Our latest Green Bean delivery included a pound of fresh organic cherries. I thought about just pitting them and letting her eat to her hearts content or until they were gone, whichever came first. Then I remembered a classic French dessert that combines cherries and a cake like topping. There was only one problem, I would have to figure out how to make it gluten free.
I've been experimenting with the various types of gluten free flours I've purchased both locally and online. I really like the sweet rice flour that I recently discovered. When I had to be wheat free (not gluten free) a couple of years ago for a few months, this product wasn't common so it's new to me this time. I have used it in baked goods that are sweetened with a great deal of success. If I have a savory recipe, I use brown rice flour or some other GF option.
As a starter recipe, I used the one from my Joy of Cooking as their recipes are some of the most reliable I've found. I think it's important to have a good recipe to start so that you don't have to control for the ratios therefore, the outcome is more predictable. In addition to the GF changes, I used raw Indiana honey instead of sugar and added almond extract along with the vanilla. Also, the recipe didn't call for a small amount of salt, so I added a pinch. In addition, due to the nature of the GF products in the recipe, I opted to add a teaspoon of baking powder to better ensure a pleasing texture in the finished product. Finally, one of the best tips I've picked up this time is to let the batter rest anytime that I use rice flour as it doesn't seem to absorb the liquid in a recipe at the same rate of wheat. Therefore, a few minutes of counter time before baking or cooking significantly improves the results.
I have to say that we were pleased with the results of my efforts. Our toddler proclaimed, "ma'ma, this is really, really good". If you don't have to be gluten free, you can find various versions of the recipe online. If you happen to be GF, or just want to experiment with a non-wheat dessert for your family, my recipe is below.
Lisa's GF Cherry Clafoutis
Preheat oven to 400 degrees. In the bowl of your Kitchen Aid mixer fitted with the paddle attachment, cream:
- 2 large eggs
- 1/2 cup honey
Combine the two until the mixture is foamy, about 2 minutes. Next, add to the bowl of the mixer:
- 1 cup milk (I used 2% organic)
- 1 tsp good vanilla extract (not imitation)
- 1 tsp almond extract
- 3/4 cup sweet rice flour
- 1/4 cup potato starch
- pinch of salt
- 1 tsp xanthan gum
- 1 tsp baking powder
Turn the mixer on medium high to incorporate the new ingredients into the batter. The batter should be smooth with no large lumps remaining. When you have achieved the desired consistency, turn the mixer off and allow the batter to rest for 10 to 15 minutes on the counter. When you leave your batter, it may look much thinner than you are used to seeing with wheat recipes. The rest period will correct this for you.
Meanwhile, rinse 1 pound of fresh cherries and pit them using a hand held pitter. Place cherries in a deep pie dish that has been coated with a bit of cooking spray or softened butter. Ensure the cherries are evenly distributed across the bottom of the dish so that the clafoutis bakes evenly.
When batter has finished resting, turn the mixer on low and allow the paddle to make a few rounds in the bowl. Pour the batter over the cherries and place the pie dish in the preheated 400 degree oven. Allow clafoutis to bake for 10 minutes, then turn the oven temperature down to 350. Continue baking for 25 to 35 minutes until the top is dark golden brown and the batter is well set.
Remove from the oven and allow to cool for 1 hour before serving. Serve with whipped cream or vanilla ice cream, if desired. This is a great recipe for a casual family dinner or when entertaining.
~Enjoy
