I delight in finding recipes that require little to no tweeking to make the change to gluten-free.
This recipe is one of those. I had my old (as in, made before I was born old) Better Homes and Gardens cookbook out to use the cornbread recipe, and there across the page was this recipe for Cranberry Kuchen.
We have a ginormous bag of cranberies in the freezer leftover from Thanksgiving, so I thought, ya know, why not bake two things at once instead of heating up the oven for one puny little pan of cornbread.
The results were fantastic. And like I said, this recipe required very little changing from the original.
You’ll notice, that I didin’t put any xanthan or guar gum in it. That’s because I’m a cheapskate (I like to think of it as frugality). It did get a little crumbly when it was cold I admit, but held together nicely both when fresh and also when reheated.You can add 1/4 teaspoon of gum if you like.
1 well-beaten egg
1/2 cup sugar
1/2 up milk
2 Tablespoons oil
1 cup gluten free flour mix
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups cranberries
1 recipe crumb topper
Combine egg, sugar, milk, and oil. Sift dry ingredients; add to egg mixture. Mix well. Turn into greased 8×8 pan.
Coarsesly chop cranberries (I used the blender-bowl of my stick blender – the noise of which completely freaked Garrett out); sprinkle over batter. Sprinkle Crumb Topper over cake. Bake at 375 for 25-30 minutes or till done. Serve warm.
Crumb Topper: mix 3/4 cup flour, 1/2 cup sugar. Cut in 3 tablespoons butter.
Linking up to Allergy Friendly Friday and Creative Mondays.
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