Gluten Free Clafoutis

You’re going to love this gluten free clafoutis version of a very special rustic french dessert!

This recipe has been updated with new photos and tips.

Traditionally, clafoutis (pronounced kläfo͞oˈtē) is a cherry dessert from the Limousin region of southern France. Baked cherries nestled in fluffy custard melt in your mouth.

To make it gluten free, I use King Arthur Gluten Free 1/1 flour because it already contains xanthan gum. If you go with a different flour that doesn’t contain xanthan gum, you may need to add it.

And I also choose to limit sugar. So I use this brand of stevia for sweetener because I have found that it doesn’t have a back taste.

You can go with your favorite sweetener. It doesn’t need much because the cherries are already sweet.

Hence, this gluten free clafoutis is delicious as a breakfast treat or guilt-free dessert.

I make it right in my cast iron skillet. Rustic French kitchen is the feel here.

My neighbor, who is from France, tells me they leave the pits in their cherries. This is the same neighbor whose mother’s crepes inspired my apple-filled pumpkin crepes.

The pits add an almondy flavor to this dish. But that means having to find an elegant way to spit out the pits while eating their dessert.

So we opted for pitting our cherries.

You could add a splash of almond extract to the batter if you’d like.

Okay, enough of that. This really is one of the easiest fruit tarts you can make. Here’s how.

Instructions

*Free printable recipe card is available at the end of the post.

First preheat your oven to 375℉.

Then you’ll need to remove the stems and pits from these bright red cherries. So I recruited my sons. They were happy to help.

If you know a child who has to eat gluten free and is often disappointed because they can’t have certain desserts, then you understand why Michael was so happy.

This was part of our conversation while they pitted the cherries:

Michael:  “So, why exactly are we doing this?”

Mom:  “I’m going to bake a treat with these cherries.”

Michael: “Oh, will I be able to have some?”

Mom: “Yes, It’s gluten free clafoutis.”

Michael: #BigSmile

Is clafoutis served hot or cold?

Pro tips and recipe notes

• Remove stems and pit the cherries by making a small slit in each cherry with a small sharp knife. Then, using the tip of the knife, remove the pit over a dish so any juice will drip into the dish and not stain your clothing. Alternatively, you could use a cherry pitter tool.
• Can I use frozen cherries? Yes! If fresh cherries are not available, you can go with frozen. I have made clafoutis with Simple Truth Organic® frozen dark sweet cherries and the cool thing is they’re already pitted.
• You can also make this with strawberries, blueberries, peaches, or your favorite fruit.
• A key to getting the right texture is to measure your flour correctly. Fluff the flour so that it’s not packed down, spoon into your measuring cup to overflowing a bit, and then level off with a dull-edged knife.
• Doneness test: Insert a knife into the center. When it comes out clean, your gluten free clafoutis is ready to eat.
• The first time I made clafoutis, I used coconut flour and coconut milk. It was paleo and lactose free. The result was a light fluffy clafoutis. However, the texture should be more like a custard or flan. So today I used gluten free flour and whole milk.
• As I said, I have made this recipe with coconut milk or you can go with almond milk if you’d like it to be lactose free.
• Keep clafoutis in an airtight container in the refrigerator once it cools. It will keep for 3-4 days and is best served re-heated.

Happy baking!

And if you have any questions, please reach out to me in the comments or shoot me an email. I’ll respond ASAP.

More healthy desserts you’ll love

Caramelized Bosc Pears With Coconut Whipped Cream – Their pleasant, spicy-sweet flavor makes Bosc pears a lovely dessert.

How To Make Delicious 24-Hour Probiotic Yogurt – One of the most popular recipes on my blog, this is your step by step guide to make fresh creamy yogurt.

Dark Chocolate Drizzled Coconut Macaroons – These macaroons are every coconut lovers dream cookie.

Healthy Coconut and Almond Dark Chocolate Bars – These beautiful low carb bars are sheer happiness in your mouth: a layer of toasted coconut flakes, coconut oil, almonds, and chia seeds topped with a thin layer of delicate chocolate and sprinkled with more chopped almonds. Yum.

Frozen Strawberry Protein Pops – Find a quiet place to relax and enjoy these frozen protein pops. The creamy taste of strawberry will melt in your mouth.

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Gluten Free Clafoutis

Traditionally, clafoutis is a delicious cherry dessert from the Limousin region of southern France.

This recipe is made with gluten-free ingredients so everyone can enjoy it.

Course Breakfast treat, Dessert

Cuisine American

Keyword cherry clafoutis recipe, recipe cherries

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 8

Calories 133kcal

Author Barbara Bianchi

Equipment

Vitamix

9" heavy ovenproof skillet

Ingredients

• 1 Cup of milk
• 4 eggs
• 1/2 Cup of King Arthur Gluten Free 1/1 flour
• 2 teaspoons gluten free vanilla
• 1 packet (1 g) of Stevia
• 1/8 teaspoon of salt
• 1 pound of cherries Rinsed and dried.
• 1 tablespoon of butter

Instructions

• Preheat oven to 375℉
• Remove stems and pit the cherries.
• Place the first 6 ingredients in your Vitamix or blender and secure lid. (for vitamix: select variable 1. Turn the machine on and slowly increase speed to variable 10, then to high).
• Blend for 2 minutes. Set aside.
• In a 9- inch heavy ovenproof skillet or pie dish, melt the butter over medium heat coating the bottom and sides.

  Add the pitted cherries, and cook until the cherries have softened and are coated with butter, about 2 minutes.
• Pour batter over cherries.
• Bake for 25-30 minutes. Serve warm dusted with a little powdered sugar on top.

Notes

 

• Remove stems and pit the cherries by making a small slit in each cherry with a small sharp knife. Then, using the tip of the knife, remove the pit over a dish so any juice will drip into the dish and not stain your clothing. Alternatively, you could use a cherry pitter tool.
• Can I use frozen cherries? Yes! If fresh cherries are not available, you can go with frozen. I have made clafoutis with Simple Truth Organic® frozen dark sweet cherries and the cool thing is, they're already pitted.
• You can also make this with strawberries, blueberries, peaches, or your favorite fruit.
• A key to getting the right texture is to measure your flour correctly. Fluff the flour so that it's not packed down, spoon into your measuring cup to overflowing a bit, and then level off with a dull-edged knife.
• Doneness test: Insert a knife into the center. When it comes out clean, your gluten free clafoutis is ready to eat.
• The first time I made clafoutis, I used coconut flour and coconut milk. It was paleo and lactose free. The result was a light fluffy clafoutis. However, the texture should be more like a custard or flan. So today I used gluten free flour and whole milk.
• As I said, I have made this recipe with coconut milk or you can go with almond milk if you'd like it to be lactose free.
• Keep clafoutis in an airtight container in the refrigerator once it cools. It will keep for 3-4 days and is best re-heated.

Nutrition

Calories: 133kcal

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.

This clafoutis is made with coconut flour and coconut milk. Paleo and lactose free.