This one’s for Martini. She is a great and goofy friend of mine who has issues with wheat — gluten, to be more encompassing. But she is such sunshine whenever I run into her that I always think, “I’m going to make her the best gluten free (insert something here) she could ever eat!” And I meant it. But then the day would continue and the thought would be overwhelmed by so many other things.

Well, Martini, today is the day!

My wife’s best friend and her mother stayed at our house for three nights last week. And her mother has Celiac’s Disease. That means if she eats anything with gluten in it, she doubles over and wishes she were dead. So I was forced — and I really do mean this in a good way — to make gluten free stuff.

I knew very little about non-gluten stuff. Who am I kidding, I still know very little. But I know one thing now: clafoutis is best thing I’ve put in my mouth in a long, long time.

Just say the word: clafoutis (Kla-foo-tee). It’s fun to say. My wife nearly lost her mind the day I discovered it. Clafoutis clafoutis clafoutis! It’s just plain fun to say.

I think I happened across it on one of my crazy cooking shows. And I thought, I bet there has got be a gluten-free version of that bad boy. Well, there are about a gazillion (Martini’s word, not mine).

I found one that sort of looked good, whonked around with it a bit and here it is. It is soooooo good. I can’t even tell you. And, even better, it’s dangerously easy.

Martini’s No Gluti Clafoutis


3 cups any fruit or fruit mix*
2 tablespoons honey**
1 1/4 cup milk or milk like product***
1/3 cup sugar / vanilla sugar / cinnamon sugar ****
3 eggs
1 tablespoon vanilla
1/8 teaspoon kosher salt
1/4 cup rice flour^
1/4 cup tapioca flour^
1/4 cup sugar^^

*Traditionally clafoutis is made with cherries. I make mine with 2 cups of blueberries and 1 cup of pitted, split cherries.
**The first time I made this I used basswood honey. I love this honey, it has a funky minty taste to it. But I didn’t think it worked so well, so I just use your basic clover.
***Almond milk is quite delicious as a dairy substitute for this dessert.
****I use vanilla sugar. Super easy: Split a vanilla bean. Scrape out the seeds. Fill a container with 4 cups of basic sugar. Toss in the seeds and shake. Toss in the empty pods. Close container. Let sit for week or more before using.
^You can substitute ½ cup of any blended gluten free flour mix. But I really love the texture that the tapioca flour gives to this thing.
^^I use a mix of cinnamon and sugar for this.


1   Preheat the oven to 350°.

2   Wash the fruit and cut it up, if you need to. Toss it all with the honey and set it aside while you proceed.

3   Put everything else, but the last ¼ cup of sugar, into a blender and whir it up for a minute or two. It will look like popover batter…if you’re into that sort of thing.

4   Pour a thin layer of batter into a medium casserole dish. Make sure it covers the bottom, and bake it until the layer has set. This might take about 10 minutes. Jiggle the dish. If the batter doesn’t jiggle, or jiggles just a little bit, then it’s ready.

5   Spread fruit over the bottom layer of cooked batter. Sprinkle on the last ¼ cup of sugar. Pour in the remaining batter. Shake it to let the batter settle a bit.

6   Bake for 45 minutes to 1 hour, or until the top brown and crispy.

7   Let this thing cool, at least to just a little over room temp. That is where the custardy magic happens.

This stuff is great on its own. But if you are a devout over the topper, I suggest a little cream or half-and-half or crème fraiche. Mmmmmmm.