Gluten Free Peach Cobbler
- 3 cups peaches, fresh or frozen, peeled and slicedand sliced
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 4 teaspoons Gluten Free Brown Rice Flour Blend (see recipe for blend below)
- 4 tablespoons (1/2 stick) butter or dairy free margarine, melted
- 1 cup Gluten Free Brown Rice Flour Blend (see recipe for blend below)*
- 2 tablespoons
- 1 teaspoon gluten free baking powder
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk, or milk substitute mixed with 1 teaspoon lemon juice
- 2 teaspoons gluten free vanilla extract
- 1 1/2 tablespoons Imperial Sugar Light Brown Sugar
- 1/2 teaspoon ground cinnamon
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Combine sliced peaches with the 1/2 cups sugar and 4 teaspoons Gluten Free Brown Rice Flour Blend*. Toss gently until the slices are coated. Set aside.
- Place melted butter or margarine in a 8" x 8" baking pan or 9" deep pie plate. In a bowl whisk together 1 1/2 cups Gluten Free Brown Rice Flour Blend, 1/4 cup sugar, baking powder, xanthan gum, baking soda and salt. Add buttermilk and vanilla to dry mixture and stir until smooth. Pour batter into baking dish with melted butter. Do not stir.
- Top batter evenly with peaches. Mix together brown sugar and ground cinnamon. Sprinkle peaches with brown sugar and cinnamon mixture. Set pan aside for 20 minutes while preheating oven to 375°F.
- Bake cobbler for 35 to 40 minutes at 375°F or until top is golden and cake is set. Serve while still warm topped whipped cream or vanilla ice cream.
Gluten Free Brown Rice Flour Blend:
To make blend, combine 5 cups finely ground brown rice flour (or half brown rice and half white rice flour), 3 cups potato starch or corn starch, 1 cup sorghum flour (or more brown rice flour), 1 cup tapioca starch and 1 teaspoon xanthan gum or guar gum. Whisk well and store in a sealed container. Stir before using in recipe.
Recipe developed for Imperial Sugar by Angela Litzinger @Angela's Kitchen.