Monday, October 24, 2011

Gluten Free Apple Pecan Coffeecake

Gluten Free Apple Pecan Coffeecake
I wanted to use apples to make something for breakfast recently, so I invented this. It came out SO good. I want to share the recipe with you. It can be adjusted to use ingredients that aren't gluten free. I will make a note at the end of the recipe for those changes.

1/4 cup butter
1/2 cup brown sugar
about 8 not too sweet apples ( I used 3-4 giant Crispin apples)
2 cups gluten free flour mix* with 1 tsp. xanthan gum
1/4 cup sugar
3 tsp. baking powder
pinch of salt
1/4 tsp cinnamon
1 large eggs, beaten
1/4 cup cooking oil (I used coconut oil)
1 1/2cups any milk you choose ( I used rice milk)

Place the butter in a 13 x 9 glass pan and warm in a 350 degree oven. Once the butter is melted, evenly sprinkle the brown sugar on top. Peel the apples and cube. Place them on top of the butter/brown sugar mix.
Mix all the ingredients for the batter and pour on top. Bake about 35 minutes. Check that it's baking correctly, when it's just beginning to brown on the top. The apples should have candied with the butter and brown sugar. If you stick a toothpick in, you should not have wet batter on it, but it should not be completely dry. You want this to be moist. When you take it from the oven, allow it to cool for about 15-20 minutes. The apples and sugar will actually be hot enough to burn you, so be careful.

Gluten free flour mix- 3 cups sorghum flour
                                 3 cups potato starch
                                 2 cups tapioca starch

For non-gluten free, use all purpose or unbleached flour in the same amount and skip the xanthan gum.



  1. Another great recipe. Tis the season.

  2. Sounds wonderful and I wish I had this yesterday, it would have been brunch. :)
    It looks wonderful. I have enjoyed baking glutin free and I am glad to read your recipe, because I thought it was so easy I must be doing something wrong. Then I read this and it just seems normal.
    Thanks! What do you do for pie crust?

  3. My sis-in-law just had to go gluten free. I think I need to make this for her. Thanks!

  4. Don't know if I permitted to write a suggestion here, but I found gluten free products that some are made without flour, & nut based instead...Screamingood Bakery. I think they taste better because the gluten free flour products tend to be dry.

  5. Anonymous- This recipe is very moist, but some gluten free recipes with various flours can be dry. We use nut based recipes more now and some are very good, but not everyone can tolerate nuts. I'm happy that there are SO many options for those who can't tolerate gluten. :)


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