I’m adding this recipe here because on my recent trip to Seattle for Thanksgiving I forgot to bring it. Now I can find it when I need it. This is one of these really great, you-can-substitute-anything recipes that transfers to gluten-free without a hitch. I got it from a cooking magazine years ago…I can’t remember which one.
- 2 cups fresh blueberries, picked over and rinsed
- 1 tbsp fresh lemon juice
- pinch cinnamon
- 4 tbsp room temperature butter
- 2/3 cup sugar
- 1 1/4 cup gluten-free replacement flour mix
- 1 1/2 tsp baking powder
- pinch of salt
- 1/2 cup milk (or soy milk or other milk-like product)
- 1 cup boiling water
Preheat your oven to 350 degrees. In a oven-proof bowl or souffle dish (something at least 8 quarts) toss the blueberries with the lemon juice and cinnamon and set aside. In a mixing bowl cream together butter and sugar for 5 minutes–NO SKIMPING! 5 whole minutes. With a whisk mix together flour, baking powder and salt, then add to butter/sugar mixture. Beat for 30 seconds or so until it’s crumbly looking. Add the milk and continue beating, scraping the sides of the bowl, until the mixture is smooth. Using a big spoon drop the batter on top of the blueberries so they’re more or less covered by clumps of batter. Pour the boiling water over the top. If your bowl is deep enough you can slide it into the oven as is. If the batter is crowding the top you’ll want to put the dish on a cookie sheet to prevent spillovers. Bake for one hour, rotating your bowl once.
This is a great basic recipe to experiment with. I tried it with Rhubarb:
- 4 cups of Rhubarb cut in 1 inch pieces
- 1 1/2 cups sugar (or more to taste)
- 1 sweet orange, sectioned and seeded
- zest of the above orange
- pinch of cinnamon
In the baking bowl or dish, mix the Rhubarb and sugar. Let stand 10 minutes. Add the sectioned orange and zest, and cinnamon. Make the batter as listed above.
Be sure to let the rhubarb stand for that 10 minutes in the sugar, otherwise you get sour rhubarb and crusty sugar in two distinct layers.