Gluten Free Clafoutis Recipe
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.
Servings 8
Calories 133kcal
Equipment
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).1 Cup of milk, 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, 4 eggs
- 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.1 tablespoon of butter, 1 pound of cherries
- 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.
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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
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