• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Desserts / Cakes & Cupcakes
    5 from 14 reviews

    Gluten-Free Strawberry Shortcake with Almond Flour Biscuits

    By Alanna Taylor-Tobin on May 29, 2022 (updated Feb 6, 2025) / 33 Comments Jump to Recipe

    Buttery almond flour biscuits meet billows of whipped cream and ripe berries in this easy gluten-free strawberry shortcake recipe.

    The biscuits are adapted from my tender gluten-free almond flour scones, which take about 1 hour to make with 10 main ingredients. With dairy-free, vegan, and naturally sweetened options included.

    Strawberry shortcake is on a plate showing off golden biscuits, juicy berries, and supple whipped cream
    Almond flour biscuits meet billows of whipped cream and macerated strawberries in this dreamy GF strawberry shortcake.

    When berries are in season, it's hard to go wrong with shortcake. Tender biscuits sop up rich berry juices all wrapped up in a blanket of velvety whipped cream – or better yet, vanilla-scented whipped mascarpone. I have a favorite recipe for gluten-free strawberry shortcake in my nerdy gluten-free flours cookbook, Alternative Baker made with ricotta biscuits, honey, and tarragon. But I'm excited to share this more classic version today!

    I adapted this biscuit recipe from my gluten-free almond flour scones. The same buttery dough gets formed into round biscuits, baked until golden and craggy, and smothered with berries and whipped cream.

    Play around with different fruit, different types of dairy (non-dairy options below!), or add your favorite scone mix-ins such as chopped candied ginger or citrus zest. More flavor suggestions below!

    P.S. If you're looking for a more savory biscuit, try these gluten-free buttermilk biscuits made with almond and sweet rice flours which I adapted from this recipe with the help of one of my readers.

    craggy, golden biscuits are on a cooling rack
    These scone-like biscuits are gently sweetened, tender, and so dreamy!

    Here's what you'll need to make them

    The biscuits for this shortcake use 10 main ingredients.

    • Butter makes these biscuits rich and tender. Use plant butter for dairy-free.
    • Sugar adds subtle sweetness. For refined sugar-free, sub maple sugar, coconut sugar, or another granulated sweetener of your choice.
    • Egg adds additional structure. Wheat biscuit recipes typically don't contain egg, but here it enhances the texture and makes up for the lack of gluten. For egg-free, make a flax egg (see recipe notes, below!)
    • Cream brings the dough together and adds richness. Chilled full-fat coconut milk will work for a dairy-free option.
    • Strawberries combined with the sweetener of your choice (sugar, honey, maple syrup, etc.) form a juicy melange. Use any ripe fruit you like: other berries, peaches, nectarines, apricots, or plums are all lovely choices. Or try my strawberry rhubarb chia jam for a tasty twist.
    ingredients for shortcake biscuits arranged on a light blue-gray surface

    Alternative Flour Power

    A trio of flours, plus some tapioca starch, creates a dreamy texture that's crisp on top and tender in the middle. I've given lots of substitution suggestions, so feel free to experiment with what you have on hand. You can also use a good GF all-purpose blend in place of any or all of the flours listed here. I'd recommend Bob's Red Mill 1 to 1 GF all-purpose flour.

    • Blanched almond flour provides structure and richness. Sub almond meal or another nut or seed meal. For nut-free, sub tiger nut flour or millet flour.
    • GF oat flour makes the dough tender and delicate. Sub sorghum, chestnut, teff, or buckwheat flour.
    • Sweet rice flour helps stick the dough together. Sub cassava flour or GF AP flour.
    • Tapioca starch makes these biscuits light and pillowy. Sub arrowroot starch.

    How the Shortcake Magic Happens

    This recipe makes 6 biscuits. It takes about 1 hour to make the biscuits. You can prep the berries and cream while the biscuits do their thing.

