GF BLUEBERRY LEMON COFFEE CAKE
Nikki Newman | Culinary & Food Service Director | Embassy Suites Rogers
I’m submitting this recipe for a gluten-free coffee cake to showcase how far gluten-free baking has come and just how amazing gluten free baked products can be. About 13 years ago I began eating gluten-free due to an unexpected autoimmune issue. As you can imagine, this was not ideal for a chef trying to navigate the hospitality industry. In hotels we find ourselves creating meals throughout various outlets and banquet events; restaurants, cafes, grab-and-go’s, day of the week buffets, extravagant receptions, large three and four-course plated events, and galas. We’re often asked to tailor and personalize menus to meet client needs and then expected to follow through and execute these creations on the big day. These instances, from the planning and recipe development to the finished meal, require taste testing at every step. This had the potential to be a huge setback in my career and I even contemplated pivoting, but instead I’ve been able to turn it into an asset. While still working in the kitchen I was able to increase our gluten-free offerings for guests and shifted the majority of our recipes to gluten-free without sacrificing flavor and variety. These changes enabled us to easily meet our client’s dietary needs, restrictions and special requests while exceeding client expectations.
Ingredients
Streusel Filling
5 Tbsp Butter (softened) ¾ cup Brown Sugar 1 ½ tsp Cinnamon
½ cup Butter (1 stick butter- softened) ¾ cup Sugar ½ cup Brown Sugar 1 Tbsp Vanilla Paste 4 Eggs 1 ½ cup Sour Cream *3 cups of a Gluten Free Flour Blend 1 tsp Salt 1 Tbsp Baking Powder 1 tsp Baking Soda ¼ tsp Xanthan Gum 1 cup Blueberries
Glaze
Powdered Sugar Lemon Juice Lemon Zest Vanilla Paste
Atrium Hospitality | Food & Beverage
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