GF Raspberry Coffee Cake

Never have been so proud of something I baked! I had raspberries that desperately needed to be eaten and no clue what to make. The recipe I wanted to try called for scale, which I don’t have. I considered pound cakes and loaf recipes before stumbling onto a rhubarb strawberry coffee cake recipe by Nicole Hunn that looked promising. Promising, because it accounted somewhat for the moisture in the fruit so it was a solid place to start. And wow! The results were amazing. (Picture just doesn't do it justice!)

I am a little embarrassed to admit that I ate 3 large pieces the first night. Sometimes your baking is best fresh, but this cake was just as good, if not better, the following afternoon! I took it into work to share with my GF colleague and my two coffee break buddies. They loved it too. They only knew it was gluten-free because I made it. 

This recipe is what all gluten-free baking should be. It was awesome, and not just “good, for gluten-free.” It was moist without being soggy.

Gluten-free Raspberry Coffee Cake

Ingredients

• CRUMBLE TOPPING
• 8 tablespoons unsalted butter (or dairy-free spread), softened
• 1/2 cup fine white rice flour
• 1/2 cup tapioca starch
• 1/2 teaspoon xanthan gum
• 1/4 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1/8 teaspoon kosher salt
• FRUIT RIBBON
• About 2 cups fresh raspberries, washed and dried
• 6 tablespoons light brown sugar
• 1/2 cup all-purpose gluten-free flour
• 1/4 cup cornstarch
• 1/4 cup white rice flour
• BATTER
• 2 cups gluten-free flour mix
• 3/4 cup white rice flour
• 3/4 cup tapioca starch or cornstarch
• 1/2 cup potato starch
• 1 teaspoon xanthan gum
• 1-1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1-1/2 cup granulated sugar
• 1/4 cup margarine, at room temperature
• 1/2 cup vegetable shortening
• 3/4 cup plain yogurt, buttermilk, or sour milk
• 6 extra-large eggs

Instructions

Preheat your oven to 350 degrees Fahrenheit. Grease a 9”X13” pan.

Combine all of the Crumble topping ingredients. Blend with a fork until well-combined. It will have the consistency of cookie dough. Place in the refrigerator until directed to use.

Wash fruit gently and set aside to dry on a paper towel. Do this well in advance so that your berries have minimal moisture on them. I used about 2 cups of raspberries. I didn’t measure because they were fresh and very soft. I didn’t want to crush them more than necessary. You need enough for a single layer in your cake pan, occasionally touching but not thick from edge to edge. You can also measure and set aside the 6 Tbsp brown sugar and 1/2 cup of flour at this time if desired. I don’t use commercial flour mixes, but you could.

To make the cake batter: In the bowl of a counter top mixer, combine the 2 cups flour, xanthan gum, baking powder, baking soda, salt and sugar in a large bowl, and whisk to combine. I highly recommend the using the mix ratio suggested. Potato starch is my new favorite baking friend- it makes everything turn out moist and more like gluten-filled cakes and breads.  *Potato flour and starch is not the same thing, and they are NOT interchangeable.

Add the butter, vegetable shortening, and sour milk, and mix. My margarine is GF and casein free; and I used lactose free milk with about a tablespoon of lemon juice in it. Adjust to suit your dietary needs.

Add the eggs, one at a time, beating well after each addition. Turn up the mixer and let it run for a few minutes. The batter should spread easily- be thick but workable.

Scrape the about 2/3 of the batter into the bottom of the prepared pan, and spread evenly. Dust half the reserved flour over the batter. This is to help keep the fruit from sinking to the bottom of the pan. Layer the raspberries on top the cake batter. Sprinkle the brown sugar evenly over the berries and dust with the remaining flour. Pour the reserved batter over the fruit evenly and use a spatula to ensure it is all covered. Make sure you save enough batter to cover from edge to edge! (I don’t recommend using less than 2/3 on the bottom because the fruit will sink quite a bit.)

Immediately place the pan in the center of the preheated oven, and bake for 25-30 minutes. Cake should be no more than lightly browned on top at the end of this baking period. Remove the crumble topping from the refrigerator, and fluff with a fork. Remove the pan from the oven, sprinkle with the crumble topping in an even layer. My crumble resembled cookie dough so I used a spoon and my finger to drop small lumps evenly over the top of the cake. Cake should be firm enough that it doesn’t collapse from the weight at this stage.

Return the pan to the oven, and bake for another 20 minutes, until the topping is cooked and a little crisp.

