Another recipe I married in to. Husband always enjoyed a dessert of Trommelkoek served with brown sugar and melted butter. In 2000 he was diagnosed with Celiac disease and I no longer made it. Recently our married kids were talking about Trommelkoek so I decided to make a gluten free version. It turned out quite well – except the raisins sank as the gluten free batter is quite thin.
Gluten Free Trommelkoek
1/4 cup warm water
1 teaspoon sugar
1 1/2 teaspoons yeast
3/4 cup warm milk
3 tablespoons oil or soft butter
1/4 teaspoon salt
3 tablespoons sugar
1/2 cup raisins or currents or a mixture of both
3/4 cup tapioca starch
3/4 cup white rice flour
3/4 cup chick pea flour
2 teaspoons pysillium husk or powder
Mix the first three ingredients together and let sit a few minutes. Mix the dry ingredients together and add to yeast mixture. Add remaining ingredients and mix well. Will be a thin batter.
This is traditionally made in a trommelkoek pan with lid. If you do not have one use a bundt pan.
Grease pan and sprinkle with gluten free bread crumbs or ground nuts. Pour in batter. Let rise for 30’minutes or until almost double. Bring a large pot of water to a boil, reduce heat. Place the lid on your trommelkoek pan or cover bundt pan tightly with aluminum foil. Place in pot with simmering water. Put lid on pot and boil gently for 1 1/2 – 2 hours. Loosen cake and invert onto a plate. Serve warm with melted butter and brown sugar. Husband says “first you sprinkle on the brown sugar and the. Drizzle the butter over.