VelvetGluten-Free Cherry Clafoutis
Inspired by techniques from America's Test Kitchen, Food Network Kitchen and King Arthur Baking.
Roasted sweet cherries baked in a vanilla custard batter made with a 1:1 gluten-free flour blend, puffed and golden, then finished with sugar.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Low salt: 0.25 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 125 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
Free sugars: 17.4 g per serving
34.8 % of the 50 g daily maximum · 69.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- baking tray lined with foil
- 25-26 cm ovenproof frying pan (cast iron is ideal)
- large mixing bowl
- whisk
- instant-read thermometer
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 322 kcal |
| Protein | 6.1 g |
| Carbohydrate | 40.6 g |
| of which sugars | 30.3 g |
| of which free sugars | 17.4 g |
| Fat | 15.7 g |
| of which saturates | 9.1 g |
| Fibre | 2 g |
| Salt | 0.31 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
