Raspberry Crumb Coffeecake

Grease an 8 or 9 inch spring-form pan with removable bottom.

Preheat oven to 350 degrees.

Make crumbly topping and reserve. Mix 4 Tablespoons butter, 1/4 cup gluten free cookie flour mix, 1 teaspoon gluten free cinnamon, and 1/4 cup sugar until crumbly. Set aside.

In your food processor, mix until smooth:

1/4 cup butter
2/3 cup confectioner's sugar
1/8 teaspoon salt
1 teaspoon vanilla

Add and mix until smooth:

1 egg
6 Tablespoons milk
2 Tablespoons freshly squeezed lemon juice

In a bowl, mix:

1 1/4 cups gluten free cookie flour mix
1 teaspoon xantham gum
1/2 teaspoon baking powder
1/4 teaspoon baking soda

Add to the wet mixture and mix thoroughly.

Spread half of the dough on the bottom of the prepared pan. Then cover this dough layer with 1/2 cup of raspberry preserves, spread thinly. Top this with the rest of the dough mixture, spreading it carefully over the preserves. Now sprinkle the reserved crumbly topping on the top.

Bake the coffeecake at 350 degrees for 45 minutes or so, depending on the size of the pan, until a knife inserted in the center comes out clean. Remove it from the oven, run a knife around the sides and remove the sides. Serve warm or cool.

This recipe is based on a recipe from Cooking Light magazine, and adjusted for gluten free cooking by Gf-Zing!

Make sure to use all gluten-free ingredients!

© Gf-Zing! | Alice DeLuca

Coconut Almond Muffins

Preheat oven to 350, and line 10 muffin cups with paper liners.

Despite the unlikely looking list of ingredients, these muffins turn out great! The recipe is from the Gf-Zing! website.

Stir together the dry ingredients in a large bowl:

1 1/2 cups almond meal
3/4 cup sugar
1/2 cup shredded coconut
1/2 teaspoon xantham gum
1/2 teaspoon Authentic Foods powdered gluten-free vanilla
1 teaspoon gluten free baking powder
1/4 teaspoon salt

Add the following liquid ingredients and stir well with a fork:

2 Tablespoons extra light olive oil
1 teaspoon almond extract
2 large eggs
(if you don't have powdered vanilla, add 1 teaspoon vanilla extract here)

Put a heaping tablespoon of dough in each of ten paper liners (the dough will not quite come up to the top of the liner.)

Bake at 350 degrees for 20 minutes or until a toothpick inserted in the muffin comes out clean. The muffins will rise, and they will get brown on the top.

Eat the muffins while they are still warm, with some sweet butter and a cup of decent coffee. Enjoy your muffins!

Make sure all the ingredients are gluten-free!

© Gf-Zing! | Alice DeLuca

Creamy Tarragon Salad Dressing

This dressing is excellent on Boston Lettuce, especially in the spring when the tarragon is just starting to sprout new shoots. The recipe was developed for the Gf-Zing! website, which celebrates flavor in the gluten free world.

Mix in a bowl:

1/3 cup gluten free mayonnaise
1 1/2 Tablespoons freshly squeezed lemon juice
1/3 cup olive oil
1/4-1/2 teaspoon salt
1/4-1/2 teaspoon freshly ground black pepper
1 Tablespoon snipped fresh chives
1 teaspoon snipped fresh tarragon (or more)
sugar to taste

For the sugar, only add this by 1/4 teaspoon amounts until the flavor of the dressing is balanced. If the lemon is not very sour, there will be no need for the sugar.

Set the dressing aside for 20 minutes or a half hour before serving - this will allow the chives and tarragon to flavor it up!

You can add coarsely grated carrots, steamed or roasted asparagus, chopped walnuts, raisins or diced hard-boiled eggs to this salad.

© Gf-Zing! | Alice DeLuca