    Whisk together the flours, baking powder, and salt. Add the butter slices.
    butter cut into the flour mixture to form small peas
    Work in the butter to form pea-sized butter bits.
    gluten-free shortcake biscuit dough, mixed in a bowl
    Whisk together the egg, cream, and vanilla and work them into the flour/butter mixture until the dough forms large clumps.
    a round of biscuit dough on a floured cutting board
    Shape the dough into a round, chill, then place on a floured surface.
    biscuits being cut from a round of dough with a metal biscuit cutter
    Use a biscuit cutter or glass to cut out cute little biscuits.
    unbaked almond flour biscuits on a baking sheet brushed with cream and sugar
    Place the biscuit on a rimmed baking sheet lined with parchment paper. Brush the tops with cream and sprinkle with sugar.
    baked almond flour biscuits cooling on a wire rack
    Bake until golden and cracked on top, then let cool.
    Wide, three-quarter angle shot of a shortcake on a cute speckled white plate with two spoons and a linen next to it.
    Top with whipped cream (or whipped mascarpone or creme fraiche whipped cream) and lightly sweetened strawberries. Devour!
    A gluten-free strawberry shortcake sits on a speckled plate with a spoonful taken out in a way that makes you want to dive right in!

    Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free strawberry shortcake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    5 from 14 reviews

    Gluten-Free Strawberry Shortcake with Almond Flour Biscuits

    Print Recipe Pin Recipe
    Buttery biscuits meet billows of whipped cream and ripe berries in this easy gluten-free strawberry shortcake recipe. Elevate this shortcake with mascarpone whipped cream or whipped crème fraiche in place of the whipped cream. See the recipe notes for dairy-free, vegan, and paleo options!
    Alanna Taylor-Tobin
    Prep Time: 30 minutes minutes
    Cook Time: 25 minutes minutes
    Chilling time: 30 minutes minutes
    Total: 1 hour hour 15 minutes minutes
    Servings: 6 servings

    Ingredients

    Biscuits (Dry Ingredients)

    • ⅔ cup (110 g) sweet 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

    Biscuits (Wet Ingredients)

    • 6 tablespoons (85 g) cold unsalted butter, sliced ⅛-inch thick
    • 6 tablespoons (90 ml) heavy cream, more as needed
    • 1 large egg
    • 1 teaspoon GF vanilla extract

    Strawberries

    • 1 pound ripe strawberries, hulled and sliced
    • 2 tablespoons sugar or other sweetener (to your taste)

    Whipped Cream

    • 1 cup (235 ml) cold heavy whipping cream
    • 2 teaspoons sugar or other sweetener (more to your taste)
    • ½ teaspoon vanilla extract
    Prevent your screen from going dark

    Instructions

    Make the Biscuit 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. Blend with a pastry cutter or your fingertips until the butter is broken down into the size of small peas. Chill until needed.
    • 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. 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.
    • 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 ½ inches across and ⅞ inch 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.

    Shape

    • When ready to bake, position a rack in the upper third 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 bottoms from over-browning.
    • Remove the dough round from the refrigerator, unwrap and place on a cutting board dusted lightly with oat flour. Use a 2½-inch biscuit cutter to cut the dough into 4 biscuits. Press the scraps together, form into ⅞-inch high oval, and cut out two more biscuits (or more if you have more dough leftover).
    • Place the biscuits on the prepared baking sheet. Brush the tops with a little cream and sprinkle with a little sugar.

    Bake

    • Bake the biscuits 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.

    Berries

    • Meanwhile, toss the berries with the 2 tablespoons sugar and let sit until juicy, tossing occasionally, 15-30 minutes.

    Cream

    • Place the cream in the chilled bowl of a stand mixer (or in a large bowl if you're using a whisk or electric beater). Add the 2 teaspoons sugar and whip on high until the cream holds soft peaks. Beat in the vanilla. (If you accidentally overwhip the cream and it starts to look curdled, don't fret. Gently fold in a big splash of unwhipped cream and it should smooth back out again.)

    Aseemble

    • Carefully cut the biscuits in half crosswise (I like using a small serrated knife.) Place the bottom half of a biscuit on a plate and top with a big dollop of cream. Spoon the berries and their juices over the cream and top with the biscuit top. Serve right away.

