There are a number of versions of clafoutis, but we really enjoy this version from Ina Garten. While we left out the brandy and swapped out pears for traditional cherries, this recipe is rich but light, and very satisfying for dessert (and breakfast the next day too!)
Like a number of French desserts, clafoutis sounds like it will be incredibly complex but is really even easier than whipping up a bunch of crepes. It's meant to be rustic and served from one dish, but it would also work baked in individual ramekins or dishes. The contrast of the bright red fruit with the custard makes this dish look beautiful, and the burst of sweet yet tart juice from the cherries balances the rich filling.
There's a lot of debate over using cream versus milk, and whether or not cherries should be pitted, but we find it's a lot of unnecessary fuss over a simple dessert. Go with what you like, and you won't be disappointed.
We ate ours dusted with icing sugar, but you could also serve it with a dollop of fresh cream, crème fraîche, or ice cream.
Prep: 20-25 minutes
Cook time: 35-40 minutes
Yield: 1 10-inch baking dish (8 servings)
Ten years ago we started GF Patisserie, and it all began with a quest for fresh baked bread. Tired of sub-par frozen bread loaded with preservatives, we started experimenting with different blends of flour. We thought there would never be an end to the madness, as we ate loaf after loaf of bread that was good, but still wasn't perfect enough.
From day one our mission was to develop recipes that were so good you couldn't tell the difference – gluten free the whole family can enjoy. We also wanted to do it without adding any fillers or preservatives that would artificially create the flavor and texture we were looking for.
After all that experimenting, we eventually landed on a blend of flour that finally held up to a claim of all-purpose, and a recipe for a soft loaf of artisanal shaped sandwich bread. We applied to start selling at the local farmers' market, where we set up for the first time exactly nine years ago this Sunday, and the rest is history.
As a staple item, bread was always our number one seller…and it’s still a top seller at both our licensed bakeries today. Now that we’re producing our flour in retail bags, we've been busy developing this variation of our white bread for the home baker. It produces two loaves, because it seems like one is never enough!
We can’t wait to share with you the number of ways we use our bread – sandwiches, French toast, grilled cheese, croutons, stuffing, breadcrumbs – the possibilities are endless.
This recipe can be made dairy free, by using olive oil instead of melted butter. For our egg free friends, don't worry – we've also been testing the various substitutions and will post the adaptation soon!
Prep: 15 minutes
Rise: 60-90 minutes
Cook time: 35-40 minutes
Yield: 2 loaves
Italian Savoiardi (or ladyfingers as we affectionately call them in North America) are versatile, lightly sweet sponge biscuits, that always seem to be the key ingredient in many a decadent recipe (tiramisu anyone?) We also really enjoy them on their own, with a generous dusting of icing sugar.
Despite the fact you can buy a gluten free factory-made version of these in the store, nothing beats fresh biscuits when you're looking to maximize on flavour. These do have a short shelf life, so plan on using them right away.
Prep: 30 minutes
Cook time: 8-10 minutes
Yield: 2 - 2 ½ dozen (24 - 30) biscuits
We're always testing new recipes, and for our egg-free, dairy-free friends we spent a good amount of time getting this one for chocolate chip cookies just right.
Our latest experiment in adding more dairy-free and egg-free recipes into our repertoire led us to using aquafaba (also known as chickpea juice) as an egg substitute. We make a lot of hummus and always have a can of chickpeas around, so we gave it a try and were amazed with the results.
These chocolate chip cookies are vegan-friendly too (just swap out the chocolate chips for the mix-in of your choosing, or vegan-friendly chocolate chips.)
Prep: 15 minutes
Cook time: 6-10 minutes
Yield: 1 ½ dozen (18) cookies
A few months ago we shared a recipe for streusel topping, which you can use to make fruit crisps in a variety of flavours. Crisp or cobbler is the perfect easy recipe when you don't have the time or patience to make a pie, and is pretty much a no-fail dessert.
Our household favourite is peach crisp — the sweet and soft caramelized peaches layered with the crunchy streusel creates a scrumptious and balanced texture that can't be matched.
For this recipe you can use fresh or frozen peaches (we used frozen, since the fresh ones won't be available until summer). Aside of making the topping, the hardest thing you'll have to do for this recipe is wait for it to bake.
Prep: 5-10 minutes
Cook time: 35 minutes
Yield: 6-8 portions
Ingredients (streusel topping):
THE ART OF BAKING AND COOKING GLUTEN FREE
From sweet to savoury, our all purpose flour can be used for cooking and baking gluten free.
Share with us!
Whether you try our recipes or use your own, tag your photos with #gfpatisserie to share with our community.