Blueberry Clafoutis – Gluten-Free

Claf… what?! A clafoutis is a French dessert originally made with cherries, baked in a butter dish, covered with a custard-like batter and dusted with powdered sugar. Since this one is made blueberries – and I have made it with lemons and cranberries too, it would technically be called a flaugnarde. Some definition, just different fruit. I also put whipped cream on top of our slices in lieu of powered sugar.

The recipe I used was adapted from Julia Childs by Shauna James Ahern, The Gluten-Free Girl and the Chef. Ahern’s work is amazing, so I am added nothing to this recipe!  Below is her recipe – or you can view it on her site here: – and some tricks we used (in italics).

Gluten-Free Blueberry Clafoutis
By Shauna James Ahern, The Gluten-Free Girl and the Chef

2 cups frozen blueberries
½ teaspoon Saigon cinnamon – we used the cinnamon we had on hand
2 tablespoons honey
1 1/4 cup soy milk
2/3 cup sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract –  if you don’t like almond extra – like my family – you can substitute  with vanilla.
1/8 teaspoon kosher salt
40 grams sweet rice flour
30 grams millet flour – make sure you grind your millet if you do not purchase millet flour. I did not do this on the first round and the millet gave it an interested texture.

Preheat the oven to 350°.

Toss the frozen blueberries with the cinnamon and honey – when you add the honey to the frozen blueberries, toss the blueberries first in the cinnamon, and then slowly add the honey in stages, tossing as you go. If you put all the honey on the blueberries at once, the honey seizes up and makes a huge frozen mound – and let them marinate for a bit. Set aside.

Throw the soy milk, 1/3 cup of the sugar, eggs, vanilla, almond extract, salt, and sweet rice flour and millet flour into a blender and puree them up until the batter resembles a slightly thick pancake batter*.

Pour a thin layer of batter onto the bottom of deep-dish pie pan. Put it in the oven and let it bake until the layer does not jiggle when you shake the pie pan, about 5 minutes.

Spoon in the honeyed fruit, evenly, over the bottom layer. Sprinkle on the remaining sugar. Pour in the remaining batter.

Bake until the top is golden brown and set, about 45 minutes to 1 hour. The clafoutis will be puffed up when you pull it from the oven and will deflate as it sits on the stove. Don’t worry. It happens.

Serve warm or room temperature.

Feeds 4.

*To add lemon and cranberries to this already delicious recipe, in place of blueberries, zest and juice 1 lemon. Rinse and drain 2 cups of fresh cranberries and roll them around in granulated sugar. Add the lemon juice and zest in with the milk.  Add the Cranberries in place of the blueberries. Proceed as normal.


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