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Pear Clafouti

This easy-to-prepare, puffed custard cake makes a delightful dessert or a wonderful accompaniment to your morning coffee. And it’s gluten-free.

Ready in: Level: Medium
Prep: Cook: Yields: 12 Servings


  • 1/4 c white rice flour

  • 1/4 c tapioca starch

  • 1/8 c amaranth flour

  • 1/8 c potato starch

  • 1/4 t guar gum

  • 1/4 t salt

  • 3 eggs (lightly beaten)

  • 1 c Stonyfield Organic Low Fat French Vanilla Yogurt

  • 3 T unsalted butter (melted)

  • 1 t vanilla

  • 3/4 c natural cane sugar (divided)

  • 3 large ripe pears (cored and sliced in 1/4' wedges)

Calories: 170, Calories from Fat: 40, Total Fat: 4.5g, Saturated Fat: 2.5g, Cholesterol: 60mg, Sodium: 80mg, Total Carbohydrate: 30g, Dietary Fiber: 2g, Sugars: 20g, Protein: 3g, Vitamin A: 4%, Vitamin C: 4%, Calcium: 4%, Iron: 6%


Step 1

Preheat oven 375°. Grease and flour 10' quiche or tart pan.

Step 2

In a large bowl, combine white rice flour, tapioca, amaranth, potato starch, guar gum, and salt. Set aside.

Step 3

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.

Step 4

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.