Gluten Free Boterkoek or Dutch Butter Cake

Gluten Free Boterkoek

This cake is more like a bar or squares – we grew up calling it Boterkoek.  It’s best made with real butter rather than margarine.  However, if you are on a dairy free diet use margarine.  It’s also nice that it does not use any guar gum or xanthan gum.
Dutch Butter Cake Boterkoek
1 cup butter, at room temperature or softened slightly in the microwave
1 cup granulated sugar
1 egg
2 cups rice flour ( I like a mix of 1 1/2 cup rice flour, 1/8 cup sweet rice flour 1/4 cup plus 1/8 cup millet flour )
1 teaspoon almond extract
1/4 cup sliced almonds or whole ones if you wish.
Cream butter, sugar  and almond extract together.  With a spoon or hands (not a mixer as it changes the character of the finished product) stir in the rice flour and egg. Mix well with hands or spoon..  Lightly grease a 9″ round baking pan (traditionally it is round -you may use a square pan).  Pat the cake dough into the pan.  Brush the top of the cake with milk or a glaze made with 1 egg white mixed with 1 tablespoon water.  Lightly press the almonds onto the top of the cake.  Bake at 350 degrees for 30 minutes.   Store in plastic container in fridge.  This cake will stay good for at least a week or more in the fridge.  This cake tastes better and slices better after being in the fridge for at least 4 hours.

**I have made the same cake with vanilla extract instead of almond extract and it was good.
Everyone enjoys this cake including the kids and it’s so easy to make.

5 Comments Add yours

  1. Unknown says:

    I made this and found it to be raw still, like it has to much butter compared to my regular boterkoek. Any ideas on how to fix.


  2. Caroline says:

    This boterkoek should sit wrapped in the fridge for a day before eating – it really improves. It is very soft when first made. Did you use the same flour combination that I had put in the recipe?


  3. Unknown says:

    I used only regular and sweet rice flour as I had no millet flour. Cut into it once it was cooled, my son was so excited to have boterkoek again he would have eaten it while it was still hot.


  4. Caroline says:

    This is such an easy gluten free recipe and we all like it – I still like it better after it's been in the fridge a few days.


  5. Caroline says:

    You can leave out the millet and do 1 3/4 cup fine rice flour and 1/4 cup sweet rice flour. It has to sit in the fridge a few hours before eating otherwise it is dry and crumbly. After sitting wrapped overnight in fridge it is great!


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