I have such fond memories of the meals my Southern-to-the-core Grandma would prepare for me as a kid, like this “cuppa” blackberry cobbler (though hers was definitely not gluten-free)! Other favorite recipes of hers I’ve enjoyed recreating in my gluten-free and Paleo-friendly kitchen are “buttermilk” biscuits, drop biscuits (which are called “cat head” biscuits where I come from), and fried salmon patties.
The full name of this kind of cobbler is actually “Cuppa cuppa cuppa sticka.” You may be scratching your head wondering what the heck that means, so let me explain (it’s really simple). It refers to the measurements needed to whip up this delectable dessert: a cuppa flour, a cuppa sugar, a cuppa milk, and a sticka butter.
Except when you are converting it to a real food, gluten-free recipe, you have to adjust those numbers just a wee bit. A cup of sugar would be way too sweet for me now! And when you reduce the sugar, you need to reduce the butter too.
One of my favorite gluten-free flours to work with also happens to be grain-free too. It’s cassava flour! It’s made from the whole dried root of the yuca plant, which also gives us tapioca starch. Please note that you cannot substitute tapioca starch here – you need the whole flour!
If you can tolerate dairy, butter really does make everything better. But you can also use coconut oil instead.
Gluten-Free “Cuppa” Blackberry Cobbler: The Players2 cups of fresh or frozen blackberries
- 1 cup sifted cassava flour (where to buy cassava flour)
- 1/3 cup unrefined sweetener like coconut sugar, maple sugar, or sucanat (where to buy coconut sugar)
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp finely ground unrefined salt (where to buy finely ground unrefined salt)
- 1 cup raw milk or coconut milk
- 6 TB butter or coconut oil