Wednesday, January 14, 2009

Blueberry Streusel "Coffee Cake"

We adapted a recipe for blueberry streusel muffins, when my 4 year old daughter decided she wanted to make "blueberry cake."

It was actually very nice, because instead of a crumbly, less-than perfect texture gluten-free muffin, we had a really yummy coffee cake.

1 c. rice milk
1/4 c. safflower oil
1/2 t. vanilla
1/4 c. honey
2 t. egg replacer mixed w/ 3 T. rice milk
1 c. sorghum flour
1 c. buckwheat flour
1 t. xanthan gum
3 t. aluminum-free baking powder
1/2 t. salt
1 c. frozen blueberries

Streusel Topping:
1/4 c. vegetable spread, slightly chilled (all palm oil, no soy)
1/4 c. brown rice flour
1/4 c. maple sugar

Preheat oven to 350. Mix wet ingredents, then add the egg replacer mixture, followed by the dry ingredients. Mix everything together and fold in the blueberries. Add some more rice milk if the mixture isn't at least a little spreadable. Spread in a rectangular cake pan. Mix the streusel topping with a pastry blender into crumbs. Sprinke streusel topping on top. Bake at 350 for about 25 minutes.

Source for Gluten-Free Flour

Sorghum seems to be one of the cheaper GF flours - I found it for $2.99 for a 2 lb bag at my local Indian Store under the name "Jowar."

Hodgson Mills has now started selling buckwheat flour. It's very nice and finely ground, I can find it at my local Stop & Shop for $3.99 for a 2 lb. box.

By far the most expensive GF flours I've found are teff & quinoa. Quinoa flour has gone up to $7.99/lb at my local health food co-op. There is just no way I can afford that, so we've been using mainly buckwheat, sorghum, millet, and brown rice.

Chinese Dumplings

Happy Chinese New Year!

My brother and his girlfriend, Lucy, live in Shanghai. They sent me this cool video for how to make Chinese Dumplings since a couple friends and I are having a dumpling party to celebrate the New Year.

Ironically, we all have some sort of food allergy in our families, so we are all bringing a different stuffing mix, and I'm also making the wrappers out of sorghum flour (instead of wheat). I had pretty good luck using sorghum with a little xanathan gum. The wrappers aren't as thin and translucent, and instead of rolling you really have to work the dough and press it into a circle with your hand. Only use a little filling, because without the gluten they're not as stretchy.