<<Disclaimer: Verify this information before applying it to your situation.>> Hi Friends, Here is the summary of suggestions and recipes for the crunchy coffee cake toppers: 2 suggested the following: >We have always simply substituted brown rice flour for the wheat flour >usually called for in coffee cake topping; we think it's delicious and >none of the resident wheat eaters have ever complained. *one uses this as a sub for apple pie topping as well. **************** >You could try using crushed Energ-E Crisp Rice cereal instead of the flour or >use it with a small amt of GF mix. Any other GF rice cereal would probably >work also. > >I make apple crisp (my husband's recipe ) and substitute the crushed rice >cereal for the oatmeal and it tastes really great. ***************** >I use the topping mix recipe in Bette hagman book for Rhubarb Crumble. ***************** >I have had very good luck adapting a recipe from a book called _Make-a-Mix >Cookery_, Karine Eliason et al, Fisher Publishing, Inc., USA, 1978, ISBN >0-89586-007-4. (It is copyrighted but almost certainly out of print.) The >recipe is for Cookie Crumb Crust Mix: > >6 C. all-purpose flour* >1 1/2 C chopped nuts >1 1/2 C brown sugar, firmly packed >1 lb butter or margarine, softened > >Preheat oven to 375 F (190 C). In a large bowl, combine flour, muts, and >brown sugar. Blend well. With a pastry blender, cut in butter or >margarine until mixture resembles cornmeal in texture. Press mixture >firmly into 2 unbuttered, shallow baking pans. Bake about 15 minutes. >Cool. Crumble and put in a large airtight container. Label. Store in a >cool, dry place. Use within 4 to 6 weeks. Makes about 10 1/2 cups of >COOKIE CRUMB CRUST MIX. > >*I have used a variety of flour mixtures and had very good luck. I'm sure >the Bette Hagman mix would work out just fine. (I tend to be an ad hoc >flour mixer - a little white rice flour, a little brown rice flour, a >little starch - potato or corn - some millet flour if I have it......) > >To use the above recipe for a crumb crust, press about 2 cups into a baking >pan or 9-inch pie plate and bake according to directions for filling. ****************** >I use Health Valley Rice Bran Crackers. These have been mentioned on >the list before, they are a really good substitute for grahm crackers. Anyway >I put them in my blender and they make really good crumbs. ****************** two people suggested the following: Suggestion #1 >I suggest looking into rolled buckwheat. I've used it with success when >oatmeal is called for. Not exactly what you asked but it might do. I >don't know where you would get it in your neck of the woods, but I get it >from Kinnikinnick Foods in Edmonton, Alberta. They sell only GF products. Suggestion #2 >uses it more like >on would use Oats to make the crunchy buckle topping for Apple >Crisp...Just a thought. ****************** >I make muffins that are hard to distinguish from gluten muffins. For the >topping I take 1 stick butter, and cut it up with a pastry blender - add about >1/2 cup brown sugar and 1/3 cup gf flour. For apple, cranberry, or sweet >potato muffins, I add1/2 - 3/4 tsp. cinnamon. I sprinkle this on the muffins >before baking (sometimes adding chopped pecans). It stays crumbly and I'm >sure >it would work for coffee cake too. MY NOTE: This is the idea I have been using but without success. The only difference I can see is that I have been using "margarine" instead of *real* butter. Guess I will try the real butter next time. ****************** Thanks to everyone for your suggestions I really appreciate your help. :0) Lynda \*/ Mailto:[log in to unmask] \*/ Southern California \*/\*/ _@v ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~