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Gluten-Free Peach Cobbler

A new gluten free cobbler recipe made with juicy ripe peaches
Warm from the oven. My gluten-free peach cobbler recipe.


Cobbler Redux


Is Mercury in retrograde? And if so, Darling, do I believe it can wreak havoc with recipes? I started out with a different approach to this peach cobbler recipe, you see. I thought I'd try out the new Betty Crocker Gluten-Free Bisquick mix I bought this week. I imagined a golden topped biscuity crust you could sink your teeth into, a melt-in-your-mouth forkful of shortcake, dripping with warm and sticky-sweet juice.

But what I got was a bone white mound of anemic dough (scarily reminiscent of Play Dough baked into what can only be described as yesterday's mashed potatoes. It didn't even try to turn golden. And it didn't melt in your mouth like a biscuit.

It just sat there on your tongue.

Flavorless.

Bored.

Expecting to be admired without effort.

Like those fame junkies who are famous for simply being famous. They haven't actually accomplished anything to garner their celebrity status. They just nurture a deeper narcissistic ambition than your average high school beauty queen. They expect adulation because they exist.

Like an awful lot of the gluten-free foods churned out by corporate entities.

They expect we'll fall to our knees with gratitude just because it sports two little words on its label. As if the virtue of being gluten-free is enough. Enough to get us to shell out almost seven hard earned dollars for two and a half cups of cheap refined starch and the privilege of convenience.

And don't get me wrong. I get the allure. I do.

I mean, you're standing there in the supermarket. It's late. You're hungry. And it's right there in front of you. Right next to the 40 acres of shiny wheat laden stuff you can't have. Ever. And those magic words: Gluten-Free! They sparkle. Someone up there in the land of corporate giants has heard of us! They validate you and your odd little disease.

We exist!

And hence, we may consume.

They are recognizing us now, Sweetpea, because we constitute a billion dollar windfall. The food industry has awakened to the perky reality TV version of celiac disease. And sure, I know. The argument is, It's all good. Any awareness is positive (even though the gluten-free diet may be in danger of losing street cred because of its faddish status with actresses who subscribe to its hyped promise of weight loss).

Can the drive for GF profit lead to better eating, though?

I'm not so sure. If the tepid taste of Betty Crocker's Bisquick is any indication, we have not come a long way, baby. Big companies use the cheapest ingredients they can to conjure stuff for the growing gluten-free demand. That means there's an awful lot of "old school gluten-free" going on (based on Bette Hagman's twenty-year old white rice flour and starch blend, perhaps?). G-free mixes and packaged foods use predominately refined white rice flour and inexpensive starches. A glut of empty calories.

Like @AutumnMakes tweeted yesterday, "...funny how it seems the big corps are years behind the everyday gluten-free bakers..."

Indeed. We humble home cooks have discovered the soft, lovely crumb of sorghum and almond flour. Gluten-free cornmeal and buckwheat. Our baking isn't dull or crumbly, dry, or without pizazz. Our flour choices reflect a preference for taste, texture and higher nutrition. And I think we're smarter than the average consumer.

So for now I'm going to continue to eschew the walk down the center food aisles (as Michael Pollan advises). I'll focus on my own gluten-free flour blends and eating whole foods daily.

And in a pinch, when some wild craving hits and I'm too tired to deal with three separate flour bags, I'll use a GF pancake mix (both small family companies who have been in our celiac corner from the beginning).

And I'll create my own cobbler topping, thank you.




Gluten free peach cobbler recipe
This is not Betty Crocker's Gluten-Free Bisquick mix. Nope.


Gluten-Free Peach Cobbler Recipe

Recipe originally published August 2010 by Karina Allrich.
 

I recognize that some of you may not use almond meal due to nut allergies. Bob's Red Mill Gluten-Free Cornmeal or certified gluten-free oat flour would also work quite well.

First: Preheat the oven to 350ºF. Lightly grease an 8x8-inch baking dish or two large/four small individual gratin dishes.

