Gluten-Free Clafoutis

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend or almond flour 1.5 cups certified gluten-free all-purpose flour blend or almond flour
• 0.75 cup granulated sugar or coconut sugar 0.75 cup granulated sugar or coconut sugar
• 0.5 cup vegan butter or coconut oil, softened 0.5 cup vegan butter or coconut oil, softened
• 2 large eggs 2 large eggs
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 cup chocolate chips or fresh berries or other filling of choice 1 cup chocolate chips or fresh berries or other filling of choice

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and lightly grease an 8x8 inch baking dish or a similar sized oven-safe skillet, then line it with parchment paper for easy removal. This preparation ensures the clafoutis won't stick and will be simple to serve.

2. 2

   In a large bowl, cream together the softened vegan butter or coconut oil and granulated sugar or coconut sugar until the mixture is pale yellow and fluffy, about 3-4 minutes. Then, beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next, followed by the pure vanilla extract until well combined and fragrant.

3. 3

   Add the certified gluten-free all-purpose flour blend or almond flour and the salt to the wet ingredients. Gently fold them together with a spatula until just combined, being careful not to overmix; a few small lumps are perfectly fine. Overmixing can lead to a tougher texture.

4. 4

   Carefully fold in your chosen mix-ins, such as chocolate chips or fresh berries, ensuring they are evenly distributed throughout the batter. Pour the batter into the prepared baking dish, spreading it evenly with your spatula to create a smooth surface.

5. 5

   Bake in the preheated oven for approximately 20-25 minutes, or until the clafoutis is set in the center and the edges are lightly golden brown. Allow the clafoutis to cool completely on a wire rack before slicing and serving, as gluten-free baked goods continue to firm up as they cool, developing their best texture.

Nutrition (per serving)

Tips & Notes

• Almond flour browns faster than conventional flour — tent with foil if the top colors before the center is set.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.