{"id":8429,"date":"2020-05-20T17:24:21","date_gmt":"2020-05-20T15:24:21","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/strawberry-and-blueberry-gluten-free-clafoutis-recipe\/"},"modified":"2026-05-07T18:21:24","modified_gmt":"2026-05-07T16:21:24","slug":"strawberry-blueberry-clafoutis","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/strawberry-blueberry-clafoutis\/","title":{"rendered":"Strawberry and Blueberry Clafoutis, Gluten-Free Recipe"},"content":{"rendered":"

Claf-who?<\/h3>\n

Clafoutis! Spring and delicious with fresh strawberry and blueberry.<\/p>\n

\"Strawberry<\/p>\n

Fruit Dessert.<\/h3>\n

Who loves them?
\nI love all of them. Crumble, apple pie, apple strudel, Black Forest (preserved cherries are still\u00a0fruit!).<\/p>\n

But now, please, give me your attention.
\nI have a good new for those who are looking for to use seasonal, local fruit!<\/p>\n

Clafoutis is an easy-to-make French dessert and it’s perfect for using up your extra fruit.<\/p>\n

\"Strawberry<\/p>\n

The original clafoutis recipe…<\/h3>\n

First of all, this recipe for clafoutis is one of the easiest desserts you can EVER MAKE.<\/p>\n

It’s a tender, baked, milky sponge fruit cake. It’s a specialty of the French Limousin<\/em> region, where it’s traditionally made with local dark cherries, but why not trying a different version?<\/p>\n

The sky is the limit when I start cooking. it’s a perfect blank canvas for almost any fruit you can think of: from chunks of\u00a0fruit like peaches, plums or apricots, to small fruit like cherries preserved in brandy or fresh.<\/p>\n

So even if cherries are the classic, use whatever fruit you have on hand. I did so.
\nPerfect also to use leftover fruit salad, that in Italy we call macedonia, or far too ripe fruit.<\/p>\n

\"Strawberry<\/p>\n

… and “mine”<\/h3>\n

Clafoutis is one of those great classics of family cuisine. It fills the house with a gorgeous aroma of sweet in-season fruit. Nothing can beat the smell of freshly baked fruit dessert.<\/p>\n

Blackberries have a sweet and tangy flavor; strawberries are rich of juice.
\nTogether they work perfectly in this recipe. I found them in the refrigerator and I thought: ok guys, at the end your moment of glory has arrived!<\/p>\n

For the base you only need few ingredients you always have at home like eggs, flour and milk. Even if many recipes say to use butter, I can guarantee it isn\u2019t strictly indispensable. So I don\u2019t add butter into the batter. Maybe you can use it to grease your round baking pan. But also in this case I prefer wet parching paper.<\/p>\n

Approach the clafoutis batter as if you’re making waffles or pancakes! It’s no more complicated than that.<\/p>\n

You just need to mix all together to form a thick cr\u00eape batter and everything is poured over the fruit. Bake until puffed and golden and voil\u00e0, one of the best fruit dessert is ready to serve.<\/p>\n

I used a gluten-free rice flour\u00a0produced by an Italian organic farm called Martin Gazzani.
\nIt was my first time with a product of this farm and\u00a0I found it superlative.<\/p>\n

I\u2019m quite sure this classic fresh pudding will impress your family and friends.<\/p>\n

Buona cucina, Monica<\/p>\n

\n

Folks! I’ll wait for your clafoutis dessert pics on Instagram, remember to use my\u00a0#: #tortelliniandco<\/p>\n

\n

\"Strawberry<\/h4>\n

Food Tips<\/h4>\n

Bake clafoutis at the same time as you start the meal to ensure it’s at just the right temperature when you want it; just warm is best.<\/p>\n

The traditional\u00a0clafoutis recipe is made with whole milk but you can use lactose-free “milk”.<\/p>\n

For a soft batter, reduce cooking time.<\/p>\n

The batter can be prepared the day in advance and stored in the refrigerator until use.<\/p>\n

You can cook mono portions. In this case the cooking time is shortened, 12-15 minutes will be enough.<\/p>\n

\"Strawberry<\/p>\n

Strawberry and Blueberry Clafoutis, Gluten-Free Recipe<\/h2>\n
\n

4-6 serves, round baking 20 cm diameter
\nIngredients<\/p>\n

\n

100 g rice flour
\n100 g cane sugar
\n3 medium eggs
\nabout 300 ml whole milk<\/p>\n

\n

Directions<\/p>\n

\n

Preheat the oven to 180\u00baC degrees.<\/p>\n

Mix all the batter ingredients using an electric whisk until totally smooth.<\/p>\n

Meanwhile, grease a 20cm round baking dish with softened butter or cover with wet kitchen paper.<\/p>\n

Dot the fruit around the base of the round baking and pour over the batter until the fruit is just covered.<\/p>\n

Bake for about 40 to 45 minutes, or until puffy and golden.<\/p>\n

Dust the clafoutis with icing sugar.<\/p>\n

Serve it lukewarm with a scoop of ice cream or whipped cream.<\/p>\n

\"Strawberry<\/p>\n

\"Strawberry<\/p>\n","protected":false},"excerpt":{"rendered":"

Claf-who? Clafoutis! Spring and delicious with fresh strawberry and blueberry. Fruit Dessert. Who loves them? I love all of them. Crumble, apple pie, apple strudel, Black Forest (preserved cherries are still\u00a0fruit!). But now, please, give me your attention. I have a good new for those who are looking for to use seasonal, local fruit! Clafoutis…<\/p>\n","protected":false},"author":2,"featured_media":25260,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"limit_modified_date":"","last_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2033,2040,2049,2129,2051,2034,2031],"tags":[2170,2158,2156,2171],"class_list":["post-8429","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-courses","category-desserts","category-eggs","category-fruits-en","category-gluten-free","category-ingredients","category-recipes","tag-merenda-en","tag-spring","tag-summer","tag-sweets"],"acf":[],"jetpack_featured_media_url":"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2020\/06\/IMG_6665.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/8429","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/comments?post=8429"}],"version-history":[{"count":13,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/8429\/revisions"}],"predecessor-version":[{"id":45410,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/8429\/revisions\/45410"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/media\/25260"}],"wp:attachment":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/media?parent=8429"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/categories?post=8429"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/tags?post=8429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}