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    Home / Desserts / Cakes & Cupcakes

    4.6 from 18 reviews

    Gluten-Free Chocolate Bundt Cake with Teff Flour

    By Alanna Taylor-Tobin on Dec 3, 2018 (updated Mar 21, 2023) / 31 Comments

    Jump to Recipe Print Recipe

    Teff flour makes this gluten-free chocolate bundt cake extra rich, moist and tender. Easy to make in 1 bowl and smothered in chocolate ganache, this extra-chocolatey cake is sure to be a crowd-pleaser!

    This recipe is part of my gluten-free chocolate recipes collection where chocophiles can find 30+ more recipes to satisfy their bittersweet tooth. Thanks to Vermont Creamery for sponsoring this post! 

    Gluten Free Chocolate Bundt Cake

    I've always felt a bit intimidated by bundt cakes. They're just so BIG, and they bring with them so many opportunities for things to go wrong. They can come out dry, burn on the outside while staying raw inside, or stick, cement-like, to the interior of the pan.

    I've baked and styled my fair share of bundt cakes for NYT over the years (in fact the very first recipe that Sarah and I styled for them was this tunnel-of-fudge cake baked in a bundt pan!)

    Over the years, I've shared lots of gluten-free chocolate cake recipes including:

    • Gluten-Free Chocolate Sponge Cake (and chocolate hazelnut tiramisu)
    • Gluten-Free Chocolate Cake with Peanut Butter Frosting
    • Chocolate Almond Olive Oil Cake
    • Gluten-Free Red Velvet Cake
    • Pistachio Chocolate Torte

    But nine years into TBG, I thought it was finally time to embrace the bundt.

    ingredients on table

    And what better recipe to start with than a super moist, fudgy, ganache-laden gluten-free chocolate bundt cake? This beauty is infused with the flavors of molasses-rich brown sugar, tangy crème fraîche, European-style butter, and earthy teff flour.

    Loads of dutch-process cocoa powder give the cake a deep, dark chocolate taste. The cake is crowned with a layer of silky dark chocolate ganache made extra luscious from a dose of whiskey and more crème fraîche.

    spoonful of creme fraiche

    The Dairy

    Chocolate sour cream bundt cakes are a classic, but this version trades in ultra-decadent crème fraîche from Vermont Creamery. Crème fraîche has a higher fat content than sour cream (30% vs. 20% respectively) and it doesn't contain any thickeners like sour cream sometimes does. It originated in France so, like all things French, it's extra delicious and fancy with a slightly tart, nutty flavor.

    Vermont Creamery's award-winning crème fraîche is especially thick and rich, with a texture that's firm enough to stand a spoon up in. I can never resist licking it straight off the spoon when I'm mixing up a recipe. It does triple duty in this gluten free chocolate bundt cake recipe:

    • adds tangy flavor and richness to the batter
    • makes the ganache extra thick and luscious
    • whips into a billowy cream topping for slices of cake

    This gluten free chocolate bundt cake also gets an added dose of richness from Vermont Creamery's cultured European-style butter, which clocks in at 86% butterfat. It has a super creamy texture with a hint of tang from the culturing process. I've written about my love for Vermont Creamery and their delicious products before, and I'm thrilled to get to feature them again here.

    pouring batter into bundt cake mold

    The Flours

    A trio of flours – teff, sweet rice, and tapioca – create a fine, well-structured crumb.

    • Teff is a naturally gluten-free grain that hails from Ethiopia and I'm completely in love with its malty flavor. Its high protein content bakes into sturdy cookies and cakes, and it's good for you too!
    • Sweet rice flour is more finely ground and sticky than regular rice flour. It gives this cake a soft chew and prevents it from being crumbly.
    • Tapioca starch or flour (same thing!) is ultra sticky and helps cakes bake up light and fluffy because it makes the batter extensible or stretchy, allowing it to capture steam in the form of tiny air pockets that lighten the crumb.
    chocolate mix in bowl

    The Easiest One-Bowl Chocolate Cake Batter

    This gluten free chocolate cake batter takes about 10 minutes to whisk together in one bowl. The ratios are adapted from Sarah's favorite gluten-free chocolate cake that I've riffed on with teff flour, brown sugar, and cultured dairy.

