Fruit Clafoutis
Gluten-free clafoutis for breakfast, dessert, or tea.
Recipe type: Breakfast, Dessert
Cuisine: Clafoutis
  • ¼ cup rice flour
  • ¼ cup cornstarch
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon xanthan gum
  • 4 eggs
  • ¾ cup heavy whipping cream
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • ¼ cup melted honey (for more of a “dessert” level of sweetness, use ⅓ cup)
  • 1 ½ cups blueberries or mixed berries (I used mixed berries) or cherries, frozen or fresh. If frozen you’ll need to thaw them and drain them before using
  1. Preheat the oven to 375 degrees F. Grease 6 ramekins with butter or use a 10” round cast iron frypan or pie plate (the size here is approximate—you can get away with plus or minus a few inches).
  2. Whisk together the rice flour, cornstarch, baking powder, and xanthan gum.
  3. In another bowl, whisk together the eggs, cream, milk, and vanilla extract. While whisking, slowly pour the honey in.
  4. Add the wet ingredients to the dry ingredients and whisk until combined.
  5. Pour the batter into the ramekins or the cast iron pan.
  6. Gently sprinkle the berries over the custard.
  7. Bake for about 45 minutes, until golden brown on top and the custard seems set. Note: The custard will not be firm. It’s custard.
  8. Also, usually you do put ramekins in a water bath, but this isn’t necessary for this recipe. Just to clarify.
  9. Serve hot or cold. If eating for dessert, serve with whipped cream or ice cream.
You don't have to put the ramekins in a water bath when in the oven.

You can substitute cornstarch for potato starch or tapioca starch.

You can use white or brown rice flour.

You can substitute ¼ cup of the cream for milk, though the more cream there is the better the custard. It’s also possible to substitute half a cup of the milk for cream, if you’d like a richer custard.

You can substitute ¼ cup of honey for ½ cup of regular sugar. Just add the sugar with the dry ingredients.
Recipe by I Am Gluten Free at