Cherry Clafoutis (My Gluten-Free Version)

Summer means cherry season is here.  I have been buying cherries like crazy the last few weeks, Bing cherries being my favorite and I had saved some so that I could try and make a Cherry Clafoutis (pronounced Klafo’tis), but, as a gluten-free version of the classic French dessert.  For some reason my need to bake doesn’t strike me until late at night, so there I was last night baking until midnight.  Luckily for me this is a really easy recipe to make so I didn’t mind staying up a bit.

The basic ingredients for this recipe are sugar, eggs, milk, flour and fruit.


Traditional clafoutis is made with cherries that still have their pits. The pits give some almond flavor to this dish, but, probably not a safe way to enjoy this dish, so I pitted the cherries first and added almond extract for taste. The texture of clafoutis is a denser custard or more like a flan constituency.  I substituted the white flour for gluten-free flour (which is made out of rice) and the whole milk with unsweetened coconut milk.  The recipe below is in its original form, however, I noted where I made my subsituations.

  • 2 cups of fresh sweet cherries, pitted
  • 2 tablespoons of blanched slivered almonds (which I omitted)
  • 3 eggs
  • 3/4 cup of sugar
  • 1 tablespoon brown sugar (I used light brown sugar or you could probably use dark brown sugar)
  • 1/2 cup of all-purpose flour (I used Bob’s Red Mill Gluten-Free Baking Flour)
  • 1/8 teaspoon of salt
  • 1 cup of milk, whole or 2% (I used coconut milk)
  • 3/4 teaspoon of almond extract or 2 teaspoons of Amaretto
  • 1 1/2 teaspoons of vanilla extract
  • Powdered sugar for dusting

Step 1: Preheat oven to 350 degrees.  Butter and lightly flour your baking dish (I used a non-dairy olive oil spread and the gluten-free baking flour to prep my dish.) Scatter the cherries and almonds of the bottom of your dish.


Step 2: Whisk the eggs and sugars until smooth. Then add in the salt and flour, whisk until smooth.


Step 3: Add the milk, almond and vanilla extracts and you guessed it…whisk until smooth.


Step 4: Bake for 35-45 minutes or until lightly brown and a toothpick or fork inserted into the center comes out clean. (For the gluten-free version I baked the clafoutis for 45 minutes.)


Since this a custard, it will jiggle a little bit when you are pulling it out of the oven…don’t panic and think it isn’t cooked all the way…this is normal.  It will also, be puffed up a bit, but, it will deflate while cooling.  Once completely cooled, you can dust the clafoutis with powdered sugar. Serve and enjoy!





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