For the record, I’ve never been super into all-purpose flours for gluten-free baking. I find a lot of times it’s a cop out on the recipe developers side, unless you use the exact one they recommend (If they don’t, forget it entirely). You can always swap in an all purpose flour and call it a recipe, but it’s so much more interesting to do something different. What I've loved about gluten-free baking is all the amazing whole-grain flours I've discovered in the process - to taste the difference between brown rice and buckwheat, and to learn your favorite variations. This gives people their own autonomy in baking, to learn a skill and be a little less afraid of the cloudiness that it gluten-free baking.
That being said, the only people I would truly trust to make a gluten-free all-purpose baking flour is America’s Test Kitchen. I’ve been a (huge) fan for many years, in awe of their specificity and science not to mention immense knowledge on all things cooking. The whole point of their company is demystifying cooking for people - to make recipes that work every time, so you can be more at ease in the kitchen. Without gushing, I just love what they do. They sent me some of their whole grain all-purpose flour and I couldn’t wait to try it. I decided on a cobbler, since it is Summer after all, and I'm telling you - I could eat these biscuits for breakfast, lunch and dinner. I mean, when was the last time you had a biscuit? I can’t even recall. This is a perfect dessert for your cookout / bbq / holiday festivities that will please gluten-intolerant and regulars alike. Hope you have a lovely July 4th weekend!
Strawberry & Apricot Cornmeal Cobbler (Gluten-free) Serves 8
From America's Test Kitchen "How Can it Be Gluten-Free Cookbook - Volume 2 (adapted slightly)
- 5 ounces or 1 cup cornmeal
- 4 1/2 ounces or 1 cup ATK (whole-grain) All Purpose Gluten-free Flour Blend **
- 3 tablespoons sugar, divided
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon xanthum gum
- 8 tablespoons grass-fed butter, chill & cut into cubes
- 3/4 scant almond milk with a squeeze of lemon juice (*non-dairy buttermilk)
- 1/3 cup sugar
- 1/4 teaspoon salt
- 4 teaspoons tapioca starch
- About 3 cups sliced apricots
- About 3 cups quartered strawberries
- 1 1/2 teaspoons grated lemon zest plus 1 tablespoon juice
For the biscuits: Preheat oven to 375 degrees. Line a baking sheet with parchment paper & set aside. Pulse cornmeal, flour blend, 2 tablespoons sugar, baking powder, baking soda, salt and anthem gum in a food processor until combined. Scatter butter pieces over top and pulse until it resembles a coarse cornmeal with few slightly larger lumps, about 10 pulses.
Transfer cornmeal to a medium mixing bowl, add buttermilk and stir with a fork until dough gathers into moist clumps. Using a 1/4 cup dry measure, scoop out about eight mounds of dough spaced about 1 inch apart. Sprinkle remaining sugar over biscuits and bake 25-30 minutes or until lightly browned (rotating rack halfway thru cooking). Set aside to cool.
For the filling: Stir sugar, tapioca starch and salt together in a bowl. Gently mix in apricots, strawberries and lemon zest& juice. Add filling to a 9 inch deep dish pie plate or pyrex, cover with aluminum foil and bake for 30-40 minutes or until juices are bubbling. Remove foil, add biscuits to top and bake for an additional 5 minutes or until biscuits are warmed through. Serve i immediately with a dollop of greek yogurt, creme fraiche or ice cream.
**ATK ALL PURPOSE GLUTEN-FREE FLOUR BLEND
- 24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
- 7 1/2 ounces(1 2/3 cup) brown rice flour
- 7 ounces (1 1/3 cup) potato starch
- 3 ounces (3/4 cup) tapioca starch
- 3/4 ounce (3 tablespoons) nonfat milk powder
Whisk all ingredients in a large bowl until well combined. Transfer to air-tight container and refrigerate up to 3 months or freeze up to 6 months. Bring to room temperature before using