Ingredients
2
2 servings
- •1 teaspoon butter
- •¼ 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
- •½ teaspoon baking powder
- •1 pinch freshly ground nutmeg
- •⅓ cup milk, or as needed
- •2 tablespoons butter, softened
- •½ pound peaches, pitted and cut into eighths
- •1 ½ teaspoons vanilla sugar
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 398
- Carbohydrate: 63g
- Fat: 15g
- Fiber: 2g
- Protein: 4g
- Sugar: 33g
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