Gluten Free Blueberry Sponge Coffee Cake

Wow--another gluten free recipe! This was also another hit with the family and made the entire house smell like warm cinnamon happiness--we like that!

First let's cover the gluten free flour recipe that was given to my by my cousin Anne who suffers from Celiac's disease as well as a self proclaimed "Foodie" If you read Squeaky Gourmet's blog or own our cookbook, rest assured you are also a "Foodie".

Gluten Free Flour
2 Cups rice flour (brown or white rice)
2/3 cups Potato Starch
1/3 Cup Tapioca Starch
2 tsp Xanthan Gum

Sift together and store in an air tight container. Now when a recipe calls for flour, you can use this for the gluten free version of that recipe.

Blueberry Sponge Coffee Cake
Serves 12
2 cups Gluten free flour mix
4 large eggs
1/3 cup warm water
1 tsp baking soda
1 tbs honey
2 cups frozen unsweetened blueberries
1/2 tsp vanilla extract
1 tsp almond extract
1/2 teaspoon liquid Stevia

Topping:
1 tbls cinnamon
2 tbls Sucanat

Preheat oven to 350 degree. In a stand mixer add the eggs and whip until thick and pale yellow. Mix the warm water with the honey and then add to the eggs. Add in the vanilla, stevia and almond extract to the egg mixture continuing to mix on medium speed. Add flour and fully blend. Fold in the blueberries.

Place in a lightly buttered glass pie plate. Sprinkle topping over entire batter and bake for 35-40 minutes or until a knife inserted in the center of the cake comes out clean.

Calories per Serving-190
Carbohydrates- 38 grams
Fats- 2 grams
Protein- 4 grams