This easy-to-prepare, puffed custard cake makes a delightful dessert or a wonderful accompaniment to your morning coffee. And it's gluten-free.
| 1⁄4 | c | white rice flour |
| 1⁄4 | c | tapioca starch |
| 1⁄8 | c | amaranth flour |
| 1⁄8 | c | potato starch |
| 1⁄4 | tsp | guar gum |
| 1⁄4 | tsp | salt |
| 3 | eggs (lightly beaten) | |
| 1 | c | Stonyfield Organic Low Fat French Vanilla Yogurt |
| 3 | tbsp | unsalted butter (melted) |
| 1 | tsp | vanilla |
| 3⁄4 | c | natural cane sugar (divided) |
| 3 | large ripe pears (cored and sliced in 1/4" wedges) |
Preheat oven 375°. Grease and flour 10" quiche or tart pan.
In a large bowl, combine white rice flour, tapioca, amaranth, potato starch, guar gum, and salt. Set aside.
In a food processor, combine eggs, yogurt, and butter. Then add vanilla and 1/2 cup sugar. Slowly pulse in flour mixture. Transfer to a baking dish.
Arrange pears on top of batter and sprinkle 1/4 cup natural cane sugar over the top. Bake for 45 minutes or until top is golden brown.