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Thursday, April 12, 2018

GLUTEN FREE CINNAMON-STREUSEL COFFEECAKE


Posted by Bryna Bear aka Gluten Free Baking Bear

     This is the best coffee cake I have ever had.  I converted the recipe from the King Arthur Flour website.  The cake is moist and soft with a lovely thin middle layer of cinnamon and a delicious streusel topping.  Everyone loved it and took seconds.
     The butter and sour cream give this golden cake its superb rich flavor, so be sure to use the best quality you can find (do not skimp here).  The original recipe states that you can prepare the cake and refrigerate the RAW cake (covered in plastic wrap) overnight and bake it the next day.  I did not try this yet.  The baked gf cake stayed fresh and moist for 3 days at room temperature.  You might well ask how it lasted three days if it was so good, so let me explain. The first cake went so fast that I had to bake a second to have enough for expected guests.  I froze some pieces and later let them thaw at room temperature for a half an hour before eating.  The frozen and thawed cake tasted just as good as the fresh baked cake. 




    

GLUTEN FREE CINNAMON-STREUSEL COFFEECAKE
Makes one 9 x 9”  square cake

INGREDIENTS

Streusel Topping
½ cup
Sugar
tsp.
Salt
¼ cup
Sorghum Flour
2 Tbs.
Tapioca Flour
1 Tbs.
Chickpea Flour
1 Tbs.
Coconut Flour
4 Tbs./2 oz.
Unsalted Butter - Melted
tsp.
Xanthan Gum
1 ½ tsp
Cinnamon


Filling
2 ½ Tbs./34 g
Brown Sugar - packed
1 ¾ tsp.
Cinnamon
½ tsp.
Cocoa Powder (optional - for color only)


Cake
6 Tbs./85 g
Unsalted Butter
½ tsp.
Salt
½ cup/149 g
Sugar
2 ½ Tbs./35 g
Brown Sugar
1 ½ tsp.
Baking Powder
1 tsp.
Vanilla Extract
2 large
Eggs
6 Tbs./85 g
Sour Cream (or Plain Yogurt)
½ cup + 2 Tbs./142g
Milk
1 cup + 2 Tbs.
Sorghum Flour
½ cup
Tapioca Flour
2 Tbs.
Chickpea Flour
2 Tbs.
Coconut Flour
¾ tsp.
Xanthan Gum


DIRECTIONS

1)    Preheat oven to 375℉.  Prepare a 9 x 9” square baking pan by lining it with parchment paper. (You can also use a 9” round pan and line the bottom with parchment paper.)  If you do not have parchment paper just grease the pan.
2)    Make the Streusel Topping by mixing together the sugar, salt, flours and cinnamon.  Add the melted butter and stir until well combined.  Set aside.
STREUSEL  TOPPING
3)    Make the filling by adding all of the ingredients and mixing together well.  Set aside.
FILLING
4)    Then make the cake. In a large bowl or the bowl of a stand mixer add the butter, salt, sugars, baking powder and vanilla.  Beat together until well combined and smooth.
5)    Add the eggs, one at a time, beating well after each addition.
6)    In a separate bowl mix the flours and xanthan gum and set aside.
Flour mixture on the right and
milk mixture on the left.
7)    In a separate bowl mix the milk and sour cream and set aside.
8)    Add half of the flour mixture and beat well, then add half of the milk mixture and blend in well.  Repeat with the remaining flour and milk mixtures.  Mix until smooth.
Batter all mixed and smooth.
9)    Pour half of the batter into the prepared pan.
Half the batter in the parchment lined pan.
10)Sprinkle the filling gently over the batter.  Using a knife swirl the filling through the batter.
Filling sprinkled over the top of half of the batter and swirled with a knife.
11)Top with the remaining batter.
12)Sprinkle the topping over the top of the batter.
Streusel topping over all the batter with the cinnamon filling.
13)Bake for 10 minutes at 375℉, then reduce the oven temperature to 350℉ and bake an additional 40-45 minutes.  When done the cake will spring back when gently pressed in the middle.
Baked coffee cake.

