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    Home / Desserts / Cookies

    5 from 9 reviews

    Thin & Crisp Gluten-Free Sugar Cookies

    By Alanna Taylor-Tobin on Dec 6, 2021 (updated Feb 6, 2023) / 13 Comments

    Jump to Recipe Print Recipe

    Gluten-free sugar cookies (aka gluten-free cut-out cookies) that you can roll, cut out, and decorate to your heart's content! These holiday-friendly cookies are flavorful, buttery, and not overly sweet. With tested vegan and paleo options. With a few tweaks, these become gluten-free linzer cookies. 

    Thanks to Bob's Red Mill for sponsoring this post!

    overhead shot of gluten-free sugar cookies with pretty natural decorations on marble

    Gluten-Free Cookies for the Holidays

    Being Jewish, Christmas cookies were not much a part of my family's holiday traditions. Rugelach we had, but Santa hats decorated with sugar and sprinkles, not so much. We did, however, often keep a big, blue tin of buttery shortbread stashed in the kitchen come December.

    When a few different readers requested a gluten-free cut-out cookie recipe recently, I decided to try converting my favorite gluten-free tart crust – which tastes like buttery shortbread – to a GF sugar cookie recipe. I doubled the recipe and added an egg. I chilled the dough, rolled it out, cut it with biscuit cutters, and baked.

    When I popped a cookie in my mouth, I couldn't believe how much I loved the results. The familiar taste of those buttery cookies in the blue tin flooded my senses. Vanilla, a hit of salt, butter, and cookie dough kissed my palate. They were so addicting that we had to hide the cookies in the cupboard so we wouldn't munch them all in one sitting. (Jay's motto is "out of sight, out of snout" when it comes to addictive foods like these cookies.)

    Paleo sugar cookies on a marble surface

    This recipe turns out an easy-to-handle dough that gets big flavor from vanilla, butter, tasty flours, and a good hit of salt. I tested a vegan version and a paleo version, both of which turn out beautiful sugar cookies, details below and in the recipe notes.

    These almond flour sugar cookies are even more of a treat when decorated with coconut butter icing and naturally pretty toppings like bee pollen and edible dried flower petals. I found these at my co-op and I've and given more natural deco suggestions below. I've also shared my recipe for a more traditional powdered sugar icing.

    natural toppings for healthy sugar cookies: flower petals, pink icing, bee pollen in pretty little mismatched bowls

    Healthy Sugar Cookies

    These gluten-free sugar cookies use less sugar than most, and they get some good stuff from whole-grain oat flour and almond flour.

    Since many of my lovely readers have food sensitivities in addition to gluten, I tested GF sugar cookies that are also:

    • refined sugar-free
    • dairy-free, egg-free, and vegan
    • grain-free and paleo

    I've also included two icing options:

    • a classic powdered sugar icing
    • paleo-friendly coconut butter icing sweetened with maple syrup

    I experimented with different natural food powders to color the icings, including:

    • turmeric (yellow)
    • matcha (green)
    • beet powder (pink, shown here)

    And I topped these healthy sugar cookies with "nature's sprinkles":

    • dried edible flower petals (calendula, cornflower, and rose)
    • bee pollen
    • hibiscus powder

    Other pretty toppings for healthy sugar cookies could include:

    • chopped pistachios or other nuts
    • crumbled freeze-dried raspberries or other fruit
    • cacao nibs
    • hemp seeds
    • naturally-dyed sprinkles
    ingredients for gluten-free sugar cookie recipe

    Ingredients and Substitutions

    These gluten-free sugar cookies are made with just a handful of pantry-friendly ingredients.

    • Butter makes the cookies moist and tender. Use vegan butter if you like to make gluten-free dairy-free sugar cookies.
    • Sugar adds sweetness. I prefer organic cane sugar, which is pale tan in color, but any white sugar will work. Use brown sugar for richer color and flavor, or use maple sugar or coconut sugar for refined sugar-free gluten-free sugar cookies.
    • Egg sticks the dough together. Use a flax egg for egg-free or vegan gluten-free sugar cookies (see recipe notes).
    • Vanilla extract adds luscious flavor. Use vanilla paste if you want extra vanilla-y gluten-free vanilla cookies.
    • Baking powder gives the cookies a little lift.
    • Salt sharpens the flavors.
    Bob's Red Mill oat, almond, and sweet rice flour bags on a surface with their corresponding flours spilling out the top

    Gluten-Free Flours for Almond Flour Sugar Cookies

    A trio of flours, plus some starch, gives these gluten-free holiday cookies a divine melt-in-your-mouth texture. I use Bob's Red Mill flours which are certified gluten-free. You can order them all online or find them at a grocer near you using their store locator.

