Monday, August 15, 2011
Just look at that yummy mess! This cobbler is super-sweet, which is a function of my efforts to hide the bitter taste of the quinoa flour I originally used in the topping. It took a few tries to get this one right, but the family was very happy to be the guinea pigs and taste every one :) I eventually gave up on the quinoa and settled on a Bisquick gluten-free baking mix instead. It contains rice flour, sugar, baking soda, baking powder, potato starch, salt and xanthan gum. The quinoa-based topping was just too thick, and my attempts to mix it with other flours just didn't work out.
I found that the gluten-free topping tends to look too thick and too brown to people who aren't used to alternative flours, so when I serve this I never take it to the table in its original baking dish. Instead, I serve it out into individual bowls in the kitchen, taking care to break up the topping and spoon a little blueberry over it to hide the funny color. Using raw demerara sugar adds a nice crunch too.
Gluten-Free Blueberry Cobbler
2 pints fresh blueberries
1 cup plus 1/2 cup unrefined sugar (I used demerara)
1 cup Bisquick gluten-free baking mix
1 cup rice milk
1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves
Pour the berries into an 8x8 baking dish. Sprinkle 1 cup sugar right onto the berries (you don't even need to mix). In a separate bowl, mix the Bisquick, the additional sugar, and the spices. Add the milk last and mix well. Spread over the blueberry mixture and bake at 375 degrees for 35 - 40 minutes. Sprinkle a little bit more sugar on top of the cobbler after it comes out of the oven. Serve warm.
This recipe has been shared at the Homestead Barn Hop (click here ), and the Gluten Free Homemaker's Gluten Free Wednesday (click here ) and Wednesdays at Lily Rose Cottage and Sweet Tooth Friday at Alli n' Son and Sweet Indulgences Sunday on A Well Seasoned Life and Sweets for a Saturday at Sweet As Sugar Cookies.