Gluten Free Blackberry Cobbler

Head over to Wives of Faith to read the entry to this recipe.

Gluten Free Blackberry Cobbler
A Delta Whiskey Recipe

1 cup (2 sticks) butter, melted
1/3 cup brown rice flour
1/3 cup tapioca flour (or tapioca starch)
1/3 cup sweet white sorghum flour
1/2 teaspoon xanthan gum
1 1/2 teaspoon baking powder
Pinch of Salt
1 cup buttermilk
3 cups fresh blackberries (you can use frozen too!)
1 cup sugar
1/4 c raw sugar (optional)

Preheat oven to 350 degrees.  Butter a 9″ by 13″ baking dish.

Rinse and pat dry the blackberries.  Set aside.

In a large bowl, mix together the flours, xanthan gum, baking powder and salt.  You really want to always whisk the flours well, so I set the timer and whisk for about 90 seconds, probably overkill, but I’m a little neurotic.  Using a wooden or silicon spoon, mix in the 1 cup sugar, butter and buttermilk until combined.  Pour into buttered baking dish.

Spread the blackberries over the top, very gently pressing them into the batter.  If using, sprinkle with the sugar in the raw.  I used the raw sugar for texture only, wanting a slight candy-crunch with the cobbler.  Bake for 50 to 60 minutes, checking with a toothpick after 50 minutes.  In my (very limited) experience, gluten free foods don’t tend to “brown” as easily as the gluten-full foods we’re used to, so checking the done-ness with a toothpick is important.  The toothpick should come out clean.

Blackberries not in season where you are?  Peaches, blueberries, rhubarb, or plums would be a great substitute here.  You can always use flash frozen berries, those bags in the freezer section of the grocery are perfect just don’t defrost them.