14)Allow the cake to cool 10 minutes before running a knife around the edges and removing from the pan.  Allow to cool another 10 minutes before serving or cutting.  If you did not use parchment paper you can cool the cake in and serve the cake directly from the pan.
15)The cake will stay fresh and moist for about 3 days.  Freeze pieces and then thaw about ½ and hour at room temperature for longer storage.  The original wheat recipe stated that you can prepare the cake and refrigerate the RAW cake (covered in plastic wrap) overnight and then bake it the next day.  The chilled batter might need about 5 additional minutes of baking.  I have not yet tried this make ahead method so I can not say how it will work with a GF cake.



Wednesday, March 14, 2018

GLUTEN FREE IRISH POTATO BREAD


Posted by Bryna Bear aka Gluten Free Baking Bear

     Irish Potato Bread is similar to Irish Soda Bread because both have a texture that is a cross between a biscuit and regular bread and both are yeast free.  The potato bread is savory not sweet like the soda bread.  Both are easy to make and delicious.
     I had never heard of Irish Potato Bread until I came across the recipe while browsing the internet, but decided to give it a try. The scallions or chives in the bread make it very tasty.  It is wonderful fresh and when a bit older it is great toasted.  The bread is hearty and very satisfying.  It is perfect to eat with a meal or soup or just anytime as a snack.
    


 GLUTEN FREE IRISH POTATO BREAD
Makes one 8” round loaf

INGREDIENTS
WET
¾ cup (from a potato that weights about ¾ lb. )
Grated Raw Potato (Wash, peel and then grate a potato using the coarse or large hole side of the grater.  Squeeze out any excess moisture using cheese cloth or paper towels.)
¾ cup (from a potato that weights about ¾ lb. )
Mashed Potatoes (cooked potatoes that are mashed and cooled or left over mashed potatoes)
1 large
Egg
1 large
Egg White
cup
Oil - Light Flavored such as sunflower or canola
¾ cup
Milk - Fat Free  (For Dairy Free use DF milk)
2 Tbs.
Minced Chives or the Green Part of a Scallion
1 tsp.
Caraway Seeds


DRY
1 ¼ cups
Sweet Rice Flour
1 ¼ cups
Tapioca Flour or Starch
¼  cup
Sorghum Flour
¼ cup
Coconut Flour
¼ cup
Chickpea Flour
¾ tsp.
Xanthan Gum
1 tsp.
Sea Salt
1 Tbs. + 2 Tsp.
Baking Powder

1 large
Beaten Egg Yolk - for brushing the top of the bread before baking.


DIRECTIONS
1)    Position a rack in the center of the oven.  Preheat the oven to 375℉.  Line a baking sheet with parchment paper and set aside.
2)    In a large bowl add all of the Wet Ingredients and mix well.
Wet ingredients mixed together.
3)    Add all of the Dry Ingredients to the wet ingredients in the bowl.
4)    Mix the wet and dry ingredients together, the batter will be stiff and sticky. Knead together to incorporate all of the dry ingredients well.
Dough mixed together and kneaded.
5)    Form a ball with the dough and place it onto the prepared baking sheet.  Flatten the dough slightly into an 8” round loaf, keeping it mounded in the center.
Ball of unflattened dough on prepared baking pan.  Please note:
I thought that the dough might spread and I did not flatten it enough.
Heads up: The dough does not spread at all, so make it the height that you desire before baking.
6)    Use a serrated knife to slash a cross on top of the dough.  If desired you can slash another cross between the first cross to form a star.
Star pattern of slashes on the loaf of Irish Potato Bread.
7)    Brush the top of the loaf with the beaten egg yolk.
Loaf brushed with beaten egg yolk.
8)    Place the loaf on the baking sheet into the oven and bake for about 55 minutes.  The Irish Potato Bread is done when it is golden brown and the bottom sounds hollow when tapped.
Loaf after baking.



9)    Allow the loaf to cool at least an hour on a wire rack before slicing or eating it. Enjoy!

