When a reader asked for a gluten-free version of "Texas cobbler," I have to admit, I'd never heard of it. So I e-mailed them for clarification. The reply made me chuckle:
"Honestly, I don't know specifics. I'm from Iowa but I read about Texas cobbler in a magazine while waiting at the salon. It looked really good, that much I can tell you."
After some digging, I found a recipe for a blueberry Texas-style cobbler in Cook's Country magazine. The recipe promised "a cobbler made with a thick, pancake-like batter."
It surprised me that the recipe didn't contain eggs. While it isn't unusual for a biscuit topped cobbler to contain no eggs, it's unusual to see an egg-free pancake-like batter. Since gluten-free pancake and cake batters benefit from the addition of eggs, I wondered how this batter would stand up to the gluten-free conversion. Would it fall apart? Or be terribly dense?
Surprisingly, the cobbler topping, made with a simple gluten-free flour blend, butter, and milk, baked up light and airy atop the blueberries.
The biggest difference from the wheat-version was the thickness of the batter. The wheat version promised a thick batter while the gluten-free variation was thin. This meant that the berries dipped below the batter during baking and the crust baked without any hints of the fruit filling lurking below. Once scooped into serving bowls, however, you wouldn't know that the cobbler's crust lacked the craggy fruit appearance of its wheat-filled counterpart.