Gluten-Free Fresh Cherry Clafoutis
A delicate gluten-free clafoutis showcasing fresh cherries suspended in a custardy batter made with corn and rice flour. The eggs and crème fraîche create a light, mousse-like base that bakes into a golden, slightly jiggly center. Quick to prepare, impressive to serve.
Ingredients
Instructions
- 1
Preheat oven to 375°F.
- 2
Grease a 7.75" pie dish and sprinkle with sugar.
- 3
Lightly whisk eggs with sugar by hand for approximately 1 minute until mousse-like.
- 4
Sieve corn flour, rice flour, and baking powder together.
- 5
Add flour mixture to eggs and whisk, then stir in crème fraîche.
- 6
Wash cherries, remove stalks and cores to remove stones.
- 7
Place cherries in prepared dish and pour batter over.
- 8
Bake for 45 minutes until golden brown and a skewer inserted comes out dry.
- 9
Dust with powdered sugar and serve.
Tips
Whisk eggs and sugar by hand rather than electric mixer to achieve the desired mousse texture.
Core cherries over a bowl to catch juices and prevent staining.
The clafoutis will have a slight jiggle in the center when removed from oven; it continues to cook as it cools.
Good to Know
Cover and refrigerate up to 2 days. Reheat gently in 160°C oven for 10 minutes.
Mix batter up to 4 hours ahead; pit cherries and store separately. Assemble and bake within 1 hour of mixing.
Serve warm or at room temperature, dusted with fresh icing sugar. Pairs with whipped cream or vanilla ice cream.
Common Mistakes
Over-whisk eggs and sugar with electric mixer to avoid deflating mousse and creating dense clafoutis.
Skip sieving flours to avoid lumps in batter and uneven texture.
Use frozen cherries without thawing to avoid excess liquid and soggy clafoutis.
Underbake by removing before skewer test to avoid wet, gummy center.
Substitutions
Slightly thicker; reduce by 10% to maintain batter consistency
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