Blueberry Crumble

A favorite breakfast item especially for brunch is some form of coffee cake. I converted the following recipe from a traditional wheat-flour recipe. Many of my friends that do not have to follow a gluten-free diet have been surprised that it is gluten-free.

Make sure all brands used in the recipe are gluten-free.

Ingredients
1/4 cup margarine
3/4 cup sugar
2/3 cup Sorghum flour
1/2 cup Potato starch
1/3 cup Tapioca flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/2 cup milk
1 cup blueberries (fresh or frozen)

Crumble Topping
1/4 cup Sorghum flour
1 Tablespoons + 2 teaspoons Potato starch
2 Tablespoons Tapioca flour
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/4 cup gluten-free margarine

Cream butter and sugar in a large bowl.

Add the egg and mix until blended. Mix dry ingredients in a separate bowl. Add the dry ingredients and milk to the batter and mix until blended. Pour batter into a 9x13 inch pan coated with cooking spray.

Evenly sprinkle the blueberries on top of the batter.

Place the dry crumble topping ingredients in a small bowl and mix. Add the margarine and work with a fork to form a crumble.

Crumble the topping over the blueberries.

Bake in a 350 degree oven 30-35 minutes.

Let cool. Cut into 16 servings and serve,

Estimated Nutritional Information per serving:
186 calories; 6 grams total fat; 24 mg cholesterol; 164 mg sodium; 35 grams carbohydrate; 2 grams dietary fiber; 18 grams sugar; 2 grams Protein