baking... GLUTEN-FREE sour cream coffee cake

hello, lovies.

for those of you who don't already know, i bake.

and i'm pretty damn good at it, too.

my grandpa and i used to bake together every time i spent the night at his house - cookies, cupcakes, pies, you name it, we probably baked it once upon a time.

ever since he passed last year, i hardly baked. but i've been getting back into it some.

tonight, i cranked up norah jones' "come away with me" album and baked gluten-free sour cream coffee cake.

why gluten-free, you may ask?

recently, my mom discovered that she has a gluten intolerance. we don't know if it's just gluten intolerance or celiac.

basically, she as some form of allergic reaction to gluten, found in wheat, rye, barley, etc.

we've always made cookies gluten-free - not so sickly sweet, and it also gave me the fiber i needed because i refused to eat stuff with bunches of fiber.

this recipe is from a really old cookbook - as in it was my grandmother's before my mom was even born. i'm actually supremely surprised that a cookbook from the 1950s or even earlier has gluten-free recipes, and they're actually pretty good.

the ingredients...

BATTER:

1/3 cup of butter or margarine

1 cup of well-packed brown sugar

2 teaspoons of vanilla extract

3 eggs

1 cup of sifted oat flour

1 cup brown rice flour (or all-purpose gluten-free flour)

2 teaspoons of baking powder (recipe to make your own if you don't have any later this post)

1 cup sour cream

LAYER CRUMBLY... THING... ;)

1/2 cup of well packed brown sugar

2 teaspoons of cinnamon

1 cup of broken pecans

the recipe....

this recipe DOES require a bundt pan (in layman's terms, kind of a donut shaped cake pan. really easy to find.)

cream together butter or margarine, brown sugar, and vanilla.

then, beat three eggs into the mixture.

in a seperate bowl, mix together oat flour, brown rice flour, and baking powder.

add half of the flours to the sugar mixture, mix together well, and then add the sour cream. mix again and add the rest of the flours.

pour a third of the batter into a greased and floured bundt pan.

in a seperate bowl, mix together the pecans, cinnamon, and brown sugar. then spoon one third of that mixture into the pan.

repeat until all of the batter and pecan mixture are layered into the pan.

bake in the oven at 350 degrees for 40-45 minutes.

allow to cool in the pan for five minutes, then pop out onto a rack.

voila! you have very yummy coffee cake.

baking powder:

for two teaspoons of baking powder, mix together 1 teaspoon cream of tartar, 1/2 teaspoon each of corn starch and baking soda.

so, enjoy!

to make this recipe with regular flour, replace the oat and brown rice flours with 1 1/2 cups of all-purpose baking flour. the gluten-free recipe has the advantage of being better for you than the regular because oat flour and some other gluten-free flours have more fiber than processed wheat flours, and fiber is something modern day diets are commonly lacking.

not to sound like a smartass know-it-all or anything.

xoxo,

rissa

no copyright infringement is intended. recipe is from the ideals whole grain cookbook, in which all recipes were collected and tested by aline becker.