Silvana's All-Purpose Flour Blend (makes lots for storage):
6 cups white rice flour (preferably Bob's Red Mill)
3 cups tapioca flour (preferably Shiloh Farms)
1 1/2 cups potato starch (preferably Bob's Red Mill)
1 tablespoon salt
2 tablespoons xanthum gum (preferably Bob's Red Mill)
Penny's Apple-Brown Sugar Coffee Cake
1 cup plus 2 teaspoons of Silvana's All-Purpose Flour
2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup packed light brown sugar
1/4 cup mini chocolate chips
1/2 cup chopped walnuts
1 teaspoon cinnamon
2 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
2 large apples - peeled, cored and cut into 1/2 - inch pieces
Preheat the oven to 375F. Lightly grease a 9 inch springform pan or round cake pan. In a large bowl, whisk together 1 cup flour, the baking powder and salt.
In a small bowl, toss together the remainin 2 teaspoons flour, 1/2 cup brown sugar, chocolate chips, walnuts and cinnamon.
In another small bowl, whisk together the eggs, granulated sugar and remainin 1/4 cup brown sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined. Pour half the batter into prepared pan, and top with half the apples and half the chocolate chip mixture; repeat with the remaining batter, apples and chocolate chip mixture. Bake the cake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan set on a wire rack.
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