Say that three times fast. I want to share with you one of my favorite cookbooks…and one of my favorite recipes within that cookbook.
The Allergen Free Baker’s Handbook by Cybele Pascal. I purchased this 6 years ago, and it’s absolutely amazing. A huge staple in my allergen free kitchen.
Out of respect of copyright laws, I cannot normally share recipes from my favorite cookbooks. But then I found this posted online! It’s blueberry cupcake meets coffee cake crumble.
This dish is crazy good. Allergen free or not, everyone will eat it. There will be no leftovers. I make this for all of our special occasion brunches….Easter, Christmas and the other sacred holiday, First Day of Summer Vacation.
If you take the time to purchase the flours she recommends in her book to make her flour blend, you can store it in your freezer to whip out and make her recipes throughout the book. It’s a massive time saver to have it done ahead of time, and it tastes better than store bought mixed flours…in my humble opinion. Her flour mix is:
4 cups super fine brown rice flour
1-1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour (also called tapioca starch)
Just make sure to use SUPER FINE brown rice flour. It make a difference. It used to be harder to find, but now Vitacost carries their own brand of it. Easy to get..and cheaper.