Peach Cobbler

Not surprisingly, this recipe is cobbled together. The base, with its citrus and almond notes, is inspired by The Silver Palate Cookbook by Julee Rosso and Sheila Lukins, and the top is adapted from various gluten-free scone recipes, with almond flour to complement the base and with the addition of an egg for richness, tenderness, and firmness.

4 cups peeled, sliced peaches
1/2 cup sugar
1 tsp grated lemon zest
1 tbsp fresh lemon juice
1/4 tsp almond extract

1/2 cup brown rice flour
1/2 cup tapioca starch
1/4 cup amaranth flour
1/4 cup almond flour
1/2 tsp xanthan gum
2 tbsp brown sugar
1 tbsp baking powder
1 tsp baking soda

1/4 cup butter
1 egg, lightly beaten
1/3 to 1/2 cup plain, unsweetened yogurt

extra sugar for topping

Preheat oven to 400F. Arrange sliced peaches in the bottom of an 8" square glass baking dish. Sprinkle with sugar, lemon zest, lemon juice, and almond extract. Bake for 15 to 20 minutes, while you prepare the biscuit topping.

In a medium bowl, whisk together flours and starches with xanthan, brown sugar, baking powder, and baking soda. Cut in butter until only small lumps remain. Stir in egg and yogurt (beginning with 1/3 of a cup of yogurt) to make a soft, moist ball. Add additional yogurt, 1 tbsp at a time, if the mixture is at all dry or crumbly.

Remove hot peaches from oven and quickly drop biscuit dough in about 12 even spoonfuls over the surface. Sprinkle with a little extra sugar for decoration and glossy brownness. Return to the oven for 15 to 20 minutes, until puffed biscuit top is cooked through and is firm and golden brown. Be sure the biscuit is fully cooked in the centre of the pan, if possible. (It might stay a wee bit gooey there -- and if so, cut the cobbler in long, narrow slices to ensure each slice includes some of the more perfect biscuit nearer the outer edges of the pan.)

Serve hot, with a dollop of vanilla ice cream.

Ice Cream Waffle Cones

I found a version of this recipe in a newsletter from the local celiac association, and it was credited to the "Edmonton Chapter." So, thanks to the Edmonton chapter. I've adapted the recipe to my liking -- and also to my patience. My little "tweaks" have made the batter easier to pour and to spread and then to shape into cones, but at the cost of a little bit of crispness, unless the cones are cooked to perfection, and life admits a lot more errors than perfections. A real treat, though, to have a real ice-cream cone . . . worth the bother for the sake of much-loved children.

2 egg whites
pinch salt
1/2 cup white sugar
1/4 tsp vanilla
1/4 tsp almond extract
1/4 tsp xanthan gum
1/4 cup cornstarch
1/4 cup potato starch
2 tbsp vegetable oil
3 tbsp water (or tiny bits more, as needed for pourability)

Beat egg whites with salt until frothy. Stir in sugar, vanilla, almond extract, xanthan gum, cornstarch, potato starch, and water; stir until no lumps remain. (The mixture will be similar in texture and colour to melted marshmallows.)

Lightly spray a hot pan with vegetable oil or non-stick cooking spray. (Keep the temperature constant at low-medium -- just less than 4 on a scale of 10 on my stove.)

Spoon approximately 1 1/2 tbsp batter into greased pan. Use a spatula to spread the batter into a circle or oval as thin as the batter allows, ideally about 4". Cook until golden brown on the bottom, about 2 minutes, then flip to cook the other side until it, too is golden, about 90 seconds. Very carefully and very quickly, without burning your fingers, remove from pan onto a silicone baking sheet or heavy, clean towel. Form into a cone with your fingers, working quickly but without burning your fingers. The cone will set into place quickly as it cools. Place cone seam-side down to cool completely. Freeze if not using within a few days.

Makes 12 cones, give or take. Takes about an hour. If sugar from the cones begins to burn on your pan, remove from heat, wash and dry, re-heat the pan, and recommence.

Sticky Date Pudding with Toffee Sauce

This famous recipe from a local swanky eatery at Dalvay-by-the-Sea has been published in Gourmet magazine and is a favourite at PEI supper parties. It is fruity and sticky enough to adapt well to gluten-free flour. Make sure to serve it warm.

1 3/4 cups packed pitted dates (about 10 oz)
2 cups water
1 1/2 tsp baking soda
3/4 cup rice flour
1/2 cup amaranth flour
1/4 cup tapioca starch
1/4 cup soy flour
1/4 cup potato starch flour
1 tsp xanthan gum
1/2 rounded tsp baking powder
1/2 tsp ground ginger
1/2 tsp salt
1/3 cup butter, softened
1 cup sugar
3 large eggs

Preheat oven to 375F and butter and rice-flour an 8” square baking pan, knocking out excess rice flour.

