Gluten Free Peach-Blueberry Cobbler

This recipe has been in my head for awhile now. I've been very curious about gluten free flours and baking with them. Although I'm not allergic gluten myself, I like to make gluten free recipes for family and friends who are. Of course, I enjoy them too.

I turned to Gluten Free Girl to help me learn more about the types of flours there are (some of which I already know) so I could attempt making my own gluten free flour mix. Gluten free baking is not so simple as one might imagine and can get quite scientific. Trying to find the perfect gluten-free flour blend is like trying to find Waldo. Sure you can take the guess work out of it all and buy the pre-made flour mixes at the store, but I enjoy the challenge and trial + error that goes with experimenting (playing) in the kitchen.

There is a wide variety of gluten free flours, and starches that can be used in combination to create high-quality baked goods. For a list of gluten free flours that are available to you check out the Gluten Free Girl's guide to making your own all purpose flour like I did and don't be afraid to experiment. She suggests using a 40/60 ratio of whole grain to white flours/starches. She explains that wheat flour is part protein and part starches. That is why you want to mix the high protein whole grain flours like millet, buckwheat, teff etc. with starches like sweet rice flour, arrowroot flour and potato starch. The starches are what help to hold the flour together and give you that high-quality baked good. 

I decided to try sorghum and millet flours for the 40% whole grains; sweet rice flour and arrowroot flour for 60% starches. I really liked the smell and taste of these all mingled together once they were baked. 

The texture of sorghum flour is a lot like whole wheat pastry flour and is very high in protein. The millet flour nice and light, perfect for making quick breads or biscuits with a nice crumb.

Peaches are one of my favourite stone fruits and are in season right now.

I used wild blueberries, but regular are fine too. The flavour of wild when compared to cultivated blueberries in out of this world.

Now where's the vanilla ice cream?

Peach-Blueberry Cobbler gluten-free (serves 6)

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Ingredients:

For the All Purpose gluten free flour mix:

• 200 grams sorghum flour
• 200 grams millet flour
• 300 grams sweet rice flour
• 300 grams arrowroot flour

For the Cobbler: 

• 4 cups fresh peaches, peeled, pitted, and sliced
• 1 tbsp lemon juice
• 1/2 cups + 2 tbsp brown sugar, divided
• 1 1/2 cups all purpose gluten free flour mix
• 1 tsp baking powder
• 1/4 tsp sea salt
• 3/4 tsp cinnamon 
• 3/4 tsp nutmeg
• 1/2 cup butter, softened
• 1 cup 2% milk
• 1/2 cup blueberries

Directions:

Make the All Purpose Gluten Free Flour Mix:

First we want to make our flour mixture. It will make 1000 grams of flour. Combine the sorghum, millet, sweet rice, and arrowroot flours together in a large bowl and whisk very well. The mix will end up being all one colour. Now you're ready to make the cobbler!

1. Heat oven to 375º.
2. Bring 2 tbsp of sugar, peach slices, and lemon juice to a low boil over medium heat, stirring occasionally for 10 minutes until peaches are partially softened.
3. Arrange peach mixture in an 8x8 baking dish.
4. Combine 2 cups of flour mix, 1/2 cup sugar, baking powder, salt, cinnamon, and nutmeg in a mixing bowl, stirring well with a whisk. Stir in the butter until incorporated. Slowly, pour in the milk, a little at a time, stirring just until combined. Stir in blueberries.
5. Spread batter evenly over peach mixture. Set the dish on a baking sheet lined with parchement paper.
6. Bake at 375º for 30-45 minutes or until the topping is golden brown and filling is bubbly around the sides.
7. Serve warm.

Note: Store your leftover flour in a sealed container or flour bag for any recipe you want to create in the future.

Chili lime Roasted Chickpeas

I was out for lunch one day this week at this little place that makes great fresh salads while you wait. You choose the type of greens, protein, veggies, and mix-ins that you want and they make your salad right in front of you. Normally, I don't veer too far from the ordinary. You see I have the tendency to stick to things that are quite plain. Romain and spinach, cucumber, red peppers, carrots, celery, black olives. Nothing too flamboyant right? It's a salad after all. But I decided to step out of the box and go a bit adventurous adding roasted chickpeas. Yes, I know, I'm a real wild child. Ha!

And now I'm hooked! I love chickpeas. I knew I would have to go home and recreate these little crunchy gems as soon as possible

The funny thing is that for the longest time I was never someone who liked chickpeas. Perhaps its from when I first dappled in making my own hummus. Or maybe it was when I cooked my own from scratch - never having cooked beans from the dried variety before. It also could have been the smell it left in the house afterwards that just didn't want to leave. Yik

For the longest time I kept trying to love chickpeas, but nope, I just couldn't get it right. It's funny how some things are like that. Then I tried my brothers homemade hummus one day and was seriously impressed. That stuff was so good. I must remember to get that recipe from him. Nothing compares to homemade hummus when its made perfectly. Now I'm happy to say I really enjoy chickpeas.

Roasting chickpeas turns them into something very special, quite similar in resemblance to bar nut's. This is a healthy snack that you can feel good about eating! The perfect snack that's small and crunchy.

They also make a nice alternative to croutons in a salad or soup. However these are addictive just the way they are - au naturel.

Chili Lime Roasted Chickpeas gluten free, vegan (makes 1 1/2 cups)

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Ingredients:

• 1 1/2 cups cooked chickpeas (about 1 15 ounce can)
• 1 tablespoon extra-virgin olive oil
• 1/4 tsp chili powder
• zest of a lime
• 1/2 tsp fresh grated ginger
• 1/4 tsp sea salt

Directions:

1. Preheat the oven to 400*F.
2. Drain and rinse the chickpeas. Lay them on some paper towel and gently rub them to remove any skins. Make sure they are completely dry.
3. In a large bowl, stir together the olive oil, chili powder, zest, and ginger. Add the chickpeas and toss to coat. Spread the chickpeas out in a single layer on a parchment-lined baking sheet.
4. Bake the chickpeas, stirring them occasionally, until crisped and lightly browned, 25-35 minutes. You may want to taste test a few to make sure they are done to the desired texture. Once they are removed from the oven sprinkle them with sea salt. 
5. Allow the chickpeas to cool completely and serve.

Notes: Depending on how hot your oven gets the chickpeas may take less than 35 minutes to roast. Be sure to keep your eye on them so they don't burn!