    I shared a chocolate peanut butter version earlier this year made with roasted peanut oil and buttermilk. To turn it into a sturdier bundt cake recipe, I trade in melted butter for the oil and crème fraîche for the buttermilk. The result is an extra dense and fudgy cake with a fine crumb, somewhere between a chewy brownie and a fluffy classic chocolate cake.

    Because we're not using gluten, we can mix the dickens out of this batter and it won't turn tough. Just throw the flours in a bowl with cocoa powder and leavening, add the butter, eggs, crème fraîche, and hot water, and whisk. But if gluten isn't an issue for you, try this festive version from Foolproof Living.

    Gluten Free Chocolate Bundt Cake on wire rack

    Chocolate Ganache with a Twist

    I top this cake with a pour of creamy dark chocolate ganache, which not only adds another hit of chocolate, it also locks in moisture in the cake itself. The dark chocolate ganache topping gets a flavor boost from crème fraîche, a splash of whisky, vanilla, and a pinch of salt.

    Be sure to use a chocolate you love the taste of here, and for best results, use a bittersweet chocolate with a cacao mass of 65-70% so that it sets properly. Opt for a baking chocolate or a bar of chocolate rather than chips, which contain ingredients to prevent them from melting, which is not what we want here.

    Gluten Free Chocolate Bundt Cake Recipe

    Gluten-Free Chocolate Bundt Cake for Everyone

    The biggest perk about being blessed with a big bundt? There's more to share! This gluten free chocolate bundt cake makes an impressive addition to holiday festivities, and there's more than enough to go around.

    The cake is rich so small slices are in order. They're equally lovely nibbled with a cup of tea or coffee in the afternoon as they are plated for an after dinner treat. I'm one of those people who likes a bite of something sweet after every meal, and it's a bonus if that sweet something is of the chocolate variety. I'm in heaven when there's double chocolate bundt cake in the house! It keeps beautifully for up to several days.

    top down shot of Gluten Free Chocolate Bundt Cake
    slice of delicious Gluten Free Chocolate Bundt Cake

    How to Prevent Bundt Cake from Sticking to the Pan

    Many of us have suffered that sinking feeling that happens when you go to remove a cake from a pan, only to find that the bottom has stuck. I learned this trick for foolproof cake pan preparing from a bakery I once worked at:

    1. Use a pastry brush dipped in room temperature butter softened to the consistency of mayonnaise to brush the pan with a thorough coating of butter. The soft butter will cling to the interior of the pan (unlike melted butter, which will run down the sides of so-called nonstick pans and won't do any good).
    2. Once your pan is thoroughly coated in soft butter down to the last nook and cranny, dust the pan all over with flour, upending the pan over the sink and gently tapping it to oust excess flour.

    If you take the few extra minutes to prepare your bundt pan correctly, your cake will release cleanly and easily from the pan every time, and you'll never suffer a sticky bundt cake again.

    plates of Gluten Free Chocolate Bundt Cake

    Looking for more ways to use teff flour? Try these:

    • Gluten-Free Graham Crackers
    • One-Bowl Chocolate Teff Cake with Peanut Butter Frosting
    • Gluten-Free Teff Oatmeal Chocolate Chip Cookies and Cookie Mix Gift in a Jar
    Gluten Free Chocolate Bundt Cake on plate

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten free chocolate bundt cake, I’d love to see. Tag your Instagram snaps  @The_Bojon_Gourmet  and  #bojongourmet. Thanks to Vermont Creamery for sponsoring this post! All opinions are my own.*

    4.56 from 18 reviews

    Gluten-Free Chocolate Bundt Cake with Teff Flour

    Print Recipe Pin Recipe
    The fudgiest gluten-free chocolate bundt cake made in one bowl and coated in glossy chocolate ganache.
    Alanna Taylor-Tobin
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total: 1 hour hour 20 minutes minutes
    Servings: 16 small but rich servings, makes one 10-inch bundt cake

    Ingredients

    Cake:

