Back when we lived in a house, if I wanted to make a vegan, gluten-free treat, I'd get all the component flours and make a blend to achieve a mild tasting mix. Bob's Red Mill's gluten-free blend made with garbanzo flour is great for some things, but it does have a taste that will show up in more delicate treats.
RV Friendly Gluten-Free Flour
While browsing the baking aisle at Publix in Key Largo, I found a gluten-free flour blend I'd never used before by Pillsbury. It contains rice flour, potato starch, pea fiber, tapioca starch, and xantham gum. And honestly, we ended up getting it because it had a resealable bag rather than a box and would store easier. Plus you can substitute it for flour 1 to 1. It's always about storage in an RV.
For my first experiment with this flour, I decided to try a coffee cake similar to one we used to make at the bakery, a blueberry buckle. Since the recipe I have is for a bakery batch, I poked around online until a similar recipe popped up. Then I just made my adjustments to make it vegan and gluten-free and added my touch.
Giving the Convection Oven a Try
In the interest of saving propane and taking advantage of being hooked up to shore power, I baked this in the convection oven rather than the propane oven. It baked for 40 minutes, but the corners came out a bit dry so next time I'd knock that down to 35 minutes if using the convection oven.
All in all, this makes a lovely little vegan, gluten-free coffee cake, perfect for sharing and without exotic ingredients you'll never use for anything else. In other words, this is an RV kitchen winner!
Blueberry Crumb Coffee Cake
A nice little vegan gluten-free coffee cake to share or hoard, no judgment here. Feel free to use your favorite gluten-free flour blend that can be substituted 1 to 1.
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 12 servings
Calories: 251kcal
Topping
- 1/3 cup unbleached granulated sugar
- 1/2 cup Pillsbury Best Gluten Free All Purpose Flour Blend
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/4 cup Earth Balance Buttery Spread
Batter
- 2 cups Pillsbury Best Gluten Free All Purpose Flour Blend
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unbleached granulated sugar
- 1/4 cup Earth Balance Buttery Spread
- 1 tablespoon ground flax seed mixed with 2 tablespoons of warm water
- 1 teaspoon vanilla extract
- 1/2 cup non-dairy milk
- 2 cups blueberries fresh or frozen
Preheat oven to 375º F. Lightly grease an 8" or 9" square pan at least 1.5" tall.
Mix ground flax seed with the water and set aside.
Add all the topping ingredients to a bowl and smash together with a fork until coarse crumbs form. Set aside.
Whisk together flour, baking powder, and salt in a medium bowl.
In another bowl, beat together the sugar, flax mixture, Earth Balance, and vanilla until creamy.
Alternatively beat in the flour mixture and the non-dairy milk to the creamed sugar mixture until combined. Gently stir in the blueberries.
Spread the batter evenly in your greased pan. Spread the topping crumbs evenly over the batter.
Bake 35-45 minutes at 375º F until a knife inserted in the center comes out clean. Ovens can vary greatly. If you want to be cautious, start checking it at 30 minutes. Let it cool for about 10 minutes before serving.
Adapted from a King Arthur Flour recipe.
Note: the nutritional information provided is created using an online calculator. It is only meant to be a rough guideline. For best results, calculate the nutritional information yourself with the exact ingredients and amounts that you use.
