Gluten-Free Strawberry Shortcake |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I was diagnosed with Celiac Disease and high cholesterol. Here is a gluten-free recipe my whole family loves. Ingredients:
2/3 cup brown rice flour |
2/3 cup cornstarch |
2/3 cup tapioca flour |
1 tablespoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon xanthan gum |
1/2 teaspoon salt |
6 tablespoons vegetable shortening |
2/3 cup white sugar |
3/4 cup skim milk |
4 cups sliced fresh strawberries |
2 cups reduced-fat whipped topping |
Directions:
1. Preheat an oven to 425 degrees F (220 degrees C). Whisk the rice flour, cornstarch, tapioca flour, baking powder, baking soda, xanthan gum, and salt together in a bowl; set aside. Grease a baking sheet, or cover with a sheet of parchment paper.
2. Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Drop onto the prepared baking sheet into 8 equal portions.
3. Bake in the preheated oven until golden brown on the bottoms, 10 to 12 minutes. Remove, and cool on a wire rack to room temperature.
4. Once cool, slice each shortcake in half, and place each bottom half onto a dessert plate. Evenly divide the sliced strawberries onto each shortcake, and dollop with the whipped topping. Place the shortcake tops on to serve.
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