Gluten-Free Shortcakes
Makes: Makes 8 shortcakes
  • 1 ¼ cups brown rice flour
  • ¼ cup chestnut flour
  • 3 tablespoons sugar (I used organic evaporated cane sugar)
  • 1 tablespoon baking powder
  • 1 teaspoon xanthan gum
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) chilled unsalted butter, cut into pieces
  • ½ cup buttermilk, chilled
  • 1 large egg
  1. Position rack in center of oven. Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside.
  2. In a large mixing bowl, whisk together the rice flour, chestnut flour, sugar, baking powder, xanthan gum, baking soda and salt.
  3. Cut in the butter with two knives or a pastry blender until the butter is the size of flat raisins.
  4. Whisk the buttermilk and egg together in a small bowl to blend. Add the wet mixture to the dry ingredients and gently bring together by stirring with a wooden spoon just until combined. Pat out the dough to a 6 x-inch by 4-inch rectangle about 1 inch thick. Cut into 8 equal pieces; use your hands to shape each piece into a round biscuit. Arrange the biscuits on the prepared pan, equally spaced apart.
  5. Bake for about 10 to 12 minutes or until tops and bottoms are just tinged with color. Cool on the pan set on a rack until lukewarm, about 10 minutes. The shortcakes may be used warm at this point. Alternatively, store at room temperature for up to 8 hours, loosely wrapped in foil. Re-warm for 10 minutes at 350°F before serving, if desired.
Recipe by Bakepedia at