Coarsely chop dates and simmer with water in a saucepan, uncovered, 5 minutes. Remove from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes.

Meanwhile, in a medium bowl sift together flours and starches, xanthan gum, baking powder, ginger, and salt.

In a large bowl beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating very well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Fold in date mixture and until just combined well. (This bit will be a bit sticky with gluten-free flours. Be patient and steadfast.)

Pour batter into prepared pan and set pan in a larger baking pan. Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Remove smaller pan from water bath and cool pudding on a rack. Serve warm with toffee sauce.

Toffee Sauce:
7/8 cup butter
1 1/2 cups packed light brown sugar
1 cup heavy cream
1/2 tsp vanilla

In a heavy saucepan over moderate heat melt butter. Add brown sugar. Bring mixture to a boil, stirring occasionally; then stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes.

Apple or Rhubarb Crisp II

Here is my favourite gluten-free apple/rhubarb crisp topping with oatmeal, based on my Scottish grandmother's recipe. If you don't have access to pure, uncontaminated oatmeal, use the oatmeal-based version of the recipe in the last post, Apple or Rhubarb Crisp I.

4 cups fruit, peeled and sliced
1/4 cup arrowroot flour or tapioca starch
1/2 to 1 cup sugar (1/2 for apple, 1 for rhubarb)
1/2 cup water
1/2 tsp cinnamon

Gluten-Free Topping:
1/4 cup fine dry gluten-free bread crumbs
1/2 cup brown rice flour
1/4 cup tapioca starch
1/2 cup rolled oats
1 cup brown sugar
1/2 cup melted butter

Combine sliced fruit, white sugar, 1/4 cup arrowroot flour, cinnamon, and water. Pour into a 9” square pan. Combine bread crumbs, brown rice, tapioca starch, brown sugar, oatmeal, and melted butter in a small bowl. Mix well and crumble over the fruit in the pan. Pat down lightly. Bake at 375 F for 40 minutes. Serve hot with vanilla ice cream.

Apple or Rhubarb Crisp I

My grandmother's spring rhubarb crisp and autumn apple crisp were notable for their crispy topping with almost as much butter as oatmeal! Her crisp also contained more flour than oats, and so is slightly harder to replicate as a gluten-free concoction. The following recipe captures some of the buttery, sugary crunch, but if you have access to pure, uncontaminated oatmeal, use the oatmeal-based version of the recipe in the next post, Apple or Rhubarb Crisp II.

4 cups fruit, peeled and sliced
1/4 cup arrowroot flour or tapioca starch
1/2 to 1 cup sugar (1/2 for apple, 1 for rhubarb)
1/2 cup water
1/2 tsp cinnamon

Gluten-Free Topping:
1 cup fine dry gluten-free bread crumbs
1 cup brown sugar
1/2 cup unsweetened coconut
1/4 cup finely chopped pecans
1/4 cup sliced or slivered almonds
a few drops almond extract
1/2 cup melted butter

Combine sliced fruit, white sugar, 1/4 cup arrowroot flour, cinnamon, and water. Pour into a 9” square pan. Combine bread crumbs, brown sugar, coconut, pecans, almonds, almond extract, and melted butter in a small bowl. Mix well and crumble over the fruit in the pan. Pat down lightly. Bake at 375 F for 40 minutes. Serve hot with vanilla ice cream.

Variations:
* Add 1/2 cup blueberries or cranberries to either rhubarb or apple mixture.
* Sprinkle apples with 1/2 tsp lemon zest and 1 to 2 tbsp lemon juice for a tangy apple crisp.

Gluten-Free Crepes

These turn out beautifully. No one will know they are gluten-free -- if secrecy about celiac happens to be your thing. They can be used for supper or for dessert and extras store well in the refrigerator.

1/3 cup rice flour
1/4 cup potato starch
2 tbsp tapioca starch
1/4 tsp salt
3 large eggs
1 1/2 cups 2% milk

Whisk flours with salt in a medium bowl or cup with a pouring spout. Whisk eggs and milk until well combined. Stir wet ingredients into flours and refrigerate batter at least 1 hour.

Remove from the refrigerator and whisk batter again very thoroughly. (Flours will have settled lumpishly to the bottom.)

Grease a crêpe pan with butter over medium heat. When butter has fizzed and the bubbles have subsided, pour a scant 1/4 cup batter into the pan. Tilt pan to cover evenly. Cook until set, about 30 seconds to 1 minute. Flip and cook lightly (30 seconds) on the other side. Stir the batter well from the bottom before cooking each crêpe, as flours will settle again swiftly.

Makes 10 to 12 thin crêpes.