Gluten free blueberry cobbler - George Eats

Name: Gluten free blueberry cobbler - George Eats
Total time: 80 min
Ingredients: 80 g (1/3 cup)* tapioca flour; 160 g (1 cup)* finely milled white rice flour; 4 g (1 teaspoon) baking powder; 60 g (1/4 cup)* caster sugar; 100 g butter (salted or unsalted but cold – straight from the fridge); 1 extra large egg (45-55g, weighed out of shell) (whisked well); 125-145 ml (1/2 cup + 1 tablespoon)* full fat lactose free cream ((30-35% fat)); Pinch of fine salt; 1 kg blueberries (see body of post for notes on using frozen); 60 ml (1/4 cup)* lemon juice; 40-50 g (4-5 tablespoons)* gluten free cornstarch (this absorbs some of the moisture in the berries – use less for fresh and more for frozen berries); Extra tapioca flour (to flour the work surface); Extra egg (for egg wash); Finishing sugar, to sprinkle on the cobbler ((optional))

georgeats.com

Gluten free blueberry cobbler that is nut free, xanthan gum free and low lactose. The perfect way to use delicious summer blueberries.

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Ingredients

80 g (1/3 cup)* tapioca flour
160 g (1 cup)* finely milled white rice flour
4 g (1 teaspoon) baking powder
60 g (1/4 cup)* caster sugar
100 g butter (salted or unsalted but cold – straight from the fridge)
1 extra large egg (45-55g, weighed out of shell) (whisked well)
125-145 ml (1/2 cup + 1 tablespoon)* full fat lactose free cream ((30-35% fat))
Pinch of fine salt
1 kg blueberries (see body of post for notes on using frozen)
60 ml (1/4 cup)* lemon juice
40-50 g (4-5 tablespoons)* gluten free cornstarch (this absorbs some of the moisture in the berries – use less for fresh and more for frozen berries)
Extra tapioca flour (to flour the work surface)
Extra egg (for egg wash)
Finishing sugar, to sprinkle on the cobbler ((optional))