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Shipman House Gluten-Free Coffee Cake

The first recipe is gluten-free for you who cannot digest wheat. At Shipman House Bed & Breakfast, we try to accommodate those guests with dietary restrictions, and this is one of those recipes. We call it a coffeecake, but it contains no coffee (yes, people do ask!), and would more properly be called a Macadamia Nut Crumb Cake. If you have a nut allergy, just omit the nuts...and you didn't need to be told that, I'm sure.

Topping--Blend together, set aside:

1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon cocoa
1/2 cup rice flour
1/4 cup chopped nuts (Macadamias or what appeals to you)
3 Tablespoons butter


4 egg whites, whipped until stiff but not dry
4 egg yolks, beaten until light and creamy
1 cup sugar...beat into yolks

Add to yolk mix:
1 cup potato or rice flour
1/8 teaspoon salt
2 Tablespoons lemon juice
1 1/2 Tablespoon gluten-free vanilla (check label)

Fold egg whites into the batter. This part takes effort and patience. Spread gently but smoothly in a greased and floured 9" round pan. Sprinkle topping evenly over the batter. Bake 325 degrees F for 20 minutes, then 350 for 15 minutes.