Ingredients:

About 4 cups of sliced ripe peaches (I peel mine)
2 tablespoons organic light brown sugar
2 teaspoons tapioca starch

Begin with the peaches:
Pour the sliced peaches into a pot and stir in the light brown sugar and tapioca starch till coated. Heat over medium heat until the peaches start to bubble a little around the edges. Turn the heat to low and cook for eight to ten minutes. This gives the peaches a head start in the baking department.

Meanwhile whisk together:

1 cup sorghum flour (also known as jowar flour) 

1/2 cup almond meal (also known as almond flour)
1/2 cup tapioca starch
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons xanthan gum
1/2 cup organic cane sugar
1/2 teaspoon bourbon vanilla extract

Beat in:

6 tablespoons of light olive oil or melted vegan butter spread
1 egg replacer (I used Ener-G Egg Replacer, mixed)
1 1/4 to 1 1/2 cups unsweetened non-dairy milk (start with less)

The biscuit dough will come together quickly- don't beat it to death. Just till smooth. It should be a wee bit sticky (not too wet and not too dry) like a biscuit dough/batter.

Instructions:

Spoon the hot peaches into the prepared baking dish.

Plop spoonfuls of the biscuit dough on top of the peaches.

Sprinkle with a little dusting of organic cane sugar.

Bake in the center of a preheated oven for 25 to 30 minutes, until the juices are bubbling, and the biscuit topping is golden brown and baked through. Cool for five to ten minutes before serving.

Serve warm.

Makes four servings.

Notes:

I ate this warm for breakfast. It was fabulous. It would also be wonderful for dessert with a scoop of coconut ice cream or frozen yogurt.

While you might be tempted to use the topping recipe for biscuits, I think the recipe would need tweaking for a true biscuit texture. Stay tuned, as I'm working on a gluten-free biscuit recipe, as well as a pot pie crust. 



 photo Print-Recipe.png




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. 



I love this new peach cobbler so much I ate it for breakfast

Peach cobbler made with my own biscuit topping, thank you.


More Gluten-Free Bisquick reviews from food bloggers::

Read another gluten-free blogger's take on the Betty Crocker Bisquick at Glugle Gluten-Free.
Gluten-Free Bisquick Review at Adventures of a Gluten-Free Mom
Gluten-Free Pancake Smackdown at Gwinnett Gluten-Free Examiner
Tiffany at Gluten-Free Atlanta didn't care for the Gluten-Free Bisquick pancakes
Candy Hearts made biscuits with the new gluten-free Bisquick
Ginger Lemon Girl creates her own Bisquick style Gluten-Free Master Mix

More gluten-free peach crisps and cobblers::

Sensitive Pantry's Peach Berry Crisp
Peach Crisp with gluten-free oats here at Gluten-Free Goddess
Revised Peach Crisp at Elana's Pantry


xox Karina

61 comments:

  1. Thanks! Guess what we're having for dessert tomorrow night??? I'd say tonight, but dinner hits the table in 30 minutes followed by baths, homework and bedtime...but TOMORROW!!!!...well, that's a brand new day :)

    Funny, cuz I just blogged about the Bisquick thing a couple days ago. I was saying that I thought they were behind the game and I didn't think I'd buy it again.

    Glad to know I'm not alone in my sentiment!

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  2. Yes, Karina, Mercury is in retrograde until September 12. I think it's messing with kitchen skills, also!

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  3. How disappointing, and I admire your willingness to just call them on a lousy product. So rare that any of those processed products are worth the money, gluten free or not.

    On the other hand, your version looks spectacular.

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  4. Having had the best bagels in NYC (before becoming gluten-free), I have to agree that Udi's bagels, while they fill a need, don't fill the "bagel" need.

    Lovely looking cobbler. :)

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  5. Such a stellar entry - both the commentary on our gluten free lives & the recipe. ♥

    Also - nice table ;)

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  6. Anonymous19:58

    Chicken pot pie is my comfort food--and every biscuit I've made is only just OK. I've been waiting for you to do a biscuit recipe---can't wait to try this!! Thank you

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  7. I was just saying yesterday that Udi's bagel was like wonderbread in a bagel shell. It's still better than the cooked play-doh I've gotten from other companies, but I could go for a *real* bagel texture too. Any contenders or is it just wishful thinking?

