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    Home / Breakfast & Brunch / Biscuits, Scones & Pastries
    4.9 from 75 reviews

    Tender Gluten-Free Scones with Almond Flour

    By Alanna Taylor-Tobin on Apr 30, 2022 (updated Feb 25, 2025) / 166 Comments Jump to Recipe

    Tender, buttery gluten-free scones made with almond, oat, and sweet rice flours that are undetectably gluten-free. Heavy cream brings the dough together, adding moisture and richness. The dough takes 20 minutes of active time to make and shape. After a 30 minute rest, the scones bake up with crispy edges and tender middles in 20 minutes.

    Mix in juicy blueberries, try the lemon-ginger and orange-currant variations, or play around with your favorite flavors and mix-ins. I hope you love this community-favorite recipe with loads of 5-star ratings!

    This post was sponsored by Vermont Creamery. All opinions are my own.

    closeup of blueberry scones with golden edges and craggy tops
    These scones bake up with craggy, golden tops and pillow-soft middles.

    Scones were one of the first “fancy” pastries I learned how to bake as a food-obsessed tween. My scone addiction followed me through college and into my twenties when I'd wake at the crack of dawn and bake batches to sell at my local coffee shop where I worked as a barista.

    I found the methodical process of rubbing cold butter into flour soothing. I loved the feel of the cool, clay-like dough as I shaped it into rounds. And that moment of seeing the baked scones in their gently sloped, conical shapes post-baking was like magic.

    I never grew tired of playing with different scone flavor combinations – the wilder the better – some of which I've shared on TBG in the past such as maple apple bacon, chocolate bergamot, brown sugar banana, and these reader-favorite buckwheat flour scones studded with jammy blueberries. Find these and more in my library of biscuit and scone recipes.

    And don't miss my almond flour buttermilk biscuits, the savory cousins to these lightly sweet cream scones.

    a variety of gluten-free scones on a large wooden board with honey, jam, and butter
    My 3 favorite scone flavors: blueberry vanilla, lemon ginger, and orange currant.

    Why almond flour makes the dreamiest scones

    I shared a few gluten-free scone recipes in my award-winning gluten-free cookbook made with sweet rice, millet, and oat flours: blackberry, banana teff, amaranth cinnamon peach, and chestnut fig.

    But I was curious to see how almond flour would play in that same formula since I love almond flour recipes so much. Would this high-protein flour add more structure? Would the extra fat add richness? Would the warm, nutty flavor enhance the buttery taste and tender texture?

    The answer to all these questions turned out to be a resounding yes! With a few tweaks to the method and ingredients, I had an almond flour scone recipe that rivaled its wheaty counterparts. These gluten-free scones are so light, tender, buttery, and classic-tasting, I keep forgetting that they're gluten-free!

    When you take your first bite of a fresh-from-the-oven scone, crispy, golden edges give way to plushy, warm middles fragrant with buttery steam. Top with a pat of butter and savor the delicate sweetness mingling with creamy, buttery bliss.

    Here's what one reader had to say about the recipe:

    Fantastic Recipe

    “The scones were fantastic! Loved by the Celiac and non-Celiacs in my family. Turned out just like your picture. Love being able to prepare them before I go to bed and then bake them up in the morning! Now I'm going to try the other variations, including Lonio's "stollen scones!" Thanks again for the great recipe! <3”

    —Carol
    Add your review →
    closeup of a broken berry scone showing the floofy, craggy crumb with gooey honey on top

    Key Ingredients

    This recipe comes together with just a handful of pantry-friendly ingredients.

    GF scones ingredients arranged on a marble surface
    INGREDIENTS: cream, egg, butter, GF flours (almond, oat, sweet rice, tapioca), sugar, baking powder, salt

    Flours

    Instead of using a storebought gluten-free all purpose flour blend, I use a trio of flours, plus some tapioca starch, to build a flavorful scone with a dreamy texture that tastes and feels shockingly like wheat-based scones. You can nerd out on more fun flour trivia in my gluten-free flour guide.

