Gluten-Free Clafoutis

French cherry clafoutis: fresh sweet cherries baked in a simple custardy batter of eggs, milk, sugar and a little gluten-free flour blend, puffed and golden from the oven. Serve it warm with a dusting of powdered sugar.

Prep: 15 min Cook: 45 min Total: 75 min Serves: 6

At a glance: This easy desserts recipe yields 6 servings in about 1h 15m (15 min prep, 45 min cook). It uses 11 ingredients — including unsalted butter, granulated sugar, sweet cherries — and walks through 6 steps. Updated October 24, 2026. Browse more desserts recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Clafoutis: When preparing this desserts recipe, flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Gluten-Free Notes for Gluten-Free Clafoutis: Clafoutis needs only a small amount of flour, replaced with a gluten-free all-purpose flour blend. Use extracts, powdered sugar and a flour blend labeled gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Preheat the oven to 350°F (175°C). Butter a 9-inch pie dish or 2-quart shallow baking dish and sprinkle it with 1 tbsp sugar.
2 Spread the pitted cherries in a single layer in the dish.
3 Blend or whisk the eggs, 1/2 cup sugar, milk, gluten-free flour blend, vanilla, almond extract and salt until completely smooth, about 30 seconds in a blender.
4 Pour the batter over the cherries.
5 Bake for 40-45 minutes, until puffed, golden and set in the center; a knife inserted near the middle should come out clean.
6 Cool for 15 minutes. It will sink as it cools. Dust with powdered sugar and serve warm.

Tips & Notes

Blend the clafoutis batter until it is completely smooth. Lumps of gluten-free flour blend do not dissolve in the oven.
Pat the pitted cherries dry before adding them. Extra juice makes the clafoutis soggy and streaked.
Serve the clafoutis warm, not hot. It sets and the custard flavor comes through after about 15 minutes out of the oven.

Common questions

What cross-contamination risk is specific to Gluten-Free Clafoutis?

Check unsalted butter, softened, for the dish, granulated sugar, for the dish, sweet cherries, pitted before they go into Gluten-Free Clafoutis. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Which gluten-free swaps does Gluten-Free Clafoutis use?

Gluten-Free Clafoutis relies on 1/2 cup gluten-free all-purpose flour blend. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

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