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Gluten Free Peach shortcake

Gluten Free Grilled Peach Shortcake

An easy summer dessert that caters well to food allergies! Low in sugar, but full of flavor!


  • 2 cups finely ground almond flour I like Costco's!
  • 1/2 cup cassava flour I used Otto's
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup coconut oil melted (you could also use butter or ghee)
  • 1 tbsp pure maple syrup plus some for basting
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 3 peaches
  • 2 cups whipped cream


  1. In a mixing bowl, combine flours, baking soda, and salt.

  2. Add wet ingredients to flour mixture (melted coconut oil, maple syrup, vanilla extract, and eggs). Stir to combine. Dough will be wetter than a normal biscuit.

  3. Place bowl in the refrigerator for 10 minutes to set.

  4. While dough is chilling, preheat oven to 350 degrees.

  5. Remove dough from refrigerator and shape into 6 large balls.

  6. Place balls on a lined cookie sheet and press down firmly with hand to slightly flatten dough balls. Dough should be about an inch thick.

  7. Bake in oven for 15 minutes or until lightly browned on top. Remove from oven and cool.

For the peaches

  1. As the shortcakes are cooking, cut peaches in half and remove pit.

  2. Baste with more maple syrup (if desired) and place on medium high heat grill. Grill for 5 minutes on each side.

  3. Remove from grill and cool slightly.

For assembly

  1. Allow shortcakes to cool. Once room temperature, slice shortcakes in half.

  2. Top each shortcake with a peach half, add whipped and cream, and top with additional shortcake half. Serve immediately.