    • Almond flour lends a neutral flavor and buttery, crisp texture. For a nut-free version, sub tiger nut flour.
    • Oat flour adds whole-grain flavor and a tender crumb. You can sub by weight sorghum flour, corn flour, millet flour, teff flour, or buckwheat flour (which will have a stronger yet delicious flavor.)
    • Sweet rice flour helps the cookies hold together. You can sub cassava flour or a GF all-purpose flour blend.
    • Tapioca starch makes the dough extensible and easy to work with. You can probably sub cornstarch or arrowroot starch if you prefer.
    undecorated gf sugar cookies on a marble surface cut into rounds

    How to Make Gluten-Free Sugar Cookies

    Gluten-Free Sugar Cookie Dough

    soft butter, sugar, and salt in a mixer bowl

    Combine the butter, sugar, and salt in a large bowl or stand mixer bowl.

    butter and sugar with egg and vanilla added to gluten-free vanilla cookies

    Beat until smooth. Add the egg and vanilla.

    egg added to batter

    Beat until combined.

    adding flours to almond flour sugar cookie dough

    Sift in the flours and baking powder.

    mixed gluten-free sugar cookie dough in a stand mixer

    Stir until combined.

    wrapping dough in beeswax wrap to chill

    Divide the gluten-free sugar cookie dough in half, flatten into disks, wrap, and chill until firm.

    Baking and Decorating Gluten-Free Cut-Out Cookies

    chilled dough on floured parchment

    Place the dough on a lightly floured surface.

    rolled out dough on parchment

    Roll out to an oval 1/8-inch thick.

    cut-outs on a piece of parchment

    Cut out shapes. I went simple with fluted biscuit cutters, but do you!

    gluten-free dairy-free sugar cookies, baked on a cooling rack

    Bake until golden. Let cool completely. Store for up to 1 week.

    wide shot of decorated gluten-free cut-out cookies

    Decorate with powdered sugar icing or coconut butter icing.

    GF Sugar Cookies for Everyone

    Bake up a batch of these gluten-free holiday cookies, and invite friends or family to decorate them with you. These cookies pack well in gift boxes once the icing has set and make a welcome treat for everyone – whether they're GF, vegan, paleo, or not.

    However you make them, I hope you find these gluten-free sugar cookies as satisfying to make and eat as we do!

    close-up of a gluten-free sugar cookie topped with icing, orange flower petals, and bee pollen

    More Favorite Gluten-Free Holiday Cookies

    • Gluten-Free Biscotti
    • Matcha Chocolate Chip Cookies (GF/vegan/paleo)
    • Gluten-Free Chocolate Ginger Cookies
    • Gluten-Free Rugelach
    • Gluten-Free Chocolate Cookies
    • GF Ginger Molasses Cookies

    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 these gluten-free sugar cookies, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and  #bojongourmet.

    5 from 9 reviews

    Thin & Crisp Gluten-Free Sugar Cookies

    Print Recipe Pin Recipe
    Gluten-free sugar cookies that you can roll, cut out, and decorate! Crispy, flavorful, buttery, and not overly sweet. See the notes for substitutions and paleo/vegan options.
    Alanna Taylor-Tobin
    Prep Time: 40 minutes minutes
    Cook Time: 30 minutes minutes
    Chilling time:: 1 hour hour
    Total: 2 hours hours 10 minutes minutes
    Servings: 40 2-inch diameter cookies

    Ingredients

    • 12 tablespoons (170 g) unsalted butter, at room temperature*
    • ½ cup (100 g) organic granulated sugar**
    • ¾ teaspoon fine sea salt
    • 1 large egg***
    • 2 teaspoons GF vanilla extract
    • 1 cup (120 g) Bob’s Red Mill blanched almond flour****
    • 1 cup (160 g) Bob’s Red Mill sweet white rice flour*****
    • 1 cup (105 g) Bob’s Red Mill GF oat flour, plus more for dusting******
    • ¼ cup (24 g) Bob’s Red Mill tapioca flour*******
    • ½ teaspoon baking powder
    • icing or paleo icing, recipes below