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  8. I'm glad to hear other opinions- thank you for yours. And for your kind comments.

    And Anon- I made a pot pie crust that was fabulous. I'll be posting the recipe in September. :-)

    xox Karina

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  9. Thank you for posting exactly what I've been thinking for a while. I prefer and support a network of local people who are actually gluten free (or the people who love someone with celiac). If only I could get one of the millions of local breweries to make me a gluten free stout, I'd be set for life. Oh well, I can keep on brewing, DIY forever! :)

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  10. Karina
    Ooohh this looks divine. I have about 20 peaches in my fridge waiting to be transformed into this stunning dessert.

    And on the Udi's front. I haven't tried them because they contain egg. It's funny though. People RAVE about them. You've hit the nail on the head - they absolutely fill a need. I guess for most people it's better to have a "cloud-like" bagel than no bagel at all :)

    ps - Thrilled about the pot pie crust. Can't wait!

    Happy Labor Day weekend, my dear
    Sephanie

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  11. Could not agree more on the absolute CRAP that most GF products promote. I'd rather live without altogether than be fooled into eating dressed-up "potato starch," whatever that is.

    By the way, the "promise of weight loss" link doesn't work.

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  12. Anonymous22:45

    This looks delish, cant wait to try it.
    Great that this is low sugar too. Any chance of some sugar free recipes.

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  13. I'm with you! The fad of being gluten free to lose weight really alarms me. The people who it actually helps are probably either (1) undiagnosed celiacs, or (2) not getting the nutrients they need because they aren't actually dieting correctly. And losing our 'street cred' is enough to worry about. I don't want to be cross contaminated because some corporation rushed to slap that gluten free label onto its packaging, not thinking about the millions who actually have to stay away from gluten. It really worries me.

    But to focus on something good, that peach cobbler looks heavenly.

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  14. Hi Karina - yes, we are in Mercury Retrograde...in Aries - Yikes. Snafus all over the place. But your dish does look yummy...lets hope we all survive the snafus of Retrograde!

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  15. This looks wonderful. I'll be looking at your English Muffin recipe too. The only ones I've tried taste like dehydrated cardboard.

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  16. I tried Gluten-Free Bisquick when I wanted to whip up some chicken and dumplings. I followed the dumpling recipe on their site (substituting my own stock, which took me two hours, a whole chicken, and a whole mess of vegetables). I turned out with dumpling-flavored mush. Don't get me wrong, it tasted just fine, but the dumplings were in absolutely no danger of solidifying in any way, shape, or form. After your review of this same product, I'm wondering what the heck I am going to do with the half-box I still have left in my cabinet.

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  17. sari d.23:51

    Katrina,

    You are a hoot and I love your recipes too. Your site is where I turn to when I need a new gluten free/ dairy free recipe. Thanks for everything. You have made my life much easier and tastier. By the way, while you are trying to invent a decent gluten free/dairy free bagel can you work on a decent recipe for gluten free/dairy free pretzels too. I do miss chewy, yummy pretzels- oh, I do.

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  18. I'm not sure whether I love your posts more for the belly laughs or the wonderful recipes and perspective. I thought about you when I bought some expensive really horrible marshmallows a week ago and mumbled to myself, "I'll bet Karina has a wonderful recipe for an edible marshmallow!" Thanks so much!!!

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  19. Anonymous00:14

    can i just agree with your udi's comment. the bread is good for a grilled cheese, but the bagel is just the bread shaped in a circle.
    please make us the perfect bagel karina... and then sell it so we can just enjoy without the work.

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  20. Hi Karina,

    Loved the post. (Thanks so much for the link-love, I believe it's called.) I thought I was going to be burned at the stake when I posted it. It's so nice to hear that so many other people feel the same.

    And about his bagel thing, nice to know I'm not crazy. I just didn't understand what everyone is raving about. I also thought they were just the white bread with a crunchy shell. My son loves them, but he's only 2. He doesn't know any better yet. I miss good bagels. Probably more than a good baugette. My mom used to make them when I was a kid. But if she didn't make them, she knew where to get the good ones.

