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