Summer berry cobbler, gf, tapioca free and corn free

I've given up eating foods make with my new tapioca free flour blend as I think the buckwheat causes me gut ache.  However, I have a batch already ground and mixed to use up, so I have been continuing to test it with some of my usual recipes; others will have to eat them.  I'm planning to test my oreo-style cookies for when the grandchildren visit next week.

This fruit cobbler is one of our standard puddings -good with apples in the winter and raspberries in the summer, or any other of fruit you have handy.  This cobbler is made with cherries (still have a few morello cherries in the freezer from our trees last year), and frozen blueberries and raspberries from the store.  The combination of the lousy weather and the sprained ankle means I haven't been to any pick-your-own fruit farms this year.

Oven 175C fan

adjust the proportion of fruit to cake to your own taste

Ingredients
600g fruit
75g sugar (to your own taste and depends on the ripeness and type of fruit used)

175g flour (this is one third each buckwheat, urid and brown rice)
4tsp baking powder
75g sugar
75g butter or other fat suitable for baking
1 egg
150 ml milk - I used rice milk

Mix fruit with sugar and put in a dish with plenty of extra room.  Don't be tempted to squeeze it into a dish that doesn't leave plenty of head room as the fruit will bubble up past the cake in the oven and make a mess.

Mix flour, baking powder and sugar together.  Mix in butter by rubbing into the fat with your finger tips, or whizz in a food mixer.  Stir in egg and milk.  It should make a batter that is easy to dollop onto the fruit. Add more milk if needed, or if you want to increase the protein levels use an exra egg and less milk.

Spoon carefully onto the fruit.  Bake at 175 for about 45 minutes.

If the top is getting brown before the cake is cooked lower the heat.  You can test for doneness by sticking a knife in - you shouldn't see any gooey cake mixture.

If you put the batter onto frozen fruit the pudding will need longer for the cake next to the fruit to cook.

Serve hot or cold.  This pudding freezes well.

new gf flour mix - pizza without corn or tapioca flours

More tests on a corn and tapioca-free flour mix made from a third each or urid lentil, buckwheat and brown rice flours.

Set oven to 175 and place baking tin into oven to get hot.

150g flour (1/3 each urid, buckwheat, rice)
1 tsp baking powder
water to produce damp dough

Mix ingredients together and then shape into circle on a sheet of baking parchment laid on a baking sheet. I just press the mix out to shape using my fingers  Cover with topping as desired.  I use a rich tomato and herb sauce, often with some chilli.  One my side I used sliced avocado (I am lactose intolerant so don't use cheese) grilled peppers..anything that I fancy.  The other side has mozzarella and pepperoni on.  As I am no longer a vegetarian we just have half the pizza each - otherwise make two small ones to solve the same problem.  And yes, sorry, it does have fresh pineapple on too.

Slide the pizza on its baking parchment onto the hot tin.  This process, though a bit awkward, means that the base is well cooked by the time the toppings have cooked and saves that dreary floppy bottom problem.

Cook for about 20 minutes until cheese is melted and crust golden.

The crust behaved well, and was possible to pick up as a slice if you like to eat it by hand.  I thought it a little less crisp than my usual pizza base, but my husband said he slightly preferred it.  A bit of millet would crisp it up if wanted.