    Be sure to use flours that are certified gluten-free to avoid any gluten contamination. You can also use a good gluten-free all-purpose blend in place of any or all of the flours listed here, such as Bob's Red Mill 1 to 1 GF all-purpose flour.

    • Blanched almond flour provides structure and richness.
    • Gluten-free oat flour makes the dough floofy, tender, and wheat-like.
    • Sweet rice flour helps stick the dough together.
    • Tapioca starch makes these scones light and pillowy.

    Other Ingredients

    • Great scones start with great butter! I used Vermont Creamery cultured butter here, but any high-quality butter will do.
    • Sugar adds subtle sweetness.
    • Egg adds additional structure. Wheat scone recipes typically don't contain egg, but here it enhances the texture and makes up for the lack of gluten. For egg-free, see recipe notes, below!
    • Cream brings the dough together and adds richness. Chilled full-fat coconut milk will work for a dairy-free option.
    • Use any mix-ins you like! More on this below...
    three different flavors for scones arranged on marble
    My favorite flavor combinations: orange currant, lemon ginger, and vanilla blueberry

    Gluten-Free Blueberry Scones, Plus other Flavors and Mix-Ins

    Scones take well to a variety of flavors and mix-ins – sweet or savory – so feel free to go wild! I've shared three of my favorite classic scone flavors here:

    • gluten-free blueberry scones with jammy, baked bluebs and a hit of vanilla
    • lemon ginger scones laced with candied ginger and fresh lemon zest
    • orange currant scones studded with plump currants and kissed with orange zest

    Method

    This recipe for breakfast scones is easy to make, and a few techniques really make them shine! They take about 20 minutes of active time to whip up, and the recipe makes 8 scones.

    whisked flours in a light gray bowl
    Whisk together the dry ingredients in a large bowl.
    sliced butter added to flour for gluten-free scone recipe
    Add the cold, sliced butter.
    butter cut into flour
    Use a pastry blender or your fingers to work in the butter until it's the size of peas.
    blueberries added to dough
    Toss in the mix-ins (berries, dried fruit, etc.)
    cream added to dough
    Whisk together the egg and cream, then gradually work this mixture into the dough with a silicone spatula.
    The dough should form large, moist clumps that hold together when you give them a squeeze. It may be slightly sticky at this point.
    GF scone dough shaped into a round
    Gather the dough into a ball and flatten it into a 6-inch disk. Wrap and chill until firm, 30 minutes or up to 1 day.
    scone round on a floured board cut into wedges
    Place the chilled dough round on a lightly floured surface, brush with cream, sprinkle with sugar, and cut into 8 wedges.
    Place the scones on two baking sheets stacked together and lined with parchment (this helps keep the bottoms from over-browning). Bake until golden and toasty.
    three blueberry scones on a plate
    Devour!

    Tips for Baking Gluten-Free Scones

    • Keep your ingredients and dough cool. Scone dough is similar to pie dough in that small pebbles of butter not fully incorporated into the dough add flake to the finished product. Make sure your butter is cold to start with, work quickly, and chill the dough as directed.
    • Chilling the dough also helps the gluten-free flours absorb moisture, resulting in a smoother consistency in the final scones.
    • Scones’ bottoms tend to darken rapidly when baking, so always stack two baking sheets on top of each other, line with parchment paper, and bake in the upper third of the oven.
    • Do ahead: The dough can be made, shaped and refrigerated airtight overnight. Cut, unbaked scones can be frozen for longer storage and baked to order from frozen at 375ºF for about 20 minutes.
    variety of almond flour scones on a piece of parchment

    Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    4.91 from 75 reviews

    Tender Gluten-Free Scones with Almond Flour

    Print Recipe Pin Recipe
    Tender, buttery scones made with almond, oat, and sweet rice flours that are undetectably gluten-free. These scones take 20 minutes of active time to make; for best results, chill the dough for 30 minutes before baking.
    Mix in juicy blueberries, try the lemon-ginger and orange-currant variations in the notes below, or play around with your favorite flavors and mix-ins!
    Alanna Taylor-Tobin
    Prep Time: 20 minutes minutes
    Cook Time: 25 minutes minutes
    Total: 45 minutes minutes
    Servings: 8 scones

    Ingredients

    Dry Ingredients

    • ⅔ cup (110 g) sweet white rice flour*
    • ⅔ cup (75 g) blanched almond flour**
    • ⅔ cup (69 g) GF oat flour***
    • 3 tablespoons (22 g) tapioca flour****
    • ¼ cup (50 g) organic granulated sugar*****
    • 2 ½ teaspoons (7 g) baking powder
    • ½ teaspoon fine sea salt

    Wet Ingredients

    • 6 tablespoons (85 g) cold Vermont Creamery unsalted cultured butter, sliced ⅛-inch thick
    • 6 tablespoons (90 ml) heavy cream, more as needed
    • 1 large egg
    • 1 teaspoon GF vanilla extract
    • 1 ¼ cup (165 g) blueberries (fresh ones look prettier but frozen will work!)

    For Serving (optional)

    • Crème Fraîche, butter, honey, and/or jam
    Prevent your screen from going dark

    Instructions

    Make the Scone Dough

    • In a large bowl, combine the sweet rice, almond, oat, and tapioca flours with the ¼ cup sugar, baking powder, and salt. Whisk to combine.
    • Add the butter slices (and citrus zest, if you're using any). Blend with a pastry cutter or your fingertips until the butter is broken down into the size of small peas.
    • If you're using fresh or dried fruit, toss them in at this time. Pop the flour mixture in the fridge for 10 minutes or longer to cool the butter back down.
    • Whisk together the 6 tablespoons cream, egg, and vanilla (if using) in a measuring pitcher. Chill until needed.
    • Remove the flour mixture from the refrigerator. (If you're using frozen fruit, toss it in now.) Gradually add the cream mixture, working with a flexible silicone spatula until the dough holds together when you give it a squeeze. If the dough is too dry, add a few drops of cold cream directly to the floury bits.

    Shape the Scones

    • Gently but firmly press the dough together with your hands and shape it into a rough ball. Place on a piece of beeswax wrap or plastic wrap and form it into a disk that measures 6 inches across and about 1 ¼ inches high. Don't worry about overworking the dough since there isn't any gluten to toughen here!
    • Wrap and chill the dough disk until firm, at least 30 minutes and up to overnight.

    Bake the scones

    • When ready to bake, position a rack in the uppermost spot of your oven and preheat to 425ºF. Stack a rimmed baking sheet atop a second rimmed baking sheet and line with parchment paper. This will all keep the scones' bottoms from over-browning.
    • Remove the dough round from the refrigerator, unwrap and place on a cutting board dusted lightly with oat flour. Brush the top of the scone with a little cream and sprinkle lightly with sugar. Use a large, sharp chef’s knife to cut the scone into 8 wedges and place the wedges on the prepared baking sheet, spaced well apart.
    • Bake the scones until golden on top and cooked through, 20–25 minutes, rotating the pan after 15 minutes to brown them evenly.
    • Remove from the oven and transfer the scones to a wire rack. Let cool until warm, 10-20 minutes; they are still baking from residual heat. Serve warm or at room temperature.

