Food Network
Home> Recipes> Healthy>
Gluten-Free Cinnamon Sugar Teacake Recipe

Gluten-Free Cinnamon Sugar Teacake

Recipe courtesy Erin McKenna, 2008

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (14)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 14

Showing 1-10 of 14

Sort by:

Newest

  • on October 11, 2011

    Flag

    Love this recipe!!! Erin's Babycakes cookbook is one of my favorites. I bake this as written but have to leave it in a little longer than suggested. Maybe it is my old oven? It comes out with amazing texture and flavor every time. My GF and non-GF family/friends devour it. I even had one wheat eater ask if she could buy loaves from me. Thanks Erin!! Come on Food Network...Let's see a show for those of us that have dietary restrictions!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 13, 2011

    Flag

    Excellent!!!! Thanks for the recipe. Followed the recipe as written except added a layer of chopped pecans on the top before baking. I did have to bake it for an extra 20 minutes tho. Just used the toothpick method to determine when done. Those that complain---- such as about the use of applesauce then either be creative such as using another ingredient (crushed pineapple or cranberries comes to mind or find another recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 27, 2011

    Flag

    Please do a show on how to cook with gluten free flour and other ingredients that deal with Celiac Disease. I need help!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 13, 2010

    Flag

    For cooks lamenting the unavailability of coconut oil in the Puget Sound area, I suggest Whole Foods Market. If it isn't there already, they will order it. I feel sure. If you are still having trouble, try ordering ingredients online. I have recently moved to a country where ingredients are often very hard to find and you'd be surprised how resourceful a person can get. We often have travellers bring us things from the US when they come for business because many companies don't even ship their products here. You have lots of resources available to you if you just look.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 17, 2010

    Flag

    This was the first recipe I tried of hers. It is delicious. Great texture and flavor. My husband is a finicky eater, who does not have to eat gluten free foods. I made this for my children and he couldn't keep his hands out of it! My kids get very excited when they smell this baking in the kitchen. (I do have to slow down the baking just a little and keep it in the oven just a little longer than she recommends. I think this is an issue with my oven though. I have tried countless gluten free, vegan recipes and her recipe book "Baby Cakes" has been by far the most consistent in yielding successful results. After years of tears and wasted ingredients trying other people's gluten free recipes, *I highly recommend any recipe by Erin McKenna!*

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 23, 2010

    Flag

    I am recently diagnosed with a gluten sensitivity, so I appreciate the recipes that are available....I also love that it includes coconut oil! Coconut oil is very healthy and it is a much more stable oil than most, therefore it lasts longer and maintains it's integrity as it is heated! Be sure to use coconut oil, its benefits are fantastic!! I agree with Kelsey, I don't think Esther knows much about the disease or about nutrition in general, no offense,...why would I use plain old Canola when Coconut has so many more health benefits and is much more stable!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 17, 2010

    Flag

    I also would love to see a gluten free show, or even a challenge. would be nice for all of us that are gluten intolerant.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 30, 2010

    Flag

    Please Food Network provide a show dedicated to Gluten Free baking and cooking. It is a bit more challenging than baking with wheat flour and we need all of the guidance and expertise a professional Food Network Gluten Free chef could offer. Additionally, the most fruitful use of the multiple Gluten Free substitute flours would be of great interest to all of those who must remain on this diet.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 11, 2010

    Flag

    I agree with the previous comments about dairy and other sensitivities. If gluten is a problem, dairy is also probably an issue. Be warned. However, I have found that soy milk can be substituted in most recipes with no problems-rice milk is thinner and will not work as well. Also, Mediterranean descent people should be cautioned about Favism and consumption of fava bean flour.

    I also agree with the previous comments about Food Network getting more recipes/info for those with gluten sensitivities. Some studies show up to 20% of U.S. population has problems of some degree with wheat and gluten. How about a gluten-free, dairy-free chef with a cooking show on Saturday morning?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 25, 2009

    Flag

    Haven't tried this recipe yet; however, as one who is gluten intolerant and must eat gluten-free I have no problems with peanuts or applesauce, unless a gluten product has been added to it in processing/cooking. Lactose intolerance is often a forerunner of celiac disease or gluten intolerance. Accurate info. can be obtained from the Celiac Organization. I sure wish the Food Network would get with it when it comes to gluten-free cooking. There is such a need and it is becoming such a prevalent disease-many still undiagnosed. Not that they have to develop ornate recipes, but they could just mention some acceptable substitutes for wheat flour used in breading, making gravies, rouxs, sauces, stews, etc.when they're making them. I know that one of the chefs in the "Master Chefs" competition series had experience with g-f cooking-Michael Chiarelli or the one in Chicago who's so well known for SW cooking, I think.- and could be a resource.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.