gluten free strawberry shortcake

recipe adapted from GF in the City

Sweet Cream Biscuits
Makes 6-7 biscuits

¾ cup millet flour
¾ cup potato starch, plus more for dusting
½ cup sorghum flour
¼ cup tapioca flour
1 ½ teaspoons xanthan gum
2 teaspoons baking powder
3 tablespoons sugar (used splenda)
½ teaspoon salt
6 tablespoons unsalted organic butter, cold & cut into cubes
1 cup heavy cream (or half & half)

2 tablespoons melted butter for brushing

sugar for sprinkling  (used splenda)

light agave nectar for the strawberries (as needed for your taste)

Preheat the oven to 375 degrees.

In a medium bowl whisk together the millet, sorghum, and tapioca flours, potato starch, xanthan gum, baking powder, sugar, and salt. Using a pastry cutter or a pair of knives, cut the cold butter into the flour until it is about the size of peas. Stir in the cream.

Dust a work surface with potato starch and turn out the dough. Knead gently, 2 to 3 times, until the dough comes together into a smooth, supple ball. Roll it out into a 3/4″ thick round. Using a round cookie cutter, cut out as many biscuits as you can. Gather the dough scraps and lightly roll out again. Cut additional biscuits. You should yield 6-7 biscuits.

Transfer the cut biscuits to a baking sheet. Brush the tops with the melted butter and sprinkle with sugar. Bake for 25-30 minutes, until golden.


I doubled the recipe to make enough for Mother’s day celebrations tomorrow, and for neighbors….  🙂

To prepare all biscuits as strawberry shortcake, you will need 2 pints of strawberries, hulled and sliced/quartered, and one cup of heavy cream, whipped. Sweeten berries and cream to your liking. I used light agave nectar as my sweetener of choice.


About Emashita

Hailing from New Hampshire, I have re-invented this blog to share my delicious (e is for Emilie and mashita means delicious in Korean) life with friends & family, and of course with new friends that stumble upon my site. I value simple ingredients & recipes, shorter the list the better!
This entry was posted in gluten free, recipes, refined sugar free. Bookmark the permalink.

One Response to gluten free strawberry shortcake

  1. Pingback: mother’s day feast : baby back ribs, cauliflower smash & slaw « e . mashita

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