Gluten-Free Blackberry Clafouti

Loosely adapted from this recipe 


Gluten-free blackberry clafouti from Haute Box website

Check out the Haute Box site for this recipe and more!

  • 11/2 cups black berries
  • 2 tsp cornstarch
  • 2 whole eggs
  • 1 egg white
  • 1 cup 1% milk
  • 2/3 cup garbanzo bean flour
  • 1/4 evaporated cane juice sugar
  • 1/2 tsp almond extract
  • 1/4 tsp sea salt


  • Preheat oven to 350°F. Lightly butter or use a non-stick spray on a 9-inch pie dish.
  • Toss blackberries in the cornstarch and pour into the pie dish.
  • Mix the eggs and egg white, milk, garbanzo bean flour, sugar, almond extract and salt until smooth.
  • Gently pour the batter over the berries.
  • Bake for 50 minutes or until puffed and golden-brown. Serve warm with whipped cream.

Recipe and photo©

Choose between these two recipes:

Homemade Whipped Cream*

1/2 pt. whipping cream
3 tbsp. sugar
1 tsp. vanilla
Whip cream with mixer. Be careful not to overbeat or else will get too thick like butter. When it begins to thicken, add sugar and vanilla; stir. Refrigerate.

Homemade Whipped Cream

1 cup (236 ml) whipping cream
1/3 c. sugar (optional)
pinch of salt
  • Pour the heavy cream into a large metal bowl with crushed ice under the bowl
  • Add about 1/3 c. of sugar and a pinch of salt. (Note: Adding more sugar will help thicken the mixture.  However, don’t add 3/4c or more; that’s too much.)
  • Whip the mixture together for approx. 5 minutes or until soft peaks form.
  • Cool in the refrigerator and enjoy!
*Both whipped cream recipes can be found at