    • 2 teaspoons softened butter, for the pan
    • 1 ½ cup (233 g) GF teff flour, plus more for dusting the pan*
    • ½ cup (80 g) sweet white rice flour**
    • ¼ cup (30 g) tapioca flour***
    • 1 cup + 2 tablespoons (100 g) dutch-processed cocoa powder
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 ½ teaspoons fine sea salt
    • 2 ¼ cup (530 g) packed organic light brown sugar
    • ¾ cup (177 ml) Vermont Creamery Crème Fraîche
    • 8 tablespoons (113 g) Vermont Creamery Cultured Unsalted Butter, melted
    • 2 teaspoons vanilla extract
    • 1 ¼ cups (300 ml) hot water
    • 3 large eggs

    Ganache:

    • 4 ounces (113 g) bittersweet chocolate (70% cacao mass), finely chopped (about 1 cup)
    • ¼ cup + 2 tablespoons (90 ml) heavy cream
    • ¼ cup (60 ml) Vermont Creamery Crème Fraîche
    • 1 tablespoon GF whiskey or bourbon (or brandy, dark rum, or extra cream)
    • 1/8 teaspoon fine sea salt
    • ½ teaspoon vanilla extract

    Whipped Crème Fraiche:

    • ¾ cup (177 ml) heavy cream
    • ½ cup (120 ml) Vermont Creamery Crème Fraîche
    • 2 teaspoons granulated sugar
    • ½ teaspoon vanilla paste or extract

    Instructions

    Make the cake:

    • Position a rack in the center of the oven and preheat to 350ºF. Use a pastry brush to very thoroughly butter the inside of a 9 or 10-inch (10 or 12-cup) bundt pan, being sure to get into all the little nooks and crannies. The butter should be at room temperature and the consistency of mayonnaise so that it clings to the pan, not melted which will run down the sides of non-stick pans and not do any good. When the pan is thoroughly coated, dust the pan with a few tablespoons of teff flour, tapping it around the the interior to cover every surface. Turn the pan over in the sink and gently tap the pan to remove any excess flour.
    • In a large mixing bowl, sift together the teff, sweet rice, and tapioca flours with the cocoa powder, baking powder, baking soda, and salt. Add the brown sugar, crème fraiche, melted butter, vanilla, and hot water to the batter. Add the eggs and quickly whisk the batter until smooth and no lumps remain.
    • Pour the batter into the prepared pan and bake until the top springs back to the touch and a toothpick comes out with moist crumbs, 45-55 minutes. Remove from the oven and let cool at least 10 minutes. Invert a wire rack over the bundt pan, grasp both with oven mitted hands, and flip the whole thing over. Remove the bundt pan and let the cake cool completely on the wire rack, about 1 hour.

    Make the ganache:

    • In a small saucepan, bring the cream to a bare simmer over medium heat. Remove the pan from the heat and add the chocolate. Let sit until melted, about a minute, then gently whisk until smooth. Whisk in the crème fraîche, whiskey, vanilla and salt. The ganache should be thick but pourable; if it’s too thin, let sit at room temperature to thicken up a bit. If it’s too thick, warm over a low flame for a few seconds, stirring constantly.
    • Pour the ganache over the cake. Let set at room temperature until firm enough to slice, 20 minutes or so.

    Whip the crème fraîche:

    • In the bowl of a stand mixer fitted with the whip attachment (or in a large bowl with a balloon whisk or electric beater), combine the cream, crème fraiche, sugar, and vanilla. Whip on high speed until soft peaks form. Serve slices of cake with big dollops of whipped crème fraiche.
    • Store leftover cake at room temperature for up to 1 day or refrigerate airtight for up to 4 days. Bring to room temperature before enjoying.

    Notes

    *Sub by weight GF oat flour or chestnut flour
    **Sub by weight cassava flour or GF AP flour such as Bob's Red Mill 1 to 1
    ***Sub by weight more sweet rice flour
    Nutritional values are based on one of sixteen servings.

