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Raspberry Buckle




Source of Recipe


Marcie Dingerson


Recipe Introduction


From: Creating from Scratch


List of Ingredients




1 cup GF flour
1 3/4 tsp baking powder
1/2 tsp xanthan gum
1/8 tsp salt
1/4 cup shortening
3/8 cup sugar (6 Tbls)
1 egg
1/4 cup cf milk sub
1/8 tsp gf vanilla
1 cup fresh or frozen raspberries
Topping:
1/4 cup GF flour
pinch Xanthan gum (optional)
1/4 cup sugar
1/4 tsp ground cinnamon
2 Tbsp cf margarine


Recipe



Grease the bottom and 1/2" up the sides of an 8x4 loaf pan.

Combine the flour, baking powder, xanthan gum, and salt in a small bowl and set aside.

In another mixing bowl beat the shortening for 30 seconds and add the 3/8 cup sugar beating on med to high until until light and fluffy.

Add egg and beat well.

Combine milk sub and vanilla. Add milk sub mixture and dry mixture to batter, alternating between the two and beating until smooth after each addition.

Spoon batter into prepared pan.

Sprinkle with raspberries.

Topping: Combine the 1/4 cup flour, a sprinkle of xanthan gum (if using), and cinnamon.

Cut in margerine until the mixture resembles coarse crumbs.

Sprinkle mixture over raspberries.

Bake in a 350-degree oven for 35-40 minutes, or until golden brown.

Best served warm.