Low-FODMAP Clafoutis (Custard Cake) with Berries; Gluten-free
May 7, 2022
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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 🙂
You may also love:
- Low-FODMAP Banana Cinnamon Baked Pancake
- Low-FODMAP Strawberry Rhubarb Shortbread Bars
- Low-FODMAP Strawberry Sheet Cake
- Low-FODMAP Strawberry Shortcakes
- Low-FODMAP Fantastic Fruit Dessert Pizza
- Low-FODMAP Skillet Pumpkin Pie Crumble-Crisp
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!
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
( reviews)
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