Tuesday, May 11, 2010

Allergen Free Handbook - Blueberry Boy Bait



Reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.


Blueberry Boy Bait
makes 8 servings

This moist, buttery coffee cake with its crisp, cinnamon-sugar topping is based on an old-fashioned recipe from the 1950s, called Blueberry Boy Bait, a coffee cake named for the effect it had on teenage boys. My boys aren’t teens yet, but this bait works for them. They’ll gobble it up in one day—with not a crumb left over.

2 cups Basic Gluten-Free Flour Mix (page 19)
1/2 teaspoon xanthan gum
1 tablespoon double-acting baking powder
1 teaspoon salt
3/4 cup dairy-free, soy-free vegetable shortening
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
41/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk
3/4 cup rice milk
1 cup fresh or frozen blueberries tossed with 1 tablespoon Basic Gluten-Free Flour Mix
1/4 cup granulated sugar mixed with 1/2 teaspoon ground cinnamon

1. Preheat the oven to 350°F. Grease a 9 by 9-inch baking pan and sprinkle with a little gluten-free lour mix, tapping out any extra.

2. Whisk together the flour mix, xanthan gum, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, brown sugar, and granulated sugar. Mix on medium-high speed for 2 minutes, or until fluffy.

4. Add the egg replacer and mix for about 20 seconds.

5. Reduce the speed to medium and beat in one-third of the flour, mixing for 15 seconds.

6. Add half of the rice milk, mixing for 20 seconds.

7. Beat in half of the remaining flour, then the remaining rice milk, and finally the remaining flour mixture, scraping down the sides of the bowl as necessary.

8. Add half of the batter to the pan, using a frosting spatula to spread the batter evenly across the bottom of the pan. Sprinkle with half of the blueberries. Top with the remaining batter, spreading it as evenly as possible across the blueberries. Top with the remaining blueberries, then sprinkle with the cinnamon-sugar mixture.

9. Bake in the center of the oven for 1 hour, until the cinnamon-sugar mixture has begun to caramelize and the top is golden. Let cool in the pan for 30 minutes before turning out onto a serving platter (or just cut into pieces and serve out of the pan). Serve warm or at room temperature. This cake is even better on day two!

Tip:  If using frozen blueberries, keep frozen until the last minute, or they’ll turn your batter blue-green. 

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