3/4 cup plus 2 Tablespoons warm water 2-1/4 teaspoons active dry yeast 2-1/4 cups gf flour 1/4 cup gf packed brown sugar 1-1/4 teaspoon salt 3/4 cup pie cherries 1/2 lb blackberries, cut in half 1 Tablespoon sugar
Add water to the bowl of a stand mixer and sprinkle the yeast over the water. Let site for about 5 minutes. Add flour, brown sugar, salt and cherries. Knead with a dough hook on medium speed for about 6 minutes, until dough comes together. You can also knead by hand. Cover the bowl with plastic wrap and let sit in a warm place for 2-1/2 to 3 hours or until the dough increases in volume. Turn the dough onto a floured surface and roll out into a 10"x10" square. Place the square on a baking sheet lined with a silpat or parchment paper and cover with plastic wrap. Let sit and rise in a warm place for and hour. Heat oven to 400 degrees F. Press your finger into the top of the dough in several places to dipple it. Place a blackberry into each dipple, sprinkle with sugar and bake for 25 minutes or until the top is golden.
You can substitute just about any kind of berry you prefer.
This recipe takes a long time to prepare because of the rising time, but the result is very good and almost a little chewy as if it was made with gluten.