Gluten Free Teacake

Colombe: When you look at this fresh baked mouth watering teacake you probably
don’t think garbanzo and fava beans.

But Gluten free garbanzo and fava flour is exactly what Aaron used to
make this right.

Erin: Exactly and there’s some other really interesting gluten free alternatives in
this recipe too.

Colombe: Great well let’s get baking as soon as we bake this the sooner we get to try
everything.

Erin: Exactly so grab the garbanzo fava bean flour and I know it sounds really
weird but this is an excellent flour blend that adds a lot of volume. Then
we’re going to take the potato starch. It’s comparable to cornstarch as well
as the arrowroot.

Colombe: And what is the arrowroot used for?

Erin: It’s a thickener and also is a starch. Next we’re going to go for evaporated
king juice. It’s better than sugar because it’s not highly processed like it
and a lot of it’s nutrients are still intact. Baking powder, okay and baking
soda and both of these are leaveners. Kosher salt always it balances out the
sweetness in any dessert cinnamon.

Colombe: Alright.

Erin: Just a little to spice it up and finally the zamping gum and you really want
to be careful with this stuff you put in too much you better going to get a
really thick and a really sticky and it’s too delicious. Okay so now we’ve
got our dry ingredients on this stuff let’s go for the wax.

Colombe: alright.

Erin: This is coconut oil Next we’re going to put in unsweetened apple sauce
this adds a lot of moisture that you miss when you take out the eggs in the
recipe it’s kind of a secret to gluten free baking. Adding a lot of water in
this case is going to really loosen up the batter and hope it fluff up a lot.

Colombe: I love it your giving all away your secrets.

Erin: Not all of them. Next we’re going to grab ¼ cup that’s a good amount and
we’re going to make the cinnamon swirl that goes right in the center, this
is your evaporated king juice. I’m going to dump that in your cinnamon
okay and then we get our vanilla in start mixing it and who knows it going
to be really dry so we add a little more hot water. Get our pan out.

Colombe: So this is pre-greased.

Erin: Exactly, yes so we’re going to get our first larger batter, the cinnamon
batter and pour all of that into the loaf pan and what I want you to do is
pour a thin strip of cinnamon to make sure in a straight line down the
center now we’re going to do this secret tricky marbling. I like to do it this
way, you just roll it around and this way your going to get a really nice
marble in the center then we top it off with sugars so that it’s a really nice
top.

Colombe: So our oven is preheated at 325.

Erin: Right room temperature to get it in there in the middle shelf, bigger for
about 25 minutes and then brush it with coconut oil and return it to bake
for another 15 and that’s going to give it a really nice buttery crust.

Colombe: So how long is this cooled for?

Erin: About 30 minutes and look at this.

Colombe: Wow it looks marvelous.

Erin: I like that top part.

Colombe: That is delicious.

There are more gluten free recipes where this one came from right on this
site, come back soon.