    Video

    Notes

    I use Bob's Red Mill flours for these scones. See below for substitution suggestions for the individual flours. If you prefer, you can use any all-purpose gluten-free flour blend in place of some or all of the flours by weight. 
    *Sweet rice: Can sub by weight GF all-purpose flour such as Bob's Red Mill or cassava flour
    **Blanched almond: Can sub by weight almond meal, hazelnut flour, or millet, sorghum, or tiger nut flour for nut-free
    ***Oat: Can sub by weight buckwheat, teff, or chestnut flour
    ****Tapioca: Can sub by weight arrowroot or corn starch
    *****Sugar: Can sub ¼ cup + 1 tablespoon (50 g) maple sugar or coconut sugar
    Do-Ahead: The scone dough can be made up to 1 day ahead and shaped, wrapped, and chilled until needed. Or freeze the dough round for longer storage and bake from frozen, increasing the bake time as needed. 
    Reheating scones: Scones are the most sublime fresh from the oven with crispy edges and plushy warm middles. But leftover scones keep beautifully in an airtight container in the fridge (for up to 4 days) or freezer (for longer). To reheat, place scones in an oven or toaster oven at 350ºF for 10 minutes (longer for frozen scones) until lightly crisped on the outside and heated through. They'll taste just like fresh-baked!
    Variations
    Lemon Ginger: omit the vanilla and blueberries. Add ½ cup / 75g finely chopped candied ginger + zest of 1 large lemon.
    Orange Currant: add ⅓ cup / 50g currants plumped in 2 tablespoons hot water for 10 minutes, then drained + zest of 1 large orange.
    Extra-Buttery Scones: Butter lovers can make this recipe with 8 tablespoons of butter. Note that these tend to flatten out and spread more in the oven, but they taste extra delicious!
    Dairy-Free: Use a good vegan butter such as Miyoko's in place of the butter and use chilled full-fat coconut milk in place of the cream. 
    Egg-Free: Use a flax egg (1 tablespoon ground flax + 3 tablespoons hot water, left to thicken and cool 20 minutes) in place of the egg. 
    Vegan: Combine the dairy-free and egg-free variations above!
    Paleo Scones: (I haven't tested this yet, so proceed at your own risk!) Omit the sweet rice and oat flours, using 1 cup each cassava and almond flours, plus the tapioca flour. Use coconut sugar or maple sugar in place of granulated. Use chilled full-fat coconut milk or cream instead of heavy cream.
    Stollen Scones: (From a reader comment that sounds amazing!) Add ~1/2 teaspoon each cinnamon, cardamom, and nutmeg to the dry ingredients. After working in the butter, toss in ~1/3 cup chopped candied citrus peel and ~1/3 cup currants soaked in a few tablespoons rum or brandy. Add in some marzipan crumbles too if you like! 
    Nutrition values are for 1 of 8 scones. 

    Nutrition

    Calories: 313kcalCarbohydrates: 32gProtein: 6gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 56mgSodium: 358mgPotassium: 88mgFiber: 3gSugar: 9gVitamin A: 470IUVitamin C: 2mgCalcium: 115mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Scone Pairings & a Brunch Cheeseboard

    Scones are delightful for breakfast, brunch, or tea in the afternoon. Make it a party by serving them on a board along with your favorite accompaniments. Here are some of mine:

    • honey butter
    • crème fraîche
    • homemade lemon curd
    • fresh and aged chèvre (shown here from Vermont Creamery: blueberry thyme chèvre, strawberry spritz chèvre, Cremont, and Bijou)
    • jam (especially fond of this strawberry rhubarb chia jam)
    • fresh seasonal fruit
    a beautiful spread of cheeses, fruit, scones, butter, and honey on a round wooden board
    Turn these GF scones into a festive brunch cheese board!

    However you serve these scones, I hope you love them as much I've loved sharing my recipe with you!

    I also asked for favorite scone flavors on social media, and here are a few sweet and savory reader suggestions that I'm eager to try next:

    • matcha scones
    • feta spinach olive
    • apricot pistachio cardamom
    • cranberry orange
    • chocolate ginger cardamom
    • maple oat (these would be amazing topped with this quick maple butter glaze)
    • cherry corn
    • earl grey tea and mango
    • lemon blueberry almond
    • honey-candied kumquat
    • Stollen scones with candied citrus, boozy dried fruit, and spices (cinnamon, cardamom and nutmeg)

    You might also like...

