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  • Scott Adams
    Scott Adams

    Pumpkin Cobbler (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Naomi Durrance.

    1 stick butter (½ cup)
    1 cup gluten-free flour mix
    1 ¼ teaspoon baking powder
    Dash of salt
    1 teaspoon xanthan gum (or a little less)
    1 cup granulated sugar
    1 cup whole or low-fat milk
    1 teaspoon vanilla extract
    2 eggs, beaten
    1 small can (5 oz.) evaporated milk
    1 can (30 oz.) pumpkin pie filling (be sure to use one that calls for adding
    eggs)

    Preheat oven to 350F. Cut the butter into 4 pieces and put them into a 9 x 12glass baking dish. Put the dish in the preheating oven to melt butter. In a medium bowl mix flour, sugar, baking powder, xanthan gum, milk (not evaporated milk), and vanilla. Remove baking pan from the oven and pour flour mixture on top of the melted butter (DO NOT STIR), and set the mixture aside. Break the eggs into a 2-quart bowl and whisk them together. Add the evaporated milk and pumpkin filling and mix well. Slowly pour or spoon the pumpkin mixture on top of the crust batter in the baking pan (DO NOT STIR).

    The crust batter should rise to cover the pumpkin as it bakes. Bake until the crust is dark golden brown on top, about 50-60 minutes. Let the cobbler rest for at least 20 minutes. before serving. Best served warm or room temperature. Optional: vanilla ice cream or other topping (serves 8-10).


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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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