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Blueberry-Strawberry Cobbler

A vegan berry cobbler. Two berries are better than one.


Baking at sea level- in an unfamiliar oven- has been a challenge that has humbled your intrepid gluten-shunning goddess at large. My mojo is askew. All my old tricks and tweaks for high altitude baking are no longer required. It's like losing a third of your favorite play list. Or half your shoes. All the left ones. I have to realign my route. I must toss out all my assumptions (a favorite mid-life goal, anyway, so I may as well practice it).


Cooking temperatures are hotter here. And the stove is a gas stove- a more intense heat than my bottled propane fired oven back in the wild desert hills of New Mexico. I am burning cookies. I am slicing into gummy bread. I am all thumbs in the kitchen- and then some. I am banging my head on the tile counter (no, not really; I've already developed a very laid back LA 'tude; I merely sigh in the face of culinary disappointment, then shrug and mutter, Fuck it, and go walk on Santa Monica beach, south of the pier).

Luckily, my third- or was it fourth?- attempt at sea level baking showed some improvement. I figured out that not only is cooking "heat" hotter here, this particular gas oven- like so many artsy, brainy, creative types here in La La Land- may be running a tad on the high side.

The clues?

Batter and dough is cooking fast on the outside, rising and browning like the golden grails you dream of. But the bottoms border on scorched, and the center remains tacky, rather humid and under-baked. Not qualities you enjoy in a cookie or slice of focaccia.

So a note to the occasional reader who reports the same experience I describe. Try this:

Lower the oven temperature by 25 degrees F. Make sure your oven rack is squarely in the center. And line your pans and baking sheets with parchment. See if that helps.

As for me, I rallied. I ran up to the cozy little Whole Foods around the corner and fetched fresh blueberries and strawberries, determined to bake up a vegan cobbler for the Fouth of July weekend. I was inspired by the beautiful magic cobbler at Eat Out Loud. Check out his version if you use wheat flour. And be safe this holiday weekend. Have fun. Eat good food.

Celebrate independence from gluten.







Blueberry-Strawberry Cobbler Recipe



My gluten-free cobbler recipe is vegan, meaning no eggs or milk or butter. But if you prefer using those ingredients instead- be my guest. It should work.

Preheat the oven to 350ºF (as mentioned above, I baked mine at 325º F). Line a 9-inch pie or cake pan with parchment, if you wish; or lightly oil it.

Ingredients:

In a large mixing bowl combine:

3/4 cup sorghum flour
1/2 cup GF millet flour or buckwheat flour
1/2 cup potato starch or tapioca starch
1 cup light brown sugar
1 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon xanthan gum

Whisk to mix. Add in:

4 tablespoons organic coconut oil or organic canola oil
Egg replacer for 2 eggs (I used Ener-G Egg Replacer whisked with warm water)
2/3 cup non-dairy milk, more as needed
1 teaspoon lemon juice
1 tablespoon raw agave nectar (or honey if not vegan)

Beat the batter briefly until it is smooth. If it's too thick add more liquid until it resembles a cake batter. Set aside.

For the fruit you'll need:

1 heaping cup washed fresh blueberries, drained
1 heaping cup washed strawberries, drained, stemmed and halved or quartered
A sprinkle of sugar if you like

Instructions:

Pat the berries dry. Toss in a sprinkle of sugar (or omit this step).

Pour the batter into the prepared baking pan. Shimmy it to make it even. Add the berries on top.

Bake in the center of a preheated oven until golden and baked through- about 40 to 50 minutes, depending upon your oven. Keep an eye on it.

Serve warm.

Makes 5-6 servings. To make it a red, white and blue dessert, top the berry cobbler with your favorite vegan vanilla or coconut ice cream.



Karina's notes on substitutions-

The sorghum and millet flours have such a lovely flavor and texture, but if you are unable to use them, try subbing a fine brown rice flour and buckwheat flour. Note that these flours are less sweet- so taste test to see if you need more sweetener.


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 





27 comments:

  1. This looks absolutely delicious - I am definitely adding this to my list once I buy sorghum flour :)

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  2. Hi Karina! Sounds like you're getting settled in, at least starting to. Even with all the road bumps, your cobbler looks fantastic. It gives me great fortitude to know that even with all of your experience, there are still adjustments to be made and things to learn...all of which make the journey worthwhile.

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  3. yumminess! Happy 4th to you, S., C., A., & J. !!! <3

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  4. What a beautiful cobbler. I love the mental image of you tossing out all your assumptions.

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  5. I'll be baking your rustic strawberry cobbler for the 4th.

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  6. This cobbler just makes me smile!

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  7. I have to say that I LOVE your line about celebrating independence from gluten. I've been experimenting with the gluten-free lifestyle for the past week, and I have a feeling it's going to be a permanent change (I already feel better). Even though I already cook with a variety of grains and have lots of resources to help me with this transition (including your blog!), I've felt somewhat depressed about walking into a store or restaurant and not being able to eat 95% of the food. But now you've made me think about it in a different way, and I'll try to celebrate it this weekend... with a gluten-free beer :)

    Oh, and your cobbler looks fantastic!

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  8. Thank you for moving to sea level! Now we don't have to change your recipes.

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  9. Your cobbler looks fabulous. Happy 4th to you :-)

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  10. Despite the cooking time changes due to location, the cobbler looks exquisite (as do ALL of your creations, always)!!

    Have a lovely holiday weekend!!

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  11. I love how your ego is out of the picture and the adventure of ending up with something you want to eat is far more fun than just "getting it right." Like the LA 'tude and the cobbler. Say hi to the CA beach for me.

