Cherry Kuchen
MAKES ONE 8-INCH CAKE
This recipe by Rebecca Reilly makes a delicious coffee cake, ideal
as a breakfast treat or an afternoon snack. For variety, replace the
cherries with sliced peaches, nectarines, apricots or plums.
1 cup gluten-free flour blend (recipe below)
2 teaspoons double acting baking powder
1 tablespoon Expandex, optional*
2 teaspoons Brown Rice Cream hot cereal
¼ teaspoon xanthan gum
1/8 teaspoon salt
1 teaspoon agar or dry pectin**
½ cup organic sugar
Grated zest of an orange or lemon
3 tablespoons shortening of choice
1/3 cup milk of choice
½ teaspoon vanilla
2-3 cups pitted fresh cherries
Cinnamon sugar for sprinkling
1. Preheat oven to 375 degrees. Lightly grease a 9-inch round spring form or removable bottom tart pan and line with parchment or dust with gluten-free flour.
2. Mix together gluten-free flour blend, baking powder, Expandex, rice cereal, xanthan gum, salt, agar, sugar and zest.
3. Pinch shortening into dry ingredients until crumbly. Gently blend in milk and vanilla.
4. Spoon batter into prepared pan. Arrange cherries on top. Sprinkle with cinnamon sugar.
5. Bake 30 to 45 minutes in preheated oven. Serve warm.
Gluten-Free Flour Blend
1 cup sorghum or chickpea flour
MAKES 4 ¾ cups
1 cup tapioca starch
1 cup potato starch, corn starch or arrowroot
½ cup amaranth, millet, quinoa or oat flour
½ cup fine brown rice flour
¾ cup sweet rice flour
Mix ingredients together until well blended. Keep refrigerated until used.
TIP Expandex, a modified tapioca starch, is a new product that’s ideal for gluten-free baking. It gives baked goods a better crumb and lighter texture. Check out www.expandexglutenfree.com for more information.
TIP You can find agar at your local health food store. Pectin is available at most grocery stores. Look for it near the jelly-making supplies.
TIP Visit www.bobsredmill.com for a variety of gluten-free flours and gluten-free oats.
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