Gluten Free Peach Dump Cake without Cake Mix is a gluten free version of the classic dump cake recipe, but instead of using a cake mix you make it from scratch.
I am so excited about the gluten free dessert recipes that I have planned to share with you all over the next few weeks. I know not all of you are gluten free, but most of you know someone that is gluten free, so I hope you will find the recipes helpful.
Today I am starting out by sharing a quick and easy dessert that no one will know is gluten free.
I love sharing ideas of how you can make gluten free quick, easy, and delicious without breaking the budget. Gluten free eating can be expensive, but it doesn’t always have to be.
Gluten Free can be quick, easy, delicious, and budget friendly. Today’s recipe proves that.
This gluten free peach dump cake is the classic dump cake recipe made gluten free without using a gluten free cake mix.
Gluten free cake mixes can be expensive. They are also often not quite the same as a regular cake mix when it comes to size and what it makes. Making your own gluten free cake mix topping for a dump cake solves this problem. It gives you a simple gluten free dessert that is easy to make and relatively inexpensive. It is also a dessert everyone will love even if they are not gluten free.
This is one of those desserts where I tried using a gluten free blend and I was not happy with the results. It was okay, but not quite what I wanted. With some work I came up with a much better version using individual flours. My family thought it tasted just like the gluten filled recipe that my mom has been making for years.
If you need a quick and easy gluten free dessert I think you will like this one.
- 1/2 cup rice flour
- 1/2 cup sweet rice flour
- 1/4 cup cornstarch
- 1/4 teaspoon xanthan gum
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2- 29 ounce cans sliced peaches, undrained
- 3/4 cup butter, melted
- In a bowl whisk together the rice flours, cornstarch, xanthan gum, sugar, baking powder, baking soda, and salt.
- Place peaches and juice in a 9x13 pan.
- Sprinkle with flour mixture until evenly spread over the pan.
- Drizzle melted butter on top.
- Shake pan slightly to distribute butter and allow some of the flour mixture to sink into the peaches.
- Bake at 350 degrees for 45-50 minutes or until top is lightly browned.
- Serve with ice cream or whipped cream if desired.
Amount Per Serving: Calories: 334Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 37mgSodium: 323mgCarbohydrates: 52gFiber: 3gSugar: 34gProtein: 3g