Friday, August 11, 2017
Here's my take on Peach Cobbler that's Gluten Free.
For the biscuit topping: mix 1 cup of your favorite gf baking mix* (I use Pamelas) with 2 tablespoons of sugar. Cut in 1/4 cup of butter till mixture resembles coarse crumbs. Combine 1/4 cup of milk and a slightly beaten egg. Add to dry ingredients and stir just until moistened. Set aside.
Peel and slice 6 medium peaches - approx. 4 cups and toss with 1 tablespoon of lemon juice.
In a heavy saucepan combine 1 1/2 tablespoons of tapioca (or cornstarch if corn doesn't bother you), 1/4 teaspoon of nutmeg, 1/2 cup of brown sugar and 1/2 cup of water. Cook and stir over medium heat until thickened. Add the peaches and 1 tablespoon of butter. Cook until peaches are hot about 5 min. Pour peach filling into an 8x8x2 inch pan. Immediately spoon on biscuit dough in six mounds. Bake at 400 degrees F for 20-25 min. Serve warm with cream or ice cream. Makes six servings.
*If you can't get a GF baking mix. Use 1 cup of GF All Purpose flour plus 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
Monday, May 1, 2017
Nancy's Gluten Free Peach Pie
1 cup Gluten free flour or baking mix
1/4 tsp baking powder
1 tbs sugar
10 tbs of butter
1 egg, beaten
1 tbs Cold water
1 1/2 tsp apple cider vinegar
Mix dry ingredients together. Cut in butter until it resembles pea size bits. Add egg, Cold water and vinegar. Mix until it makes a ball - do not over mix. Refrigerate 1 hour.
Cut ball into 2 rolls and roll out to 9-10 inch circles. Place one circle in the bottom of a pie pan. Save second circle for the crust.
3 15 oz cans of organic sliced peaches in fruit syrup (mine was in pear syrup.)
1/2 cup sugar
2 tbs. tapioca granules (you can also substitue with gf flour)
1/4 tsp nutmeg
Dash of salt
2 tbs. butter1 tbs lemon juice
Drain peaches reserving 1/3 cup of juice. In saucepan mix sugar, tapioca, nutmeg and salt. Add 1/3 cup of juice and heat-stirring constantly-until thickened and boiling. Remove from heat- add butter and lemon juice. Stir. Stir in peaches. Pour peach filling into prepared pan. Cover with 2nd crust and flute edges. Make slits to release steam. Place on cookie sheet and bake in 400 degree F preheated oven for 45 minutes. Remove from oven and let cool. Can be served warm or cold.