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    Salted Plains » Recipes » Entrees

    Gluten-Free Tomato Cobbler (Vegan)

    Published: Aug 31, 2018 · Modified: Aug 27, 2021 by Tessa · This post may contain affiliate links · 6 Comments

    Jump to Recipe Print Recipe

    Gluten-Free Tomato Cobbler with Corn Flour Biscuits makes for savory side dish or a vegetarian main course. An easy tomato cobbler recipe that is vegan too!

    tomatoes and biscuits in skilletSavory cobblers often get overshadowed by cobblers of the sweet variety, but when it comes to this easy tomato cobbler, I'm all in. 

    cherry tomatoes in skillet

    Ingredients

    This little cast iron recipe can be made as a side dish or a simple vegetarian main course. Using cherry tomatoes, onions, garlic, and a few spices, the tomato filling is juicy and flavorful and a compliment to the slightly sweet corn flour biscuits on top.

    Here are the major ingredients you will need:

    • Cherry tomatoes
    • Onion
    • Garlic
    • White rice flour
    • Corn flour
    • Olive oil
    • Unsweetened almond milk
    • Dried thyme, ground cayenne pepper, salt, and pepper
    • Organic cane sugar

    Gluten-Free Tomato Cobbler And those biscuits really do bring this dish together. They soak up some of the tomato juices and add that comfort food feel without being overly heavy or dense.

    Gluten-Free Tomato Cobbler with Corn Flour Biscuits makes for savory side dish or a vegetarian main course. An easy tomato cobbler recipe that is vegan too!So while you are out shopping at the farmer's markets this weekend or picking fresh cherry tomatoes from your gardens, save some for this gluten-free tomato cobbler.

    Gluten-Free Tomato Cobbler with Corn Flour Biscuits makes for savory side dish or a vegetarian main course. An easy tomato cobbler recipe that is vegan too!

    Gluten-Free Tomato Cobbler with Corn Flour Biscuits on white plateOn a tomato kick? Check out this copycat taco sauce recipe from Veggie Balance!

    Other Tomato Recipes:

    Heirloom Tomato and Ricotta Tart

    Roasted Fennel and White Bean Tomato Soup

    Millet Tabbouleh Salad

    Kiwi Avocado and Tomato Salad

    Cauliflower Rice and Black Beans

    📖 Recipe

    Gluten-Free Tomato Cobbler with Corn Flour Biscuits makes for savory side dish or a vegetarian main course. An easy tomato cobbler recipe that is vegan too!

    Gluten-Free Tomato Cobbler with Corn Flour Biscuits

    Gluten-Free Tomato Cobbler with Corn Flour Biscuits makes for savory side dish or a vegetarian main course. An easy tomato cobbler recipe that is vegan too!
    5 from 1 vote
    Print Pin Rate Save Saved!
    Course: Main Course, Side Dish
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 25 minutes minutes
    Resting Time: 5 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 6 servings
    Calories: 267kcal
    Author: Tessa

    Ingredients

    Cherry Tomato Filling

    • 1 tablespoon olive oil
    • 1 yellow onion, chopped
    • 1 ½ teaspoon salt
    • 3 cloves garlic, minced
    • ½ teaspoon dried thyme
    • ⅛ teaspoon cayenne pepper
    • 1 tablespoon white rice flour
    • 4 pints cherry tomatoes

    Corn Flour Biscuits

    • ⅔ cup white rice flour 135 g
    • ¼ cup + 3 tablespoons corn flour 30 g
    • 1 tablespoon organic cane sugar
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon salt
    • ½ cup + 3 tablespoons unsweetened almond milk
    • ¼ cup olive oil

    Instructions

    Cherry Tomato Filling

    • Preheat oven to 400 degrees Fahrenheit. Warm the olive oil in a 10-inch cast iron or ovenproof skillet over medium heat. 
    • Add the onions and a ½ teaspoon of salt, saute until soft. Add garlic, stir and cook for one minute. Add thyme, cayenne pepper, remaining 1 teaspoon of salt, and white rice flour, stir to combine. Remove from heat and stir in tomatoes. Set aside.

    Corn Flour Biscuits

    • In a medium bowl, whisk together white rice flour, corn flour, cane sugar, baking powder, and salt. Add ½ cup almond milk and the olive oil. Stir to evenly combine. 
    • Take a tablespoon and scoop heaping spoonfuls of biscuit mixture. Use your hands to form it into rough circles and drop onto tomato filling. Biscuit dough should make 7-8 biscuits.
    • Use a pastry brush to brush the tops of the biscuits with remaining almond milk. Sprinkle tops lightly with salt and pepper. Transfer skillet to the oven and bake for 24 to 26 minutes or until biscuits start to turn a light golden. 
    • Remove from oven and allow to rest about 5 minutes before serving. Salt and pepper to taste.

    Nutrition

    Calories: 267kcal | Carbohydrates: 37g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 848mg | Potassium: 738mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1564IU | Vitamin C: 74mg | Calcium: 130mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    « Gluten-Free Cherry Crumble Bars (Vegan)
    Vegan Chocolate Vanilla Pudding Cups »

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    Comments

    1. Sofia

      August 12, 2019 at 8:17 pm

      can i sub all-purpose for the white rice flour? Recipe looks so good,can't wait to make it

      Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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