    Almond FlourOat FlourSweet Rice FlourTapioca flourDairy-FreeEgg-FreeGluten-FreeGrain-FreePaleoRefined Sugar-FreeSpringSummerBlueberries
    « Pillowy Coconut Flour Vanilla Layer Cake
    Gluten-Free Madeleines with Almond Flour »

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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

      4.91 from 75 votes (27 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    1. Tara Pribanic says

      August 10, 2024 at 6:51 pm

      Thank you adding the egg and dairy free options! I picked huckleberries today and used them to make these; the dough is chilling right now! Can’t wait to try them. All of your recipes are incredible. Thank you!!

      Reply
      • Alanna Taylor-Tobin says

        August 10, 2024 at 7:00 pm

        Aw that makes me so happy to hear. Please come back and let me know how you like them! Huckleberries are such a special treat, I bet they're going to taste amazing in these scones!

        Reply
    2. Kasia says

      November 03, 2024 at 12:12 pm

      It's the second time I am baking those delicious scones and it always comes out just perfect 👌 I am a scone maniac😅 and must say those are the best I ever have. Good bye Starbucks, Whole Foods scones, from now on I will just make my own.
      Thank you for sharing this great recipe 😀

      Reply
      • Alanna Taylor-Tobin says

        November 04, 2024 at 7:54 pm

        Awwww this makes me SO happy to read! Very glad you love this scone recipe. Thanks very much for the amazing feedback, and happy baking to you!

        Reply
    3. Susan says

      December 14, 2024 at 7:19 am

      I tried another GF recipe for scones and was disappointed. Found this one, held my breath.....and they are AMAZING. Just bought your cookbook!

      Reply
      • Alanna Taylor-Tobin says

        December 20, 2024 at 7:23 am

        Yay, I'm so glad you like the scones and I hope you love Alternative Baker too! Happy baking :D

        Reply
    4. Maureen says

      December 31, 2024 at 4:50 am

      These are the most incredible scones ever! Nobody will guess that they are gluten-free. I make a big batch and freeze the leftovers and pop one in the oven for 10 minutes to warm up, and they are absolutely perfect!

      Reply
      • Alanna Taylor-Tobin says

        January 01, 2025 at 8:33 pm

        Aw I'm *so* glad you love the scones!!

        Reply
    5. Anya says

      January 30, 2025 at 1:45 pm

      Wow! Made these scones with dark chocolate chips and a sprinkle of sea salt and they were just like a scone-ified chocolate chip cookie, so excellent!

      Reply
      • Alanna Taylor-Tobin says

        January 31, 2025 at 8:36 am

        Chocolate chip cookie scones sound completely delicious! So glad you liked the recipe!

        Reply
    6. Haleema says

      April 16, 2025 at 5:29 am

      Can I use the bobs red mill all purpose gf flour with the favs beans and chick peas without the xanxum gum?

      Reply
      • Alanna Taylor-Tobin says

        April 19, 2025 at 5:01 pm

        Are you wanting to use that flour exclusively, instead of the other flours? Texturally that would probably work. Just be aware that the scones might have a beany flavor from that flour. Let me know if you try it!

        Reply
    7. Miguel Zamora says

      April 30, 2025 at 10:06 am

      I'm going to make this recipe for my girlfriend's birthday. She doesn't have celiac, but she does have a gluten intolerance. I had a question about the measurements for the different flours. Except for the tapioca flour, they all say to use 2/3 cup but also have different weight in grams listed next to them. I know this is most likely due to the different densities of the flours, but I just wanted to ask if its best to measure the flours by weight or by cup?

      Thank you for the recipe, I'm excited to make this for my girlfriend!

