Gluten-Free Peach Cobbler Recipe Free of Top 8 Allergens

Gluten-Free Peach Cobbler Recipe, Top 8 Free, Allergy Friendly

 by Heidi Bayer

 

I look forward to making gluten-free, allergen-free peach cobbler every summer. I prefer fresh peaches from the farmer’s market, but frozen peaches work just as well in peach cobbler and are a great time-saver.

 peach-cobblerGluten-Free Allergen-Free Peach Cobbler ©bklynallergymom

 

Another staple I add to my baked goods is brown rice protein powder and calcium powder with vitamin D.

bklynallergymom_peachcobbler2
Brown Rice Protein Powder and Calcium Powder ©bklynallergymom

 

This recipe is based on a recipe by Amy Hugon that first appeared in the Kids With Food Allergies’ cookbook published in 2009 entitled BAKER'S DOZEN; KFA’S FAVORITE SWEETS AND TREATS.  You can see by the picture that it is a little worn from many baking sessions and also has my notes of my changes to the recipe. 

bklynallergymom_peachcobbler3
Picture of dog-eared page from “Baker’s Dozen” – recipe by Amy Hugon ©bklynallergymom

 

GLUTEN-FREE PEACH COBBLER

top 8 free: egg free, dairy free, soy free, nut free, peanut free,
fish free and sesame free

©2012 by Heidi Bayer All Rights Reserved

recipe based on: AMY’S FRESH FRUIT COBBLER by Amy Hugon

 

Ingredients

For the Fruit:

(2) 10 oz bags of frozen peaches or similar amount of fresh peeled and sliced peaches

Juice from 1/2 a lemon

1/8 – 1/4  cup sugar (for tossing the peaches)

 

For the Batter:

1/3 cup sorghum flour

1/3 cup brown rice or maseca flour

1/3 cup tapioca flour

2 Tbsp brown rice powder

2 tsp calcium powder

1/2 cup sugar

1 tsp baking powder

1 tsp xanthan gum

1 Tbsp Vanilla

4 Tbsp melted shortening (earth balance, or similar)

1/2 cup rice milk, Apple Juice or similar liquid

 

For the Crumble:

1/2 cup brown sugar

1 Tbsp cornstarch (sub potato or tapioca)

1 cup very hot water

 

Instructions:

Turn on your oven to 375 degrees.

Defrost fruit if frozen. Place fruit in a 2 1/2 quart dish or pan (if you’re using a pan, make sure to grease it). Squeeze lemon juice over, then sprinkle 1/8 – 1/4 Cup sugar over and toss.

To make the batter, melt the shortening and let cool a bit. Cream the shortening, sugar and milk substitute on low until well mixed. Add the flours, baking powder and xanthan gum and continue to mix on low until the batter begins to thicken to a taffy like consistency. Spread the mixture over the fruit with your hands and a spatula. The batter will be thick and it should cover the peaches well.

For the crumble, combine 1/2 cup of light brown sugar with a scant tablespoon of cornstarch and mix with your hands crushing any of the larger bits of brown sugar.

Add the crumble evenly to the top of the batter. This will seem like a lot of crumble for the batter, but add away – you will see how wonderful this comes out in the end.

The last step is to add the very hot water. Not tepid, not room temperature – but hot. Pour it delicately over the crumble and batter, until it comes up to about 3/4 high on the side of in the pan. Do NOT skip this step.

Your peach cobbler is now ready to be placed in the warm oven and will look like this:

bklynallergymom_peachcobbler4What Peach Cobbler looks like after water is poured over it. ©bklynallergymom

 

Place in the 375 degree oven for 45 minutes turning it halfway.

 

Let cool before eating. If you make this for breakfast, I guarantee you that you will have no leftovers by the end of the day. Enjoy and thanks again to Kids With Food Allergies for giving me permission to share my version of Amy Hugon’s fantastically brilliant recipe.

 bklynallergymom_peachcobbler5Gluten-Free Allergen-Free Peach Cobbler ©bklynallergymom

 

*Notes: You may sub regular wheat flour for the gluten-free flour mixes 1:1. If you can’t have any milk sub, you can sub water or 7Up or soda. If you want to reduce the amount of sugar, you can omit the sugar in the fruit step, and also reduce by the sugar in the batter to 1/4 cup. Any oil can be subbed including olive oil, or grapeseed.

 

 

heidi-bayer

Heidi Bayer has been managing her daughter's food allergies and a member of KFA since 1998.  She runs the Brooklyn Food Allergy Caregiver support group and is the Board Chair for Kids With Food Allergies and on the national board of directors for the Asthma and Allergy Foundation of America.

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I've used calcium powder in baked goods too.....I use it in the form of calcium ascorbate.  I've used it as a calcium supplement plus an acidifier for the recipe.Often I put a tsp or so into a muffin recipe to get more calcium in my family.  None of us drink milk or an alternative regularly, so I know it's something missing in our diets.

 

I know many use protein powder especially in gluten free baking to increase the protein content of their flour mix.  It can help with the structure and increase nutrition.

Hi Christie,

 

I didn't create the original recipe, but I can share my thoughts on using those ingredients in baking since I have used them as well. The brown rice powder helps increase the protein content of the dough.  Many gluten-free flour blends do not have much protein and without protein, there isn't much "structure".

Additionally, from a nutritional standpoint, you're increasing the grams of protein per serving by adding some brown rice protein powder.

 

For the calcium, again, on an allergy-restricted diet, adding calcium powder to recipes is a great way to increase the calcium content of foods.  The calcium can also react with other ingredients and help with the "lift" or rise in the product.

 

Hope this helps~

I can't really speak for the author, but I've used those ingredients in my cooking as well, so I can speak to why I personally used them.      With having to eliminate dairy from DS's diet we found that we needed to find alternative sources of protein and calcium.  Adding brown rice protein powder and calcium powder to baked goods was one additional way we could help meet those nutritional needs. 

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