Gluten Free Wild Blueberry Coffee Cake Recipe

Gluten and wheat free diets can be challenging, but if you’re eating gluten and wheat free, you can have your cake and it eat, too! This blueberry coffee cake recipe is one of my all-time favorites, and as even popular with friends who eat “normal” food. You can use this gluten free wild blueberry cake recipe for breakfast, snacks, tea or as a dessert at your next get-together.

This recipe is easy to put together in only a few minutes, and you can use it to make blueberry muffins, rather than a cake. Aside from the wild blueberries, rice flour and xanthan gum, all of these ingredients can be found in your local grocery store.

Before we get to the recipe itself, there are some important tips about wheat and gluten free baking to consider.

• Baked cakes made with rice flour can have a dry and crumbly texture. This is normal when baking with rice flour. You can avoid this problem with the addition of xanthan or guar gum, unflavored gelatin and a product known as Egg Replacer. These ingredients should not be used all together in the same recipe, but choose one to improve the texture and consistency of your cake.

• If cake batter seems drier than it should be, add 1/2 teaspoon of water. Stir until well mixed. If the batter still seems too dry, then add another 1/2 teaspoon of water. You can do this until the batter is the right consistency. Be careful when using this method--you can end up with runny cake batter by adding too much water.

• You might also try mixing the rice flour with other flours, such as potato or tapioca starch flours. Mixing the flours will also improve the texture and flavor of your finished cake; it will taste like a cake baked with “real” ingredients.

• This recipe can be made using either white or brown rice flour.

If you’d rather use this recipe to make muffins, then put the cake batter into a muffin tin, lined with cupcake papers.

This wild berry cake is also good when drizzled with an optional powder sugar glaze made from ½ teaspoon of melted butter, 1 cup of powered sugar, ¼ cup of milk, one dash of salt, and ¼ teaspoon of wheat/gluten-free vanilla flavoring. Mix all ingredients well, and drizzle frosting over cake.

You can also vary the flavor of this cake by using any type of berries, such as strawberries, blackberries, currants and more.

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