    Nutrition

    Calories: 403kcalCarbohydrates: 53gProtein: 5gFat: 21gSaturated Fat: 12gCholesterol: 79mgSodium: 358mgPotassium: 270mgFiber: 4gSugar: 34gVitamin A: 590IUVitamin C: 0.2mgCalcium: 116mgIron: 2.5mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
    slice of Gluten Free Chocolate Bundt Cake Recipe

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Emily says

      December 04, 2018 at 7:13 am

      Wow!! I cannot wait to make this over the holidays with my family! Thank you SOOO much for having all of these amazing gluten-free recipes.

      Quick question: how cool does the cake need to be before pouring on the ganache? I know if it is too hot the ganache will run off. Should the cake be room temp to the touch?

      Reply
      • Alanna says

        December 04, 2018 at 5:13 pm

        Aw, thanks for the sweet words! Room temp to the touch should be perfect, but if it's a little warmer, that's ok too. Please let me know if you give it a go!

        Reply
    2. Aysegul Sanford says

      December 04, 2018 at 10:18 am

      This is just SPECTACULAR. I have never tried baking with teff, but looking at this gorgeous cake, I want to run to the store and get some. Plus, how can I say no to goodness of creme fraiche.
      As always, this is just so stunning my friend.
      PS: Thanks for the link. Sending you the warmest hugs.

      Reply
      • Alanna says

        December 04, 2018 at 5:02 pm

        Aw thanks my dear! Craving your delicious butternut soup with the creme fraiche swirl. <3

        Reply
    3. Dolphia Nandi says

      December 21, 2018 at 11:31 am

      How can I replace teff and cream fraiche ? Because they both are not easy to source.

      Reply
      • Alanna says

        December 22, 2018 at 9:55 pm

        Actually I have a creme fraiche recipe in my book - it's easy to make! I really love the teff flour here, but you could try swapping it for other GF flours that you like the taste of (buckwheat, oat, sorghum, or a blend). I know you're good at experimenting - let me know what you try!

        Reply
    4. Erin says

      January 01, 2019 at 8:33 am

      I made this cake yesterday to bring to a New Years party. The cake turned out rich and delicious but slightly too salty. After searching three stores for creme fraiche I gave up and subbed sour cream which may have created this result. The ganache however was a bit of a head scratcher. Once the sour cream was added it took the beautifully pourable chocolate down to a bit of a more chunky separated texture that resembles when sugar starts to seize up. Overall this is a quality recipe that I would try again to see if the creme fraiche makes a difference in the saltiness and would sub in a different ganache.

      Reply
      • Alanna says

        January 01, 2019 at 10:34 pm

        Hi Erin, Thanks so much for trying my recipe and for the feedback! I tend to like a good hit of salt in my sweets, but feel free to reduce the amount to 1 teaspoon or less if that's more to your taste. The type of salt you use can make a difference - table salt is even finer than what I use (fine sea salt) and can make foods taste saltier. Sour cream shouldn't have more salt in it than creme fraiche, but it's possible that it's responsible for the chunky ganache. You can just swap in more cream in the ganache in place of the creme fraiche, heating it with the rest of the cream rather than adding it separately. Temperature and the type of chocolate used can also cause ganache to separate, so just be sure you're using the type called for and that the ganache is warm enough when you mix it. Using chocolate chips, for instance, can make ganache seize due to the higher amount of lecithin which is designed to keep the chips from melting into cookies. Hope that all helps and that you give it another go! :)

        Reply
    5. Sarah says

      January 27, 2019 at 8:03 pm

      I can’t wait to try this recipe! Going to making for my birthday! 😜
      Thank you for all of your DELICIOUS treats! 😋

      Reply
      • Alanna says

        February 04, 2019 at 2:31 pm

        Aw, it's totally my pleasure! Please let me know how you like it. :)

        Reply
    6. Sam says

      January 28, 2019 at 1:14 am

      This looks like a mighty fine cake, gluten-free or otherwise and I'm obsessed with that knife.

      Reply
    7. Trish says

      May 02, 2019 at 10:31 am

      Alanna - love your recipes! I baked this for a birthday party and it turned out beautifully and was well received. It was easy to put together and I had no problem turning it out of the pan. I’d probably bake it a bit less next time (there definitely will be a next time!), but it wasn’t testing done after the minimum time. That being said, the texture is great, kind of between a pound cake & a truffle. I didn’t have all of the ganache ingredients for your version, so I look forward to trying that too. Do you think it would be a mistake to add espresso powder to the cake batter? I always like how it enhances chocolate. Five stars, girl!! Keep up the good work!

