![]() ![]() Place the berries one at a time over the surface of the cake batter, gently pushing down into the batter.Spread batter into a greased 9" cake pan or pie plate.Stir only enough to blend together, don't over-mix. Alternately add in the buttermilk and the flour mixture into the creamed sugar mixture.In the bowl of your electric mixer, cream together the sugar, butter, egg and vanilla.In a medium sized bowl, whisk together the flour, xanthan gum, baking powder, and salt until blended.Spray a 9" cake pan or pie plate with nonstick cooking spray and set aside. Next on my list to try are these gluten-free blueberry biscuits! They look amazing too! Gluten-free Berry Coffee Cake Recipe: What should you bake with your berries next? Try these gluten-free raspberry white chocolate muffins. I love to serve this alongside gluten-free breakfast casserole at the holidays too! Then we have both sweet and savory! If you have a nut allergy or prefer not to include them, feel free to omit them from the topping or substitute with some shredded coconut for additional texture and flavor.I buy my sliced almonds from a certified gluten-free source:. For the finely chopped almonds, I use sliced almonds that I chop up finely.I still used butter because it is so low in lactose, but if you need to avoid that as well, I would try using a non-dairy buttery sticks from Earth Balance or a similar product. While I haven’t made this completely dairy-free, I have subbed CashewMilk in place of the buttermilk with success.If you can get your hands on some huckleberries, use those in this too! I opted for more raspberries than the other berries, just because I adore thoseo and our raspberry harvest was plentiful this year! I’ve also made this coffee cake with all blueberries or all raspberries. You can use any berries you’d like as long as your total is 2 cups.Two other flour blends that I’ve been testing some (but not this recipe yet) with good results are Cup4Cup and Pamela’s. This recipe, like pretty much all of my recipes, has been tested with successful results with gfJules gluten-free flour ( bought directly or on Amazon) and Gluten Free Mama’s Almond Flour Blend and with King Arthur Measure for Measure flour, and I recommend any of those. Gluten-free flour blends are not created equal! I recommend avoiding flour blends that contain any bean flours or that are primarily rice flour, as you’ll get a more gritty result. As always, I only recommend baking with a good quality all-purpose gluten-free flour blend.Notes on Ingredients and Substitutions for this Gluten-free Coffee Cake: I started doing that with my coffee cake and loved it! It really doesn’t take much time at all, and makes it so that each slice has just the right ratio of batter and berries. To get just the right amount of berries in each muffin, and avoid streaked batter, she hand places each berry. After chatting with my friend Charissa, owner of the dedicated gluten-free Zest Bakery about how her triple berry muffins were perfect, she told me how she adds the berries. Previously, I would gently stir the berries into the batter, but I changed my method this past year. You can also use frozen berries, just keep them frozen, don’t thaw them unless they are clumped together and you can’t get them apart. There’s nothing like homegrown berries! We grow red raspberries, thornless blackberries, and have one little blueberry plant too! Sometimes I make it with big, ripe, berries from Costco, but later in the summer I make this with all berries from our backyard. I use any combination of raspberries, blackberries and blueberries or even huckleberries when I have them. Sometimes I make my tried and true gluten-free blueberry coffee cake, but lately, I’ve loved the flavors from using a variety of berries to create a different flavor profile. If I’m somewhere with a kitchen, I’ll cook up some scrambled eggs to have with a slice for a yummy and filling breakfast. When I’m heading on a road trip, I love bringing along a container with slices of coffee cake so that I have something safe to eat each morning. I make gluten-free coffee cakes around all the holidays and also just before I travel. ![]() I don’t remember eating coffee cake at all when I was growing up, but as an adult, I have it as much as possible! I’d make a gluten-free coffee cake every week if only my clothes wouldn’t get tighter as a result!! I think this is the best gluten-free coffee cake ever!!Ĭake for breakfast? Count me in! One of my favorite breakfast foods is gluten-free coffee cake. A perfect sweet addition to gluten-free brunch is this gluten-free triple berry coffee cake recipe. ![]()
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