Gluten and Lactose Free Pumpkin Cobbler

Gluten Free, Lactose Free, Pumpkin Cobbler, Pumpkin Dessert, Pumpkin
I'll probably get in trouble for this photo, but it's too good not to post, Sorry Megan! I love you! 

I'll probably get in trouble for this photo, but it's too good not to post, Sorry Megan! I love you! 

This past thanksgiving my sister and her family came to visit from Norway. Over the last several years she has developed an intolerance to gluten and lactose and complains about not being able to eat her favourite foods anymore.  Whenever she comes I try and make things that she can enjoy, pain free. I know she doesn't hold it against us when we eat things in front of her that she loves, but I've caught her glaring with jealousy when we eat what we want, when we want it. 

I feel bad for her so it's a challenge for me to make something equally good for her. I often take for granted how easy it is to make something delicious with wheat flour and milk but cooking gluten and lactose free quickly snaps me out of my privilege. Gluten free products are notoriously dense, dry, and largely tasteless so its a really struggle. I love food, and want my sister to be able to share in the foods that she loves.   

Our family loves everything pumpkin. You name it-pumpkin pie, cobbler, soup, bread, muffins, seeds, lattes - we dig it. My sister in particular really loves pumpkin so when ever she comes for a visit my Mom and I try to make enough pumpkin dishes to satisfy her cravings until the next visit. I got  inventive this time and came up with a pumpkin cobbler and was pleasantly surprised with how well this recipe turned out. Even though it was gluten free the dough was still fluffy, moist and had a great cobblery texture. It also took great pictures. 

If you aren't gluten free, I would recommend giving this recipe a try, it turned out great and I think anyone would like it. 

pumpkin, pumpkin pie, pumpkin cobbler, lactose free, gluten free

Pumpkin Cobbler

Ingredients: 
6 Cups Pumpkin medium dice
1 Table Spoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Clove
1/2 cup Brown Sugar
1/2 cup Sugar
1 teaspoon Vanilla Extract
1/4 cup Melted Butter
1/2 teaspoon of Salt
2 tablespoons Gluten Free White Corn Flour

2 cups All Purpose Gluten Free Flour Mix by El Peto
2/3 cups Sugar
1 teaspoon Vanilla Extract
1/4 cup Melted Butter
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 1/2 Cups Lactose Free Milk
1/2 teaspoon Salt

Directions:
Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl mix together pumpkin, spices, sugar, and salt. Let sit until there is a thick syrupy mixture at the bottom of the bowl. (About 15 min.) Add in vanilla extract, melted butter and Gluten free white corn flour and mix until well combined. Evenly place pumpkin mixture into 2 9 inch round aluminum pie plates.

In another large mixing bowl mix together 2 cups of El Peto all purpose Gluten Free flour mix, sugar, baking powder, baking soda, and salt together. Make a well in the centre of the bowl with the dry ingredients and add in Lactose free Milk, Vanilla extract, and melted butter. Mix together until ingredients have combined. Be careful not to over mix as you want the Cobbler part to be light and fluffy. Evenly spoon on top of pumpkin mixture and baked for 30-40min. 

Enjoy! 

Pumpkin Cobbler, Pumpkin Dessert, Pumpkin, Lactose free, Gluten Free
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