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

Nearly two years ago, I was diagnosed with pre-diabetes. My life didn’t change much, but in April of 2011, I became very ill and was diagnosed with full on diabetes. It was a bit of a wake-up call for me and I quickly changed my eating habits. I scoured the internet for information about what to eat and what to avoid when it comes to a diabetic lifestyle. I cut out refined sugars, glutens, rice and pretty much all starches. After 90 days, I went in for blood work and was told that I was free and clear of diabetes. To live a healthy lifestyle inside and out is challenging and rewarding all at once. I started 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.
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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