Gluten-Free Cornmeal Cake with Grilled Berries

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Click here for a PDF of this recipe without photos.

Adapted from Serious Eats

  • 1 cup white rice flour
  • ¾ cup Bob’s Red Mill gluten-free corn flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 5 eggs
  • 1 cup granulated sugar
  • ¼ cup vegetable oil
  • 1 tsp vanilla extract
  • ½ lb strawberries, halved
  • ½ lb blueberries
  • 1 tsp lemon zest
  • 1 Tb lemon juice
  • ¼ cup sugar
  • ¾ tsp cornstarch
  • 2 Tb butter
  • Aluminum foil

Make the cake

Preheat oven to 350.  Spray a 12-cup bundt pan with nonstick cooking spray.  In a small bowl, combine the rice flour, corn flour, baking powder, and salt.  Place the eggs in the bowl of a standing mixer and whisk on medium speed for about 30 seconds.  Gradually add the 1 cup of granulated sugar and increase speed to high.  Continue mixing on high speed until mixture is pale yellow and fluffy – about 5 minutes.  Reduce speed to medium and carefully add the flours, baking powder, and salt.  Mix until combined – about 1 minute.  Slowly add oil.  The batter will deflate temporarily – increase speed to high and mix until batter re-thickens – about 2 minutes.

Scrape the batter into the pan and bake for about 35 minutes.  Cool in the pan for about 10 minutes, then invert onto a cooling rack.  Allow to cool completely.

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Finishing the dish

Cut several squares of foil.  In a large bowl, combine both types of berries, lemon zest, lemon juice, ¼ cup sugar, and cornstarch.  Place a small amount of butter on each square of foil, then cover with some of the berry mixture.

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Fold the foil to seal each pack.  Cut cake into thick slices.  Grill each slice on a hot grill until warm and marked on each side.  Place on a plate.  Grill the foil packs for about 10 minutes each, then pour contents of each over a slice of cake.  Serve immediately.

2 Responses to “Gluten-Free Cornmeal Cake with Grilled Berries”


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