- 1 teaspoon butter
- 1/4 cup white sugar
- 3 tablespoons brown rice flour
- 2 tablespoons sorghum flour
- 2 tablespoons potato starch
- 1 tablespoon tapioca starch
- 1 teaspoon finely ground powdered milk
- 1/2 teaspoon baking powder
- 1 pinch freshly ground nutmeg
- 1/3 cup milk, or as needed
- 2 tablespoons butter, softened
- 1/2 pound peaches, pitted and cut into eighths
- 1 1/2 teaspoons vanilla sugar
- Preheat oven to 350 degrees F (175 degrees C). Grease a 7x5x2-inch baking dish with 1 teaspoon butter.
- Whisk sugar, brown rice flour, sorghum flour, potato starch, tapioca starch, powdered milk, baking powder, and nutmeg together in a bowl. Stir in milk until batter is the consistency of thin pancake batter. Fold in 2 tablespoons softened butter until just combined.
- Pour batter into the prepared baking dish. Place peaches gently on top in a single layer. Sprinkle vanilla sugar over the peaches.
- Bake in the preheated oven until top and edges are browned, about 45 minutes. Cool before serving, 4 to 5 minutes.
05/11/2018
recipepes.com
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455 calories
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