Gluten Free Coffee Cake

Coffee cake is a family tradition dating back several generations, an in the area of MN I live in this is a holiday staple for many families! I started with a recipe passed down from my Great Grandmother!

I used King Arthur Gluten Free Bread Flour as it is the only flour, to date, that I have had success with when making coffee cake.

I also use dry yeast, the original recipe used cake yeast which has become increasingly more difficult to purchase.

Warning: While this flour is gluten free it does contain wheat starch which does meet the standards to be considered gluten free. However, it should not be used for someone who has a wheat allergy!

Step 1 - Proofing Mixture

This is prepared 18-24 hours prior to Step 1 - it is similar to approaches used for sourdough although sourdough relies on using naturally occurring yeast

Mix ingredients together in a small bowl, cover, and set aside for 18-24 hours in a warm location.

Step 2 - Main Recipe

Mix ingredients together in a bowl, cover, and set aside, in a warm area, until it doubles in size.

Divide into two equal portions. Roll the first part so it fits into 7x11 pan, add the filling (12 oz) of your choice spread on top, and then roll out the second portion and carefully place it on top of the filling.

Set aside and allow to rise until roughly double in size

Topping

Mix together and then place, in clumps, on top of the Coffee Cake - this can also be done prior to the final rise.

Bake 350 for 30 minutes