Clafoutis!

I'VE WANTED TO MAKE A CLAFOUTIS (FRENCH: cla-foo-TEE) FOR YEARS. WHY DID I WAIT? THIS IS SUCH A SIMPLE DESSERT - OR INDULGENT BREAKFAST. YOU CAN FIND THE RECIPE I USED HERE, AT GLUTEN FREE MOMMY'S BLOG.


THE FIRST RECIPE I EVER SAW FOR THIS DISH (CLIPPED FROM THE PAPER AND SAVED FOR EONS) USES APRICOTS, BUT CHERRIES ARE THE TRADITIONAL SUMMER FRUIT TO USE. I'VE RESEARCHED RECIPES, AND THEY VARY WIDELY. SOME USE 6 WHOLE EGGS (LIKE THE ONE I MADE). SOME USE ONLY 3. I FOUND THIS ONE MORE CUSTARD-LIKE THAN I EXPECTED (I WAS EXPECTING PANCAKE-LIKE TEXTURE), BUT I LOVE IT, ESPECIALLY CHILLED.


SWEET RICE FLOUR IS A VERY COMMON INGREDIENT IN GLUTEN FREE BAKING. IT'S MADE FROM STICKY RICE, ALSO CALLED GLUTINOUS RICE, ALTHOUGH IT DOES NOT CONTAIN GLUTEN. IT DOES MIMIC SOME OF GLUTEN'S PROPERTIES - HENCE IT'S POPULARITY IN GF BAKING. AFTER SOME RESEARCH, I DISCOVERED THAT IT IS CALLED MOCHIKO IN JAPANESE (USED TO MAKE MOCHI), AND BOT NEP IN THAI. I FOUND IT AT MY LOCAL ASIAN MARKET.


THE ALMOND MEAL USED IN MY CLAFOUTIS CAME FROM TRADER JOE'S. OF COURSE YOU CAN MAKE YOUR OWN BY GRINDING RAW, UNSALTED ALMONDS IN YOUR BLENDER.