Gluten-Free Tomato Cobbler with Corn Flour Biscuits is a savory dish that works equally well as a side or a vegetarian main. This easy tomato cobbler is naturally vegan when made with plant-based milk and oil.
Savory cobblers often get overshadowed by sweeter versions, but this tomato cobbler combines juicy, roasted cherry tomatoes with delicate corn flour biscuits for a comforting, flavorful result.
Ingredients
This cast-iron cobbler is simple to assemble. The filling uses cherry tomatoes, onion, garlic and a few pantry spices for a bright, savory base. The biscuits, made from white rice and corn flours, add a slightly sweet, tender topping that soaks up tomato juices without becoming heavy.
Major ingredients:
- Cherry tomatoes
- Yellow onion
- Garlic
- White rice flour
- Corn flour
- Olive oil
- Unsweetened almond milk (or other plant milk)
- Dried thyme, cayenne pepper, salt and black pepper
- Organic cane sugar
The biscuits are key: they absorb some of the tomato juices and lend a cozy, homey texture that balances the bright filling.
If you have fresh cherry tomatoes from the market or your garden, this recipe is a perfect way to showcase them.
This cobbler makes a great summer or late-summer meal when tomatoes are at their peak.
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 with Corn
📖 Recipe
Gluten-Free Tomato Cobbler with Corn Flour Biscuits
Ingredients
Cherry Tomato Filling
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 ½ teaspoon salt (divided)
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- â…› teaspoon cayenne pepper
- 1 tablespoon white rice flour
- 4 pints cherry tomatoes
Corn Flour Biscuits
- â…” cup white rice flour (about 135 g)
- ¼ cup + 3 tablespoons corn flour (about 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
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Preheat oven to 400°F (200°C). Warm the olive oil in a 10-inch cast iron or ovenproof skillet over medium heat.
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Add the chopped onion and ½ teaspoon of the salt; sauté until soft. Stir in the garlic and cook for about 1 minute. Add the thyme, cayenne, remaining 1 teaspoon salt, and white rice flour; stir to combine. Remove from heat and fold in the cherry tomatoes. Set aside.
Corn Flour Biscuits
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In a medium bowl, whisk together the white rice flour, corn flour, cane sugar, baking powder, and salt. Add ½ cup almond milk and the ¼ cup olive oil, stirring until evenly combined.
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Using a tablespoon, scoop heaping spoonfuls of the biscuit mixture. Shape each into a rough circle with your hands and drop them onto the tomato filling. The dough should make 7–8 biscuits.
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Brush the tops of the biscuits with the remaining almond milk and lightly sprinkle with salt and pepper. Transfer the skillet to the oven and bake 24–26 minutes, until the biscuits are lightly golden.
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Remove from oven and let rest about 5 minutes before serving. Adjust seasoning with salt and pepper to taste.
Nutrition
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Carbohydrates: 37 g
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Protein: 5 g
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Fat: 12 g
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Sodium: 848 mg
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Fiber: 3 g
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