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Date: | Tue, 3 Jul 2007 21:28:26 -0700 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I have been trying to make a perfect cherry clafouti and have finally
perfected it using a classic Julia Child recipe with a combination of
two gluten free flour mixes. Here it is:
Julia Child's Clafouti (gluten free version)
1-1/4 cups milk
1/3 cup sugar
3 eggs
1 T vanilla
1/8 t salt
1/4 cup Bette Hagman GF Mix*
1/4 cup Bette Hagman Featherlight mix**
3 cups fresh cherries (pitted, or, traditionally not pitted)
1/3 cup sugar
powdered sugar
In a blender, blend the milk, sugar, eggs, vanilla and flours.
Pour a 1/4 inch layer of the batter into a buttered 7 or 8 inch
lightly buttered oval baking dish. Place in the oven until a film of
batter sets in the pan (about 5 or so minutes). Remove from the oven
and spread the cherries over the batter. Sprinkle on the 1/3 cup
sugar. Pour on the rest of the batter. Bake at 350 for about 45
minutes to an hour. The clafouti is done when puffed and brown.
Sprinkle with powdered sugar and serve warm.
Enjoy!
Jane in Los Angeles
GF Mix: for 9 cups:
rice flour (2 parts) 6 cups
potato start (2/3 parts) 2 cups
tapicoa flour (1/3 part) 1 cup
Featherlight mix: for 9 cups:
rice flour (1 part) 3 cups
tapioca flour (1 part) 3 cups
cornstarch (1 part) 3 cups
potato flour (1 teaspoon per cup) 3 tablespoons
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