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Thursday, August 6, 2015

Coffee Cake/Bread

To me, coffee bread speaks of Yugoslavia and Romania area. It's perfect with Potato soup or Ciorba! My version is yeast, gluten, egg and dairy free, but by no means is it taste free! It is fluffy, delicious and irresistible! People have told me that they cannot tell the difference between the wheat and the gluten free. So! Here we go!
First beat these ingredients together:
1⁄4 cup corn oil
1/4 cup very soft margarine
1-1/2 cups white sugar
2 tablespoons corn oil
3 tablespoons applesauce
1 tablespoon baking powder
1 teaspoon vanilla extract
1 cup milk (coconut, almond, soy or dairy) or water

Add next while stirring with a whisk:
2-1/4 cups white rice flour (NOT glutinous rice flour, because then the cake will be very gummy!)
1/4 cup potato starch
1/2 cup corn starch
1 teaspoon salt

Grease two 8-9 inch round cake pans or one 9"x13"  rectangular dish and pour batter evenly into them/it. Combine in a medium size bowl 1-1/2 cups white sugar and 1-1/2 teaspoons cinnamon (or enough to make the sugar a sandy color) and evenly sprinkle cinnamon/sugar mixture over top.
Place in oven that has been preheated to 375 degrees. Bake until inserted toothpick comes out clean or for approximately 25 minutes.
Serve warm or cold.



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