    The peach cobbler looks amazing. Guess that will have to be my next recipe to try.

    Love your post, as always. You have such a great way with the written word.

    Hope you are well.

    xoxo,
    Tia :P

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  21. That's exactly what I think! Just because something says those magic words They bung on the extra bucks without any redeeming features except it won't kill me. Which I suppose is a plus... but it wouldn't kill them to make the products tasty or palatable.

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  22. Yep- Don't know what's happening in those test kitchens in Minnesota, or who's tasting for that matter. While mainstream is great- especially for my kids' sake. I'll happily keep doing my own thing. After 12 years with celiac, I've figured out my way around the GF baking world. Pamela's is my go-to mix. As for the cobbler- hello lovah! Delish. But for me this time of year when I can get peaches that actually taste like a peach- it's all about the pie...Peach Ginger, Peach Raspberry, Peach Blackberry, Maple Peach, Peach Peach Peach....you get the idea....thanks for a great post today!

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  23. You just channeled my inner voice...very spooky. I've admittedly fallen to the dark side a bit for convenience sake. No. No. No. I rarely eat processed GF foods. But, I have been using flour blends more frequently--good companies though, I think. Nevertheless not the better flours I started out with. I need to think on that a bit. And, I've been craving peach berry cobblers and crisps. Made one last night with almond flour & oat topping. Had it for breakfast! So amazingly good. Thanks for the rant. I thoroughly enjoyed it. Looking forward to your bagels...

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  24. I love your recipes- they've been our saving grace for my Pudding who can't eat gluten, dairy, eggs, beef, carrtos, beans, and we've just reintroduced rice and potato (so I can finally try egg-replacer- yay!). My questions is- could I just bake these as regular biscuits? It would make my girl and her southern daddy so very happy if it would work!

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  25. I have been earnestly missing bagels, and wishing you had a recipe for one! :) You craft things just as I need them- like the zucchini bread the week I needed to bake one! Constantly passing on your blog to people going GF- thanks for continuing to post your latest creations!

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  26. I adore this review. You tell 'em sister.

    I've yet to try an udi's bagel. Have you tried Maggie's bagel recipe: http://www.sheletthemeatcake.com/?p=2343

    Dense and chewy is the way mine turned out - just the way I like 'em.

    And, since I just now saw it, I think I'll go whip up a batch of your English muffins. My husband will be thrilled if they turn out anything like the gluteny varieties.

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  27. Tasneem09:25

    For my 3 year old udis bagels make him feel he is not left out when his brothers have bagels. A very important need!!
    Love the blog!

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  28. Hi Karina! I just posted my homemade gluten free "bisquick" type mix. I love it! It's full of whole grains and and actually has some healthy fiber & protein in it and it works great in "bisquick" type recipes! http://gingerlemongirl.blogspot.com/2010/08/revised-gluten-free-casein-free-master.html

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  29. my problem with peaches is that when i buy them, i eat them too fast. they never stick around for baking.

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  30. Yes please!
    I'd like to try your english muffins. But if I were english muffin circles, where would I be found? =]

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  31. Great comments, here. Love 'em. xox

    As for English Muffin rings- you can find them in my Amazon Shop: http://astore.amazon.com/recipfromaglu-20/detail/B0000CFME7

    The link to my Amazon shop is the Shop + Save link in the header navigation bar.

    xox Karina

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  32. For readers who asked about this recipe converting to biscuits- I'm working on that. This recipe is sweet and more cakey than I would like plain biscuits to be- so I'll do a tweaked recipe for biscuits soon.

    xox Karina

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  33. Karina, how does one virtually kiss another's feet? In CO we have luscious western slope peaches right now...a rare treat. We trade a short growing season for achingly beautiful vistas. And so, my darling food muse, peaches in season shall be lustily consumed in smoothies, fruit salads, over ice cream, bare nekkid, and now...in guilt-free, ever-so-scrumptious cobbler, with maybe just a hint of ginger added for sauciness.

