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Peach Cobbler
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7 posts in this topic

Great peaches are now coming in from Alabama (the parts not blown away) and Missisippi the parts not underwater.) This has been a rough spring.

I would love to make a cobbler. Does anyone have a good gluten-free recipe?

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here you go:

1 cup flour blend

1/2 cup sugar

1 tsp. baking powder

1/2 tsp xanthan gum

1/4 tsp salt

1/4 cup cold butter

1 lrg egg

1 tsp vanilla

1/3 cup buttermilk

1 tsp sugar

grease 11x 7 pan or an 8 inch square pan or double recipe for a 9x13 pan.

In lrg.bowl combine 3cups sliced ,skinned fresh peaches& a tbsp sugar. Let stand 30 min.. Drain.(well)

Combine 1/2 c. sugar, 2tbsppotato starch & 1/4 tsp of each, cinnamon, nutmeg, & saltToss with well drained peaches.Add 1 tsp almond extract.. ( real almondextract)..Placein prepared pan.

Add cobbler topping:

Comine dry ingredients, cut in butter. Whisk together buttermilk,egg & vanila. Stir into dry ingredientsjust until mixed... Drop by tbsps on filling. It will spread out while it bakes.sprinkle withsugar.

Bakein middle of oven from 35-40 min until browned. 375 degrees...

This is the best recipe.... Our family favorite..

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Thanks. I made the cobbler and it is wonderful! I plan to use the same recipe with blackberries and blueberries as they come in.

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What type of flour blend do you use? I have rice flour, brown rice floru, tapioca flour, buckwheat, potato flour, millet, corn flour, chickpea flour...maybe a few others...Would like to make this without having to buy an "all purpose gluten-free flour" as those are just too expensive.

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I use Annalise Roberts flour blend, or you can use Jules flour blend, betty hageman feather light blend, meister flour. Tom Sayer flour...

Annalise Roberts flour blend...

2 cups super fine brown rice flour (authenic brand) 2/3 cups potato starch (not potato flout) 1/3 cup tapioca

Blend together, makes 3 cups...

If you do not have super fine brown rice flour you could grind it into smaller softer flour in a coffee grinder....

I can not keep this cobbler in the house more than a few hours! And I always make a 9x13 pan .. It is also good with vanilla ice cream...

I'm glad you liked the recipe....It's the best

blessings

mamaw

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I used this recipe for apple cobbler last night, using a flour blend of equal parts brown rice, sorghum, tapioca. Hubs went gaga (but probably only because I don't normally make dessert :P )

Used:

5 cups apples

3/4 cup sugar

2 Tbs flour

1/2 tsp cinnamon

1/4 tsp salt

1 tsp vanilla

1/4 cup water

with 1 Tbs butter dotted over top.

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I used the sorghum blend from Carol Fenster's 100 Best Gluten Free Recipes. I use that blend a lot.

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