Gluten-free Vegan Crumb Topping II

I liked the idea of pairing an almond flour crumb topping with a cake made with almond flour so adjusted the original crumb topping to come up with this alternative:

1 cup almond flour

1/2 cup sorghum flour

1/2 cup brown sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon cardamom (optional)

1/2 cup coconut (optional)*

4-5 tablespoons Earth Balance Buttery Spread (cold)

Whisk the first seven ingredients together in a medium sized bowl. If you opt to leave out the cardamom you may want to increase the cinnamon to 3/4 teaspoons.

*Note: I like the idea of adding coconut to the crumb topping. It’s success depends on two things—whether coconut works with the cake or pie you’re making and the heat of and time in the oven because the coconut  browns up pretty quickly.

Using two forks—or your clean hands—mix the shortening into the flour mixture until it’s fully incorporated and forms small marble or pea sized clumps. Drop the mixture over your favorite coffee cake or pie prior to baking. Tent a piece of alumninum foil over the crumbs during the baking cycle if they are browned before the cake or pie is ready to come out of the oven.

Gluten-free Vegan Crumb Topping

I’m always forgetting the recipe for crumb topping because I never write it down. Well, here it is so whenever you (or I) need it we can find it…

3/4 cup sorghum flour

3/4 cup brown sugar

1/2 teaspoon salt

1 teaspoon cinnamon

5 to 6 tablespoons Earth Balance Buttery Spread (cold)

Mix the first 4 ingredients together. Drop the Earth Balance into the mixture in chunks. Using a fork or clean hands mix the shortening into the flour mixture until it’s fully dispersed and forms clumps. This makes enough topping for a pie or 9 inch cake. If you like a really thick layer of crumbs increase the amount of the sorghum flour and brown sugar to at least 1 cup each and the other ingredients accordingly.

Note: I made an adjustment to the Earth Balance amount in the recipe because when doubled it required an extra 2 tablespoons. So, if you need an extra tablespoon to make a nice crumb go ahead and add it.

Buffalo Sauce

I’m an avid label reader. And, if the ingredient list is really long I just put the item back on the shelf. Finding the hidden gluten, egg, or dairy can be tiring and I’m just not that good at it.

Making food at home alleviates that issue. And, a nice thing is—after some trial and error—the result is usually better.

This Buffalo Sauce is so easy to make. The bonus—we really like it. It can be spiced up, or if you prefer you can make a milder version. Try it with Buffalo Chicken Wings.

Note: Apparently different brands of cayenne pepper can have different magnitudes of heat. So, add the cayenne last in small amounts and test for your level of desired spiciness! Added 10/28/09

Buffalo Sauce

3 tablespoons oil (1 of olive oil, 2 of grapeseed or other vegetable oil)
1/4 cup Frank’s Original Hot Sauce
1 teaspoon tomato paste
2 teaspoons chile powder
½-1 teaspoon cayenne pepper (variable dependent on desired heat)
1 ½ teaspoons brown sugar
1/8 teaspoon garlic powder
¼ teaspoon each paprika and cumin
½ teaspoon salt

Combine all the wet ingredients and stir until fully mixed. Whisk in the spices—holding back on the cayenne pepper if you’re worried about the level of heat. Taste and alter by adding more of the spices to your liking. This recipe produces a medium spicy sauce.

Here’s the link for Frank’s Original Hot Sauce gluten-free information.

Lemon Balsamic Dressing

An all time favorite. And, it's so easy.

4 tablespoons olive oil (the good kind - first cold pressed)
2 teaspoons freshly squeezed lemon juice
2 teaspoons white balsamic vinegar
salt and pepper

Pour the olive oil into a small bowl. Whisk the lemon and then the vinegar into the olive oil. Finally, season with salt and pepper. Done.

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Gluten-free Breadcrumbs

This recipe is currently featured on Allergy Sense.

4 GF tapioca hamburger rolls or equivalent bread
1 tsp dried garlic
2 tsp dried onions
4 tsp dried basil
2 tsp oregano
1 tsp each salt and pepper

Preheat oven to 350℉.

Cut up the hamburger roll and grind into breadcrumbs (large crumbs) in the food processor. Line a cookie sheet with parchment and place breadcrumbs on top. Toast breadcrumbs for about 6-7 minutes tossing at least once. (Watch them carefully because they can toast up pretty quickly.)

Let the toasted crumbs cool. Return to the food processor. Add the seasonings and whir until they are the desired coarseness.

Return to the lined cookie sheets for about 10 minutes to cool. Store in containers until ready to use.

Bread crumbs can be stored in an airtight container or ziploc bag in the refrigerator for about a week. They can be stored in the freezer for up to 6 months.

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Try this recipe:

Roasted Escarole

Update on Apr 20, 2009 by Nancy Kohler

I should have mentioned these are great as plain breadcrumbs, too. Make them the same way just omit the spices.