It is peach season here in the northeast. That means a surplus of peach recipes to share. I went with my little men to pick
up some peaches yesterday. Actually, I went to PICK peaches with them, while my
husband was out of town working. Yep, I’m insane. Luckily for me, our local
orchard is in-between varieties of peaches- so we had to settle for one of the
remaining bags of the last variety that was stored in their cooler. What this
meant is that we brought home a good sized bag of juicy, ripe, “ready to eat
yesterday” peaches.
Gluten Free Peach Cobbler
(An adaptation of Paula Deen's Recipe)
GF, CoF, SF, NF
Ingredients
- 8 peaches peeled & sliced2 cups sugar, divided
- 1/2 cup water
- 8 tablespoons butter
- 1 cup brown rice flour
- 1/2 cup tapioca starch
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ tsp xanthan gum
- 1 1/2 cups milk
- Ground cinnamon, optional
 |
| This is what the pre-baked product will look like. |
Directions
Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar,
and water in a saucepan
and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a large baking dish
and place in oven to melt.
Mix remaining 1 cup sugar, tapioca
starch, brown rice flour, salt, baking soda.
Pour in milk slowly to prevent
clumping.
Pour mixture over melted butter. DO
NOT STIR.
Spoon fruit on top, gently pouring
in syrup.
Sprinkle top with ground cinnamon,
if using.
Batter will rise to top during
baking. Bake for approx. 45 minutes. You will notice some browning on the
edges.
Paula Deen recommends: “To serve,
scoop onto a plate and serve with your choice of whipped cream
or vanilla ice cream“. At this point you have used a quarter pound of butter, so why not? I, however, did not want to feel junky for 2 days, so we skipped it today.
In her recipe, the biscuit rises way above the peaches making this amazing looking fluffy crust- even though the batter starts on the bottom. In the GF adaptation is doesn't rise quite as much, though you will see it come around the edges. My guess is that the brown rice flour outweighs the peaches and juices. The result was still absolutely delicious despite this lack of top crust; and you'll still get a laky puffy crust on the bottom. You're scooping this into a bowl to serve... A bowl that it really won't last long in anyway, I see no problem.
With just a little more time on my hands during the summer I have put together a few new recipes that I am hoping to start posting again. I'm a little less lofty in my goals though- if I can post once a week, I'll be a happy camper.
Let me know your thoughts!
Naturally,
Raych
No comments:
Post a Comment