I'm a working mom with 9 years experience raising a celiac kid. I have to eat dairy and gluten free, but my daughter only has to eat GF. I'm by no means an expert, but I'm happy to share a few of my cooking tips, school lunchbox ideas, and recipes with you. I'll be posting something new once a month.

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Sunday, November 2, 2014

Gluten and Dairy-Free Rhubarb Cobbler Recipe NO Strawberries!

Image: iClipart
I made this dish for our Celiac Support Group's yearly pot luck dinner, over the summer. My aunt had asked us to harvest her overgrown rhubarb recently, so I tried making this rhubarb cobbler for our dessert dish. I adapted a regular recipe to be gluten- and dairy-free, and I was surprised it turned out as yummy as it did.

A lot of people make rhubarb pies with strawberries in them, but the lady who runs our Celiac Support Group is allergic to strawberries. Not only that, but I think strawberries can make the cobbler too sweet. I enjoy the tangy-ness of rhubarb. So we made it nice and tangy.

Ingredients:
2 C. sugar
1/2 tsp. cinnamon
8-9 C. rhubarb, fresh or frozen, chopped to 1/2"
3 C. water
few drops red food coloring
4 T. margarine dairy-free margarine (Earth Balance)
1 C. rice flour
½ C. almond flour
½ C. potato starch flour
¼ tsp. xanthan gum
12 T. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 C. dairy-free margarine (Earth Balance)
12 T. soy milk
1 ½ tsp. grated orange peel

Directions:

In saucepan combine 1 C. sugar and cinnamon. Add rhubarb, water and coloring. Cook and stir until mixture boils; cook 2 min. more. Stir in 2 T. margarine. Pour mixture into a 1 1/2 - 2 qt. casserole or baking dish. Keep bubbling hot in oven. For topping, sift together flour, 6 T. sugar, baking powder and salt. Cut in 1/4 C. margarine; stir in soy milk and orange peel. Push topping from spoon into dollops atop bubbling hot fruit. Bake at 400 degrees for 25 - 30 min. Serve with non-dairy ice cream, like Rice Dream.

Results:
YUM!

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