      Reply
      • Alanna Taylor-Tobin says

        April 30, 2025 at 10:26 am

        Hi Miguel,

        That's a great question and yes, you're exactly correct that the flours have different densities, hence the different weights for the same volume. Measuring by weight tends to be more accurate, so I recommend using the gram measurements if you've got a scale. Plus, fewer dishes to wash!

        So sweet of you to bake these for your girlfriend. Come back and let me know how she likes them!

        -Alanna

        Reply
        • Miguel Zamora says

          May 05, 2025 at 8:27 am

          Hello! My girlfriend loved them and so did everyone else that had them., especially my Mother-in-law! The I also enjoyed them so much I made more the next day and instead of vanilla extract I used maple because I love the smell, and they also came out very delicious. I'm going to try to use this recipe to make lemon scones next. Thank you!

          Reply
          • Alanna Taylor-Tobin says

            May 06, 2025 at 7:48 am

            Yay, I'm so glad the scones were a hit with everyone! Maple extract sounds like a *delicious* addition. Please let me know how you like the lemon scones too!

            Reply
    8. Tina says

      May 05, 2025 at 7:32 am

      Wonderful! Used frozen raspberries, a bit damp on bottom so I removed parchment and cooked for 3 minutes, the best scones ever!! All of your recipes are so spot on! Thank you for all you do!

      Reply
      • Alanna Taylor-Tobin says

        May 06, 2025 at 7:49 am

        Yay, I'm so glad these worked well with frozen raspberries! And that was smart to remove the parchment to dry out the bottoms too - great tip! Thanks very much for the kind words and for trying my recipes!

        Reply
    9. Jessica Potter says

      May 05, 2025 at 3:05 pm

      I'm Alanna's sister and this was my first time making scones. It was probably good that I didn’t know it’s one of the more complicated things to bake or I would have been too intimidated to try. But I was invited to a brunch and felt inspired. I didn't have sweet rice flour so I used Bob's Red MIll all-purpose GF flour instead and they came out great. My friends were impressed and I can't wait to make them again!

      Reply
      • Alanna Taylor-Tobin says

        May 06, 2025 at 7:33 am

        My sister! I'm so honored that you tried my recipe and that it impressed your friends. Yay! Thank you for saving me some *delicious* scones, too – it was such a treat to get to eat some that I didn't have to bake myself! ;)

        Reply
    10. Jennifer says

      May 08, 2025 at 8:33 pm

      I made these today and they're delicious! I did half with blueberries and the other half experimenting with strawberry and rhubarb. The blueberry ones seemed perfect in texture (although I forgot to add a second sheet pan so they burned a little on the bottom) and the dough was easy to work with. The dough for the strawberry rhubarb was much more wet and they didn't turn out bad, but definitely didn't have the same structural integrity. I'm curious if you have any recommendations to help with the extra moisture from those? I'm assuming more flour? I added a little extra sugar to help offset the tartness of the rhubarb, but I'm not sure that would cause that? I'm thinking next time I'll make a lemon glaze to drizzle on top!

      Reply
      • Alanna Taylor-Tobin says

        May 08, 2025 at 8:52 pm

        OK strawberry rhubarb scones are right up my alley - yum!! I would think more moisture would come from the strawberries than from the rhubarb. Sugar does act like a wet ingredient since it melts in the oven, so my guess is that the two of those things combined may have been responsible for the extra moisture. You could either add less cream to the dough or add a couple tablespoons more flour like you said. Love the idea of a lemon glaze drizzle on top too!

        Reply
        • Jennifer says

          May 08, 2025 at 9:45 pm

          I love when rhubarb is in season :) Okay I will try leaving out the extra sugar and use a little less coconut milk! And the drizzle can add the sweetness to offset the tartness. I meant to also mention that weirdly, the strawberry rhubarb scones were more dry in texture once cooked compared to the blueberry ones, despite the dough being extra moist.

          Reply
          • Alanna Taylor-Tobin says

            May 08, 2025 at 10:05 pm

            That's a good idea to use the original amount of sugar but augment the sweetness with the glaze. Sounds SO delicious!!

