Gluten Free Streusel Topping Recipes

Steps:

• combine thoroughly.
• sprinkle on top before baking.

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 14 regular-size muffin cups; spray paper cups with cooking spray (without flour).
• In small bowl, mix all flours, the baking powder, baking soda, xanthan gum and salt; set aside. In medium bowl, beat eggs, milk, oil, granulated sugar, vinegar and vanilla until well blended. Add flour mixture; stir until dry ingredients are moistened. Stir in apricots. Divide evenly among muffin cups, filling each until batter is 1/2 inch from top of paper baking cup.
• In another small bowl, mix topping ingredients until crumbly. Sprinkle evenly over batter in cups.
• Bake 25 to 30 minutes or until tops of muffins spring back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Carefully remove paper baking cups.

Steps:

• Grease and flour two small loaf pans (8" x 4").
• Mix dry ingredients thoroughly in large bowl.
• Measure wet ingredients and have ready. You may require less than the above amount of milk, so keep it separate.
• Prepare topping by first blending the brown sugar and cinnamon. Once well mixed, reserve 1 tbsp of this mixture and set aside for use as topping. Add 1 tbsp butter to remaining mixture and blend until crumbly.
• Using an electric mixer, add liquid ingredients to the dry ingredients. You may require less milk, so add slowly. The consistency of the batter should be slightly thicker than cake batter and sticky.
• Use the mixer at medium and high speed until smooth, about 3 minutes.
• Split half to two-thirds of the mixture evenly between the 2 loaf pans.
• Sprinkle the streusel mixture into each loaf pan. Swirl gently into batter.
• Pour remaining batter into loaf pans, on top of the streusel swirl.
• Sprinkle reserved cinnamon/brown sugar mixture on top of each loaf.
• Bake bread at 350F for 40-45 minutes. Do not undercook. Check doneness with toothpick or cooking thermometer. Internal temperature should read 210-212F when done.
• Remove bread from oven and place on wire rack. Allow to cool for 5 minutes before removing from pan.