    Instructions

    Make the gluten-free sugar cookie dough:

    • In the bowl of stand mixer fitted with the paddle attachment (or in a large bowl), combine the butter, sugar, and salt. Beat (or stir with a wooden spoon or electric egg beater) on medium speed until combined, about 1 minute. We don’t want to aerate the dough in this case as that will make the cookies spread more.
    • Scrape down the sides of the bowl and add the egg and vanilla. Beat on medium speed or stir to combine. The mixture will look curdled at this point, but it will come together once the flours are added.
    • Sift in the almond, sweet rice, and oat flours with the tapioca starch and baking powder. Beat on low speed until just combined, scraping down the sides of the bowl once or twice.
    • Divide the dough in half and shape each half into a ball. Flatten the balls into disks (the thinner you make them, the easier it will be to roll them out), wrap in beeswax wrap or plastic wrap, and chill until firm, at least 30-60 minutes and up to several days. Or freeze for longer storage.

    Shape and bake the cookies:

    • Unwrap one of the dough rounds and place it on a piece of parchment paper dusted lightly with oat flour. If the dough has been chilled for a while, you may need to let it soften for 5-10 minutes to make it easier to roll.
    • Dust the top of the dough with oat flour, using a dry pastry brush to sweep away excess flour. Roll the dough into a large oval that’s 1/8-inch thick or a little thicker.
    • When the dough starts to stick to the bottom, dust the top with a little oat flour, place a piece of parchment on top of the dough, and flip the whole thing over, parchment and all. Carefully peel away the now top piece of parchment, dust the dough with more flour, and continue rolling, sweeping away excess flour with a dry pastry brush.
    • Cut the dough into shapes using cookie cutters, biscuit cutters, or an inverted glass. Place the cuts as close together as you can to maximize the dough. Or just cut it into squares with a knife or pastry wheel.
    • Gather up the dough scraps and save them to combine with the dough scraps from the next dough round. You can gently smush these together, chill them for 20 minutes, and roll this dough to make more cookies.
    • Transfer the cut-outs to a cookie sheet lined with parchment and chill while the oven preheats, 20-30 minutes.
    • Position a rack in the upper third of the oven and preheat to 350ºF.
    • Repeat the rolling/cutting process with the other dough round.
    • Bake the cookies one at a time in the upper third of the oven until set and slightly golden around the edges, 12-16 minutes. Rotate the cookie sheet halfway through for even baking. I like my cookies crispy and baked longer, but if you prefer softer cookies, go with the shorter time.
    • Let the cookies cool on the cookie sheets or transfer to a cooling rack. Once cool, ice and decorate.
    • The cookies keep well, airtight at room temperature, for up to a week or two. Cookies iced with coconut butter icing will soften if stored, covered, overnight.

    Notes

    *or plant butter such as Miyoko’s unsalted cultured butter
    **or ½ cup + 3 tablespoons (100 g) coconut sugar or maple sugar
    ***or 1 flax egg: 1 tablespoon flaxseed + 3 tablespoons hot water, let sit until thick, 10-20 minutes.
    ****or almond or hazelnut meal. Sub tiger nut flour for nut-free.
    *****sub by weight cassava flour or 1 to 1 GF all-purpose flour
    ****** sub by weight sorghum, millet, teff, buckwheat, or corn flour (not cornmeal or cornstarch)
    *******or try cornstarch or arrowroot powder
    Paleo sugar cookies: Use maple sugar or coconut sugar instead of granulated sugar. For the flours, omit the rice and oat flours and use 1 ½ cups almond flour (180g) and 1 ¼ cups (190 g) cassava flour, plus the tapioca starch.
    Nutrition facts are for 1 of 40 cookies. 

