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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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