On Sunday I felt like cinnamon teacake. I haven’t had teacake in years and am not sure what made me want some. Anyhow, I googled gluten free cinnamon teacake and did not come up with any recipes that took my fancy. I just wanted a plain teacake with cinnamon and sugar on top. Many of the recipes had the cinnamon in the cake or they weren’t plain teacake. A few had apple in them, which I’m sure would have been nice but not what I was after.
How I adapted a Cinnamon Teacake Recipe to make it gluten free
So instead I just used a standard cinnamon teacake recipe and subbed the self-raising flour with gluten free flour and 2 tsp of baking powder. The gluten free blend that I used was a mix of brown rice flour, tapioca flour and a small amount of coconut flour. I did use butter but if you wanted to make it dairy free you could use nuttelex or some other dairy free substitute, instead. In place of cows milk I used almond/coconut milk.
I baked it in a ring pan instead of a normal round cake pan. Gluten free cakes can tend to sink in the middle, so using a ring pan can avoid this. The cake turned out beautifully. It was a little crumbly as gluten free can tend to be. Another option would be to add a small amount of xanthan gum or psyllium husk powder to use as a cake binder.
How the cake was served
We ate most of the cake whilst it was still warm, with slices cut in half and spread with butter or nuttelex. My husband said that the cinnamon sugar reminded him of donuts. I’ve made gluten free donuts once or twice but it’s not quite the same as store bought donuts.
What foods have you been craving and led you to start baking?