This is such an easy gluten free dessert! I thought of making gluten free brownies last night, but I decided to make these chocolate biscuits instead. They are not as rich as brownies and take much less time to prepare and bake. I am sure that not everyone will appreciate a chocolate-flavored biscuit, but I love them. They are not too sweet and pair beautifully with whipped cream and strawberries. Have a wonderful 4th of July weekend!
CHOCOLATE BISCUITS WITH WHIPPED CREAM AND STRAWBERRIES
1 cup plus 1 Tablespoon gluten free flour mix (I used tapioca starch, sorghum, and white rice flour)
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
5 Tablespoons butter, melted
1/3 cup plus 2 Tablespoons milk (remember that liquid amount may vary depending on what flours you use)
STRAWBERRY FILLING
1 quart strawberries, hulled and halved
1 Tablespoon agave syrup
WHIPPED CREAM
3/4 cup heavy cream
agave nectar to taste
DIRECTIONS:
Preheat the oven to 400 degrees. In a medium bowl, mix the flours, granulated sugar, cocoa, baking powder, baking soda, xanthan gum, and salt. Add the butter and milk, and stir until a soft dough forms. Drop the batter into 4 mounds on an ungreased cookie sheet. Bake for about 12 minutes. Transfer the chocolate biscuits to a wire rack and cool. In a medium bowl, mix the strawberries with the agave nectar. Depending on preference, you may wish to mash about 1/4 cup of the strawberries. In yet another medium bowl, beat the heavy cream until peaks form. Serve the whipped cream and strawberries with the chocolate biscuits.
Serves 4
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Posted on July 4th, 2008 by Natalie
Filed under: Fruit Dessert Recipes
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Natalie, What a brilliant idea. I love that this is a simple dessert and it’s not TOO sweet. Maybe I’ll find some strawberries when I go to town later =)
Natalie, these look yummy! I was in the mood for biscuits recently too, so I made some cinnamon raisin ones. Chocolate biscuits do sound tempting though, thanks for the idea!
Cindy
Natalie,
Looks beautiful. Regarding the flour, was the equal parts of tapioca starch, sorghum, and white rice flour that you used? Also, did you blend the dough by hand or with a mixer? (Or maybe it doesn’t matter?)
Thanks,
Julie
My friend has Celiacs. I am always looking for gluten free recipes. Thanks for blogging. Your blog is incredible! I am baking her Gluten Free cheesecakes as we speak using Mi-del Gluten Free Ginger Snaps.
Julie- Yes. I just mixed the dough by hand. Enjoy!
Natalie- Your site is wonderful. It’s been a god-send for me in terms of cooking great-tasting gluten-free items for my daughter. Thank you so much for blogging all of this. This recipe is next on my list to try.
Natalie,
Thanks, I will just mix the dough by hand and I’m sorry I mis-typed my last quesiton. I was trying to ask if you used EQUAL parts of the 3 flours (tapioca starch, sorghum, and white rice flour) when you made the flour combination?
Thanks so much,
Julie
Julie, lol- yes, I used equal parts of those flours!
Thank you so much for this recipe - I made it last night and everyone loved it and couldn’t believe it was gluten free. It’s one of the few dessert options we have that covers our whole range of allergies - gluten, egg, peanut, yeast and sesame.
Love your blog.
Sesame chicken tonight!
thanks
Melissa