In the months after we were first diagnosed with celiac disease, I made gluten-free breakfast foods for our family nearly every morning. It worked out well, but I must admit that the last few years we have turned to mostly gluten-free cereal and an occasional breakfast of eggs or pancakes or waffles. I have a wonderful friend that I exercise with several times each week. She inspired me to try making a peach cobbler for breakfast. I must admit that because of the baking time of 35 or 40 minutes, I kept putting off the idea due to our busy mornings. I finally decided to bake it as a dessert to go with our dinner.
My friend has the ability to cook and bake without measuring, and I am kind of a left-brained cook who measures everything. :) Her recipe was a bit sketchy (2 eggs, and then add some sugar, flour, etc.)--and she makes it with regular flour. So...I decided to give it a whirl and try making it gluten free. I love the down-home cooking taste and I hope you will enjoy it, too--for breakfast or dessert. The recipe might come in handy next summer when your kids have Scout Camp or Girls' Camp. This recipe is for 8-12 people, so you may want to half the recipe.
Gluten-free Peach Cobbler
1/4 cup butter
1/2 cup gluten-free oatmeal
2 eggs
1 cup milk
1 cup sugar
3/4 cup rice flour
1/4 cup tapioca flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large can peaches, drained
Half and half cream or milk
Step 1: Preheat oven to 350 degrees. Put butter in 9 x 13 baking dish. Place baking dish in oven. Set timer for 2 minutes at a time, until butter is melted. Remove baking dish.
Step 2: Pour oatmeal into blender. Pulse until oatmeal turns into fine crumbs. Add eggs and milk. Blend well.
Step 3: Add sugar, rice flour, tapioca flour, baking powder, and salt to blender and mix well.
Step 4: Pour mixture from blender into melted butter. Do not stir. Place peaches across batter. Bake for 35-40 minutes. Serve warm with half and half cream or milk. Serves 8-12.
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