    Video

    Notes

    I use Bob's Red Mill flours for these biscuits. 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 dough can be made up to 1 day ahead and shaped, wrapped, and chilled until needed. Or freeze the cut dough rounds for longer storage and bake from frozen, increasing the bake time as needed. Baked biscuits can also be cut in half and frozen. Rewarm before serving. 
    Variations
    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 in the biscuits. Use coconut yogurt or coconut whipped cream in place of the whipped 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: (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.
    Any-Fruit GF Shortcakes: Use blackberries, blueberries, raspberries, peaches, nectarines, plums, or strawberry rhubarb compote instead of (or in addition to) strawberries.
    Herbaceous Shortcake: Add fresh herbs to the fruit such as slivered mint, basil, lemon balm, lemon verbena, tarragon, or a little minced thyme or rosemary for a flavor twist. 
    Boozy Shortcake: My dad used to add a splash of Triple Sec or other orange liqueur to the strawberries for shortcake and it's lovely here! Or use another favorite spirit such as GF whiskey, brandy, or rum. 
    Lemon Ginger Strawberry Shortcake: Add ½ cup / 75g finely chopped candied ginger + zest of 1 large lemon to the dough after cutting in the butter. 
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    You might also like...

    Almond FlourOat FlourSweet Rice FlourTapioca flourDairy-FreeEgg-FreeGluten-FreeGrain-FreePaleoRefined Sugar-FreeVeganSpringSummer
    « Gluten-Free Madeleines with Almond Flour
    10-Minute Homemade Basil Butter »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    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

      5 from 14 votes (4 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

      Your email address will not be published. Required fields are marked *

      Rate this recipe after you've made it:




    1. Diane says

      June 15, 2022 at 6:10 am

      I’m excited to try this! When you sub 6 TB of full fat coconut milk into the batter for the cream, do I use only the cream part or shake the can and use the coconut milk? Thanks!
      Diane

      Reply
      • Alanna Taylor-Tobin says

        June 15, 2022 at 1:29 pm

        That's a great question! I would shake up the can really well, open the can to make sure it's well-combined and smooth, and then chill it until cold. Then use the well-combined, chilled coconut milk. I think the liquid will help hold the scones hold together, where just the creamy part might be too dry and make the scones more crumbly. Please let me know if you try it! I haven't tested it this way myself yet. :)

        Reply
    2. Ashley says

      June 19, 2022 at 8:30 am

      I wasn’t sure when the initial flour mixture is supposed to go in the fridge and for how long because it only says remove from fridge but not when to put it in.

      Reply
      • Alanna Taylor-Tobin says

        June 28, 2022 at 7:21 am

        Thanks for catching that - updated!

        Reply
    3. Alexander says

      July 12, 2022 at 12:11 pm

      Should these be cut and baked while the dough is still cold from being refrigerated? Although scrumptious, mine all cracked and fell apart.

      Reply
      • Alanna Taylor-Tobin says

        July 12, 2022 at 4:26 pm

        Oh no, I'm sorry to hear that! Did they crack and fall apart before baking or after? Happy to help troubleshoot!

        If the dough was dry when you were working with it, you may need to add more cream to help it stick together. When baked, they're delicate when warm but they should firm up after cooling.

        I'm glad you loved them regardless!

        Reply
        • Alexander says

          July 14, 2022 at 10:01 am

          I reduced a bit of the sugar in the recipe and perhaps that contributed to it…? They cracked while baking and then did turn out a bit dry and crumbly once fully cooled, although beautiful and enjoyed thoroughly. Thank you for any suggestions! King Arthur baking hotline shared that I could reduce the sugar by half for any scone recipe but perhaps not here…?

          Reply
          • Alanna Taylor-Tobin says

            July 16, 2022 at 9:39 pm

            Hi Alexander, ah that makes sense! The sugar melts in the oven and acts like a liquid ingredient. Next time, try adding extra cream to make up for lowering the sugar. You could also try adding a little ground flax seed to help the biscuits hold together betteer. I'm not sure whether the sugar adds stickiness or not. They are a bit on the delicate side!

