Gluten-Free Strawberry Shortcake recipe
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Ingredients
- ⅔ cup brown rice flour ⅔ cup cornstarch ⅔ cup tapioca flour 1 tablespoon baking powder ¼ teaspoon baking soda ¼ teaspoon xanthan gum ½ teaspoon salt 6 tablespoons vegetable shortening ⅔ cup white sugar ¾ cup skim milk 4 cups sliced fresh strawberries 2 cups reduced-fat whipped topping
Nutrition Info
- 338.5 caloriescarbohydrate: 59.4 gcholesterol: 0.5 mgfat: 10.2 gfiber: 2.5 gprotein: 2.3 gsaturatedFat: 2.5 gservingSize: -sodium: 393.7 mgsugar: 24.1 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Strawberry Shortcake
Directions
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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.
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.
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.
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.