Nut Free

Be sure to start this recipe a day early to allow plenty of time to soak the beans.

Here at Epicurious, we're big fans of the nutty, fruity buckwheat-biscuit shortcakes in Alice Medrich's cookbook, Pure Desserts. So we created a version we can enjoy all year long. Cooking dried apricots in Earl Grey tea with a vanilla bean infuses them with sweet spices that pair nicely with the earthy bitterness of buckwheat flour. Don't forget to freeze the butter for 1 hour before grating.

Baking pro Alice Medrich's gluten-free oat sponge cake, from her book Flavor Flours, makes a wonderful base for apples caramelized with brown sugar and cinnamon, along with a dollop of pure whipped cream.

Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.

Inspired by Alice Medrich's gluten-free corn chiffon cake recipe in her book Flavor Flours, the Epicurious Test Kitchen created this new take on shortcake. The naturally sweet flavor of corn really shines through in the delicate and spongy cake, which forms a wonderful base for blackberries and cream.