Gluten-Free Coffee Cake

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm milk (dairy or non-dairy) 1 cup warm milk (dairy or non-dairy)
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp melted unsalted butter or neutral oil (like canola or vegetable) 3 tbsp melted unsalted butter or neutral oil (like canola or vegetable)
• 0.5 cup granulated sugar 0.5 cup granulated sugar
• 1 tsp ground cinnamon 1 tsp ground cinnamon

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure these dry ingredients are thoroughly combined for an even texture.

2. 2

   In a separate medium bowl, whisk together the warm milk, room temperature eggs, melted butter or oil, granulated sugar, and ground cinnamon until well incorporated. The mixture should be smooth and fragrant.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or wooden spoon until just combined, being careful not to overmix. The batter will be thicker and slightly stickier than conventional batter made with gluten-containing grains.

4. 4

   Grease and flour an 8x8 inch baking pan with gluten-free flour or line it with parchment paper. Spoon the batter into the prepared pan, spreading it evenly with a spatula. You can lightly wet your hands to help smooth the top if needed.

5. 5

   Bake in a preheated oven at 375°F (190°C) for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.