1/2 c. butter, softened
1 c. sugar
4 eggs
1 tsp. vanilla
1 1/2 c. sorghum flour
1 c. potato starch
1/2 c. tapioca starch
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. xanthan gum
1/4 c. + 2 Tb. milk
21 oz. can pie filling or about 3 c. homemade filling
Using a mixer, cream together the butter and sugar. Add the eggs and vanilla and beat for several minutes until fluffy. Combine the dry ingredients and add them alternately with the milk, beginning and ending with the flour mix.
Spread about half the batter (maybe a little more) into the bottom of a sprayed or greased 10 x 15 inch jelly roll pan. Spread the pie filling over the batter. I dropped spoonfuls onto it and then spread it out with a fork.
Bake at 350 degrees for about 30 minutes. If you give it a try, let me know how you like it.
Recipe from www.glutenfreehomemaker.com
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