We then spent a few night in Grand Teton National Park. Those mountains are so majestic! Our campground was right on Jackson Lake so we spent a lot of time there swimming and kayaking. It was heavenly. The perfect vacation!
It's a tradition to make dutch oven cobblers when we camp, and I wanted to attempt another gluten free cobbler. I have been trying for a couple years to make a good gluten free Dutch Oven Peach Cobbler. I have failed many times, but this last time was a huge success! I had been trying to do it like we do our gluten-ful cobbler; dump the peaches in, sprinkle the tapioca pearls, then the dry cake mix, sprinkle with brown sugar and then dot with butter pats. This makes an incredible gluten-ful cobbler, but the gluten free one was always too grainy. The flours/cake mix never cooks or gets crispy like it should, it just stays dry and grainy.
This time I decided to make a wet batter and drop it on top. I chose a sweet biscuit-type topping instead of a cake. It turned out perfectly! So, so delicious. My dad and aunt said they like it better than the gluten-ful one we usually make. That is what I call success! :)
Gluten-free Dutch Oven Peach Cobbler
Serves 8-10 (12-14" dutch oven)
2 large (or 4 small) cans peaches in pear juice, quartered
1/4 cup quick-cooking tapioca pearls
1 cup gluten free flour blend (I used Bob's Red Mill Gluten Free All-Purpose)
2 TB coconut palm sugar (you can use brown sugar if you want)
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup milk/dairy replacement
1/4 cup coconut palm sugar (or brown sugar)
1/2 cup cold butter/butter replacement, cut into small cubes
1. Pour one can of peaches with juice into the dutch oven. Drain the other can of peaches. Discard the juice and add the peaches to the dutch oven. Sprinkle the tapioca pearls over the peaches.
2. In a medium mixing bowl combine the flour, sugar, baking powder and salt. Stir to combine. Whisk in the milk. Pour/drop this batter over the peaches. Sprinkle the sugar over the batter and then dot with butter. Cook with coals/briquettes on top and bottom for 25-30 minutes, or until the batter is set and golden brown on top. Serve warm with vanilla ice cream. :)
*This recipe is linked to Gluten Free Wednesdays.
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| Jackson Lake |
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| Teton Mountains at Sunset |
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| Kayaking on Jackson Lake |
It's a tradition to make dutch oven cobblers when we camp, and I wanted to attempt another gluten free cobbler. I have been trying for a couple years to make a good gluten free Dutch Oven Peach Cobbler. I have failed many times, but this last time was a huge success! I had been trying to do it like we do our gluten-ful cobbler; dump the peaches in, sprinkle the tapioca pearls, then the dry cake mix, sprinkle with brown sugar and then dot with butter pats. This makes an incredible gluten-ful cobbler, but the gluten free one was always too grainy. The flours/cake mix never cooks or gets crispy like it should, it just stays dry and grainy.
This time I decided to make a wet batter and drop it on top. I chose a sweet biscuit-type topping instead of a cake. It turned out perfectly! So, so delicious. My dad and aunt said they like it better than the gluten-ful one we usually make. That is what I call success! :)
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| (I apologize for the bad quality of the photo. It was very dark!) |
Gluten-free Dutch Oven Peach Cobbler
Serves 8-10 (12-14" dutch oven)
2 large (or 4 small) cans peaches in pear juice, quartered
1/4 cup quick-cooking tapioca pearls
1 cup gluten free flour blend (I used Bob's Red Mill Gluten Free All-Purpose)
2 TB coconut palm sugar (you can use brown sugar if you want)
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup milk/dairy replacement
1/4 cup coconut palm sugar (or brown sugar)
1/2 cup cold butter/butter replacement, cut into small cubes
1. Pour one can of peaches with juice into the dutch oven. Drain the other can of peaches. Discard the juice and add the peaches to the dutch oven. Sprinkle the tapioca pearls over the peaches.
2. In a medium mixing bowl combine the flour, sugar, baking powder and salt. Stir to combine. Whisk in the milk. Pour/drop this batter over the peaches. Sprinkle the sugar over the batter and then dot with butter. Cook with coals/briquettes on top and bottom for 25-30 minutes, or until the batter is set and golden brown on top. Serve warm with vanilla ice cream. :)
*This recipe is linked to Gluten Free Wednesdays.
Great camping pictures. I love the Tetons! Your peach cobbler looks great too. Thanks for participating in Gluten-Free Wednesdays.
ReplyDeleteThank you for this recipe! My husband was just diagnosed with celiac's and peach cobbler was his favorite. I have searched everywhere for a GF recipe!
ReplyDeleteAnon, I hope you'll try the recipe and let me know how it turned out for you. :)
ReplyDeleteHow many briquettes to put on top and bottom ?
ReplyDeleteA general rule of thumb is to use 2 briquettes per inch of your dutch oven (i.e. if you have a 12" dutch oven you will use 24 briquettes.) For baking in a dutch oven you will use 2/3 of the briquettes on top of the lid and 1/3 underneath.
ReplyDeleteI hope that helps! :)
This was marvelous! I added a 1/4 cup of chopped pecans and frozen peaches. I added 3 apples because I was worried about using frozen peaches. It turned out phenomenal! Thank you so much for sharing.
ReplyDeleteThank you for leaving a comment! It always makes me happy. Your changes sound delicious! I love pecans so I will definitely try that. :)
ReplyDeleteLooking forward to trying this in our scout troop. On of our boys has a gluten allergy. We are always trying to find ways to keep things the same. It would be AWSOME if the other boys liked this one as much as other dump cakes.
ReplyDeleteThanks for posting.
Jim, if you want to keep things really easy you can use a store-bought gluten-free cake mix for the topping instead of the gluten free flour blend. The trick is to mix the dry cake mix with the liquid beforehand. I have figured this out through trial and error. GF flours/cake mixes don't do well just dry. They stay dry. Yuck! You would just leave 2 TB sugar, baking powder and salt out of the topping mixture. :)
DeleteAlso, since this is a healthier version you can just use brown sugar instead of the coconut palm sugar.
I hope all the boys like it! Good luck.
This looks so yummy! When you say tapioca pearls, are you using minute tapioca or regular? I thought regular had to be soaked, so I'm a little confused. Don't want to mess it up! Thanks!
ReplyDeleteJenny, we use quick cooking tapioca. Thanks for noticing that. I'll update the recipe. :)
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