Cobbling together cobbler

Trillian and I are throwing a dinner party in just under two weeks. I've invited my two best friends from the department and my friend from the school where we both used to teach, along with their significant others, to have dinner at my house. It'll be one of our last chances to socialize before Trillian and Scooter head down to the grandparents' for the holidays (I'll follow along a few weeks later), and we also want to introduce my former colleague and her husband around.

I have been debating the food for this party, particularly whether or not I will stick with a totally gfcf menu. In addition, one guest has a nut allergy and one is a vegetarian.

I've already decided to make dinner-proper vegetarian, offering meat along with cheeses as an appetizer. I will add some rice crackers to the other crackers on the platter and can just not have any cheese, so that course is fine.

This evening, I thought that maybe I'd try a cobbler, substituting gfcf ingredients in the biscuit part. I improvised even more, in that I have a gfcf baking mix, not a separate flour. So I simply didn't add the baking soda or powder. Then I used my dairy-free butter substitute and rice milk and proceeded per the recipe.

The result? Hmmm...

I've noticed that gfcf baked goods tend to be a little grainier than those made with wheat flour. With the mixes we use, the flavor tends to fall within the expected range for such items. But definitely grainier. And that was definitely the case with the cobbler topping. I could also taste that the flour was different. Not awful, but not something I want to have huge servings of.

I won't be serving that for dessert. I may, since Scooter won't want it anyway and I'm a big girl who can decide for herself about the gluten, go ahead and make the regular recipe; cobbler just seems perfect for the season and I can make most of it ahead of time. But this isn't ready yet for its gfcf debut!