      Reply
      • Alanna says

        May 02, 2019 at 11:30 am

        Aw thanks my dear! I'm so glad you enjoyed it. How long did you end up baking it for? Bake times are tough because ovens can run hot or cold, so I always try to give a wide range! I'm sure a little espresso powder would be delicious too - let me know if you try it. :)

        Reply
        • Trish says

          May 02, 2019 at 12:23 pm

          Fifty five minutes. I’m also thinking of trying a Mexican version - cinnamon and chipotle, possibly?

          Reply
          • Alanna says

            May 02, 2019 at 5:58 pm

            Yessssss do it!!

            Reply
            • Trish says

              May 05, 2019 at 3:15 pm

              Hope I’m not wearing out my welcome, but I wanted you to know I baked this again for a little Cinco De Mayo party and experimented with additional flavors. I added a teaspoon of espresso powder, 2 1/4 t cinnamon & 1/4 t of cayenne pepper. I made your ganache recipe (so good!) and used half the amount of whiskey. I served it with cinnamon whipped cream and wow -we thoroughly enjoyed it! I love how easily this recipe is to make. Highly recommend it 👍🏻

            • Alanna says

              May 06, 2019 at 9:53 am

              Not at all! I'm so grateful for the feedback. Those spice additions sound delicious - I can't wait to try your version!

    8. BJ says

      September 12, 2019 at 6:46 pm

      Hi, I followed the recipe, except that I ended up over mixing since my dough had lumps..sadly my cake sank in the middle..let me know where I could have gone wrong

      Reply
      • Alanna says

        October 11, 2019 at 1:34 pm

        Hm, I'm sorry to hear that. Sometimes a cake sinks because it's underbaked. Is that a possibility? I don't think overmixing would have much of a negative effect since the batter is gluten-free so there are no glutens to overwork.

        Reply
    9. Carole says

      October 11, 2019 at 12:57 pm

      Made this for my husband's birthday dinner - incredible flavor and texture. One of the best cakes ever!!! Served it with homemade sweetened whipping cream and vanilla bean ice cream.

      Reply
      • Alanna says

        October 11, 2019 at 1:32 pm

        Yay, I'm so glad it was a hit! Thanks a million for the sweet note!

        Reply
    10. Jessica Breiman says

      June 07, 2020 at 10:27 am

      Hi! Love your cookbook :)
      My cake turned out very fudgy (which I don't know if it was supposed to be) and it fell during baking...it was a particularly humid day here and I'm going to investigate how accurate my oven temp is. However, when I turned it out, it looked beautiful and you couldn't tell so I didn't feel so bad about it! I do think that next time I make this, I will reduce the sugar. I found the cake to be too sweet (even measuring out the ingredients, I thought that it was likely going to be too sweet), although the slight bitterness of the glaze offset the sweetness.

      Reply
      • Alanna says

        June 07, 2020 at 9:59 pm

        Thanks so much for the note and for trying my recipe! I'm sorry the cake fell and turned out fudgy inside. I would be surprised if the humidity effected it in this way! Though if your oven runs a little cold, that could be the culprit - maybe it just needed a longer baking time? In any case, reducing the sugar should make the batter less moist, which may solve all your problems! Please let me know what sugar amount you end up trying. I also dislike overly sweet things so I'm extra sad that this one was too sweet to your liking! Appreciate the feedback.

        Reply
    11. Carol says

      February 13, 2021 at 1:55 pm

      Hi Alanna,
      Do you use brown or ivory teff flour?
      Thanks Carol.

      Reply
      • Alanna says

        February 13, 2021 at 2:53 pm

        Great question! I use brown teff flour, but the two are interchangeable so either should work great!

