Gluten-Free Coffee Cake

I’m posting this at Josh’s request, even though I haven’t made it for a while and I’m not that sure of the recipe. I’d usually rather make a recipe right when I’m posting it, to see if this is actually what I do. Josh – please let me know if you make this, and how I should change the recipe, or confirm that it’s good. Also, send me a picture.

3/4 c sugar
2 eggs
1/4 c canola oil
1 T lemon peel
1 tsp vanilla extract
1 c brown rice flour
1/4 c millet flour
1/4 c quinoa flour
1-1/2 tsp xanthan gum
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 c buttermilk*

Topping:
1/4 c brown sugar
2 T butter or margarine
1/2 tsp ground cinnamon
1/3 c rice flour or GF flour blend

  • Preheat oven to 350°F. Grease 7 x 11 pan nonstick pan.
  • Mix topping ingredients lightly with finger tips until crumbly but not greasy.
  • Cream sugar, eggs and oil for 1 minute. Then stir or beat in grated peel and vanilla.
  • In separate bowl, mix together all the dry ingredients. Sift if desired.
  • On low speed, beat dry ingredients into egg mixture, alternating with buttermilk, beginning and ending with dry mix.
  • Spoon batter into pan, spread gently to even it out, and sprinkle topping on top.
  • Bake 35 minutes or until top is golden brown and tester comes out clean.

* If you don’t have buttermilk, or you want to make this parve, substitute 2 tsp vinegar plus any sort of milk (cow, rice, soy, etc) to make 2/3 cup.

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