    Nutrition

    Calories: 87kcalCarbohydrates: 9gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 13mgSodium: 76mgPotassium: 22mgFiber: 1gSugar: 3gVitamin A: 111IUCalcium: 12mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
    5 from 5 reviews

    Powdered Sugar Icing

    Print Recipe Pin Recipe
    A classic powdered sugar icing for cookies that dries hard with a satiny sheen.
    Alanna Taylor-Tobin
    Prep Time: 5 minutes minutes
    Total: 5 minutes minutes
    Servings: 1 cup

    Ingredients

    • 2 cups (200 g) powdered sugar, sifted
    • 2 tablespoons milk or plant milk (more as needed)
    • 2 teaspoons maple syrup or honey
    • ¼ teaspoon vanilla extract
    • ⅕ teaspoon fine sea salt

    Instructions

    • In a medium bowl, whisk together the powdered sugar, milk, maple syrup, vanilla, and salt until smooth.
    • If the icing is too thick, thin with a few more drops of milk.
    • Spread or pipe over cookies, or tint with your preferred colors.
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
    5 from 7 reviews

    Coconut Butter Icing (paleo, refined sugar-free)

    Print Recipe Pin Recipe
    Coconut butter forms the base of this easy icing for cookies (or cinnamon rolls, or coffee cake, or spoons). Be sure to start by melting your whole jar of coconut butter to combine the solids with the oil that often separates.
    Alanna Taylor-Tobin
    Prep Time: 15 minutes minutes
    Cook Time: 5 minutes minutes
    Total: 20 minutes minutes
    Servings: 1 cup

    Ingredients

    • ¼ cup + 2 tablespoons (90 g) well-stirred, melted coconut butter
    • 2 tablespoons (30 g) coconut oil
    • 3 tablespoons (55 g) maple syrup
    • ¼ teaspoon vanilla extract
    • ⅛ teaspoon fine sea salt
    • ¼ cup (60 g) milk or plant milk

    Instructions

    • In a small saucepan, combine the coconut butter, coconut oil, maple syrup, vanilla, salt, and milk.
    • Place over low heat and whisk constantly until the icing is smooth.
    • Drizzle over cakes or spread over cookies. If it's too runny, let cool for a bit before using. Or let cool completely for a thickly spreadable icing.
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    You might also like...

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    « Paleo Apple Crisp with Almond Flour Crumble (vegan option)
    Blood Orange Tart (gluten-free) »

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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. Solange says

      December 07, 2021 at 1:57 pm

      These are lovely! Could I use an egg wash and decorate with sprinkles before baking?

      Reply
      • Alanna says

        December 08, 2021 at 6:38 am

        Aw thank you! Yes I think that would work. Please let me know if you try it!

        Reply
    2. Neecie says

      December 19, 2021 at 9:33 am

      Hi Alanna,
      Love your tart crust so can’t wait to try these.
      Just out of curiosity, if I wanted to make them nut free, what could I sub the almond flour for as tiger nut flour isn’t easily available where I live.
      Thanks!

      Reply
      • Alanna says

        December 22, 2021 at 1:14 pm

        Hi Neecie! Hmm that's a great question. I think coconut flour could work, but you'd need to use less of it since it's super absorbent, like 1/3 or 1/2 the amount by weight. You could also try another grain flour, but the cookies might be more crumbly. The protein in the almond flour helps hold the cookies together. You could also try ground seeds (maybe pumpkin seeds) but they'll have a slightly stronger flavor. Sunflower seeds can sometimes turn baked goods green, so I wouldn't recommend using those. Please let me know what you try!

        Reply
    3. Joanna says

      December 25, 2021 at 9:26 am

      Thank you so much for this recipe! I thought gluten free vegan roll out cookies were a magical unicorn, but these worked so beautifully. Your recipes are the best!

      Reply
      • Alanna says

        December 25, 2021 at 10:55 am

        Yaayyyy that makes me so happy! Thanks for making the cookies and for the kind note and rating. Happy holidays!

        Reply
    4. Alison Marie says

      December 26, 2021 at 11:35 am

      Do you think I could put this dough in a cookie press to make spritz cookies? Maybe more butter? Your tart and pie crusts and your teff oatmeal cookies are my staple recipes when I do GF baking, and measuring by weight, not volume, has been a huge game changer for all my baking. I recommend your cookbook to anyone who wants to get serious about GF baking.

      Reply
      • Alanna says

        December 27, 2021 at 2:50 pm

        I bet that would work! Do you usually chill the dough before making the spritz cookies? If not, you might not need to add more butter since the dough is pretty soft when it's first made, but go with your gut sense and please let me know how it turns out!

        Thank you so much for the kind words about my recipes! I'm so glad you're enjoying them and Alternative Baker. I agree - baking by weights is so much easier and more accurate. Anything to cut down on dishes, right?!

