Gluten Free Cherry Clafoutis
This classic French custard dessert is pure elegance in a single baking dish — sweet pitted cherries nestled beneath a silky, golden-edged batter that puffs beautifully in the oven. The secret to making it work without wheat flour is rice flour, which blends seamlessly into the egg, milk, and cream base to create that signature custardy texture you'd expect from a traditional clafoutis. There's no gummy or gritty compromise here — just a smooth, luscious batter that sets around the fruit like a dream. Whipping it together takes only one bowl and a whisk, so the effort is minimal even though the result looks genuinely impressive. After a short rest out of the oven, the custard firms just enough to slice cleanly into six wedges, each one warm and fragrant with vanilla. A dusting of powdered sugar and a scoop of vanilla ice cream on the side turn it into a dessert that feels restaurant-worthy without any fuss. It's the kind of recipe that proves you don't have to sacrifice anything to eat well.
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Learn more →Ingredients
6 servings
For the clafoutis
- 1 lb fresh sweet cherries, pitted
- 1 tbsp unsalted butter, softened (for greasing)
- 3 large eggs
- ½ cup granulated sugar
- 1 cup whole milk
- ½ cup heavy cream
- ⅓ cup rice flour
- 1 tsp vanilla extract
- ¼ tsp salt
For serving
- 1 tbsp powdered sugar, for dusting
- 6 scoops vanilla ice cream
Instructions
- 1
Preheat the oven to 375°F (190°C). Rub the inside of a 9-inch pie dish or baking dish evenly with the softened butter.
- 2
Scatter the pitted cherries in a single layer across the bottom of the prepared dish.
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