Mar
11

How many times have you stumbled upon a crave-worthy recipe, only to find that you don’t have the flour blend required to bake your treat?
That happens all the time, right? Especially when you’re trying to adapt a traditional recipe into a gluten-free one.
Today we cloned a gluten-free recipe, PinkMusicTeacher’s Blueberry Cobbler. The ingredient list called for a particular flour blend that we didn’t have on hand, but we experimented and came up with our own gluten-free flour blend! Check out the recipe card for our blend.

If you’d like to make this recipe dairy-free: Substitute the butter with canola oil and use vanilla rice milk instead of cow’s milk. One thing to note: You’ll want to use only 2 tablespoons of canola oil, since it is not solid when cold, like butter. Also, because rice milk is lean, you’ll use a bit less than 3/4 of a cup of it (start with 1/2 cup and slowly add 1/8 of a cup more, as needed).
Not on a special diet and still want to bake your cobbler from scratch? You can still follow this recipe! Use all-purpose flour and omit the xanthan gum. You’ll also want to add the milk 1/4 cup at a time (since gluten-free baked goods require more liquid).
Here are a few tricks I’ve learned while baking gluten-free:
1. Xanthan gum helps the baked good stay together, without xanthan gum (or guar gum), you’ll likely end up with a crumbly cake or cookie!
2. More liquid is usually required in gluten-free baked goods because the xanthan or guar gum thicken the batter.














