Gluten Free Blueberry and Huckleberry Cobbler

By BOB ZIMORINO

For whatever reason, you’ve jumped on the Gluten Free bandwagon. The problem is, that you just aren’t thrilled with all of the gluten free products that are out there. Some are tasteless or have texture issues. Some just taste bad.  Just because it is gluten free it doesn’t mean that it should be any less decadent, tasteless or texturally insignificant.

I recently did a dinner for 13 folks, 2 of whom were gluten intolerant. For most of the meal it was easy. I often think that when people hear gluten free, they suddenly feel restricted. The fact of the matter is most foods are gluten free. Until you add flour, whether in bread, cracker’s, roux, or any other number of gluten products most foods are gluten free.

This does not apply to processed foods. If it comes in a box or a can, read the label or better yet don’t buy it. I buy canned tomatoes and black beans (both organic). Other than those two products, I try to go fresh.

Back to the dinner. We started with an Antipasti Tray,

antipasta tray

followed by Minestrone Soup,

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and then a Spinach, Almond and Strawberry Salad with a Balsamic Vinaigrette.
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The entrée was a Filet Mignon, cooked to order with a Portobello Mushroom and Red Wine Reduction Sauce served with Oven Roasted Potatoes and Vegetables.

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When it came time for dessert, my plan was to incorporate something truly Montana into the meal. What better than fresh Huckleberries from the local farmer’s market. The cobbler would be the perfect delivery system for the berries but how do I get the crust right without using flour?

My first attempt I used oat flour. It tasted great but was like eating a bowl of oatmeal with berries in it and the texture wasn’t right at all. I called my friend Esther Chessin who is a gluten free baker and she suggested the flour blends in the recipe below. I worked it out and came up with a delicious, gluten free cobbler with an excellent texture. Don’t mistake it for overly healthy because it does have sugar in it and should be served with some ice cream. Enjoy!!!

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Gluten Free Blueberry/Huckleberry Cobbler

 Original recipe makes 6 servings

  •  2 1/2 cups fresh huckleberries or blueberries
  •  1 teaspoon vanilla extract
  •  2 tblsp. lemon juice
  •  ¼ cup    orange juice
  •  1 cup white sugar, or to taste
  • 2 tbsps. cornstarch and 2 tbsp. water
  •  7/8 cup of Pamela’s Bread Flour
  •  7/8 cup of Mama’s Coconut Blend
  •  8 teaspoons baking powder
  •  6 tablespoons white sugar
  •  5 tablespoons butter
  •  1 cup milk
  •  2 teaspoons sugar blended with  ground cinnamon for topping

PREP 15 mins
COOK 30 mins
READY IN 50 mins

Directions:

Lightly grease an 8 inch square baking dish. Place the huckleberries into the baking dish, and mix with vanilla, orange juice and lemon juice. Sprinkle with 1 cup of sugar. Make a slurry out of the cornstarch and water then add it. Set aside the mixture.

In a medium bowl, stir together both flours, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the huckleberries/blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean – of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

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Bob Zimorino is a full-time real estate agent with Lambros/ERA Real Estate, a retired Certified Executive Chef, a musician with the popular local band Mudfoot and the Dirty Soles, a dad, and a grandpa. He shares the experiences from his life that helped shape his careers and hobbies. His weekly “Taste It” blog is his take on the evolution of food in hislifetime.