French cuisine is known all over the world for being delicious and refined; which it is.
Truly, for the French, food is an art. This concept shows not only in the way food is prepared, but also in the way it’s served and consumed.
French sauces and pastries are amazing; there is nothing quite like French bread or croissants.
Recently, during our stay at my father’s house (in France), my daughter and I indulged in fresh croissants every single morning. I was at the bakery – conveniently located around the corner – every morning (faithfully) for our delicacies.
They melted in our mouths and burst with buttery flavor. My daughter and I now joke that we are “croissant snobs” because we tend to turn our noses up at any croissant we deem sub-par (and there are many).
Not only do I snub bad croissants, but I often scoff at bread labeled “French bread” which rarely has the crisp crust of true French bread, while also having the soft middle of a baguette.
Food snobs we may be.
With that being said, American cuisine has a flair of its own; and I love it.
There is nothing quite like a great American dog with all the fixings, a hearty chicken and dumpling stew, a “made in the USA” apple pie, or a warm cobbler! Especially, topped with a scoop of vanilla (French vanilla of course) ice cream or my favorite: whipped cream!
I decided to try my hand at a gluten free peach cobbler which ended up very tasty. No one could tell it was gluten free (which is always a plus).
I’ve found that if you use super fine white rice flour, your baked goods and desserts will come out like their “regular” (as in with gluten) counterparts.
Gluten Free Peach Cobbler: Notes and Tips
Gluten Free Flour Mix
I like to make my own gluten free flour mixes (in this case a blend of white rice flour and tapioca starch). You are free to use the same amount (one cup) of a pre-made gluten free all-purpose flour mix.
If you do not want to use rice flour, sorghum flour is another gluten free favorite of mine. Keep in mind, sorghum can produce a denser end product.
I personally prefer using coconut sugar.
Note: erythritol and xylitol are sugar free options.
Butter and Milk
I used butter in this particular recipe. I assume you can use a dairy free substitute such as Earth Balance, although I have yet to try it personally.
I also assume you can substitute the milk with a dairy free version without compications.
I used organic frozen peaches (I don’t bother to defrost them), but you can substitute with fresh or canned peaches.
I do use fresh peaches when I can find ripe peaches that have plenty of flavor.
If you use canned peaches, I would encourage you to buy organic peaches in BPA-free cans and in light syrup.
Note: Peaches are on the dirty dozen list of contaminated fruits and veggies. For more information, you may read this post.
Gluten Free Peach Cobbler
Preheat your oven to 375 degrees Fahrenheit.
Mix with a whisk to combine, and make a “well” in the center.
In a small saucepan, melt the butter (but do not bring to a boil).
Pour the melted butter into your “well” along with the milk, egg, and vanilla extract.
Combine the ingredients until you have a smooth batter. Set aside.
Pour the prepared peach slices into a 9×13-inch greased ovenproof dish.
Pour your prepared batter on top.
Place your gluten free peach cobbler into the oven and bake for 30 to 45 minutes (or until golden brown and bubbly).
Serve with some ice cream (or whipped cream) if you wish.
Makes about 8 to 16 servings.