Sunday brunch

  
We had some of our family and friends over this morning for a casual Sunday brunch.  We did have bagels for those gluten eaters but I also made a yummy gluten free egg casserole with eggs, potatoes, sausage and fresh herbs as well as a gluten free lemon blueberry cake.  Both turned out quite well and were a big hit.  The coffee cake was moist and flavorful, and you could not tell it was gluten free.  Here’s the recipe for the coffee cake and some pics of the lox platter that all of us gluten-free folks and gluteners (is that a word?!) devoured!  It was a fun morning.

 

Lemon Blueberry Coffee Cake

1 cup butter, softened
1 cup sugar
3 eggs, room temp
1 cup sour cream
1 teaspoon vanilla extract
Zest of two medium lemons
Juice of one lemon
2 1/2 cups of gluten-free flour mix (I used Bette Hageman’s Featherlight Flour Mix, see recipe below)
1 1/4 teaspoon xantham gum
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 cups fresh blueberries

Topping - combine in small bowl:
1 cup chopped pecans
1/2 cup sugar
1 teaspoon cinnamon

Cream together the butter and sugar.  The butter I used was very soft and I creamed them together until it was fluffy.  Add eggs, one at a time, mixing well after each egg is added.

In a seperate bowl, combine sour cream, lemon juice and zest and the vanilla.

In a seperate bowl, combine flour mix with baking powder, soda, salt, and xantham gum.

Alternately add the flour mixture and sour cream mixture to the egg/butter mixture. Add about 1/3 of mixture at a time.  Stir in blueberries.  The dough will be somewhat stiff.

Spread half of batter into a greased 9 x 13 pan (I used a spatula sprayed with a bit of non-stick cooking spray to help).  Top half of this batter with half of the topping mixture.    Carefully spread remaining batter over top, and top with remaining topping mixture.

Bake at 350 for 35-40 minutes or until cake tests done.  I dot topped the cake with butter about five minutes before it was done.

Bette Hageman’s Featherlight Flour Mix
1 cup tapioca flour
1 cup rice white flour (not sweet rice flour)
1 cup corn starch
1 Tablespoon potato flour (not potato starch)

I usually mix a double batch of this up in a big container and just have it on  hand.   It seems to work well as a 1/1 substitution for baking in place of gluten flour.  I also use it for breading/flouring when cooking.