Combine the dry ingredients in the processor bowl.For the crumb mixture, in a food processor:.You’ll want to start checking for doneness with a toothpick at about 30 minutes and add some time accordingly. If you have a convection oven it helps bake things more evenly but if you don’t, it will work well in a regular oven, it just might take a little more time. ![]() I baked this in my Wolf Gourmet countertop convection oven – 350˚ degrees convection. It’s little things like this that make me SO happy! This is made in an 8” square baking dish and it rises in the middle beautifully. Typically, gluten-free cakes don’t rise much in such a large pan. I chose to make the quantity smaller than a traditional 9”x13” cake. I always choose organic ingredients, whenever possible. You’ll need to have that on hand but it’s usually a staple in every gluten-free kitchen. I also added some extra rice flour to get the right texture. You may use your favorite flour mix but the texture and flavor might be a little different. If you don’t have either, it also works great with a pastry blender and a whisk. This one is no more difficult than making a crumb topping in a food processor and a batter in a bowl with a mixer. There are some gluten-free recipes out there in bloggerland and I’d tried them but I wanted one of my own, with ingredients that I have on hand, ingredients I trust and nothing weird. ![]() So, I determined to make it happen for the blog. ![]() Much of this blog is about getting those things back. But, you know … it’s sad when we lose things we love from our diet. I gave up and lived a sad life, devoid of the best crumb cake ever. All the iterations were edible but just not … right. Since then I’ve tried a couple times to come up with a recipe that replicates that authentic flavor. Of course, this was between my first wheat allergy diagnosis and my second. I think it was the first time I’d ever had anything like it and I was in love. This was a great stand! Not just because they sold my awesome baklava but also because the owner took a weekly trip to NYC where he brought back real bagels and real New York Crumb Cake. Many years ago I made baklava for a stand at the farmer’s market.
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