        Reply
    12. Margaux says

      August 19, 2021 at 4:34 am

      This is the most DELICIOUS chocolate cake ever. It came out perfectly and was easy to make. Moist, rich but not too much, slightly dense but still airy, and oh so flavorful. The combination with the ganache was to die for. All of my friends went bananas over this cake and they didn't even realize it was gluten-free. GF doesn't have to mean mediocre, passable, good, or "alternative." It can mean refined, elevated, orgasmic, and be the star of the show. You can tell that this recipe was created by a trained pastry chef. I seriously appreciate the use of teff flour and creme fraiche! YES! This is the kind of thing I used to bake before going gluten-free, so it brings me back. I'm now obsessed with Bojon and cannot wait to make more of your treats, Alanna. Cheers!

      Reply
      • Alanna says

        August 20, 2021 at 5:10 pm

        Awww this completely makes my week! Thank you so much for the sweet note. I'm *so* glad you loved the cake; and that your friends had no idea it was GF. That's the best!!

        This has to be the new tagline for my site: "GF doesn't have to mean mediocre, passable, good, or "alternative." It can mean refined, elevated, orgasmic, and be the star of the show." You said it!

        Please enjoy the site and let me know what you try next! Don't hesitate to holler if you ever have any questions about a recipe. Happy baking!

        Reply
    13. Ann says

      May 16, 2022 at 5:39 pm

      I made it for my daughter's birthday today! Everyone in the family LOVED it and no one noticed it was GF! They had no idea. It was my little secret:-). Everyone asked me to make it again! I LOVE Teff flour so I was excited this recipe included it. I use Teff is many recipes and do not miss AP flour. Thank you for your site and your book. It is pure JOY!

      Reply
      • Alanna Taylor-Tobin says

        May 16, 2022 at 5:55 pm

        I'm so glad you all loved it - that absolutely makes my day! Big fan of teff over here too - it has the most divine flavor, and the protein content works beautifully in GF baking. Thank you for supporting my site and book, that means a lot to me!

        Reply
    14. Janet says

      March 04, 2023 at 11:48 am

      This is absolutely delicious and so simple to make. Sophisticated and comforting at the same time. Another Bojon home run!

      Reply
      • Alanna Taylor-Tobin says

        March 04, 2023 at 11:57 am

        Aw thank you for trying my recipe and for the sweet note!! I'm so glad you love it. Wish were sharing a slice over coffee rn!

        Reply

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    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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Recipe linked the_bojon_gourmet. If you make it, please let me know how you like it! 

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Recipe linked the_bojon_gourmet 

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Shortcakes make an ideal dessert for spring gatherings because the components can all be prepared ahead and assembled when you're ready to serve up dessert. 

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Bojon appétit!

https://bojongourmet.com/gluten-free-strawberry-shortcake/

#glutenfreebaking #glutenfreebiscuits #glutenfreescones #strawberryshortcake #f52farmstand
    Tender, buttery gluten-free #scones 🧈 These ba Tender, buttery gluten-free #scones 🧈

These bake up sturdy and moist thanks to a blend of gluten-free flours: sweet rice, almond, oat, and tapioca. Made in about an hour with endless mix-in suggestions. 

I’ve been baking scones for 20+ years and I’ve compiled all my top tips and tricks into this post, linked the_bojon_gourmet 

Bojon appétit! 

🎥: nadia.creativity & rdaphoto 

https://bojongourmet.com/gluten-free-scones-almond-flour/

#recipereel #recipereels #glutenfreebaking #sconesofinstagram #sconesrecipe
    Bake up a batch of these lemon blueberry swirl bis Bake up a batch of these lemon blueberry swirl biscuits to share with family or friends for a springtime treat! 

The recipe starts with buttery biscuit dough made with a trio of gluten-free flours and fresh lemon zest. Cultured butter from vermontcreamery has a clean, bright flavor and a high fat content, which, when rubbed into the dough, creates tender, buttery biscuits. 

Roll the dough up with fresh blueberries, cut them crosswise, and bake. The berries condense into jammy pockets encased in swirls of buttery dough. Top with an easy 3-ingredient mascarpone glaze for maximum deliciousness.

The biscuits can also be prepped overnight and popped in the oven day-of for an effortless brunch addition. 

Get the recipe vermontcreamery. Bojon appétit!

#recipereels #glutenfreebaking #biscuits #almondflourrecipes

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