    I don't have quite the monkey gut you do, but after a brain hemorrhage, I do a dance with brain meds that effectively prevent seizures but nibble at my liver and wreak havoc with my skin. This looks like the kind of no-guilt, no-harm indulgence my soul and body are craving. Blowing kisses across the continental divide! Already anticipating being wrapped in the devastating aroma of less restricted days...then to the spoon, then melting in the mouth. Here I stop lest I swoon!

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  34. Lois - your writing is beautiful.

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  35. So glad you posted this-I mean the recipe looks lovely, but I was referring to the eating of items just because they are labeled gluten free. It's always been my assertion that we need to look beyond the gluten free label, to what nutrition these foods are going to provide us-or more often than not, what nutrition is lacking. When I heard of the buzz surrounding the GF Bisquick, I felt like Scooby Doo-ears pricked, confused look on my face, and a noise I can't possibly put into the written word coming out of my mouth. Really? Is it that big of a deal? Is the incredible bounty of fresh produce, meats, fish, oils, nuts, seeds-is all of this beautiful, naturally gluten free food not enough?
    Thank you for continuing to teach us the beauty and simplicity in creating flavorful and healthful gluten free food.

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  36. ****drool**** Pot Pie crust???? And with fall just around the corner, I hope Hope HOPE it comes together soon....Fresh, local peaches are sitting on my table...how DID you know??? Thanks!!!

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  37. Janna22:35

    How marvelous that you just added this recipe! It was exactly what I wanted to bake for dessert tonight. I cut the baking powder in half due to altitude, cut back a little on the sugar, used an egg and butter, and it was delicious! The batter rose beautifully, and my family enjoyed a new gluten free treat.

    Now, if we could find a really good bagel, my no-need-to-be gluten-free husband would be pleased. I'm waiting for him to finish the last of the gluten laden bagels, and he's terrified of not having bagels in the house again. I'm more concerned about cross-contamination. Maybe we need another toaster over. I'm tired of cleaning it out all the time.

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  38. Im so happy to hear you'll be tackling biscuits! I've had absolutely no success with my repeated attempts at biscuits so I'll be thrilled to see a biscuit recipe from you! I know you can do it! And bagels! Yes please, please, please give us a bagel recipe! I've created a pretty good bagel recipe but its not perfect.

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  39. When I teach my gluten free baking classes, I encourage people to avoid, like the plague, the "whites", whether in commercially prepared products or even when they make their own GF breads and baked goods. Use the healthy stuff! We're already behind the eight ball in terms of having to heal - why not do it with healthy ingredients that are good for you?! There are more and more gluten free products crowding the shelves...products that have absolutely no nutritional value at all! I get downright angry when I see them. It's all about greed and has nothing to do with feeding people what will help them be healthy. Anyway, I'm off my soapbox. Thanks for doing the testing of Bisquick and saving all the trouble.

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  40. Looks so good!

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  41. YES PLEASE MAKE A GLUTEN-FREE BAGEL!!!!!1 I've never tried the gluten-free store bought kind and now you have deterred me from ever doing so! Also, I agree with everything you said-- glad I haven't forked out a chunk of my precious money for a piece of Betty Crocker crap. (being a teenager I don't have quite as much as the average adult). Us GF bakers are so smart. That's a nice thought.....
    Smiles,
    VEGirl

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  42. I'm teaching a chewy bagel recipe at my gluten-free, allergen-free retreat in GA this fall. Mmmmm real bagels. It's all about the baking soda bath (or lye, if you want to get a little risky and super-authentic).

    I love you calling out Bisquick here, telling it like it is. SEVEN DOLLARS? That's insane. For entirely non-nutritious and not-even-good-tasting starch. Wow.

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  43. I'm surprised the Bisquick is so disappointing. I usually stay away from GF mixes in general, but I really do like the Betty Crocker GF chocolate cake and brownie mixes! So I was looking forward to trying the Bisquick once it is available here...now I'm not so sure.