Tuesday, February 13, 2018

GLUTEN FREE BUTTERNUT SQUASH CRUMB CAKE MUFFINS with DAIRY FREE INSTRUCTIONS

Posted by Bryna Bear aka Gluten Free Baking Bear

     I had some butternut squash left over after making some vegan mac and ‘cheese’ or more aptly named mac and squash.  I decided to bake something cake like.  Always my preferred dessert, let me eat cake!  I converted a regular recipe for pumpkin muffins into a gluten free squash muffin version.  I love how they came out.  The texture is light and fluffy, yet denser than cupcakes.  It is moist with delightful spices. The delicious crumb topping puts it over the top.
     No electric mixer is needed with this recipe, a bowl and spoon will due.  I made the cake part dairy free and then topped half of the muffins with crumbs made with butter and half with crumbs made with oil.  To my surprise the taste was indistinguishable.  Perhaps the spices in the crumb mixture covered up any butter flavor that might be noticeable if there were no spices.  The texture was quite different though.  The non butter crumbs melted over the top while the butter crumbs stayed crumbly.  They both looked good enough to eat and tasted wonderful.
     Lately I have taken to substituting 1-2 tablespoons of coconut flour for some of the chickpea flour in my recipes.  The texture of cakes comes out fluffier, moister and more wheat like.  Cookies get a more tender crumb.  Bread is fluffier too.
     This recipe is a keeper.  The wheat version came from SallysBakingAddiction blog.  I think that the recipes on this blog are delicious and come out very well.  A good recipe is the best recipe to start with when converting it into a gluten free one.  I hope you enjoy these muffins as much as I did.


GLUTEN FREE BUTTERNUT SQUASH 
CRUMB CAKE MUFFINS
Makes about 14 muffins

INGREDIENTS
Cake
1 cup
Sorghum Flour
½ cup
Tapioca Flour
2 Tbs.
Chickpea/Garbanzo Flour
2 Tbs.
Coconut Flour
1 ½ tsp.
Baking Powder
¾ tsp.
Xanthan Gum
tsp.
Himalayan Sea Salt
2 tsp.
Cinnamon
¼ tsp.
Ground Ginger
¼ tsp.
Nutmeg
¼ tsp.
Cloves
¼ tsp.
Allspice
½ cup
Oil - light flavored such as Sunflower or Canola
½ cup
Sugar
½ cup
Brown Sugar
1 ½ cups (340g)
Butternut Squash Puree (or Canned Pumpkin, I think sweet potato would also work)
2 large
Eggs
¼ cup
Milk - for Dairy Free use non dairy milk of choice
I used almond

Crumb Topping
½ cup
Sorghum Flour
¼ cup
Tapioca Flour
¼ cup
Sugar
¼ cup
Brown Sugar
¼ tsp.
Ground Ginger
¼ tsp.
Nutmeg
¼ tsp.
Cloves
¼ tsp.
Allspice
6 Tbs.
Melted Unsalted Butter or for Dairy Free use a light flavored Oil such as sunflower or canola
cup (optional)
Lightly Toasted Pumpkin Seeds


DIRECTIONS
1)    All of the ingredients should be at room temperature before you start.
2)    Preheat the oven to 425℉.  The rack should be in the center of the oven. 
3)    Prepare 2 muffin pans by lining them with paper cupcake liners.  Set aside.
4)    In a large bowl add the flours, spices, salt, xanthan gum and baking powder.  Mix well and set aside.
5)    In a medium bowl add the sugars, oil, squash, eggs and milk of choice and mix well.
6)    Pour the wet ingredients into the bowl with the dry ingredients.  Fold gently until just combined and no clumps of unmixed flour remain.
7)    Scoop the batter into the paper liners, filling them until almost full.
8)    Make the topping by adding the flours, sugars and spices to a small bowl and mixing well.  Add the melted butter or oil and stir until combined.  The butter will form crumbs the oil will make a paste. 
Crumbs made with melted butter.


The crumbs made with oil was like a paste.
9)    Sprinkle the crumbs over the tops of the muffins.  If using oil ‘crumbs’ break them up and drop them as evenly as you can over the muffin batter.  The oil crumbs will melt over the tops, the butter crumbs will stay crumbly after baking.
Muffins with butter crumbs and pumpkin seeds on top before baking.


Muffins with dairy free oil crumbs and pumpkin seeds on top before baking.


10)Sprinkle the tops with some toasted pumpkin seeds, if desired.  (To toast pumpkin seeds spread them out on a baking sheet and heat them in the oven at 350℉ for 3-5 minutes, watching closely so that they do not burn or get too brown.)

11)Bake for 8 minutes at 425℉ then lower the oven to 350℉ and bake another 14 minutes or until done.  The center will spring back when gently pressed or a toothpick will come out clean when done. 

Baked muffins with butter crumb topping


Baked muffins with oil crumb topping.