoon baking powder<\/li>\n
  • 1 teaspoon cinnamon<\/li>\n
  • 1\/2 teaspoon salt<\/li>\n
  • 1 1\/2 cups fresh blueberries<\/li>\n
  • 1 egg<\/li>\n
  • 1\/2 cup milk<\/li>\n
  • 1\/4 cup butter, melted<\/li>\n

    TOPPING<\/strong><\/p>\n

  • 1\/4 cup butter, melted<\/li>\n
  • 3\/4 cup packed brown sugar<\/li>\n
  • 1 tablespoon all-purpose flour<\/li>\n
  • 1\/2 cup chopped walnuts or pecans or similar (optional)<\/li>\n

    In a large mixing bowl, combine flour, xanthan gum, sugar, baking powder, cinnamon and salt. Gently fold in blueberries. Get a separate bowl, put the egg, milk and butter in then whisk together. Mix into the dry ingredients, careful not to mush the blueberries. Pour into a buttered\/oiled 8-in. x 8-in. baking pan. <\/p>\n

    Make topping to sprinkle over batter (put on last). <\/p>\n

    Once you have everything apart from the topping mixed, start preheating the oven. This will allow the xanthan gum to set before baking. Bake at 425 degrees F for 20-25 minutes or until top is light golden brown. Can be served warm or room temperature.<\/p>\n

    WHAT GLUTEN FREE FLOUR CAN I USE?<\/strong>
    \nPretty much any of them. There are 1-to-1 substitute blends in the stores, you can use my     pudding flour<\/a>, or you could use a flour made from a psuedocereal. I used millet flour and it turned out nicely – next time I will try buckwheat flour to see if the nuttiness in the buckwheat comes through.<\/p>\n

    WHAT IS A “PSEUDOCEREAL”?<\/strong>
    \nA     pseudocereal<\/a> is a seed grain that isn’t a grass, but that is used like it’s a cereal. Millet, buckwheat, and quinoa are 3 examples of seeds that are used like a cereal. They do not contain gluten.
    \nA cereal is a grass derived grain such as wheat, rye, barley. They usually contain gluten.<\/p>\n

    WHAT DOES “SCANT” MEAN?<\/strong>
    \nYou want to have a concave surface instead of a flat or convex surface. If you force me to guess, I’d say about 0.8 tsp? But I will not judge you if it’s 0.7 or 0.9 tsp… only your tastebuds will!<\/p>\n

    WHAT IF I AM NOT GLUTEN FREE?<\/strong>
    \nUse plain\/all-purpose flour instead of the first 2 ingredients. Start preheating the oven before you start mixing.<\/p>\n

    TOPPING VARIATION<\/strong>
    \nI made the topping with raw sugar, which comes in larger, crunchy sugar crystals. It made for a nicely crunchy topping.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Thanks to my friends at Bear Mountain Blueberry Farm I have 1.5 gallons of lovely blueberries to play with. What better way to start using them than by making a blueberry coffee cake? INGREDIENTS 1 1\/2 cups gluten free flour scant 1 tsp xanthan gum (omit if your GF flour blend already has some) 1\/2 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[66,3,18],"tags":[76,77],"class_list":["post-1292","post","type-post","status-publish","format-standard","hentry","category-gluten-free","category-information","category-recipe","tag-gluten-free","tag-baking"],"_links":{"self":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1292","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/comments?post=1292"}],"version-history":[{"count":9,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1292\/revisions"}],"predecessor-version":[{"id":1301,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1292\/revisions\/1301"}],"wp:attachment":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/media?parent=1292"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/categories?post=1292"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/tags?post=1292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}