Low-FODMAP Clafoutis (Custard Cake) with Berries; Gluten-free

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I decided to try another amazing baked treat using my cast iron skillet (like my Low-FODMAP Browned Butter Skillet Berry Crisp recipe).  I had read about this type of custard cake in a recipe book by my favorite gluten-free baker/author, Annalise Roberts (literally a GF baking genius).  It can be served as a dessert, or a breakfast item.

This is what Wikipedia says about Clafoutis:

“Clafoutis, sometimes spelled clafouti in Anglophone countries, is a baked French dessert of fruit, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream”.

Once I began searching for this cake, I noted that many chefs have recipes for this (including Julia Child).  It is often made with black cherries, but I think mixed berries are even better (and lower in FODMAPs).

This ‘cake’ reminds me of flan, it is a similar texture. Light and flavorful. It looks so rustic and fun for any breakfast, brunch or dessert table in a cast iron skillet 🙂

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Or check out over 450 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

the low-fodmap IBS solution

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (based on available FODMAP data at time of posting)

Serves 6-8

Prep time: 10 min

Bake time: 55 min

Total time: 65 min

Bake: 375 F

Equipment: 9 inch round deep pie pan or cast iron skillet

Ingredients:

  • 1 cup (160g) fresh strawberries, cut into halves
    • 65g is one low-FODMAP serving due to fructose
    • I suggest using smaller sized  berries, they will have less hidden water content
  • 1/4 cup (40g) fresh raspberries
    • 60g is one low-FODMAP serving due to fructans
  • 1/4 cup (35g) fresh blueberries
    • 40g is one low-FODMAP serving due to fructans
  • 1/2 cup low-FODMAP, gluten-free all-purpose flour (I like Authentic Foods GF Classic Blend, it does not contain added xanthan gum)
    • This ‘cake’ does not require added leavening agents or gums
  • 1/2 cup granulated sugar
  • 1/8 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup low-FODMAP lactose-free whole milk
  • 1 cup lactose-free half and half milk
    • You want to use a rich milk, avoid low-fat varieties
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract (if you prefer a traditional custard flavor, then omit this ingredient)
  • Generous amount of confectioners’ sugar for garnish
  • Vegetable shortening or Baking spray for greasing

Directions

  • Ensure cut strawberries and fresh berries are dry between 2 paper towels
  • Preheat oven to 375ºF. Position rack in center of oven
  • Grease your 9-inch round deep-dish pie pan or cast iron skillet
  • Arrange the cut strawberries, raspberries and blueberries on bottom of pan, cut side down (they will end up floating upwards)
  • Whisk low-FODMAP flour, sugar, and salt in a large bowl
  • Crack eggs into a small glass, then if free of shells, place into center of flour mixture one at a time until all 4 are added
  • Whisk mixture until just smooth
  • Slowly add low-FODMAP milk and half and half, followed by vanilla and almond extracts, continuing to whisk until combined
  • Pour batter into prepared pan slowly, ensure strawberries cut sides are facing down.  Don’t crowd the berries, or the cake may be too ‘wet’
  • Place pan in center of oven; bake about 55 minutes (a tester inserted into center of cake should come out clean). It should be puffed and golden brown
    • Do not open oven for 45 minutes of baking time
    • As ovens vary, yours may take more/less time
  • Cool cake in the pan on a rack for about 1 & 1/2 hours.
  • Dust with confectioner’s sugar and serve warm or room temperature

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