Gluten Free Strawberry Shortcake by
It’s almost that time of year again. You know, that time with the grills, picnic blankets, frisbees, and wonderful food… 
It’s called summer.

Gluten Free Strawberry Shortcake by

Bring it on.

Gluten Free Strawberry Shortcake by
Strawberry Shortcake
Free of gluten and eggs.
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  1. 1 c. sorghum flour
  2. 1/4 c. millet flour
  3. 3/4 c. potato starch
  4. 2 T. evaporated cane juice
  5. 1/2 t. xanthan gum
  6. 1 T. baking powder (I like to make my own)
  7. 1/2 c. cold butter
  8. 3/4 c. raw or whole milk
  1. Preheat oven to 425 and line a cookie sheet with parchment paper.
  2. In large bowl, whisk together dry ingredients.
  3. Using a pastry cutter, or two knives, cut in cold butter until pea sized.
  4. Slowly stir in milk until a ball form and no dry ingredients remain on the bottom of the bowl.
  5. Place dough on prepared pan and pat out until about 1/2 inch thick.*
  6. Carefully cut into squares with a serrated knife.
  7. Bake for 10-12 minutes, or until golden brown.
  8. Serve warm with freshly chopped strawberries and homemade whipped cream.
  1. *Optionally, you could just place chunks of the dough on the prepared cookie sheet and pat them down - like biscuits.
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{This recipe is linked to Allergy Free Wednesdays, Clever ChicksRaising Homemakers, Slightly Indulgent Tuesdays, Easter Menu: Ultimate Recipe Swap, Blogger’s Brags, Link It or Lump ItMama Moments Mondays, Marvelous Monday Linky PartyMostly Homemade Mondays, Mouthwatering MondaysHeritage HomesteadersNatural Living Monday, Sweet & Savoury SundayThank Goodness It’s MondayWhat’d You Do This Weekend?and What’s Shakin’ Link Party.}