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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

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