            Reply
    4. Solange says

      August 14, 2022 at 5:32 pm

      Could I use this recipe for dairy-free ‘buttermilk’ biscuits as well? I loved how this turned out for shortcakes and am wondering if plant milk/cream plus apple cider vinegar would make for a component to have it happen. Any suggestions? Also, I would love to do a spinach galette using your gluten-free galette dough and am wondering if you have a spinach filling for referencing or any ideas for creating the perfect one. Your gluten-free spinach quiche was so, so delicious and the crust was so incredible- I made it three times in a row and devoured it completely. Simply divine!

      Reply
      • Alanna Taylor-Tobin says

        August 18, 2022 at 5:11 pm

        Hi Solange!

        Yes I love the idea of making this into a buttermilk biscuit recipe! I've had good luck in other recipes using plant milk to thin plant yogurt to a heavy cream-like consistency (rich coconut yogurt such as Culina or Cocojune would be my pick here). Please let me know if you experiment!

        Aw I'm glad you enjoyed the quiche recipe! Love the idea of a spinach galette with that pie crust recipe. I made these spinach calzones a long time ago. You could use leek in place of the spring onion and green garlic that I called for, and use any herbs you like in place of marjoram which is a little obscure. If you don't do goat dairy, you could try using Kite Hill ricotta in the filling instead of goat cheese and some kind of melty plant-based cheese in place of the goat gouda/mozz. I wonder if adding a beaten egg would be nice too? I'm totally craving that now. Please let me know if you experiment!

        Reply
    5. Bella says

      February 08, 2023 at 1:51 pm

      Would I omit both the sugar and vanilla if using this recipe to try buttermilk biscuits?

      Reply
      • Alanna Taylor-Tobin says

        February 08, 2023 at 5:03 pm

        Oh great question, I'd like to try that myself! I would reduce the sugar to maybe 1 tablespoon – it will add flavor! And yes you can omit the vanilla. Please let me know how it goes!

        Reply
    6. Maya says

      July 03, 2023 at 5:27 am

      These are great! They are less flaky and a little more moist than some other GF biscuit recipes with grated butter, and I think these are better for shortcake. The recipe is pretty flexible, the second time I subbed millet and tapioca for the sweet white rice and half and half for the cream and it worked well too. I added a little more milk to make them a drop biscuit which worked fine!

      Reply
      • Alanna Taylor-Tobin says

        July 09, 2023 at 9:55 am

        I'm so glad you like the biscuits and shortcake and that those subs worked well - brilliant! Thanks so much for trying the recipe and for the kind note and rating :)

        Reply
    7. Solange says

      December 01, 2023 at 2:54 am

      Obsessed with Cappellos new almond flour buttermilk biscuits and want to make my own- could I use half olive oil for the fat here? Also wondering if I could work potato starch in and sub out the oat flour….and organic buttermilk in lieu of heavy cream…? (Just looking at their ingredient label). Would love any tips!

      Reply
      • Alanna Taylor-Tobin says

        December 01, 2023 at 8:46 am

        Hi Solange,

        Oooh those sound so good - I need to try them! Are they sold frozen along with their other products?

        I think all of those subs sound good. I bet the potato starch will give them a lovely, floofy texture! You could try subbing it in by weight in place of the oat flour. Buttermilk should be great in place of heavy cream; you may need less of it than the cream. I would add the olive oil along with the buttermilk.

        Please report back if you try it!

        -A

        Reply
        • Solange says

          December 05, 2023 at 2:04 pm

          First try and delicious! Perfect crunch plus pillowy texture. I used 1-1, almond flour, and potato starch, 1 tsp coconut sugar, half unsalted butter/half coconut oil, organic low-fat buttermilk. I worked just a touch of olive oil by rubbing a bit on the parchment & biscuit before baking. They were SO good! Only thing I’m thinking of playing with is getting them to have a little more tartness in bite, using honey instead of the touch of sugar, and also wondering how to incorporate more olive oil or if you feel it’s necessary at all. Perhaps needs a touch more salt- all factors I’d enjoy experimenting with to have them taste like a ‘processed’ one with chemicals and preservatives lol. P.S. please make these instead of Capello’s! In a mad dash, I was seduced having seen them on an IG reel but I have since read the label and they have not only ingredients that cannot be pronounced in them but the term ‘natural flavors’ twice, which we all know what that means…I’d appreciate any more suggestions but if my variation is a final one, my taste buds still feel that I’ve hit the mark thanks to you! Cheers!! Gigi, Bella, and I adore you!!!!!!