    In theory I think it's great that a "mainstream" company is trying to make gluten-free things more accessible, especially because I know a lot of people who were completely daunted when they found out they suddenly had to make all their own bread. Also grocery stores are more likely to stock the bigger brands...most stores are starting to carry more gluten-free products, but I've still been to some that do not have *any* GF flours.

    It's really too bad that their new mix is no good, both for the sake of people that would find it useful, and for the fact that it just perpetuates the belief that GF food is "yucky."

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  44. Anonymous19:41

    Good comments. I wondered about the GF Bisquick- I saw an ad for it but am waiting on my free sample to try it. Good to know I'm not missing anything special. For the person wanting a biscuit recipe- Living Without magazine had one that was pretty good (a reprint I think of one from "Gluten Free Every Day" by Rob Landolphi) you might try the Living Without website, or look for the book at your library.

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  45. YUM!..... Thanks for all of your wonderful recipes! You've helped make our home a happy home! My little gluten-free, dairy-free, rice, corn, oat and caisien free kiddo is one happy camper! School lunches are easier and so is just everyday living. I turn to your blog first and know I can find just what my little one is craving... and it's just SO much healthier for the rest of us too! Thanks so much. Can't wait for peach cobbler tonight.

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  46. I just found out that I might be gluten sensitive. This website makes me feel a lot better about that. Gluten free peach cobbler?! Yes! I don’t feel so limited, thank you very much. I’ll try it out shortly.

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  47. I just made this tonight! Oh soooooo Gooooooood! Thank YOU! Thank you for not another rice flour based recipe. My gluten eaters loved it too. I did use 1 real egg from my own chickens and buttermilk. mmmmmmmm

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  48. I just made this tonight! Oh sooooooo Gooooooood!!!!!! Thanks for not another rice flour based recipe. I did use 1 egg from my own chickens and buttermilk. My gluten eaters loved it too!

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  49. Anonymous08:40

    Karina...love your recipes and appreciate your comments about the new Bisquick & Udi's. As a newbie to GF I can sort of appreciate both sides of the argument. In the beginning of going GF you are overwhelmed and in mourning for the foods you loved. You hope to find something, anything of the old familiar "wheat" products so something like a bisquick offers hope of maybe it won't be so bad. I have to admit I have liked Udi's products, but I also say I am not liking them as much. My taste buds are changing and what used to be good GF in the beginning just isn't acceptable anymore. The white rice fluffy crap just isn't cutting it anymore. As I venture out into the strange and unique world of gluten free baking I am no longer that newbie just looking for a packaged replicant of "glutened" food. I am starting to venture into making up my own or changing those recipes that I like but may not have all the stuff for it. So I think some people start off like all babies. You first need to be carried (packaged food), then you crawl (blogs & recipe books by others) and eventually you walk on your own (creating your own recipes). I give credit and thanks to all those who have walked before me and give their wisdom, share their recipes and most of all offer all their support because without it many of us would never get past the packaged foods.

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  50. Meg- Have you tried Pamela's brownie and/or cake mix? I find them vastly superior to Betty Crocker. You can order them online if you can't find them locally. My daughters and I are GF, and we've been Udi's fans- it's great for sandwiches for school. I always get the whole grain version, for the reasons expressed above- about my concern for too much starch....
    *however* there's a new kid on the block so to speak that has great flavor, texture, *and* also uses whole grains and seeds and other good stuff- Canyon Bakehouse from Loveland, CO. I ordered one of each of their products and we're working through them. They use flours like garbanzo bean, millet & sorghum. Their hamburger buns are the best I've tasted. I'll be reviewing once we finish everything. They're pretty new and don't have widespread distribution, but you can order off the website. If you're looking for more wholegrain in your bread, you might want to give this a try.....Hope this helps.

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  51. Look at it this way too: our taste buds are much more used to homemade products now. That can make a huge difference. My child has been gluten free since 34 mos of age. He also does not tolerate additives. We let him have a gf cake made from a mix for his birthday and he only ate 1/2 a piece, he loved the decorations the most. When we see other kids eating crackers or other baked goods, he says "Mommy makes me the good ones". If his future wife can't cook she's going to hate me, I doubt GF Bisquick is going to cut it.

