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Tuesday, February 12, 2013


By Bryna Bear aka Gluten Free Baking Bear

     Clafouti is a French dessert that is a cross between a pudding and a pancake in texture.  It is easy to make and quite delicious.  I bought some perfectly ripe pears at a great price and wanted to use them quickly.  I saw this recipe on-line one day and wrote it down. I could not find it again, so I really do not know where the recipe is from originally.  It was a regular flour recipe that I converted to GF.  You can also use other fruit such as cherries, peaches, apples, plums, blueberries, etc. to make this dessert. 


¼ cup
Unsalted Butter – melted  (for Dairy-Free use oil)
¾ cup
Milk – (for Dairy-Free use non-dairy milk of choice)
Large Eggs
2 tsp.
¼ tsp.
Sea Salt
1/3 cup
1/2 cup
GF Flour – I used: 4 Tbs. Sorghum Flour, 2 Tbs. Tapioca Flour and 2 Tbs. Chickpea Flour
½ tsp.
Xanthan or Guar Gum
Ripe Pears – Peeled, cut in half and cored.

     Preheat oven to 350 degrees.
     Grease a 9-inch round glass pie dish with butter or margarine.
     In a bowl add flours, salt, sugar and xanthan gum.  Mix well.
     In a separate bowl mix the milk, eggs vanilla and melted butter and mix well.
Pears peeled, cored, halved and one sliced crosswise.
     Peel, half and core pears.  Slice each pear crosswise into ¼-inch slices.  Keep the sliced pear halves together.  Carefully move each cut pear half onto the prepared glass dish.  Arrange with the large end towards the outside and the narrow end of the pear towards the center of the dish.  Press the pears so that the slices fan out slightly and make a pretty presentation.
Sliced pears arranged in the baking dish.
     Add the liquid mixture to the bowl with the flour mixture and blend with a whisk until well combined.  The batter will be thin.
Pears with batter over them.
     Pour the batter over the pears in the glass dish.  Place on a baking sheet and put in the center of the preheated oven.
     Bake 35-40 minutes until golden brown and set.  Serve warm or at room temperature.


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