Gluten Free Home Brewing Blog

INGREDIENTS

• 6-8 fresh, ripe peaches (about 5 cups), peeled and sliced
• 1 teaspoon vanilla
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cups sugar, divided
• 1/2 cup unsalted butter, melted (or ¼ cup butter & ¼ cup oil)
• 1/3 cup Tapioca flour
• 1/3 cup Malted Sweet Rice Flour
• 1/3 cup brown rice flour
• ½ teaspoon xanthan gum
• 1 tablespoon plus 1 teaspoon baking powder
• 1 cup milk or non-daily milk
• 1/4 teaspoon salt

DIRECTIONS

1. Pre-heat your oven to 375 degrees.
2. Pour melted butter in a 13 x 9 inch baking dish.
3. In a medium sized bowl sift together flours, 1/2 cup sugar (reserve the other 1/2 cup for the peaches), 1 tablespoon baking powder, and 1/4 teaspoon salt. Add in 1 cup milk and stir just until all ingredients are combined. Pour the batter over the butter. DO NOT STIR.
4. In a large saucepan, combine sliced peaches, 1/2 cup sugar, 1 teaspoon vanilla, 1 tablespoon fresh lemon juice, and 1 teaspoon ground cinnamon. Bring this mixture to a boil, stirring constantly. 
5. Bake for 40-45 minutes, or until the top is golden brown.
6. Cool slightly before serving.

*Note: The order is correct. Butter, batter, peaches. During baking, the batter rises above the peaches!