Ingredients

• 1 teaspoon butter
• 0.25 cups 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
• 0.5 teaspoons baking powder
• 1 pinch freshly ground nutmeg
• 0.33 cups milk , or as needed
• 2 tablespoons butter , softened
• 0.5 pounds peaches , pitted and cut into eighths
• 1.5 teaspoons vanilla sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 7x5x2-inch baking dish with 1 teaspoon butter.
2. 2 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.
3. 3 Pour batter into the prepared baking dish. Place peaches gently on top in a single layer. Sprinkle vanilla sugar over the peaches.
4. 4 Bake in the preheated oven until top and edges are browned, about 45 minutes. Cool before serving, 4 to 5 minutes.

Nutrition per serving