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Juliette Goodwin
Baltimore Food Examiner
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Mission Impossible?
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Sheesh -- It's been a while since I had a minute to post thoughts on food! Time has a way of sneaking by when you're not looking. There's been a lot of action in my little world. Much of which has had to do with food. Maybe I need to sit down for a hot second and write something. I hosted my bookclub two weeks ago. There was standard fare: lots of cheese, crackers, wine, seltzer. Then, as a sweet, post cheese offering, I thought it would be nice to use some of the perfectly ripe peaches I’d collected from the Waverly Farmer’s Market the day before. This was my food sensitivity challenge for the dish:
- No gluten
- No dairy
I decided on peach cobbler. Never made one before, but after doing a little interweb research on the subject, both regular and non-gluten/non-dairy recipes, I figured it couldn’t be that difficult. Laura A. recently found out she has Celiac disease, which is an inability to digest gluten, so I wanted to make something safe for her, and then there is the ever-present dairy issue in my house with one of the girls and my husband. Leftovers? No problem. Everyone can ingest.
The following recipe is a composite of a number of online recipes as well as some variations I implemented while putting things together. I encourage you to do the same. This was an extremely tasty dish! Enjoy.
DAIRY AND GLUTEN-FREE PEACH COBBLER – DELICIOUS!
Big picture -- components added to a casserole dish in the following order:
- 1/2 cup butter/vegan margarine
- flour mixture
- peaches
- peach juice/maple syrup mixture
Small picture -- aka recipe!
Preheat oven to 350 degrees Farenheit
- 1/2 cup vegan margarine
- 5 or 6 med/large ripe peaches
- 2 or 3 tbsp maple syrup
- 1/2 tsp cinnamon
- 1 cup flour/gluten-free flour mixture (i.e. rice, chick pea, corn)
- 1.5 tsp baking powder
- 1 tsp vanilla
- squeeze of lemon juice and some zest if you like
- 1/2 tsp salt
- 1 cup or a little less sugar
- 1 egg beaten
- 1 cup gluten free soy/rice milk
In a pot on your stovetop, put maple syrup, cinnamon and sliced (with or without skin) peaches. Cook on low so the peach slices soften slightly and the fruit and syrup start producing liquid. Turn off after about five or so minutes so the peaches don't get too mushy.
In a big bowl combine dry elements: flours, baking powder, salt, sugar.
Then add wet elements to dry mixture: milk, beaten egg, vanilla, lemon if you like.
In your warming oven put dairy-free butterish product, 1/2 cup of it, in the pan you're making this in. When it is melted, spoon in the batter mixture -- DO NOT MIX WITH MELTED BUTTER/MARGARINE -- it is OK if it isn't even on bottom of pan. Then spoon on the peaches, then pour on top of that the liquid from the peaches and the maple syrup.
Bake for approx. 30 minutes in 350 degree oven. The batter will sneak up through the peaches and boy is this good! Make it now that peaches are in season. You won't be sorry! Eat warm or cold.
P.S. -- If you can handle it, by all means, use the real things (butter and flour and milk).
Topics: peach cobbler , gluten free , dairy free
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