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An egg for tender texture and a touch of nutmeg for flavor make these gluten-free shortcakes the perfect accompaniment to fresh berries (or sliced peaches) and whipped cream. Classic Gluten-Free Shortcakes Votes: 0 Rating: 0 You: Rate this recipe! Share facebook icon twitter icon email-mini  |  printer-mini Print Friendly An egg for tender texture and…

This is the perfect spring/summer dessert to highlight all the gorgeous fresh raspberry bounty we have at the moment.

We're proud of the flaky texture of this crust, which can be difficult to achieve with gluten-free ingredients. Thorough baking and a golden brown color will give this crust a wonderful toasty flavor. This is enough for a single 9" crust, but can easily be doubled to make a two-crust pie.

These cookies are open to your own imaginative interpretation. Try butterscotch chips and toasted salted pecans, or white chocolate and cranberries, in place of the chocolate chips.

These brownies are fudgy, chocolate-y, and ready to satisfy anyone's brownie craving.

If you've never baked gluten free, these cookies are a great treat to help you get your feet wet. The dough is easily stirred together by hand in just a couple of minutes, and guarantees a tender, crisp, buttery cookie.