Tuesday, April 26, 2016

Yummy Gluten-Free, Low-Fructose Cinnamon Buttermilk Coffee Cake

Even though we now are able to eat wheat in smaller amounts, Amber still needs to be low-fructose to keep her intestines happy. It took many attempts after years of adapting gluten-free recipes to be low-fructose to make this coffee cake turn out as we remembered it.

Gluten-free, low-fructose Cinnamon Buttermilk Coffee Cake

This coffee cake is what Amber requested in days past for every birthday breakfast and every holiday.  It was her absolute favorite breakfast food.  Unfortunately, the ingredients list did not lend itself to a successful conversion with only dextrose as a sweetener.  Then the fateful day happened: Amber tolerated pure maple syrup in small amounts.  It was the opening we needed to add in scores of additional recipes.  Not only can we substitute maple syrup for honey, but we can replace brown sugar with maple sugar.

Unexpected Homeschool: Gluten Free, Low Fructose, Cinnamon Buttermilk Coffee Cake Recipe
I usually make a double batch and freeze one coffee cake.
I've tried my hand at making maple sugar at home and it worked like a charm.  However, it was a pain and time consuming.  I found pure maple sugar on Amazon to be priced about the same as purchasing pure maple syrup locally in the quantities needed to result in the same amount of maple sugar.  I no longer make my own, but I can in a pinch.

Amber now even tolerates Better Batter gluten-free flour mix, but I've still included my original gluten-free flour mixture that worked with this coffee cake recipe. The Better Batter does give slightly better results, but when you don't tolerate brown rice flour, that isn't an option.

Unexpected Homeschool: Gluten Free, Low Fructose, Cinnamon Buttermilk Coffee Cake Recipe

This recipe is adapted from one that I had on an old recipe card and was subsequently typed up in a binder my mom created for me.  We don't know the original source of the recipe, it's just always been there in our family.

Gluten Free, Low Fructose, Cinnamon Buttermilk Coffee Cake


2 cups (280 grams) Gluten Free all purpose flour (I use Better Batter now)
1 teaspoon xanthan gum (if your flour blend does not contain it)
1 cup Powdered dextrose (but you could use regular cane sugar, if tolerated)
1/2 cup Maple Sugar (or 1/3 cup Pure Maple Syrup) **
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 cup buttermilk
2/3 cup non-hydrogenated shortening (I've also used unsalted butter, at room temperature)
2 extra large eggs

1/2 cup Maple Sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped nuts (optional. We don't use it)


Preheat oven to 350°F and lightly grease a 13x9 pan. 

In a large bowl or bowl of your mixer, place the dry ingredients and whisk together with a handheld whisk.  Create a well in the center of the dry ingredients and add the remaining wet ingredients.   Beat with either the paddle attachment of your stand mixer, or a handheld electric mixer until smooth.  The batter tends to puff up some.  Scrape into the prepared pan and smooth with a wet spatula.  

In a small bowl combine the topping ingredients and whisk together.   Sprinkle the mixture evenly over the batter.

Cover and refrigerate overnight for more flavor, or bake immediately.  (I usually bake immediately).

Place the pan in the center of the preheated oven and bake until only a few moist crumbs come back on a toothpick inserted in the middle of the pan, about 30-40 minutes.

Allow the coffee cake to cool slightly before cutting and serving.

The baked coffee cake also freezes well.  I've been known to mix and bake two at a time, then freeze one for later consumption.

Gluten-free, low-fructose Cinnamon Buttermilk Coffee Cake

*My preferred Gluten free flour mix if you can't tolerate Better Batter:
1 cup = 140 grams
45 grams White Rice Flour
21 grams Sorghum Flour
21 grams Millet Flour
21 grams Potato Starch
21 grams Tapioca Starch
7 grams Potato Flour
4 grams Xanthan Gum

** Most often I save my maple sugar for use in the topping and use maple syrup in the batter.


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Unexpected Homeschool: Positive Thinking

1 comment:

  1. Seriously, my mouth is watering! Maple sugar AND coffee - does life get any better? Can I come round for tea, perleeease???