gluten free. dairy free. peach cobbler.
It has officially been two weeks that I've gone without gluten. The verdict is I feel pretty good. I'm interested in seeing what the next two weeks shall bring. My energy seems to be up and my tummy is feeling somewhat normal. I have to say, I thought I would lose a bunch of weight by going gluten free, but I have a feeling that is not the case. Recently, I've been baking up a storm and trying out several new recipes. This gluten free dairy free (can be vegan if you want) peach cobbler turned out, surprisingly, well. Add a heaping spoon of vanilla coconut ice cream and you are good to go. I adapted my recipe from Karina's based on the ingredients I had in my pantry. If you get a chance make sure to check out her blog Gluten-Free Goddess. I can't wait to try more of her recipes.
Preheat the oven to 350ºF. Lightly grease an 8x8-inch baking dish.
About 4 cups of sliced ripe peaches (I didn't peel mine but should have)
2 tablespoons organic light brown sugar
2 teaspoons potato starch
Begin with the peaches:
Pour the sliced peaches into a pot and stir in the light brown sugar and potato starch till coated. Heat over medium heat until the peaches start to bubble a little around the edges. Turn the heat to low and cook for eight to ten minutes.
Meanwhile whisk together:
1 cup Bob's Red Mill Gluten Free All Purpose Flour
1/2 cup almond meal
1/2 cup potato starch
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons xanthan gum
1/2 cup organic cane sugar
1/2 teaspoon organic vanilla extract
6 tablespoons of light olive oil
1 1/4 to 1 1/2 cups unsweetened almond milk
Beat until just smooth. Not too sticky, but not too wet. Don't overbeat!
Spoon the hot peaches into the prepared baking dish.
Plop spoonfuls of the dough on top of the peaches.
Sprinkle with a little dusting of organic cane sugar.
Bake in the center of a preheated oven for 25 to 30 minutes, until the juices are bubbling, and the biscuit topping is golden brown and baked through. Cool for five to ten minutes before serving.
Makes four servings.
You can see the original recipe here.