Finally, the promised gluten free Blueberry Buttermilk Clafoutis recipe! What with darting around the country to either attend cookery, chocolate, or foraging classes (and, ahem, drool for hours in London’s Forbidden Planet store; totalling up everything I felt I “needed” to buy meant I had a choice of either living in a house or buying comics) I’ve been a bit slack with the recipes, but this one is worth the wait!
Clafoutis is a French custard-type treat, it doesn’t have a crust so it’s not quite like a flan, however you can slice it and it does hold its shape well. I like to use some buttermilk in mine as I think it adds to the flavour, but you can make this with all milk if you can’t get hold of buttermilk.
Traditionally clafoutis are made with cherries, but blueberries work well too. You can also use prunes, apples, apricots, or even cranberries, but I like blueberries or cherries best. (If you’re a purist, any clafoutis made with anything other than cherries is not a clafoutis. It’s a flaugnarde. However, as nearly no one has heard of that, I’ll stick to calling this a clafoutis!)
There’s not much flour in this to start with, so it’s an easy one to make gluten free. A little tip too, you can make this with frozen blueberries! I tend to buy as many as I can afford when they’re in season and on offer, freeze them, and use them for a few months afterwards in all sorts of baking. Just make sure that you roll the berries in a little gluten free flour before you fold them into the batter, otherwise they may bleed into the mix and make the whole thing pink. Of course if you want a pink clafoutis go ahead!
Gluten Free Blueberry Buttermilk Clafoutis Recipe
• 2 cups frozen or fresh blueberries (I also used a few blackberries, as I had some!)
• ½ cup gluten free flour (I used Dove’s Farm Organics Plain Gluten Free Flour for this)
• ½ tsp gluten free baking powder
• A pinch of salt
• 1/3 cup caster sugar
• 3 eggs
• ½ cup buttermilk
• ½ cup full fat milk (of you can use all buttermilk, or all milk, a full cup of either)
• 1 tsp vanilla extract
1. Butter a 9 inch pie dish.
2. Heat the oven to 180C if fan assisted, 160C if not.
3. Whisk together the baking powder, flour, salt, and sugar.
4. In another bowl, whisk together the eggs, buttermilk, milk, and vanilla until very smooth.
5. Add the flour mixture and whisk to combine.
6. Add the blueberries into the mixture and fold, or gently stir them in, just to coat them.
7. Pour the mixture into the prepared dish, and if you need to, gently push the berries about to ensure even distribution.
8. Bake for 30 – 40 minutes, until the custard is set and a knife inserted into the centr comes out clean.
9. Allow to cool, but don’t refrigerate, and cover with sifted icing sugar prior to slicing and serving.
An utterly delectable French gluten free treat, another perfect-for-picnics bring along! Not that we’ll be having any of those this weekend if the storm clouds gathering over the Halo Baking Emporium and Chocolaterie in Moseley Birmingham UK are anything to go by…