For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get baking,
½ cup millet flour
2 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons frozen unsalted butter or shortening, cut into ¼-inch pieces
½ cup chopped fresh strawberries
1 cup plus 2 tablespoons heavy cream or nondairy creamer, plus more for brushing
- Preheat the oven to 375º. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour blend, millet flour, sugar, baking powder and salt. Cut in the butter until coarse crumbs form. Add the strawberries; stir to coat with the flour mixture. Stir in the cream; mix until just combined.
- Using a 2½-inch ice-cream scoop, drop the dough about 2 inches apart on the prepared baking sheet. Brush with cream and sprinkle with sugar. Bake until golden and puffed, about 25 minutes. Let cool on a wire rack.
You can find gluten-free millet flour in your local natural foods store. If you prefer, you can also just swap in more of the gluten-free flour blend for the millet flour.