Like other cooks, I thought the mayo was an odd ingredient, but I know it makes things very tasty sometimes, so I thought I'd try it. My husband is gluten free, too, so I thought I would change it up. So here's what I did...
I used frozen blueberries because that's all I had. I dusted them with corn starch (couldn't use flour because of the gluten), and put them in the dish. I used 1.5 times the topping because that's my favorite part! So, I used 1.5 cups gluten free all-purpose flour (Bob's Red Mill), just over 1 1/4 cup sugar, 3/4 teaspoon cinnamon, and 3/4 cup canola mayo. I baked it for 35 minutes and it turned out golden brown and WONDERFUL! I think next time I may try adding a touch of tapioca to the filling to make it a little but more firm. It was still a little runny because of the frozen berries.
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Like other cooks, I thought the mayo was an odd ingredient, but I know it makes things very...