Recipe: Gluten-free Plum Cherry Clafoutis

Cherry season is prime-time for clafoutis, a traditional French dessert in which the fruits are baked, suspended in a flan-like batter. There's no reason for those with celiac disease or gluten sensitivities to forgo this seasonal treat. The recipe can be tweaked using a few different flours, including that of sorghum, a grass related to sugarcane. Milled sorghum flour is especially useful in gluten-free baking, as it contributes a cakey texture that isn't sticky, like white rice flour. 

Of course, ready-made, gluten-free baking mixes can be used in place of the three ingredients listed here, but I prefer making my own combinations since most of the store bought mixes already contain xanthan gum, which I find isn't needed in everything.

Recipe

Gluten Free Plum Cherry Clafoutis

Serves 6-8

Ingredients

• 2lbs Damson Plums
• 1lb black cherries
• 1 cup brown rice flour
• 1 cup sorghum flour
• 1/4 cup tapioca flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp freshly grated ginger
• 1/2 tsp ground cardamom
• 3 eggs
• 1 cup heavy cream
• 1 tsp vanilla extract

Directions

1. Preheat oven to 375° F.
2. Wash and pit plums. Cut them into wedges. Wash and pit cherries.
3. Combine fruits in a 2 quart, shallow baking dish, lightly sprayed with cooking spray.
4. In a medium bowl, whisk together all the dry ingredients.
5. In another small bowl, whisk together eggs, cream, and vanilla.
6. Stir together the wet and dry ingredients, until a smooth batter forms.
7. Pour over fruit.
8. Bake in a preheated oven (or on a preheated barbeque grill) until custard is set and lightly browned.
9. Serve with ice cream or whipped cream.