Gluten-free, lactose-free cherry clafoutis

Name: Gluten-free, lactose-free cherry clafoutis
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: Cherries 2.7 cups; Sugar 1 cup; Eggs (3 medium eggs) 5.3 oz; Vanilla bean 1; Oat milk 0.9 cup; Rice flour 3.2 oz; Chopped hazelnuts 1.8 oz; Lemon peel 1; Fine salt 1 pinch; Rum 0.5 oz; Sunflower seed oil to taste; Sugar 2 ½ tbsp; Powdered sugar to taste

Difficulty: Easy
Prep time: 20 min
Cook time: 60 min
Serving: 8
Cost: Low

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PRESENTATION

Recipe by
Nicola Sorrentino

Gluten-Free, Lactose-Free Cherry Clafoutis is low, moist, and flan-like at the center — whole cherries suspended in a barely-set, custardy batter with a slightly golden surface. Two substitutions do the structural work: oat milk in place of cow's milk, rice flour in place of wheat flour. The texture lands exactly where it should, and the result is naturally dairy-free and made with gluten-free products — the kind of summer fruit dessert that works equally well at the end of a meal or as an afternoon treat worth sharing with everyone at the table.

Don't expect a tall, compact cake. That's not what clafoutis is — the Limousin original has always been about a soft, creamy center and a gently set batter, not height or crumb. A scatter of hazelnut crumble sets this version apart from the traditional recipe, adding a crunchy contrast to the soft batter and juicy cherries that the classic never offered. Nothing about the texture or flavor signals a compromise — just a gluten-free cherry clafoutis that holds up to the original in every way that matters.

INGREDIENTS

for a 10-inch (25 cm) pan: Cherries 2.7 cups (400 g); Sugar 1 cup (200 g); Eggs 5.3 oz (150 g) - (3 medium eggs); Vanilla bean 1; Oat milk 0.9 cup (200 g); Rice flour 3.2 oz (90 g); Chopped hazelnuts 1.8 oz (50 g); Lemon peel 1; Fine salt 1 pinch; Rum 0.5 oz (15 g)

for the baking dish: Sunflower seed oil to taste; Sugar 2 ½ tbsp (30 g)

for decoration: Powdered sugar to taste

Preparation

How to prepare Gluten-free, lactose-free cherry clafoutis

To prepare the lactose-free, gluten-free cherry clafoutis, start with the cherries: wash them, dry them well, remove the stems and pit them 1. You should obtain about 2 1/4 cups of cleaned cherries (approximately 12.3 oz). Gather the eggs in a large bowl, add the sugar 2 and beat with an electric mixer for a few minutes 3. You should get a pale, voluminous and frothy mixture.

At this point add the rice flour 4 and mix for a few more moments. Add the vanilla bean seeds 5 and the grated lemon zest 6.

Add a pinch of salt 7 and the oat milk in a thin stream 8, stirring constantly, until you obtain a smooth, fluid and homogeneous batter. Finally add the rum and mix again 9.

Grease a 10-inch (25 cm) ceramic baking dish with vegetable oil, coating the bottom and sides well. Then dust the dish with granulated sugar 10 so it is evenly coated. Spread the cherries on the bottom of the dish 11 and add the crushed hazelnuts 12.

Pour the prepared batter over the cherries 13, covering them well 14. Bake in a conventional oven preheated to 356°F for about 60 minutes, placing the dish on the middle rack. The clafoutis should be golden on top and soft inside. Once baked, remove from the oven and let it cool completely in the dish 15.

At this point dust it with powdered sugar 16 17 and serve 18.

Storage

The lactose-free, gluten-free cherry clafoutis can be stored in the refrigerator, covered with plastic wrap or inside an airtight container, for 2 days. Before serving, you can leave it at room temperature for about 15–20 minutes. You can also freeze it, preferably already portioned, and let it thaw in the refrigerator before consuming.

Tip

For a more rustic version you can replace the crushed hazelnuts with coarsely chopped almonds or omit them entirely. For coating the dish you can also use brown sugar instead of granulated sugar.

For proper preparation of gluten-free recipes

For gluten-free recipes, we recommend purchasing only products that display the crossed-grain symbol on the package, certified gluten-free, as recommended by the AIC (Italian Celiac Association) handbook.

For the translation of some texts, artificial intelligence tools may have been used.

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