Low-FODMAP Clafoutis (Custard Cake) with Berries; Gluten-free
May 7, 2022Printer Friendly Version
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)
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
- 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
- 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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My mom used to make this all the time. We would have for breakfast on holidays like Easter. This version was great, loved the almond extract idea. Thank you for sharing, reminded me of home. I ate the whole thing!
Thank you so much! We love feedback like this. Stay in touch!
Rachel, this is easy, simple, and oh so good. It was dessert after dinner tonight, and I can’t wait for breakfast to have some more. Honestly, no one would ever guess it’s low FODMAP. I couldn’t find lactose free half and half, so I used 2 cups lactose free whole milk and added a teaspoon of cornstarch. It turned out great. Thank you!
Thank you so much! You are correct, the half-and-half isn’t essential, just adds a touch of creaminess.
So glad you enjoyed the Clafoutis, and we are so grateful you took the time to comment 🙂 🙂
Stay in touch and have a great day!!