Remove from the oven, and allow it to cool completely in the pan before removing the cake from the pan. Slice into squares with a serrated knife.

Gluten Intolerance and the Intolerable Headache!

I am about 7 months gluten-free at the point of writing this. I actually never thought this milestone would come. When I started out, the 6-month mark seemed forever into the future. Not because I doubted my ability, but because in terms of meals- that's at least 180 breakfasts, 180 lunches, 180 dinners, and even more snacks that have to happen before you get there.

When I started on this journey, I read all the comments and information about the process taking half a year just get the 'aftershocks' of gluten out of your system. All along the way there have been milestones. Positive things that told me I was on the right path.

• Two weeks to get my stomach to stop acting out with everything.
• Two months to get over the insane exhaustion and need for extra sleep.
• Three months to get from 4/10 days to start having regular 6 or 7/10 days.
• Four months for my metabolism to restart.
• Six months for the inflammation in my eyes to go away.

Not joking about that one. About a month ago I started experiencing daily headaches and noticeable eye strain when at my computer. Wearing my glasses while at my desk on the computer gave me migraine like head pain and mild nausea. I couldn't read books with my glasses on anymore. So I made an eye appointment to see if that was the problem.

Headaches have been a part of my existence for the past 18 months or so. It can take me a while to identify the cause. Eventually I do, and then I make a change which gives me a temporary reprieve. Then something else makes itself known. A year ago, the headache after eating was actually the trigger for me even considering food as my enemy.

Back to the eye appointment - I have to admit to total shock at having my Eye Doc tell me that my prescription is far too strong and that is why I am experiencing nearly debilitating pain, daily. My left eye is a little better, but my right eye is a whole different story! My right eye went from -1.75 to -1.00 suddenly. That's a cut by nearly half the prescription for that lens.

I have worn glasses since I was 15. I have had my prescription change once in 15 years; it got marginally stronger. So you can imagine my shock when the doc tells me that my eyes are getting better. It's rare, but apparently possible. Honestly, the only thing I can see is a correlation between inflammation in my eyes and diet changes. Gluten causes inflammation in the gut and beyond. Inflammation is the cause of like 90% of gut cancers and diseases. Undiagnosed gluten intolerance can cause auto-immune and other illnesses. Is it possible that my gluten intolerance caused my vision problems to start with? The clinical depression started in middle school, glasses followed a year or two later. Retrospect is a powerful thing.

Glasses are my accessory of choice. I own several pairs. I change them to match my outfits or mood. I express myself through them. I don't wear much jewelry, and I wear make-up only infrequently. I love my glasses!

I switched over 2 pair to the new prescription, but I haven't decided about the rest. I am a little scared that my vision will continue to improve with time and the money spent will be wasted.

I have yet to find another story like mine online, but I will keep looking! Someone else has to have had this experience with their vision. Right?

White Chicken Chili

This recipe is loosely based on several recipes found online. I needed a base to identify the key seasonings, but beyond that I just did my own thing. Results were exceptional. You could also use cream cheese or sour cream to achieve the “white” in your chili. You could also add diced tomatoes- they aren’t my thing. Some people use shredded rotisserie chicken. Others used copious amounts of green chilies for heat. Most people use the cheese as a garnish- I liked it melted in, adding to the marrying of the flavors. This might just be a new favourite of mine.

White Chicken Chili

1 chicken breast, cut into bite-sized pieces

1 tsp olive oil

2 garlic cloves, minced

Salt and Pepper to taste

1 cup white cannelloni beans

1 cup black beans

1 cup corn, frozen or canned

1 cup chicken or vegetable broth, more or less as needed

¼ tsp cumin

¼ tsp oregano

¼ tsp coriander

1/8 tsp chili pepper flakes

¼ cup cream or milk (I use lactose-free half and half cream)

Cheese (optional)

In a medium pot, cook the chicken and garlic in oil until cooked through. Add salt and pepper to taste. Add the beans, corn, broth and seasoning. Stir well to combine. Add more seasoning as required. I am not a big ‘measurer’ so play with it until you get the chili flavor you like.

If you do not have broth you can dissolve bullion into water. I have done this with left over kale water and the results were still great. Reduce salt if using bullion. Add more or less liquid as required- chili thickness can be a personal preference.

Simmer until everything is warmed through. Pour in cream and cook until bubbling again, stirring so that it doesn’t burn. Remove from heat. Grate or slice your favourite cheese into the soup. I use thinly sliced lactose-free mozzarella. Allow to sit until slightly thickened.

Serve and enjoy!

Yield should be enough for two people.