Recipe 37: GF Strawberry Rhubarb Cobbler

I made this delicious treat for the first time as we celebrated both Mother's day and mym moms birthday... it was a hige hit. Unfortunately, I am posting this AFTER rhubarb season, but I will be making this, without a doubt, next season!!!

GLUTEN FREE Strawberry Rhubarb Cobbler Recipe

INGREDIENTS

Filling
·         3 ½ cups rhubarb stalks cut into 1/4-inch pieces (I peel the stringy layer off and you MUST throw away the leaves… they are poisonous.)
·         2 ½ cups strawberries, sliced
·         ¾  cup white sugar
·         3 Tablespoons of quick cooking tapioca
·         1 TBS Lemon juice

Crust

·         2 Tbsp white sugar
·         ½ cup brown rice flour
·         ¼ cup tapioca starch
·         ¼ cup potato starch
·         1 1/2 teaspoon baking powder
·         1 ½ tsp xanthan gum
·         1/4 teaspoon salt
·         1/4 cup butter
·         1/4 cup milk
·         1 egg, lightly beaten

Preheat oven to 350°F.

In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and lemon juice. Let sit for 30 minutes.

Combine the crust ingredients in a bowl.

Pour filling into a casserole dish. Drop the crust batter over the filling.

Bake in a 350°F oven for 35-40 minutes until cobbler crust is golden brown.

You can serve with whipped cream or vanilla ice cream of choice.


Let me know you're thoughts! This is one of my favs!

Naturally,

Raych

Recipe 36: Gluten Free Waffles

 I am going through a series of recipes tht I have been writting down but have failed to post on here. For that reason you will likely see a slew of posts coming up that were written in the past, but I had not had time to edit and add images! It has been a busy spring and summer. I actually go back to teaching in a couple of weeks and I have no idea where my summer vacation went!

One thing I did have more time for over the summer was making some delicious breakfast meals for my family. Usually I'm up and out of the house before anyone else is awake during the school year!

Here's one of our favorites... it cqa be topped with ANY seasonal fruit or frozen and reduced berries!

Gluten Free Waffles

GF, CoF, Can be DF/CF if you use an alt milk, NF & SF (pending your oil choice)

Adapted from a recipe at “thishomemadelife.com”

 Ingedients:

2 cups brown rice flour
1 cup potato starch
1/2 cup tapioca starch
1 TBS baking powder
3/4 teaspoon cinnamon
1 1/2 teaspoon salt
1 TBS sugar
1/2 cup of veggie oil
4 eggs
1 1/2 cups buttermilk (or make your own with 1 tablespoons lemon juice and enough milk to reach 1 1/2 cups)
1 TBS vanilla

 Preheat the waffle iron.

Combine all dry ingredients and add wet ingredients one by one until mixture is nearly smooth (it may be just a little lumpy, but that’s ok)

I use a large beligian waffle maker, but I would say for you to just use your best jusgement on how much batter to out in the waffle iron. Cook until golden and not sticking to the iron.

I love this recipe because my whole family can enjoy it without anyone feeling they need to say it "tastes" gluten free! My only other reccomendation or issue would be that it does not refrigerate well if you have extra. I haven't tried freezing, but I'm sure if I had placed even the refrigerated one back in the toasted for a bit it would be great too!

Let me know your thoughts or what you may have changed or added?!

Naturally,

Raych