        Reply
    5. Eva says

      February 15, 2022 at 10:23 am

      This sounds intriguing - especially as I am on the lookout for a GF European style tart crust (which is a lot like sugar cookie dough) that can be used to cover the top of a tart as well (if you're curious, you could google pics of "Gedeckter Apfelkuchen" oder "Bündner Nusstorte" ...) Do you think this would work?
      Thanks a million for sharing all your great recipes, by the way!

      Reply
    6. Ann says

      May 21, 2022 at 11:46 am

      Hi Alanna!

      Can I modify this recipe to make Snickerdoodles? I have been searching for a recipe on your site but didn't find one so I thought I should ask prior to proceeding. Maybe this is something you are working on currently:-)..

      Let me know your thoughts! Gracious, Ann

      Reply
      • Alanna Taylor-Tobin says

        May 21, 2022 at 12:29 pm

        Hi Ann! You're right, I don't have a GF snickerdoodle recipe here yet, but I've been meaning to develop one so appreciate the nudge! When I *do* develop a recipe, I'll start with my favorite formula for gluteny snickerdoodles which is here and use the same flours that I used for these sugar cookies.

        I'm not sure the sugar cookie recipe will work for snickerdoodles since it's more similar to a shortbread cookie in terms of the ratios of butter / sugar/ flour / egg. Please let me know if you experiment and I'll do the same!

        Reply
    7. Debbie says

      February 14, 2023 at 3:25 pm

      When one of my students says Debbie are you bringing cookies I can eat? Yes! Perfect party cookies. This recipe has become one of my favorites.

      Reply
      • Alanna Taylor-Tobin says

        February 14, 2023 at 3:42 pm

        Aw what lucky students. I'm so glad these have been a hit! :D

        Reply

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    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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    Gluten-Free #treslechescake (DF option) Last week Gluten-Free #treslechescake (DF option)

Last week I shared my favorite gluten-free sponge cake recipe, and here's another fun way to use it. Add an extra egg white to the batter and soak the cake with sweet milks (or coconut milks) for a gluten-free (and optionally dairy-free) riff on the beloved Latin-American sweet. 

I developed the gluteny version of this recipe during my years as a pastry chef at a Latin-American restaurant here in SF. I would bake the cake in a large hotel pan, cut out rounds to make individual cakes for plating, and promptly devour all the cake scraps. 

While I don't recommend having cake for lunch, I do recommend whipping up a tres leches cake for your next gathering. They're brilliant for parties because they can be made a day or two ahead and refrigerated until ready to serve. 

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Oat flour, sorghum flour, and sweet rice flour build a moist and flavorful cake, and almond flour in the topping helps the streusel hold together. 

It would be an ideal addition to weekend brunch or potlucks, and it takes well to variations. I've made it with rhubarb instead of berries, for instance - so good!

Here are a few things readers have said about this cake:

"Better than any gluten-full coffee cake I ever had. This recipe is a keeper. THANK YOU!!" 

"So this is the best coffee cake I’ve ever had, GF or otherwise! Another genius recipe!"

"This was such a hit last night served as a dinner dessert. People were having seconds and thirds! It was absolutely delicious, fluffy and moist and flavorful with a crunch from the pecans on top." 

"This coffee cake is so good - a light, tender crumb and with a pleasant touch of lemon. If I didn’t know it was gluten free I wouldn’t even suspect so."

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

https://bojongourmet.com/gluten-free-blueberry-coffee-cake-streusel/

#singluten #glutenfreerecipes #glutenfreecake #blueberrycake #coffeecake
    Gluten-free sponge cake is so easy to make. This a Gluten-free sponge cake is so easy to make. This airy cake can be turned into #victoriaspongecake, tiramisu, tres leches, or layered with your favorite frosting and toppings. 

This version with whipped mascarpone, berry chia jam, and fresh berries was actually our wedding cake!

A trio of flours - millet, sweet rice, and oat - give the cake a mild, neutral flavor with a moist & springy crumb. 

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Recipe linked the_bojon_gourmet 

https://bojongourmet.com/gluten-free-sponge-cake-dairy-free/

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Bojon appétit!

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Bojon appétit! 

🎥: nadia.creativity & rdaphoto 

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#recipereel #recipereels #glutenfreebaking #sconesofinstagram #sconesrecipe

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