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  12. Great recipe and beautiful photo:) I love any kind of cobbler in the summertime.

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  13. Hi Karina.

    This looks beautiful. And I, too, like Kalyn, love the image of your tossing out your assumptions, along with those "experiments"--yes, mid-life is a great time to practice that skill, isn't it? I'm certainly practicing hard at that this summer :)

    And also, I second Katie's bravo to the phrase "celebrate your independence from gluten"--that's the way to look at it, definitely!

    Happy Fourth--and thank goodness the ocean is so close and you can just walk there! (I remember that).

    xo

    moonwatcher

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  14. I love that you've made a gluten free version of the cobbler -- it looks absolutely amazing!

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  15. It's absolutely beautiful!
    I know what you mean about adjusting to a new oven and atmosphere. Happens to me every time we move, which being military means about every 3 years. Sounds like you're getting it all figured out quickly.

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  16. beautiful! looks so great

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  17. perfect for the 4th! much healthier than the things i've been dreaming up...have a happy holiday.

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  18. Having lived at or near sea level for most of my life, I remember the first time I tried to make anything at altitude -- while camping in Colorado. Nothing cooked "properly". I dredge my memory for what I knew about water boiling, etc. The flip side of what you're learning now!

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  19. I'm making Allen's version of this recipe for a cookout as we speak! Another gluten-free (and also dairy-free and grain-free) cake that seems similar is the Nourishing Gourmet's Cherry Clafouti. I imagine you could mix any manner of fruits in. Recipe here: http://www.thenourishinggourmet.com/2009/06/5-dish-cherry-clafouti-grain-dairy-and-gluten-free.html

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  20. Dear Karina


    My name is Sonia from Spain, I have a granddaughter six years.The celiac disease was diagnosed a year and a half.

    We were very fortunate, she was very ill.
    Now nearly seven years, a girl is happy and healthy.
    It is very sad to think that 90% of people who do not have celiac diagnosis, I worry a lot.

    I dedicate Celiac sprue to spread beyond our homes, but it is safe and out?

    Thanks for your blog.
    faithfully

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  21. Hi there, I am a mostly-vegan person new to being gluten-free. Your blog is beautiful and I am eager to try some of your baking recipes, just a little confused by this post and comments. Do all your recipes from your time in New Mexico need to be altered for sea level? If so, what do I need to do? Thanks for your help in advance.

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  22. Thanks, Everyone! Hope you all had a lovely- and tasty- holiday weekend.

    As for changing recipes for sea level-

    Many of my recipes were developed at sea level. Flourless Chocolate Cake, Dark Chocolate Brownies, Maple Frosted Pumpkin Cake, etc.

    I moved to New Mexico three years ago- where I also discovered I had milk and egg allergies; so the vegan recipes developed at high altitude may- or may not- need a slight adjustment. Especially if you use an egg replacer. If you use eggs there seems to be no issue- but you might want to cut back on the honey/agave called for.

    The adjustment needed- if any- would be the dry to liquid ratio- especially if you live in a humid climate (say, Florida or the South). Flours absorb humidity.

    Start with a little less liquid and less honey/agave (humectant).

    Judging from the majority of comments over the past three years, my recipes adapt well to any altitude. That said- if you are baking in a humid, lower altitude start with less liquid and less honey/agave.

    As always- use your experience and adjust recipes to your particular situation- dry or humid, sea level or high altitude--- or somewhere in the middle.


    Karina

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  23. Thanks for the recipes and the inspiration.

    I notice that this recipe calls for millet flour. Have you ever met people who object to the taste? My siblings and I (all five of us) think millet has a horribly unpleasant aftertaste, even when it is cooked. My husband and other people I've talked to can't taste that at all. Do you have any suggestions about a standard substitution for millet flour?

    Thanks!

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  24. Hi there!

    New to gluten free world - well about 3 weeks now. I do love the recipes and enjoy rice flours and rice noodles, but I don't like the prices. Do you know of any not so expensive flours? I'm currently using Kinnikinnick Gluten Free All Purpose Mix which has white rice flour, tapioca starch and potato starch all mixed in. It's all fine and dandy except this small 23oz package cost 8 bucks while a big huge sack of wheat or white flour costs like 4? Any recommendations?

    Thanks,
    Kristin
    kristinfairbanks@yahoo.com

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  25. Kristin, Gluten-free flours are generally more expensive than mass produced flours because the companies are smaller. I don't mind supporting these pioneers who work hard at making our gluten-free life easier. But I understand your concern.

    I try to bulk at Amazon.com with free shipping. If you can do buttermilk, Pamela's Baking Mix comes in a large pouch for a better price (also at Amazon).

    Take care, Karina

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  26. Rachel in N.C.20:08

    WONDERFUL! My 10 yr old & I made this. We searched your site for a 'Cobbler' or 'Crisp' recipe, and my daughter chose this one. We had to substitute Buckwheat & Brown Rice flour (cause that's all I had) and also had to sub Cornstarch (for the Tapioca Powder)....used Coconut Granules (instead of brown sugar---but it really looks like brown sugar) and also used blackberries and peaches we'd frozen from the previous summer. Sounds like a lot of subs, but not really!! This dessert puffed up SO nicely and was alsolutely delicious. We had no round pan so I used a small rectangle glass baking dish.
    I suspect I'm gluten intolerant....and have been trying to avoid it for a few months now. And of course my daughter is along for the ride :) But so far we're really enjoying it & your blog has been a great help. Thank you!

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