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  52. Dee from Barrie, ON15:55

    Karina,

    I would just like to say that I love your blog and you make me laugh out loud! You are a truly gifted woman :)

    Now on to your PEACH COBBLER - yum yum! I made it for my family last weekend and it was all gone by the next day! It is now in our "Favourite All Time" recipe binder.

    Thank you so much for the time and effort you put into your recipes.

    :o)

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  53. I just tried Udi's bagels last week, as a treat. And while I can get behind a lot of Udi's products (I still think Kinickinicks has the best pre-made pizza crust, though), the bagels didn't quite do it for me, either.

    As someone who's know I had gluten sensitivities for a while, but just got the celiacs diagnosis, I appreciate so much that you and other bloggers like you have been experimenting and sharing to make life with allergies one to savor, instead of feeling deprived. Thank you!

    Alexis

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  54. Anonymous15:47

    Karina-Love, love, love this recipe; but it was the most expensive cobbler I have ever made, mostly b/c it was my first adventure with Xathan gum (yowsa, that was a painful $15 pouch). Still, even my non-gluten-free husband loved the cobbler. I think he ate more than his share, ahem. -Heather (artchair)

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  55. Heather- Wowza that's expensive xanthan gum. Luckily it lasts a long time. Keep it refrigerated for freshness.

    Thanks, everyone for your thoughts on bagels and cobblers and life. xox Karina

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  56. Hi, love youre recipes :) just tried the pumpkin bread, added raspberries to the top before baking, yum, told the bf he would lucky to get a second go at it by the time he gets back from work tonight, so I think he snuck in another helping last night :P

    I tired of eating the heavy, rock like things that pass for gf bread at the store and resigned myself to baking, it's not that hard... I give Udi's an 'A' for attitude, I came across their hype machine on fb, so thought I would try it, looked up the nearest store they listed as carrying it on their website, went to store and found some other gf products, asked the food manager, never heard of it..... contacted Udi's who told me that if enough people request it, then the store will carry it ??? in other words, the store doesn't carry it, they want me to go get them in the door, I mean isn't that their job to get the product carried? I haven't even tasted it yet! Decided to pass on it.......

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  57. Oh my goodness...

    I just stumbled upon this site and I want to cry because it all looks so good! The pictures are so vivid that I want to take my hand, stick it through the computer screen, and grab these yummy looking desserts that I've been deprived of for so long since going gluten free.

    You can bet I well be trying these eye catching, mouthwatering recipes!

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  58. New to your site and also fairly new to the GF world. My son and whole family all have sensitivities to egg, gluten, soy, dairy and some nuts. And every mold and tree out there. I have not tried to make my own GF bread using various GF flours but I have started peaking at recipes waiting to take the big jump. I have tired King Author GF packages and they seem a wee better than the others. What do you think of them?? Thanks for all the help in the GF world. It seems overwhelming at first but my four year old has decreased in tics and sleeps much better at night with the diet change.

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  59. I tried the Bisquick mix several months ago. I vaguely remember the original mix and that it made everything delightful. I was looking for a quick easy pancake mix and they had this where I usually shop. Blech! I finished the box because the pancakes were ~okay~. But I'll never buy another box. I found Pamela's to be delightful, for pancakes. It just isn't sold at a store that is close. So I make my own. Just as easy using an AP recipe from somewhere in the GF network!

    I am not an experimenter like you are, so thank you so much for going where so many fear to tread!

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  60. LOL about Udi's and Betty C. I especially appreciate your recipes since I am not only gluten free but soy and dairy too.

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  61. Anonymous22:50

    I'm GFCF and my boyfriend is diabetic, so sugar is out as well if I want to cook for the two of us. In a DOUBLED recipe I used 1/2 tsp clear liquid stevia extract (Stevita brand), and 2 1/2 tsps in the batter. I also reduced the almond milk I used to 2 cups to make up for the loss of the dry sugar content. The batter was on the wet side still so a further reduction in milk would probably be good, but it baked up fine and was absolutely delicious! Thank you for another wonderful recipe, Karina!!
    Happy baking, all!

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