Biscuit Topping continued
- 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.
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 Godairyfree.org.
Recipe first published in Allergic Living magazine. Subscribe today!