Posts Tagged ‘huckleberry gluten free’

With gluten intolerance become so prevalent, we decided to add this recipe to our collection.  Thanks to Linda G. from Boise, Idaho for contributing her recipe.

2 cups Brown Rice Flour Mix
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthum gum
1/4 teaspoon salt
1/4-1/2 teaspoon nutmeg
1 1/2 cups unsweetened fresh huckleberries
1/2 cup milk
1/2 cup canola oil
2 large eggs
1/2 teaspoon pure vanilla extract

1. Preheat oven to 375 degrees. Grease muffin pan with cooking spray.
2. Mix flour, sugar, baking powder, baking soda, xantham gum, salt and nutmeg in a large mixing bowl. Add blueberries; stir to coat evenly.
3. Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs and vanilla. Add to dry mixture and stir until just blended.
4. Fill muffin pan and sprinkle with cinnamon sugar.*
5. Bake 18-25 minutes and until light golden. Cool on rack.

* Cinnamon sugar is 2 tablespoons sugar to 1/2 teaspoon cinnamon.

giddy up gluten free: Rhubarb Huckleberry Cobbler

By Dorothy
Rhubarb Huckleberry Cobbler. It’s rhubarb time at the local farmers markets. Rhubarb is one of the first vegetables to ripen in the spring. It is certainly the most beautiful. Rhubarb looks like celery dressed up for prom in a …

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Simple Huckleberry Clafoutis (Gluten-Free) « Seattle Local Food

I was still picking huckleberries in October; December feels a little too early to enjoy them properly. February, a month of chicken soup and hearty stews … Clafoutis is a French dessert, a baked cross between custard and cake which is packed very densely with fruit.

Huckleberry Clafoutis

1/2 cup almond meal
2 Tablespoons rice flour (optional)
3 eggs
2-3 Tablespoons honey (optional)
1 Tablespoon vanilla extract
1 teaspoon almond extract
1/8 teaspoon salt
1/2 cup cream
3/4 cup milk
zest of one lemon (optional)
1 1/2 cups huckleberries or other small or chopped fruit (frozen or fresh)*

*NB: If using larger fruits like raspberries or even regular-sized blueberries, use closer to two cups of fruit.  Huckleberries are small so a cup of berries means more fruit/less air than a cup of something larger.

1. In blender, mixer or bowl with hand-mixer, combine all ingredients EXCEPT huckleberries until small bubbles appear. (This is one of my favorite things about making clafoutis; how many other baked goods allow you to throw all the batter ingredients in the blender, and don’t need to be mixed delicately?!)

2. Butter a pie dish and place two thirds of your huckleberries (1 cup) into the dish.

3. Pour the batter over those huckleberries.

4. Sprinkle the rest of the berries (1/2 cup) on top

5. Bake at 375F for 45 min – 1 hour, until top is golden-brown and a knife comes out clean.

Serve warm if possible.  Delicious plain, or with whipped cream or coffee or vanilla ice cream.

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