Oatmeal Cake


Oatmeal Cake



The original recipe was designed for baking in a microwave. The directions here are for baking in a normal oven.

Most medical professionals say gluten-free oats can be tolerated in limited amounts [up to 1/2 cup per day for adults]. They also suggest restricting oats for one year for those newly diagnosed.

Some celiacs will react to the protein found in oats [avenin], just as they react to the proteins in wheat, barley, rye.

If you choose to add oats to your diet, please make sure they are gluten-free purity protocol oats.

To learn more, please read our
oats article.


If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.

Cake Ingredients:

1 cup of purity protocol certified gluten-free oats (
GF Harvest Oats)
1 1/2 cups water
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 cup favorite GF flour blend
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla

Caramel Topping Ingredients:

3/4 cup brown sugar
6 tblsp butter
2 tblspn milk
1 cup shredded coconut
1/2 cup chopped nuts

Directions Cake:

Cook oatmeal and water uncovered until mixture boils. About 3-4 minutes in microwave. Stir once and set aside.

Blend all ingredients well. Stir in oatmeal mixture.

Grease bottom of glass12x8 pan. Pour into pan.

Bake at 325 for 40-50 minutes - until toothpick comes out clean.


Directions Topping:

Combine all ingredients and heat. When well blended spread over cake.

Topping may be put under the broiler for a few minutes till golden brown.

Coffee Cake



Peg ran across a recipe in Bon Appetit magazine showing all the variations of a yeast-dough. This set off a firestorm of ideas. She woke up early Saturday in anticipation of making this coffee cake.

Of course it was a wheat-based recipe, so it'd have to be converted.

She thought a pre-existing recipe might work well as a starting point. The recipe she used was that of my favorite flat bread [bread that I use for making sandwiches & buns]

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Cake Ingredients

1/4 cup GF brown rice flour (Bob's Red Mill)
1/4 cup GF Sorghum (Bob's Red Mill)
1/2 cup Sweet Rice Flour
1/2 cup Tapioca Flour
3 Tablespoons brown sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast

1/2 teaspoon salt
3/4 c. water
1 teaspoon cider vinegar
2 Tablespoons melted butter
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)


Streusel Topping Ingredients

1/2 cup Jules GF Flour
1 cup + 2 Tablespoons Brown Sugar
1 teaspoon Cinnamon
1/4 cup cold butter
3/4 cup of nuts


Glaze Ingredients

1 tablespoon melted butter
1/2 cup powered sugar
2 to 4 tablespoons of milk


Recipe makes 2 - 8" round pans

Directions

Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
Slowly add dry ingredients to well blended wet ingredients.
Beat on medium/medium high speed for 4 minutes.
Dust two 8" round cake pans with flour (or oil bottom of pan and lightly dust oiled pan).

Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
Preheat oven to 400F.

Mix streusel ingredients in a bowl until crumbly.
Sprinkle on top of dough

Bake for 12-18 minutes or until the top is slightly browned.

Mix Glaze ingredients in a bowl. Add milk slowly as needed - mixing until the desired consistency.

Allow to cool before drizzling the glaze.


Notes:

You could sub-out the flours with your favorite flour blend if you like.