Monday, August 24, 2015
Fresh Cherry Clafoutis-Gluten Free Recipe
July 11, 2012 by Jean Layton
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Finished Gluten Free Cherry Clafoutis, a photo by GFDoctor
When you get invited to a pot luck before an outdoor summer movie, what do you bring?
If you are like me, you take a look in your fridge, creating on the spot.
I had 2 pounds of fresh bing cherries when we got the invite. Knew that this particular host family was also gluten free.
So a fresh cherry clafoutis gluten-free was in order.
A clafoutis is a lovely tender cake made with fresh fruit, butter, cream and eggs.
Traditionally, the cherries aren’t pitted to allow the almondy flavor of the pits to enhance the cherries.
My family prefers to just eat the cake instead of spitting pits. So I picked up my new Oxo Cherry Pitter and had a great time pitting the cherries in a flash.
Finished Gluten Free Cherry Clafoutis#gluten-free cherry clafoutis for potluck before HugoSprinkling on the confectioners sugarPouring in the batterCherries all pitted and ready to be bakedKatie is pitting the cherries
got to get rid of the stemsRinsing the cherriesPerfect tool for pitting the cherries
Gluten Free Cherry Clafoutis
Fresh Cherry Clafoutis- Gluten Free
This is a recipe to keep on hand for the lovelies of fresh fruits. Equally good with apricots, peaches or plums, but traditionally made with Cherries. I added just a smidge of lemon peel for brightness
Recipe type: Dessert, Brunch, Breakfast pastry
30 grams raw buckwheat flour- grind your own green groats in a coffee grinder for this flour or substitute xanthan gum or use ½ teaspoon xanthan gum
150 grams white flour mix|http://www.gfdoctorrecipes.com/recipes/white-flour-mix.html]
55 grams whole grain flour mix|http://www.gfdoctorrecipes.com/recipes/whole-grain-flour-mix.html]
75 grams organic cane sugar
3 grams salt
10 grams baking powder
4 large eggs
4 tablespoons butter-melted
1 teaspoon vanilla extract
360 grams half and half
Combine in a bowl:
700 grams pitted Fresh bing cherries or sour cherries
30 grams organic cane sugar
½ teaspoon grated lemon peel
Optional: 1 tablespoon confectioners sugar
Preheat oven to 425 degrees.
Grease a 9x12 glass pan thoroughly
Stir together till one color: all flours, sugar, salt and baking powder in a bowl.
Beat together eggs, butter, vanilla extract, and half and half.
Combine both mixtures, beat well till the mixture is pale yellow and thickened a bit.
Layer the sugared cherries in the bottom of the greased pan..
Pour the batter over the cherries.
Place the pan into the preheated oven on the bottom rack.
Bake for 35 minutes without opening the oven.
Check to see if the cake is done, poking with a toothpick and checking to see if it comes out clean.
Let the cake cool for a few minutes.
Sprinkle with confectioners sugar if you'd like
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