          Reply
          • Alanna Taylor-Tobin says

            December 06, 2023 at 12:30 pm

            Oh wow, these sound so amazing! I definitely want to try your version. Did you use Bob's 1 to 1? Using honey sounds delicious and it may even improve the texture too since it's a sticky and acidic ingredient.

            When you're happy with the recipe, would you send it to me via email so I can be sure I'm getting all the measurements right? I'm so excited for these! Thank you for sharing with me and for all your kindness and support (from Gigi and Bella too!) Appreciate you all! <3

            Reply
    8. Scarlett Rodriguez says

      January 22, 2024 at 5:33 pm

      Hi Alanna Taylor
      I have question
      Do you have to chill the dough for 30min and overnight
      Or You can chill it for 30 or overnight?

      Reply
      • Alanna Taylor-Tobin says

        January 22, 2024 at 5:46 pm

        Hi Scarlett,

        30 minutes is all you need! If you *want* to chill them longer, you can chill them as long as overnight, but it's not necessary.

        Please let me know if you try these!

        -Alanna

        Reply
        • Scarlett Rodriguez says

          January 22, 2024 at 6:36 pm

          Okay Thank you so much 😊

          Reply
    9. Karen Dana says

      April 01, 2024 at 4:48 pm

      Hi Alanna, my favorite shortcake recipe uses a sweetened cream biscuit like batter that's baked in an 8x8 pan and cut into squares for serving. Do you think I could bake this batter in an 8x8 baking pan instead of rolling out and using a biscuit cutter?

      Many thanks for any guidance.

      Reply
      • Alanna Taylor-Tobin says

        April 01, 2024 at 6:05 pm

        What a fun idea, and so much faster than chilling the dough and cutting out biscuits! Yes I think this would be about the right amount of dough for an 8x8-inch pan. Please let me know if you try it, I'm very curious now!

        xo,
        A

        Reply
        • Karen Dana says

          April 14, 2024 at 11:07 am

          I tried it - I’d be comfortable serving to guests but I think I can tweak it for some small improvements. I followed the recipe except I added more cream since I wanted a stiff batter rather than dough; I added cream to the egg for a total of 1 cup - next time, I’ll weigh this. Since I was making a batter, there was no resting involved so everything went faster. I baked at 400° for 26 minutes (like my old recipe). I got a decent lift but I’d like to see a little more so next time, I’ll try baking at 425°. Thanks for another great recipe!

          Reply
          • Alanna Taylor-Tobin says

            April 15, 2024 at 12:51 pm

            Oh good, I'm glad it worked well enough! Please let me know what other tweaks you make and I can add in this variation to the recipe notes. Such a clever idea and time-saver!

            Reply
    10. Mona says

      June 04, 2024 at 4:55 pm

      Do these spread when baked or stay the same size?

      Reply
      • Alanna Taylor-Tobin says

        June 04, 2024 at 5:28 pm

        Great question! They spread a little as they bake, so leave some room between them when you place them on the baking sheet. Please let me know how they turn out!

        Reply
    11. Ari Rinehart says

      July 11, 2024 at 9:54 pm

      I grew up in the South and had a hankering for some old-fashioned biscuits. I can't have your buttermilk recipe (no potatoes for me unfortunately), I gave a shot at adapting these shortcakes. To fit my dietary needs I used a flax egg and 8.5 tbsp of coconut milk (increased as I cut the sugar to 1tbsp). I added fresh thyme, black pepper, and a lil more salt to the dough and served them with roasted garlic. As always these recipes are KILLER and my peanut-egg-hite-potato-tomato-sesame-and-wheat-free life would be so much worse off without this website and your cookbook. So delighted by my biscuits!

