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Gluten Free Kuchen |

Kuchen (Gluten Free, Paleo)

  • Author: Chelsea at Do You Even Paleo
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 kuchen 1x
  • Category: Dessert
  • Method: baked
  • Cuisine: German



For the Crust

For the Filling

Prune Kuchen Filling

Apple Kuchen Filling

  • (enough for 1 kuchen)
  • 1 apple, peeled, cored, and sliced 1/4 inch thick
  • 1/2 teaspoon cinnamon

Rhubarb Kuchen Filling

  • (enough for 1 kuchen)
  • 1 1/2 cups chopped rhubarb (can use fresh or thawed)
  • 1/2 teaspoon cinnamon


For the Crust:

  1. Dissolve the yeast in 1/2 cup warm, but not boiling, water. Set aside for about 5 minutes while yeast activates.
  2. Mix cassava flour, arrowroot powder, salt, and coconut sugar. Add shortening/butter and mix until the mixture is crumbly and fine.
  3. Form a well in the middle of the flour mixture and pour in the yeast liquid. With your hands, knead the dough only enough to get all the flour moist. Do not overwork the dough. Add the rest of the milk and the eggs and knead until the dough is silky and soft. Place the dough in a large bowl and cover with cloth. Let the dough rise while you prepare the custard filling.

For Custard Filling:

  1. Whisk eggs with 1/2 cup coconut milk in a large heat-safe bowl.
  2. Combine remaining coconut milk, honey, vanilla, salt and cinnamon in a saucepan. Cook over medium heat, stirring frequently, until the honey has dissolved and the mixture is smooth.
  3. Slowly pour the heated coconut milk mixture into the egg mixture, whisking constantly, to temper the eggs. Add back to the saucepan and whisk constantly at medium heat for about 4 minutes or until mixture has thickened. Remove from heat.

For Fruit Filling (optional)

  1. If you're making a fruit kuchen, prepare the fruit filling. For apple or rhubarb kuchen, toss the fruit with cinnamon. For prune kuchen, soak the pitted prunes in hot water for 10 minutes. Drain the prunes, reserving 1-2 tablespoons of water. Add the soaked prunes and reserved water to a blender and blend until no large chunks remain.

For the Kuchen:

  1. Lightly oil four 9-inch pie pans. When the dough has risen to about twice the size, divide the dough into 4 pieces. Place each dough ball in a pie pan and push the dough with your fingers to fill the bottom and about an inch up the sides.
  2. Fill with desired fruit filling. Carefully pour custard over the fruit and dough, filling up to 1/2 inch of the crust. Sprinkle with additional cinnamon.
  3. Bake at 350 degrees for 30-40 minutes or until the crust is golden brown and the filling is no longer soupy. The custard filling will continue to set as kuchen cools.
  4. Store in the fridge, covered, until ready to serve. To freeze, place cooled kuchen in the freezer on a level surface for at least 2 hours. Remove, wrap in plastic wrap, place in a sealed container (like a freezer bag) and store in the freezer for up to 2 months. Set on the counter to thaw.

Keywords: Gluten free kuchen