I finally broke down and picked up a bag of Trader Joe’s Gluten-Free All-Purpose Flour. After my not-so-good experience with Bob’s Red Mill AP Flour mix I had been very hesitant to try any of the others (let’s just leave it at we don’t care for heavy bean based flours). I had an idea though and seeing as the ingredient was short, and everything Alistaire could have, I decided to try it out. From looks of it (and from researching online) it is very similar to King Arthur’s Multi-purpose GF Flour. Both are a mix of brown and white rice flours, tapioca starch (flour) and potato starch. Unlike the heavy bean based flour mix we had last time, this one was light and airy – and there wasn’t any triggers in it for him.
I converted a wheat flour recipe but didn’t use any gums for this. I liked the texture – halfway between cobbler and a molten-lava style cake. Crisp on top with a caramel-y like cake pudding layer under, then berries.
Which was very delicious, especially with Marionberries brought hom on Saturday from the farmers market.
Gluten-Free & Vegan Marionberry Cobbler
- ½ cup virgin coconut oil
- 1 cup gluten-free all-purpose flour
- 1 cup sucanat sugar
- 2 tsp baking powder
- ½ tsp fine sea salt
- 1 cup unsweetened non-dairy milk
- 4 cups fresh Marionberries
Preheat oven to 350°. Add coconut oil to an 8×8″ glass baking dish, let melt in oven as it warms up.
Rinse and shake off berries, spread on paper towels.
Meanwhile, whisk flour through salt in a large mixing bowl. Whisk in milk. Take the pan out of the oven, spread the batter in, sprinkle berries over the top. If desired, dust a little more sugar over the top (gives the crust a crunch).
Bake for about 60 minutes, until crust is golden and a toothpick comes out clean.
Serve warm or cold.