      Reply
      • Alanna Taylor-Tobin says

        July 12, 2024 at 10:49 am

        Hi Ari,

        Ok those biscuits sound DELICIOUS! I'm so glad you were able to make them work for your needs. I know how tough it is to have food sensitivities - no fun! Thank you for sharing your variation here - I bet it will be helpful for other readers too. Bojon appétit, friend!

        -Alanna

        Reply
    12. Heidy says

      March 17, 2025 at 10:41 am

      Light and delicate - my gluten-eating family really enjoyed this shortcake recipe, as did I. My only substitution was King Arthur GF flour for the sweet rice flour as I was out. I was feeling lazy and cut the dough into squares with a pizza cutter instead of using a round cutter. It was a little crumbly, but in a good way because it was so delicate. Thank you for the recipe, it was delicious and now I am enjoying the extra shortcakes with my morning coffee.

      Reply
      • Alanna Taylor-Tobin says

        March 17, 2025 at 1:59 pm

        Yay, so glad this recipe was a hit with you and the fam - especially the gluten-eaters! Thanks so much for the great feedback!

        Reply
    13. Stephanie says

      May 09, 2025 at 9:34 pm

      Do you think this could this be veganized? I found your recipe for the raspberry swirl biscuits in your book and am an experienced vegan and gluten free baker, just wasn't sure if you had suggestions here as the recipe didn't have vegan subs.

      Reply
      • Alanna Taylor-Tobin says

        May 09, 2025 at 9:42 pm

        Great question; yes it can for sure! I would try using a flax egg, DF butter, and chilled full-fat coconut milk/cream. For the whipped topping, I love using a thick coconut yogurt, but any favorite DF whipped topping would be great too. Please let me know how it goes if you try it!

        Reply

    Primary Sidebar

    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 →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    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! →

    Fresh From the Blog

    • Gluten-Free Rhubarb Muffins with Almond Flour Streusel
    • Fresh Strawberry Rhubarb Pie in a Tender Gluten-Free Crust
    • Moist Gluten-Free Zucchini Bread with Almond Flour
    • 20-Minute Buckwheat Pancakes, But Make Them Floofy

    Reader-Favorite Gluten-Free Recipes

    • Thick & Chewy Gluten-Free Chocolate Chip Cookies
    • Super Moist Chocolate Cake with Coconut Flour
    • Gluten-Free Olive Oil Cake with Lemon & Almond Flour
    • Soft & Chewy Almond Flour Oatmeal Cookies

    Gluten-Free Baking Basics

    • Beginner’s Guide: Baking with Gluten-Free Flours
    • Tender & Flaky Gluten-Free Pie Crust
    • Gluten-Free Tart Crust with Almond Flour
    • 5-Minute Mascarpone Whipped Cream

    Footer

    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/
    ✨ This lemon tart makes you feel like a fancy Fr ✨ This lemon tart makes you feel like a fancy French pastry chef — but it’s secretly super easy. 

Press-in almond flour crust, 15-minute lemon curd, and voilà: dessert flex achieved. 🍋💛

Want the recipe? Comment “recipe please” and I’ll DM it to you via ✨magic✨.

#glutenfreebaking #lemontart #easyfrenchdessert #almondflourrecipes 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Gluten-Free Cookies & Bars

    • Gluten-free chocolate chip cookies
    • Gluten-free oatmeal cookies
    • Tahini chocolate chip cookies
    • Almond flour oatmeal cookies
    • Gluten-free matcha cookies
    • Gluten-free ginger molasses cookies
    • Gluten-free lemon bars

    Gluten-Free Cakes & Toppings

    • Coconut flour chocolate cake
    • Gluten-free sponge cake
    • Gluten-free lemon olive oil cake
    • Cream cheese frosting
    • Peanut butter frosting
    • Mascarpone whipped cream
    • Vegan chocolate ganache

    Almond Flour Recipes

    • Almond flour apple crisp
    • Gluten-free snickerdoodles
    • Gluten-free biscuits
    • Paleo crepes
    • Almond flour tart crust
    • Gluten-free scones
    • Almond flour chocolate cake

    Editorial and Comment Policies.

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    Copyright © 2025 The Bojon Gourmet.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.