I keep trying to create gluten free recipes for my daughter, Spunky. It’s not always easy though. Especially with baked goods. You usually have to use 2 or 3 different non-wheat flours, and add specialty ingredients like xanthan gum, guar gum, gelatin, or agar-agar. And some things just don’t turn out right when you try to convert them using commercial gluten free flours.
That’s why I was so happy to discover Bob’s Red Mill Gluten Free 1-to-1 Baking Flour at my local grocery store. My sour cream coffee cake turned out great with it! It really took the guesswork out of converting an old family favorite into a gluten free recipe. I decided to research and learned that there are other brands of cup-for-cup flour replacements out there like King Arthur Flour’s Gluten Free Measure for Measure Flour, or Cup4Cup Gluten Free Multipurpose Flour, but since Bob’s Red Mill is what my local grocery store carries, that’s what I used for this recipe. I’ll have to experiment and test the other brands someday. If you have a favorite cup-for-cup gluten free replacement flour, feel free to try it out with this recipe and then let me know how it turned out.
GLUTEN FREE SOUR CREAM COFFEE CAKE
2 cups Bob’s Red Mill gluten free 1-to-1 baking flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cups butter, softened
1 cup sugar
2 teaspoons vanilla extract
2 large eggs
1 cup sour cream
1/2 cup packed brown sugar
2 teaspoons cinnamon
1 cup chopped walnuts or pecans (optional)
Preheat the oven to 350°F. Grease a 10-inch tube pan or angel food cake pan.
Mix streusel ingredients together in a small bowl and set aside.
In another bowl, stir flour, baking powder, baking soda, and salt together.
With an electric mixer, cream together butter, sugar, and vanilla until fluffy.
Add eggs one at a time, beating well after each addition.
Beat in flour mixture alternately with sour cream.
Spread half the batter in the pan, then sprinkle half the streusel over it. Top with the rest of the batter, and finish with the remaining streusel.
Bake for 30-45 minutes or until toothpick inserted in center comes out clean.
Cool cake in pan for 10-15 minutes, then loosen from sides of pan with a knife.
Remove cake from pan and place topping side up on a serving plate.
You can substitute buttermilk or yogurt in place of the sour cream in this recipe.
This cake can be made in a 9×13-inch rectangular baking pan. If you prefer to use a 9×13-inch pan, I would just pour all the batter into the pan and then sprinkle all the streusel on top. It’s a pain to make the layers, though you could certainly do it. Just bear in mind that you’ll have to spread the batter in really thin layers.
If you don’t have any gluten sensitivity, feel free to make this cake with regular all-purpose flour or unbleached all-purpose flour. That was my original recipe.
My daughter, Spunky, recently went in for some allergy testing at her doctor’s office. The good news is she doesn’t have Celiac Disease, however she does have gluten sensitivity and is allergic to shellfish, wheat, corn, soy, and their by-products, which makes it difficult to find things for her to eat. Seems like there’s wheat, corn, or soy in everything these days! Because of this, I’ve been on the lookout for healthy recipes to try and ingredient substitutions I can make for her.
This recipe is a delicious, healthy take on lasagna that’s lower in carbs and gluten-free because it has no pasta. The lasagna noodles are replaced by thinly sliced zucchini. The recipe seems like it has a lot of ingredients but once you get everything you need prepped, it comes together very easily. The fam loves it and they don’t miss the pasta noodles at all! Best of all, Spunky can eat it! Serve this with a salad and you’ve got one satisfying, healthy meal.
Oh, one other thing, you could prepare the “meat” sauce up to 5 days in advance and just keep it refrigerated until you’re ready to make your lasagna. Doing that speeds up the prep time which is a big help to a harried cook on a busy week night.
LOW-CARB ZUCCHINI LASAGNA
5-6 medium zucchini (depending on how big they are)
1 (approx. 24-oz.) jar spaghetti or marinara sauce (I like Prego Heart Smart)
2 tbsp. dried Italian seasoning (can substitute dried oregano)
1 (15-oz.) tub part-skim ricotta cheese
1 (8-oz.) tub lowfat cottage cheese
½ cup grated parmesan cheese
1 tbsp. fresh basil, minced (can use dried)
1 large egg
2 cups part-skim shredded mozzarella cheese
Slice zucchini lengthwise into ⅛-inch thick slices. If you have a mandolin, use it! It makes it much easier to get nice, even slices.
Place sliced zucchini in a colander, sprinkle with a little salt, tossing it together, then set aside over an empty bowl for at least 20 minutes or more. Zucchini contains a lot of water and salting it removes some of the water.
While the zucchini is draining, heat olive oil in a medium saucepot.
Sauté garlic and onions until onions begin to turn translucent.
Add ground turkey and sauté until turkey is cooked through.
Add diced tomatoes, Prego sauce, and Italian seasoning, stirring together well.
Let sauce simmer for 30-40 minutes, stirring occasionally.
While sauce is simmering, rinse zucchini quickly in cold water to remove the salt, then gently squeeze dry between 3 or 4 layers of paper towels.
Spread zucchini on extra paper towels to blot out any excess moisture.
Preheat oven to 375ºF.
In a medium bowl, combine ricotta cheese, cottage cheese, parmesan cheese, basil and egg.
On the bottom of a 9×13 pyrex baking dish, spread one-third of the meat sauce.
Arrange zucchini slices on top of sauce and top with one-half of ricotta mixture.
Do a second layer of one-third meat sauce, zucchini slices, and remaining half of ricotta mixture.
Do a third layer with remaining meat sauce, then zucchini slices, but instead of ricotta mixture, top with shredded mozzarella cheese.
Bake for 20-25 minutes or until mixture starts to bubble around the edges and cheese melts and begins to brown in spots.
Remove from oven and let stand 10-20 minutes before cutting.