Gluten Free Peach Cobbler (from "Gluten-Free Quick & Easy," Carol Fenster, Ph.D.)
Fruit Filling
3 cups chopped peaches
1/2 cup sugar
1 tsp lemon zest
1/2 tsp cinnamon
1/8 tsp salt
Biscuit Topping
1 stick butter
1/2 cup flour blend (see below)
1/3 cup sugar
1 tsp lemon zest
1/2 tsp baking powder
1/2 tsp xanthan gum
1/8 tsp salt
1 egg
1 tsp vanilla extract
Flour Blend (stir ingredients with whisk and store)
1 1/2 cups sorghum flour
1 1/2 cups potato starch or corn starch
1 cup tapioca flour
Preheat oven to 375. Generously grease a 9 inch square or round nonstick baking pan
In a large bowl, toss the peaches with the sugar, lemon zest, cinnamon and salt until combined. Spread in the baking pan.
In a food processor, combine the butter, flour blend, sugar, lemon zest, baking powder, xanthan gum, and salt by pulsing a few times. Add the egg and vanilla, process until the dough is fully blended.
Drop the topping mixture onto the fruit by tablespoonfuls, do not spread it out
Bake 35 to 40 minutes, until just starting to brown. Serve warm with whipped cream or ice cream.
Nutritional Information
Calories 305 | Fat 16g | Protein 2g | Carbs 40g | Cholesterol 73 mg | Sodium 154mg | Fiber 3g
Contributor: Bob Atherton, Denver Cherry Creek Rotary Club
Fruit Filling
3 cups chopped peaches
1/2 cup sugar
1 tsp lemon zest
1/2 tsp cinnamon
1/8 tsp salt
Biscuit Topping
1 stick butter
1/2 cup flour blend (see below)
1/3 cup sugar
1 tsp lemon zest
1/2 tsp baking powder
1/2 tsp xanthan gum
1/8 tsp salt
1 egg
1 tsp vanilla extract
Flour Blend (stir ingredients with whisk and store)
1 1/2 cups sorghum flour
1 1/2 cups potato starch or corn starch
1 cup tapioca flour
Preheat oven to 375. Generously grease a 9 inch square or round nonstick baking pan
In a large bowl, toss the peaches with the sugar, lemon zest, cinnamon and salt until combined. Spread in the baking pan.
In a food processor, combine the butter, flour blend, sugar, lemon zest, baking powder, xanthan gum, and salt by pulsing a few times. Add the egg and vanilla, process until the dough is fully blended.
Drop the topping mixture onto the fruit by tablespoonfuls, do not spread it out
Bake 35 to 40 minutes, until just starting to brown. Serve warm with whipped cream or ice cream.
Nutritional Information
Calories 305 | Fat 16g | Protein 2g | Carbs 40g | Cholesterol 73 mg | Sodium 154mg | Fiber 3g
Contributor: Bob Atherton, Denver Cherry Creek Rotary Club
