Blueberry Crumb Coffee Cake
Back when we lived in a house, if I wanted to make a vegan, gluten-free treat, I’d get all the component flours and make a blend to achieve a mild tasting mix. Bob’s Red Mill’s gluten-free blend made with garbanzo flour is great for some things, but it does have a taste that will show up in more delicate treats.
RV Friendly Gluten-Free Flour
While browsing the baking aisle at Publix in Key Largo, I found a gluten-free flour blend I’d never used before by Pillsbury. It contains rice flour, potato starch, pea fiber, tapioca starch, and xantham gum. And honestly, we ended up getting it because it had a resealable bag rather than a box and would store easier. Plus you can substitute it for flour 1 to 1. It’s always about storage in an RV.
For my first experiment with this flour, I decided to try a coffee cake similar to one we used to make at the bakery, a blueberry buckle. Since the recipe I have is for a bakery batch, I poked around online until a similar recipe popped up. Then I just made my adjustments to make it vegan and gluten-free and added my touch.
Giving the Convection Oven a Try
In the interest of saving propane and taking advantage of being hooked up to shore power, I baked this in the convection oven rather than the propane oven. It baked for 40 minutes, but the corners came out a bit dry so next time I’d knock that down to 35 minutes if using the convection oven.
All in all, this makes a lovely little vegan, gluten-free coffee cake, perfect for sharing and without exotic ingredients you’ll never use for anything else. In other words, this is an RV kitchen winner!
About the Author
vegan. digital nomad. cycling. scuba. intj. former vegan bakery owner.