Why Did I Make a Gluten Free Vegan Crumble?
Have I mentioned before that I love crumbles? – I am sure I have! I love them for their taste and ease of preparation. As a big fan of cakes, I also appreciate the fact that they are almost like cakes but with fewer calories. Why? Because there is plenty of fruit in them and only a crumble on top while the base (read: calories involved) is not there.
If you browse through my blog, you will see that love. I already have two recipes for crumbles with apples and with plums. So why did I decide to include this Strawberry Rhubarb Crumble recipe (especially since the apple one is the best ever)? The answer is easy – there are more and more people who avoid gluten or don’t eat animal products. So, working on a gluten-free and vegan crumble recipe was simply a matter of time.
Adjusting a recipe to the vegan needs was extremely easy. I simply replaced butter with coconut oil. However, creating a gluten-free version was a much more difficult task. In theory, I could use a ready mix from a shop. But firstly, I haven’t found one that I like yet. And secondly, it wouldn’t be fair for you as each mix is slightly different and this could influence the end result.
From the other hand, you can’t just replace the regular flour with one specific GF substitute. Each gluten-free flour (e.g. rice, tapioca, coconut, oat, etc.) has different characteristics, and I feel that only mixes of a few types will do the job. But then there is a question: which ones and in which proportions? Luckily, answering this question didn’t take me long. A combination of rice flour and ground almonds worked perfectly for this recipe.
Strawberry Rhubarb Crumble – The Test
You are probably wondering now how this gluten-free vegan crumble compares with the one made with regular flour and butter. Luckily, I can give you an answer based on a pretty objective test. I made two Strawberry Rhubarb Crumbles at the same time: a regular one and the GF vegan. My testers had to try both and here is their feedback:
The gluten-free vegan one had a slightly worse texture (it didn’t have that “bite” of the regular one) and didn’t keep the crumbly look that well (it didn’t hold its shape from before it was baked). When it comes to the taste, again the regular one was slightly better. But even my husband (who is very critical when it comes to much healthier substitutes) admitted he could happily eat it again. And a vegan guest said it was delicious, even though he doesn’t like and usually doesn’t eat rhubarb! I guess you couldn’t ask for a better recommendation.