I have wanted to make a gluten free clafouti for a long time, but wasn’t quite sure how to go about it. When I passed this recipe a few days ago in The Quick Recipe (The Best Recipe Series) and had fresh cherries on hand, the time had come to give it a go. I was intimidated by what flour to use for a long time because I knew the flavor of the flour would come through in my custard. I ultimately chose sweet rice flour because of its neutral flavor and thickening abilities. I paired the sweet rice flour with an equal amount of almond flour. I was concerned that the almond flour would be too coarse for the custard but I knew it would be the perfect flavor. I used a commercially ground almond flour (I normally grind my own) and the custard turned out smooth. The custard had both a great texture and flavor. With that gluten free adaptation problem solved, I decided to change the recipe further by adding 1 teaspoon of vanilla to the original recipe. I frequently change the amount of vanilla I use in gluten free recipes. I also used fresh cherries in my recipe instead of the jarred sour cherries called for in the recipe. You can pit your cherries with a straw or use an unnecessary (although very fun) cherry pitter.
Note: If you have never tasted a clafouti before, it is reminiscent of a custard pie. If you like custard pie, you will love this recipe.
1 1/2 cups fresh cherries, steams removed and pitted (enough to cover the bottom of your pie plate)
6 large eggs
1 cup milk
2/3 cup heavy cream
1 teaspoon fresh lemon juice
1 cup granulated sugar
1/4 cup almond flour (needs to be really fine)
1/4 cup sweet rice flour
1/8 teaspoon salt
1 teaspoon vanilla
melted butter for greasing the pie plate
Preheat the oven to 350 degrees. Grease a 9 1/2 glass pie plate with melted butter. Place a single layer of fresh cherries on the bottom of the pie plate. In a blender, mix the eggs, cream, milk, and lemon juice for about 45 seconds. Add the flour, sugar, and salt to the blender jar. Blend for one minute! Place your pie plate on a cookie sheet (in case of spills in the oven). Carefully pour the batter in the pie plate. Place the pie plate (on cookie sheet) in the center rack in the oven. Bake for 50 minutes to an hour. The clafouti is done when it is puffed and brown. (Don’t worry if your clafouti does not puff too much- they fall when they cool anyway) If the center is still jiggly (tee hee), the clafouti needs longer to cook. If you want to be sure it is done, insert a knife into the center to check. Cool the pie plate on a rack for a minimum of 15 minutes before serving. The clafouti should cut nicely into wedges, so if that is not happening- cool it for longer! You can serve the clafouti warm or chilled- my favorite is chilled, which makes this a perfect make-ahead gluten free dessert recipe for company.
I am submitting this to Gluten Free Gobsmacked’s Gluten Free BBQ event. I think I will also bring my favorite gluten free chocolate cake to this virtual BBQ because it looks like everyone’s coming! If you have a favorite gluten free recipe that would be great at a BBQ be sure to send Kate an email about it (non-bloggers too)!
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