As I have said many times I love anything peach and this gluten free peach bread with crumb toppings does not disappoint. With just a hint of cinnamon this will make your taste buds dance with delight. Warm from the oven it was surely divine and once it cooled it was just as delicious. The crumb topping on top was the perfect added touch. This is a great way to use those less than beautiful peaches. Serve this at a brunch or make for an afternoon tea, anytime it will be wonderful.
Peel the peaches, and slice. Remove and brown areas or other imperfections
Combine ingredients in mixing bowl. Blend on slow until incorporated, then mix on medium until the peaches are in small pieces.
Pour batter into a large bread pan or small casserole dish. Cover with tin foil, leave the sides open. Bake at 400° for 30 minutes, remove foil and bake for 30 minutes more until light brown on top and a toothpick comes out clean. Let cool 10 minutes then remove from pan and cool before cutting.
- 5-6 peaches to equal 3 cups
- 4 cups gluten free all purpose flour
- 2 eggs
- ½ cup coconut oil melted
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- Peel peaches, remove brown spot and other imperfections
- Slice peaches. Set aside.
- In mixing bowl combine flour, oil, eggs, salt, baking powder, baking soda and cinnamon,
- Blend to combine ingredients.
- Add peaches, mix on medium speed until peaches a small bits.
- Spray a large bread pan or a small casserole dish with nonstick baking spray.
- Poor batter in pan, place a piece of tinfoil on top of the pan and bake at 400 degrees for 30 min.
- Remove foil and bake for 30 minutes more until toothpick comes out clean.
- Let cool 10 minutes then remove from pan to finish cooling.
- Serve warm topped with ice cream or cooled with some softened cream cheese.
I love blueberry pancakes. This version of gluten free blueberry pancakes puts all others to shame. I order blueberry pancakes anytime I am at a restaurant that serves them. The warm berries pop in your mouth with juicy blueberry-ness and the sweet maple syrup adds to the blueberry tangy flavor. I thought blueberry pancakes always had blueberries inside the pancake. One time at a restaurant in the middle of Nebraska I ordered blueberry pancakes and I specifically asked if the blueberries were inside and the waitress told me yes. I was more than irritated when the blueberry pancakes arrived with blueberry filling on top of my pancakes and NO blueberries inside of the pancakes. I was so irritated I just ate them.
Here is a perfect gluten free version of homemade blueberry pancakes with fresh plump blueberries inside. The batter is made with fresh buttermilk, which makes a light and fluffy pancake, I used all-purpose gluten free flour in place of regular flour and the flavor was amazing, no hint of pastiniess as is sometimes the case when it is gluten free. Topped with fresh plump berries, baked in to the pancake, this was truly an all you can eat pancake delight.
What would gluten free pancakes be without fresh plump juicy blueberries? Wash, remove stems and leaves and any bruised fruit then let dry before sprinkling on batter.
Gluten free blueberry pancakes start with all purpose gluten free flour. Mix dry ingredients together to incorporate, then add the melted butter, whisk egg and milk. Stir to mix thoroughly. It is ok if the batter is a bit lumpy. If it is too thick add a bit of milk until it becomes a pourable consistency. Thin enough to pour but not so thick it won’t spread out. Heat up griddle to medium-high or 350 degrees. Spray with non-stick spray. To test the griddle is hot enough drop a few drops of water they should sizzle and evaporate in a few seconds. Pour out 1/2-3/4 batter depending on how big you want them. Watch for bubbles to form before adding blueberries.
Once the edges of the pancake start to look dry, gently lift edge to see if it is turning brown. If not let is set a few minutes, if it is then carefully flip it over. It works best if the flipper is more than 75% under the pancake. Allow this side to cook until it is no longer doughy. The top should be firm when touched. Invert onto a plate, pile high with several pancakes at a time. Go for the tall stack. Add butter and fresh maple syrup for the ultimate in breakfast foods
- 2 cups gluten free all purpose flour
- 2 cups fresh buttermilk
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 2 eggs
- ½ teaspoon salt
- 3 Tablespoon butter melted
- 1 pint fresh blueberries washed and dried
- Real maple syrup
- Combine the gluten free flour, sugar, baking powder and salt, Whisk to combine.
- Add 1-3/4 cup buttermilk, whisk the egg, and melt the butter.
- Add egg and butter to flour mix, whisk until smooth. It is OK if it is a bit lumpy.
- Batter should be thick enough to poor but not so thin that it runs all over the griddle. If the batter seems excessively thick add remaining ¼ cup of milk and whisk again.
- Pour batter on a hot griddle that has been sprayed with nonstick spray.
- Pour ½-3/4 cup batter on griddle spread out a bit as needed.
- When dough starts to bubble sprinkle on blueberries. Let cook a few more minutes
- When bottom is golden brown and edges are dry. Flip the pancake with a large spatula in one fluid motion.
- Do not try to move it once it has been flipped let it cook for 2-3 minutes until dough is set then you can rearrange if needed.
- Keep warm on a plate under electric griddle in waiting to serve.