Comments on: Blueberry Buckle

By: Flora

Flora — Sat, 24 Jul 2010 14:56:11 +0000

I’ll have to try that. I am pretty sure it would adapt well as it is so moist and flavorful.

By: Evie R.

Evie R. — Sat, 24 Jul 2010 00:54:10 +0000

Another great blueberry recipe I think you could adapt for GF is the Blueberry Zucchini bread. I know Lynn and I have made it, but I’m not sure you have. It is one of our favorites for using our blueberries. I really like it since the same batter can be muffins, mini-loaves, or regular loaves.

By: Flora

Flora — Wed, 14 Jul 2010 14:34:54 +0000

I think it really does help, especially in cakes and pancakes. I know that if I use too much rice flour my foods are dry and crumbly too. Baking gluten free is a bit of a challenge.

By: Angela

Angela — Wed, 14 Jul 2010 12:09:05 +0000

I will have to look for that when I am in a bigger town next. That could be the reason I have crumbly dry food?

By: Flora

Flora — Tue, 13 Jul 2010 14:43:53 +0000

Sweet rice flour, also called glutinous rice flour or sticky rice flour, is made from short grain rice. I buy Authentic Foods or Bob’s Red Mill brands but it is also available at Asian markets and sometimes in the Asain food section of the grocery store (in little boxes).
It keeps the moisture in and helps things “stick” together. I used it in this recipe because of my experience using it in other cakes, but you could try it without. If you replace the 1/2 cup sweet rice with white rice flour or maybe tapioca starch, I would suggest you replace half or all of the milk with sour cream or yogurt (to help keep it moist and stick together).
Maybe I’ll try it this way and let you know the results!! With that sugary, crunchy topping and all the berries I am fairly certain it will still be very good