Gluten Free, Casein Free Cinnamon Pecan Coffee Cake

• 23 cup canola oil
• 1 12 cups sugar
• 2 eggs, lightly beaten
• 23 cup rice milk, unsweetened
• 1 13 cups brown rice flour
• 23 cup tapioca starch
• 1 teaspoon guar gum
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 14 teaspoon ground nutmeg
• 1 cup brown sugar, firmly packed
• 1 cup pecans, finely chopped
• 1 tablespoon ground cinnamon
• 14 teaspoon ground nutmeg

1. Preheat oven to 350*F and grease bottom and sides of 13 x9 baking pan with shortening or dairy-free margarine; set aside.
2. Combine topping ingredients in a small bowl; set aside.
3. In medium bowl, combine canola oil and sugar; blend in beaten eggs and rice milk; set aside.
4. Sift together dry ingredients in a large mixing bowl; make a well in the center for the egg mixture.
5. Gradually add egg mixture to dry ingredients; blending well after each addition.
6. Spread batter into prepared pan; sprinkle topping ingredients from edge to edge, corner to corner.
7. Bake, uncovered, at 350* for 30-35 minutes or until a toothpick inserted near the center comes out clean.
8. Allow to cool slightly on a wire rack before cutting and serving.

canola oil, sugar, eggs, rice milk, brown rice flour, tapioca starch, guar gum, baking powder, baking soda, ground cinnamon, ground nutmeg, brown sugar, pecans, ground cinnamon, ground nutmeg

Taken from www.food.com/recipe/gluten-free-casein-free-cinnamon-pecan-coffee-cake-519459 (may not work)