Allergy Free Blueberry Bread Pudding

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This week I’m writing my blog from Cape Cod, where food allergy shopping is not always so easy.  Given that,  the featured recipe this week needed to be seasonal, and it needed to be simple for all of us who might be on vacation and out of our usual shopping comfort zones.

I knew this recipe could be made, even with limited access to allergen-free groceries.  Better yet, it’s nutritious, and last–but certainly not least–it’s really easy to throw together, which is a blessing on these hot summer days when most of us prefer to stay out of the kitchen. (more…)

Gluten Free Coffee Cake

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Blueberry Boy Bait
Makes 8 servings (gluten, wheat, dairy, egg, soy, peanut, tree nut, and sesame free)

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 daywith not a crumb left over.

  • 2 cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend
  • 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
  • 4 1/2 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.

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 the Crown Publishing Group, Berkeley, CA. Photo credit: Chugrad McAndrews.