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Gluten-Free Shortcakes with Easy Strawberry Shortcake Recipe
Elizabeth Barbone


June 14, 2012


If I close my eyes, I can hear it: the call of summer berries. OK, maybe that's just my stomach talking but nonetheless it's berry season. And you know what that means--it's shortcake season!

Shortcakes are really just sweetened biscuits. Most traditional (read: wheat-filled) shortcakes, use white flour. I wondered how shortcakes made with a blend of whole-grain flours might taste. Would the mild, nutty flavor of the brown rice and sorghum enhance or overpower the delicate berries?

Turns out, the flours nicely enhanced the flavor of the finished shortcake. A few of my tasters thought the whole-grain version contained more vanilla than the shortcakes baked with white rice flour. The recipe didn't contain any vanilla extract! I think the combination of whole-grain flours added a fragrant, earthy tone that they mistook for vanilla. This was a happy surprise.

If you prefer a traditional shortcake, replace the brown rice and sorghum flour with white rice flour. I've made the recipe both ways and love both versions.

Allergen-Free Modifications: Dairy is the only "top eight" allergen this recipe contains. To make the shortcakes dairy-free, replace the butter with a solid dairy-free shortening and the half and half with a dairy-free replacement. If nuts aren't a problem for you, mimi-creme works well.

About the author: Elizabeth Barbone is the owner and editor of and is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Free".

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