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Allergy Safe Recipes

Allergy-Friendly Spiced Pear Cobbler

Biscuit Topping continued

  1. 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.
  2. 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.
  3. Gently stir in the milk alternative, just until combined; the batter will still be a bit lumpy.
  4. Drop the batter by the tablespoonful onto the fruit filling, creating 3 rows of 7 to 9 biscuit toppers. (They will spread during baking.)
  5. Sprinkle the cobbler with the remaining 1 tablespoon of sugar.
  6. 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.
  7. 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.

Recipe Variation

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.

Alisa’s Advice: Substituting Butter in Baked Goods.

Allergic Living contributor Alisa Fleming is the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living. She is also founder of
Recipe first published in Allergic Living magazine. Subscribe today!

More Fruit Dessert Recipes:
Blueberry Compote
Figs and Pears in Honey
Gluten-Free Cranberry and Apple Pie

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