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This recipe comes to us from Valerie Wells. 1 stick butter 1 cup gluten-free flour, any kind (I use a mixture of rice flour and corn starch) ½ teaspoon xanthan gum 1 cup sugar ½ teaspoon salt 1 teaspoon gluten-free baking powder ½ teaspoon gluten-free baking soda 1 cup kefir or buttermilk (or soy milk that is soured with 1 tablespoon lemon juice) 1 large can peach halves or about 2 OR 3 cups frozen, thawed berries to which about ¼ cup sugar is added Ground cinnamon, nutmeg, cloves, etc. (optional) Preheat oven to 350F. Melt butter in 8 x 8 glass pan. Mix all other ingredients except fruit. Pour batter onto melted butter. Some people stir it around to mix the butter with the batter. Others dont. Its a matter of personal taste. If you do stir the butter in, you get a tender, rich cake like texture. If you dont stir it in, you get a chewy, crusty butter flavored edge. Drop the fruit on top. Lightly sprinkle peach cobbler with spices of your choice. Bake 45 minutes.
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).