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!
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.
Course Breakfast, Dessert
Cuisine American
Diet Gluten Free, Vegan
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12servings
Calories 251kcal
Equipment
8" square baking pan
Ingredients
Topping
1/3cupunbleached granulated sugar
1/2cupPillsbury Best Gluten Free All Purpose Flour Blend
1teaspoonground cinnamon
1/4teaspoonground nutmeg
1/8teaspoonsalt
1/4cupEarth Balance Buttery Spread
Batter
2cupsPillsbury Best Gluten Free All Purpose Flour Blend
2teaspoonsbaking powder
1/2teaspoonsalt
3/4cupunbleached granulated sugar
1/4cupEarth Balance Buttery Spread
1tablespoonground flax seedmixed with 2 tablespoons of warm water
1teaspoonvanilla extract
1/2cupnon-dairy milk
2cupsblueberriesfresh or frozen
Instructions
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.
Notes
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.