Ingredients

The following ingredients have 4 Servings
  • 2 pounds peaches ((about 5 large))
  • 1 teaspoon lemon juice
  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon (optional)
  • 1 cup gluten-free baking flour blend
  • 1/2 cup sugar
  • 2 tablespoons tapioca starch ((also called tapioca flour))
  • 1 tablespoon baking powder
  • Pinch salt
  • 3/4 cup soy milk (or other non-dairy milk)
  • 1/2 teaspoon vanilla extract

Instruction

  • Bring several inches of water to boil in a large saucepan. Use a slotted spoon to lower each peach into the boiling water for about 20 seconds. Place on a cutting board or plate and set aside to cool. (This makes the peaches easy to peel.)
  • When the peaches are cool enough, peel them by piercing the skin with a knife and pulling it off. Slice the peaches into a large bowl. Add the lemon juice, 2 tablespoons sugar, and cinnamon, if desired.
  • Preheat oven to 375F. Arrange the peaches in a deep 9-inch pie pan.
  • Mix the dry ingredients together. Add the wet ingredients, and stir just enough to eliminate large lumps. Pour over the peaches.
  • Bake for 35-45 minutes, covering loosely with aluminum foil if the top begins to get too brown. It’s done with you can stick a toothpick in the middle and not have batter stuck to it.
  • Allow to cool for a few minutes before serving.