For Biscuit Topping
- In a large bowl, whisk together the brown rice flour, tapioca starch, potato starch, ¼ cup of sugar, ground flaxseed or xanthan gum, baking powder, cinnamon and salt – until well combined.
- Add the coconut oil or palm shortening and mix it in with a fork or pastry blender. Do this until it looks like coarse crumbs, with no large chunks remaining.
- Gently stir in the milk alternative, just until combined; the batter will still be a bit lumpy.
- Drop the batter by the tablespoonful onto the fruit filling, creating 3 rows of 7 to 9 biscuit toppers. (They will spread during baking.)
- Sprinkle the cobbler with the remaining 1 tablespoon of sugar.
- Bake the cobbler for 35 to 40 minutes. With the gluten-free flours, the biscuits won’t brown, but they will develop a delicious crust, and the filling will start to caramelize around the biscuits.
- Let the cobbler cool for at least 30 minutes before serving with hot tea or topped with a scoop of dairy-free vanilla ice cream.
Non-Gluten-Free: If gluten isn’t an issue for you, omit both the flaxseed and xanthan gum, and simply use 1 cup of all-purpose or whole wheat pastry flour in place of the brown rice flour, tapioca starch and potato starch.
Also see Alisa’s advice on Substituting Butter in Baked Goods.
Alisa Fleming is Allergic Living’s Senior Editor and the founder of the Godairyfree.org website.
Recipe first published in Allergic Living magazine