            That is strange about the scones being more dry after baking. Did they spread more as they baked? Maybe that allowed more moisture to evaporate? I'm guessing here! ;)

            Reply
            • Jennifer says

              May 08, 2025 at 10:08 pm

              They didn't really spread more, but my thought was the extra moisture from the strawberries somehow caused extra evaporation...haha but I have no idea if that makes sense!

            • Alanna Taylor-Tobin says

              May 08, 2025 at 10:38 pm

              I could see that making sense! Please let me know how batch 2 goes!

    11. Judy says

      June 06, 2025 at 8:14 am

      FANTASTIC!! I’ve been gluten free for six years now and have missed scones and biscuits more than anything else. These are the best I’ve found and am throwing away my other scone recipes. I love the blend of flours and the resulting texture and flavour. I barely waited for them to cool to very warm before I ate two and the rest probably won’t last the day!

      Reply
      • Alanna Taylor-Tobin says

        June 07, 2025 at 5:04 pm

        Yay, that makes me so happy to hear! I felt the same way the first time I tried one of these too - such joy to have a scone that actually tastes and feels like a scone, right? Let me know if you try any fun mix-ins!

        Reply
    « Older Comments

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    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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    🍑Must-make summer dessert: #glutenfree peach co 🍑Must-make summer dessert: #glutenfree peach cobbler with *floofy* almond flour biscuits. Don’t forget the ice cream! 😋

Comment “recipe please” and I’ll DM it to you. 

I make this with @bobsredmill almond, cassava, and tapioca flours, @miyokoscreamery dairy-free butter, @foragerproject cashew yogurt, topped with @greengirlbakeshop coconut milk ice cream. 

It’s paleo-friendly and dairy-free too. Because everybody deserves to eat good food!

#peachdessert #peachcobbler #glutenfreebaking #summerdesserts 

https://bojongourmet.com/vegan-paleo-peach-cobbler-gluten-free/
    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

#glutenfreepie #glutenfreebaking #strawberryrhubarb #rhubarbrecipes 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-pie/
    Just popped the recipe for these GF rhubarb streus Just popped the recipe for these GF rhubarb streusel muffins on TBG. Comment "recipe please" and I'll DM it to you! 

This one's dedicated to my amazing husband Jay, a.k.a. chief bottle-washer at TBG and best cat dad ever. 😻

Jay did not have a sweet tooth when we first started dating and he also didn't want any cats. Fast-forward a couple of decades and he hoards rhubarb muffins and falls asleep with two fuzzy fourteen-pounders purring on his lap each night. 

It's no wonder he didn't want to let these muffins go. They're moist and tender, loaded with jammy rhubarb, and topped with spice-kissed brown sugar streusel. A blend of almond, oat (or sorghum), and sweet rice flours makes them tender and sneakily gluten-free. 

As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

#glutenfreemuffins #rhubarbrecipes #glutenfreebaking #almondflourrecipes #rhubarbmuffins 

https://bojongourmet.com/gluten-free-rhubarb-muffins/
    I’m always on the hunt for bold, creamy plant-ba I’m always on the hunt for bold, creamy plant-based cheeses so I did a happy dance when I spotted @miyokoscreamery Jalapeño Plant Milk Cheese Spread at my local Nugget Market! #ad 

It’s the perfect match for these extra-crunchy cassava flour crackers—naturally dairy-free, gluten-free, and full of toasty seeds. The combo? Snacking magic.

I’m seriously impressed with the flavor and texture of this spread—spicy, creamy, and totally scoopable. Highly recommend picking some up at Nugget Market and giving this duo a try! 

Want the cracker recipe? Comment “recipe please” and I’ll send it your way.

#dairyfree #miyokoscreamery #sponsored #cassavaflour #glutenfreebaking

https://bojongourmet.com/paleo-crackers-cassava-flour-grain-free/
    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/

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