Ingredients

• 1 teaspoon pure vanilla extract
• 3 cups strawberries, rinsed, hulled and halved
• 1 tablespoon fresh lemon juice
• 2 tablespoons unsweetened shredded coconut, for sprinkling
• 3 tablespoons coconut sugar
• Whipped coconut cream, for serving
• 3/4 cup Gluten-Free Flour Blend recipe follows, plus more for rolling the biscuits
• 1/3 cup almond flour
• 2 tablespoons coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces and frozen
• One 6-ounce container plain Greek yogurt
• 1 1/2 cups (187 grams) tapioca flour
• 3 cups (435 grams) white rice flour
• 3/4 cup (123 grams) potato starch
• 1 tablespoon (8 grams) xanthan gum
• 1 1/2 teaspoons (5 grams) salt

Instructions

1. Place the strawberries in a medium bowl and sprinkle with the lemon juice and 1 tablespoon sugar; gently toss and let sit for about 30 minutes.
2. Meanwhile, preheat the oven to 400 degrees F. In a food processor, combine the gluten-free flour blend, almond flour, coconut flour, baking powder, salt, baking soda and remaining 2 tablespoons of coconut sugar. Add the butter and pulse until coarse crumbs form. Add the yogurt and vanilla; pulse to combine.
3. On a piece of parchment paper dusted with flour blend, pat out the dough until about 3/4-inch thick; cut into 6 equal rounds. Brush the tops with water and sprinkle with shredded coconut. Transfer to a parchment-lined baking sheet and bake until golden, about 12 minutes; let cool on the baking sheet. To serve, split the biscuits in half; fill with the strawberries and their juices and whipped coconut cream.
4. In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.