Gluten Free Cherry Clafoutis

Traditional cherry clafoutis is a wonderful recipe that originated in France and is easy to whip up.  We are making a twist on tradition since we will be making this cherry clafoutis gluten free! 

Get ready to make a beautiful gluten free clafoutis that all your guests will love!

What you will love about gluten free cherry clafoutis

For those who are gluten free, or if you need to make something gluten free for guests who are coming over, this is your recipe. 

To start off with, there is not much flour in traditional clafoutis recipes, so it’s not noticeable to substitute.  

You will love this recipe because it is like a crepe, only very thick and much easier to make.  You and your guests will devour it!


When it comes to making cherry clafoutis, you really need to make sure not to overbake it!  Any dessert that has a more egg-based batter has the potential of becoming chewy and gummy if it is overbaked. 

Follow my baking instructions and you should be just fine.


Clafoutis is almost like a custard-based recipe and eggs provide the main structure to it.  Since we are making this cherry clafoutis recipe gluten free, we will need to properly substitute the flour. 

Whenever I make gluten free recipes, I usually tend to substitute all-purpose flour with a mixture of almond flour and rice flour.  I feel like it turns out better than just one or the other.  

When I was growing up, we had a whole host of fruit trees which I loved with all of my heart.  During every season of the summer and fall, I could go outside and eat fresh fruit straight from the tree since something was always in season. 

It was rather glorious.  I know I talk about my fruit trees all the time, but that’s ok.  They were memorable, and they were good.

We had a variety of different cherry trees.  We had pie cherries, red Bing cherries and golden Bing cherries. Let’s talk about the difference here.

Pie cherries: Pie cherries are a type of red cherry that is very very tart.  You don’t want to eat pie cherries right off of the tree, or else your mouth will pucker and you will be making that sour face. 

Pie cherries are wonderful… when you dump a whole bunch of sugar on them and bake them in a pie.  If you aren’t planning on saturating them with sugar, you shouldn’t plan on using pie cherries.  We will NOT use pie cherries for this recipe.

Bing cherries: Bing cherries, both golden and red, are very sweet and mouthwateringly delicious.  If I was blindfolded, I would not be able to tell the difference in flavor between the red Bing cherries and the golden Bing cherries. 

There is a reason for them though.  If you have cherry trees, it’s always wise to plant a golden cherry tree to keep the birds away. 

The birds are deceived by the yellow flesh of the cherries, and they tend not to eat the cherries from either tree if they are planted by each other. We are going to use Bing cherries for this recipe.

Bing cherries (also known as Rainier Cherries) can easily be found at your local grocery store during cherry season. In order to prepare them, just wash them, pit them and cut them in half. 

These are the ingredients for gluten free cherry clafoutis:

  • Bing cherries
  • Eggs 
  • Whole milk
  • Granulated sugar
  • Almond flour
  • Rice flour
  • Vanilla extract
  • Almond extract
  • Salt
  • Powdered sugar

How to make gluten free cherry clafoutis

Preheat the oven to 375°F.  Prepare the cherries by washing them, pitting them and cutting them in half. 

In a medium size mixing bowl add the eggs and the granulated sugar.  With an electric mixer, beat it on high for about 2 minutes.  The egg mixture will become foamy and increase in volume as well as the color should become paler. 

It’s important to beat it for the full 2 minutes so that the eggs get properly aerated.

 After you have beaten the eggs and sugar, add the milk, vanilla and almond extract and mix until combined.  Beat in the flours and salt.

Generously butter a 9-inch pie pan and evenly spread the cherry halves over the bottom of the buttered dish.  Pour the batter evenly over the top of the cherries. 

As it bakes, some of the cherries will rise to the top, which adds to the rustic vibe of this clafoutis.  

Put the prepared clafoutis into the pre-heated oven and bake it at 375°F for 10 minutes, then lower the oven temperature to 350° and bake it for another 30-35 minutes.

When the clafoutis is done, the top and edges should puff up slightly and a toothpick inserted in the center should come out clean. 

When it is done, remove it from the oven and let it cool for 20 minutes before dusting it with a layer of powdered sugar.  It will sink as it cools, which is totally normal.  Serve it while slightly warm. 


Check out my other recipe for Plum Clafoutis 🡨here.  If you need to make it gluten free, just use this recipe, but with the plums.  Yummy!

Serving Suggestions

Cherry clafoutis is best served when it is slightly warm.  You don’t want it to be too hot, and you don’t want it to cool off all the way either. 


Why is my clafoutis rubbery?

The main reason that your clafoutis is rubbery may have to do with overbaking it.  Whenever you bake with an egg-based batter, the risk is overbaking it resulting in a rubbery, chewy texture. 

Should I eat clafoutis hot or cold?

It is best when it is just barely warm.  You don’t want it hot, but just above room temperature is perfect. 

Gluten Free Cherry Clafoutis

Print Recipe
Course Dessert
Keyword cherry, Clafoutis
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8


  • electric mixer
  • 9” pie pan


  • 4 large eggs
  • ¾ cup granulated sugar
  • 3 cups cherries pitted and halved
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ½ cup almond flour
  • ¼ cup rice flour
  • 1/8 teaspoon salt


  • Preheat the oven to 375°F and wash, pit and cut the cherries in half.
  • In a medium size mixing bowl with an electric mixer, beat the eggs and granulated sugar together for 2 full minutes. It should increase in volume and turn paler as you beat them together.
  • Beat in the milk, vanilla and almond extract.
  • Beat in the salt and flour.
  • Butter a 9” pie pan and evenly spread the cherries over the bottom of the pan.
  • Pour the clafoutis batter over the top of the cherries and place it in the preheated oven.
  • Bake it for 10 minutes at 375°F then lower the temperature to 350°F and bake it for another 30-35 minutes.
  • The clafoutis is done when it is puffed up around the edges and a toothpick inserted in the center comes out clean.
  • Remove it from the oven and let it cool for 15-20 minutes before dusting the top with powdered sugar. Serve while warm and enjoy!


From Vibrant Food by Kimberley Hasselbrink