The weather has been much cooler than normal here. Typically in Kansas we are still ranging in the 80’s ad 90’s this time of year, with an occasional day reaching close to 100, but not often. These last few weeks there has been quite a bit of moisture, drizzling, and raining, with much cooler temps than what we are use to for early September. Let me tell ya, I have LOVED it. It feels like fall out.
Plus now that I am home more, not traveling from horse show to horse show, I am spending a lot more time in the house and in the kitchen.
I had some Colorado Peaches that I needed to get used up this last weekend so I decided to try a gluten free cobbler. Let me be honest here. This is not the first time I’ve tried this, and it did not turn out well out all. So I was skeptical as to how this would turn out! I’ve been experimenting with ratios in my baking.
Many of you know that baking is all about ratios. Now this is extremely easy when you are not using gluten free flours. For example, a pound cake, everything you put in is a pound…a pound of butter, eggs, etc….you get the idea. This does not really work with gluten free flours. You cannot take just one type of gluten free flour and make something as you would regular all purpose flour. They are extremely different. I won’t go into all they different types of gluten free flours, that a whole other post in itself. Trust me on this…I’ve spent years experimenting with these flours to know that using just one type of flour doesn’t work. You have to have a combination of gluten free flours in order to make something wonderful!
Typically I use my all purpose gluten free blend that I make and honestly, use for just about everything baking wise. This time I decided to play around a bit and just use a few flours and see what would happen.
When making this cobbler the fruit part was easy! No brainer…..I did sneak in the Monkfruit (non-sugar sugar) on this one and no one has seemed to notice! Love it!! Monkfruit is probably my favorite non-sugar substitute. It doesn’t leave that cooling effect in your mouth after eating it.
For this recipe I gathered up my peaches and peeled them, peeling them is optional. I thought my family would enjoy this desert more if the peaches were peeled.
Set the oven for 375 degrees.
- 8 peaches/8 cups of sliced peaches (peeled and sliced – each peach is about 1 cup)
- 1/4 cup of blueberries (I threw these in there at the last minute to give a little color – plus I had some in the fridge I needed to use up – so these can be optional)
- 2 cups of Monkfruit (any sugar or non-sugar replacement you would like to use)
- 2 tbsp plus 2 tsp cornstartch
- 2 tbsp lemon jucie (basically the juice of about 1 lemon)
Done with this part. Mix everything all together in a large bowl and dump it all into a baking dish.
In a large bowl combine:
- 2 cups almond flour
- 3/4 cup white rice flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 8 tbsp butter (1 stick cold butter, diced)
- 8-9oz almond milk (could use buttermilk or any other type of milk)
Here’s where it got tricky. These are my adjusted amounts of flour listed above. I started out using only 1 cup of almond flour and 1/2 cup of white rice. What happened when I added in the milk – it was soupy! Gluten free flours don’t always absorb the liquids that we add into them. So we typically have to adjust our amounts. I needed up using the amount of flour listed above. When mixing this, if you are using different flours than what I have listed you may have to do the same. Don’t dump all your liquid in at one time. Slowly pour your milk (or what ever liquid you decide to use) and begin to work the mixture together. If it looks as though you need more liquid, add more. These recipes are not set in stone, learn to adjust to what is working for your and the flours you are using!
Once you are there slowly combine the mixture, cutting the butter into the flour until you have a course meal looking type of blend. Then begin to add your liquid. Once you’ve added your liquid, blend to get the desired consistency.
I used a scoop to scoop out my dough balls and place them on top of the peaches and blueberry mixture.
You can see the consistency of my little biscuits pictured below.
Throw this in a 375 degree oven for about 60 minutes, until the biscuits/cobbler is golden brown on top.
Let it cool for 15-20 minutes and serve with ice-cream!