Name: Gluten-free clafoutis with blueberries
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 200 grams blueberries; 100 grams almond flour; 100 grams Greek yogurt; 50 grams butter; 30 grams brown sugar; 2 eggs

Soft enough for dessert, hearty enough for breakfast. This gluten-free clafoutis with blueberries does it all. And it couldn't be easier to make: mix, bake, enjoy. Later in this article, we'll dive into the origins of clafoutis-and into gluten (or the lack thereof). But first: the recipe.

How to make gluten-free clafoutis with blueberries?

As mentioned in the introduction, this gluten-free blueberry clafoutis is well within everyone's reach. A recipe doesn't get much simpler than this.

Start by melting the butter in a small saucepan. Add the brown sugar and stir until well combined. You can now take the pan off the heat.

Next, add the Greek yogurt and eggs. Whisk everything thoroughly until you have a smooth batter. Then stir in the almond flour, mixing again until it forms a cohesive mixture.

Now set the whisk aside and grab a spatula. Gently fold the blueberries into the batter. And that's it-the batter is ready! Let it rest for a moment.

Meanwhile, preheat the oven to 180°C (350°F). Take a pie dish and grease it with a bit of butter. Then line it with baking paper-this will help you lift the clafoutis out in one piece later.

Pour the batter into the prepared dish, making sure it's evenly spread. Place the gluten-free clafoutis in the oven and bake for 20 minutes. Once it's beautifully fragrant, take it out and enjoy.

What is clafoutis?

Clafoutis is a rustic, oven-baked dessert that originates from the heart of France-specifically the Limousin region, just south of the Massif Central. The traditional recipe features whole cherries (often with pits) covered in a light batter made of eggs, milk, flour, and sugar. As it bakes, the fruit soaks up the custard-like mixture, resulting in a soft, almost pudding-like texture.

The name clafoutis comes from the Occitan verb clafir, meaning "to fill"-a nod to filling a dish with fruit and batter. In the 19th century, the dish gained popularity across France, and countless variations have emerged since. Technically, when made with fruits other than cherries (such as apples, peaches, plums, or blueberries), it's called a flaugnarde, though the term clafoutis is often used more broadly. We've chosen to stick with clafoutis here, as it tends to ring more bells than flaugnarde.

What makes clafoutis so beloved is its simplicity: it's a dessert you can whip up with minimal effort, using ingredients you likely already have at home. And while it was originally served as a dessert, it's equally suited to a luxurious breakfast or brunch-especially in gluten-free versions made with almond flour.

Discover more about clafoutis in the following articles:

What are gluten? And why gluten-free?

Gluten are proteins found in grains such as wheat, spelt, rye, and barley. They give dough its elasticity and provide structure in bread and pastries. In recipes using flour, gluten form a network that traps air and gives baked goods their firmness. However, for people with celiac disease or gluten intolerance, gluten can be problematic.

Almond flour (or almond meal) is naturally gluten-free and made from finely ground almonds. It's rich in fats and proteins, and adds a moist, nutty flavor. Since it doesn't contain gluten, it doesn't offer the same binding or lift as wheat flour-but in simple recipes like this clafoutis, where eggs provide the structure, it works beautifully.

What about the plain flour to almond flour ratio?

For straightforward recipes and small bakes, you can usually substitute flour with almond flour on a 1:1 basis. Of course, there are differences. Almond flour contains more fat and less starch, so the batter will be slightly heavier and more moist. That's why it's helpful to let the batter rest, giving the almond flour time to absorb the moisture.

For airy bakes like bread or sponge cake, almond flour reaches its limits. It can't trap air, and will always yield a more pudding-like texture. In those cases, other gluten-free alternatives with starch-such as rice flour, tapioca, or cornstarch-are better suited.

Read more about gluten substitutes in the following articles:

More surprising.gluten-free

For people with gluten intolerance, it can sometimes be a challenge to find safe options. Still, you can make the most delicious bakes without gluten. So be sure to check out the following gluten-free recipes:

If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.