On February 11, I placed an online order for some gluten free foods from a place to remain un-named on this blog, mostly because I still haven’t received the goods I ordered. There were some mix-ups on their part, and they have been v.e.r.y. slow to correct them. Also believe me when I tell you that I will never order from them again. Anyway, I had ordered some Pamela’s Baking Mix, some cookies, some bread mix, some cookies, some pizza crust mix, and some cookies. Do you see the pattern here? I AM JONESING FOR SOMETHING SWEET!
So, tonight, I took a good long look into the pantry, and decided that I had enough things in there to attempt making a gluten free cobbler from scratch. Oh, and let me tell you, I am glad I did because it was very good.
1/2 cup white rice flour
1/4 cup sorghum flour
1/4 cup tapioca flour
3/4 cup sugar
1 stick butter
1 tsp baking powder
1 tsp salt
1 tsp cinnamon or Chinese 5 spice powder
1 tsp Xanthan gum
1 cup milk
1 21 oz can pie filling, any flavor (make sure it is gluten free) (I used Raspberry)
Heat oven to 400 degrees. Melt the stick of butter in a glass 8 X 8 inch casserole dish. Mix all the rest of the ingredients except the pie filling, together. Pour into the casserole dish over the melted butter. Do not stir. Pour in the pie filling on top of the batter. Do not stir. Place the casserole dish on a cookie sheet, and place in the oven. Turn heat down to 350 degrees, and bake for 50 minutes. Take out of oven and let cool for at least 20 minutes before serving.
This would be extra delish with some whipped cream or vanilla ice cream, but we ate it naked. No, not us, the cobbler, silly!