Preheat the oven to 350ºF. Lightly grease an 8x8-inch baking dish or two large/four small individual gratin dishes.
About 4 cups of sliced ripe peaches (I peel mine)
2 tablespoons organic light brown sugar or use raw agave nectar
2 teaspoons tapioca starch
Begin with the peaches:
Pour the sliced peaches into a pot and stir in the light brown sugar and tapioca starch till coated. Heat over medium heat until the peaches start to bubble a little around the edges. Turn the heat to low and cook for eight to ten minutes. This gives the peaches a head start in the baking department.
Meanwhile whisk together:
1 cup sorghum flour
1/2 cup almond flour
1/2 cup tapioca flour
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons xanthan gum
1/2 cup evaporated cane juice
1/2 teaspoon vanilla extract
1/4 - 1/2 c all purpose GF baking mix
6 tablespoons of melted butter
1 1/4 to 1 1/2 cups unsweetened coconut milk
The biscuit dough will come together quickly- don't beat it to death. Just till smooth. It should be a wee bit sticky (not too wet and not too dry) like a biscuit dough/batter.
Spoon the hot peaches into the prepared baking dish.
Plop spoonfuls of the biscuit dough on top of the peaches.
Sprinkle with a little dusting of organic cane sugar.
Bake in the center of a preheated oven for 25 to 30 minutes, until the juices are bubbling, and the biscuit topping is golden brown and baked through. Cool for five to ten minutes before serving. Serve warm.
Time: 1 hr Makes: 4-5 servings
This is an adapted GF Goddess recipe. The original recipe is located at: http://glutenfreegoddess.blogspot.com/2010/08/gluten-free-peach-cobbler.html.