Whenever I am interested in taking a gluten-full recipe and making it gluten free, I look at 2 things.
First…
1.What words are used in the header of the recipe to describe it: Is the baked good described as cake-like or is it moist, is the inside dense or is it light. Since gluten free baking can be somewhat dense, I definitely don’t want to start with a recipe that is described that way! I like to see “moist” or “light” in the header.
Then…
2. Are there actually ingredients in the baked good that make it light and moist like they described it: Things that are a good sign are sour cream and yogurt. Also, whipping egg whites folded into the batter is another good sign.
When I came across the Pioneer Woman’s Best Coffee Cake ever, I knew it would be a good recipe to test with gluten free flour. And, sure enough, the results were exactly as she said– The coffee cake, even when I substituted gluten free flour, was the BEST COFFEE CAKE EVER.
The Best Coffee Cake Ever
adapted from Pioneer Woman
- FOR THE CAKE:
- 1-1/2 stick Butter, Softened
- 2 cups (scant) Sugar
- 3 cups Gluten Free Flour, Sifted
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 1-1/4 cup Whole Milk
- 3 whole Egg Whites, Beaten Until Stiff
- FOR THE TOPPING:
- 1-1/2 stick Butter, Softened
- 3/4 cups Flour
- 1-1/2 cup Brown Sugar
- 2 Tablespoons Cinnamon
- 1-1/2 cup Pecans, Chopped
Preparation Instructions
Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!
dishes & details 
This looks to easy to be true! I don’t do a lot of gf baking because most of the recipes usually require too many different flours that I haven’t invested in yet. But I do have an all purpose Bob’s Red Flour Mix that I can use for this! Is there a standard store bought mix that you recommend?
Hi , Sorry for such a delay in getting back to you on this.I like bob’s red mill for when I’m making a healthy baked good. But when I’m making something that is a cake or brownies, etc. I like the king Authur flour from the store.