This is my first official gluten free recipe. I have lots of recipes that are gluten free, but this is the first one that I have posted that calls for gluten free flours.
I have been reading a lot about gluten free baking. I have spent a lot of time reading websites. I checked out some cookbooks from the library and I have even bought a few of the gluten free cookbooks.
These have all been great ways to learn more about the science behind baking with gluten free flours. I am using them to learn what flours and products to use where. But I have not had many successes with the actual gluten free recipes that I have tried. They have been good, but not great. Gluten free baking is teaching me that I am more of a food snob then I realized. I am much pickier than I thought I was.
When I make a pancake, I want it to be a really good pancake. I don’t want it to be just an okay pancake. I have tried some okay gluten free things, but I want really good gluten free things. My goal is to feed my family good food that just happens to be gluten free. I have a long way to go in this area, but I am slowly learning.
I am trying to learn as much as possible about the science behind gluten free baking in order to figure out how to adapt regular recipes to make them gluten free. I have had better success adapting regular recipes and family favorites, than I have had making recipes from gluten free cookbooks.
This recipe is one of those that I adapted. I adapted this from my Whole Wheat Overnight Breakfast Cake. It was pretty easy to make gluten free and turned out well. This used to be a family favorite for breakfast, so everyone was thrilled that I came up with a gluten free version. I have made this several times and we really enjoyed it. I hope you do too.
Gluten Free Overnight Coffee Cake
- 1/3 cup butter, softened
- 1/2 cup white sugar
- 1/4 cup packed brown sugar
- 1 egg
- 2 tablespoons of sorghum flour
- 3 tablespoons white rice flour
- 3 tablespoons potato starch
- 1/4 cup cornstarch
- 2 tablespoons corn flour
- 2 tablespoons tapioca flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 cup buttermilk
Topping
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
Lightly grease an 8 inch square baking pan. In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar. Beat in the egg until well blended. In a medium bowl, combine the flours and other dry ingredients. Stir the flour mixture into the creamed mixture alternately with buttermilk. Spread evenly into the prepared baking pan.
In a small bowl, mix 1/4 cup brown sugar and 1/4 teaspoon cinnamon. Sprinkle over the batter.
Cover, and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Bake the cake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
For more healthy recipes see Slightly Indulgent Tuesdays. For more gluten free recipes see Gluten Free Homemaker.
I love to cook and bake, and it is a good thing, because my family loves to eat. I live with my husband and three kids on 43 acres in Northeastern Oklahoma. Between homeschooling, helping in my husband’s dental office, working on our property, taking care of three dogs, and raising hogs as a side job/hobby, I am constantly on the go like most of you.
Gluten free baking is quite an adventure, isn’t it?? I still have so much to learn too!
I love breakfast dishes that I can put together the night before. I’ll have to give this a try.
I have yet to make a really good pancake, but my buckwheat ones come close. Thanks for linking up!
I know what you mean about high standards. I occasionally bake gluten-free for a friend of mine, and my rule is, it has to taste great to me too!
Here is a recipe for a cake that pleases us both; I hope you will try and enjoy, too: http://culinspiration.wordpress.com/2009/03/21/lemon-cornmeal-cake-w-gluten-free-variation/
I am so excited for you!! It’s so much fun to finally get it right, isn’t it? I love make ahead recipes like Linda, so this is a winner in my book. Thanks for linking up!
Looks delicious this may be another meal to please the inlaws this christmas!
thanks!
I have gluten allergy since childhood. I am always on a Gluten Free diet and i use guar gum in some of may baked foods.