I’ve been craving coffee cake lately, a lightly sweet cake with a delicate crumb. Achieving this whilst also being gluten-free proved to be a challenge.
Starting with this recipe, I substituted the all-purpose flour with a mixture of brown rice and sorghum flours, arrowroot and potato starch. I added a layer of strawberry-rhubarb pudding (made a few days ago) and topped off with a brown sugar-walnut streusel. End result, while tasty with the perfect amount of sweetness, lacked that delicate crumb.
Plan of action for 2nd attempt:
- change flour combo- 1/2 c br rice/ 3/4 c millet / 1/2 c arrowroot / 1/4 c potato starch
- no need for xantham gum- too chewy!
- use oil instead of earth balance (taste of earth balance interferes with overall taste)
- use pecans instead of walnuts (had run-out of pecans for this go-around)
I’ve been craving coffee cake too, I might just try this with your recommendations :)