Just because you are gluten intolerant, doesn’t mean you shouldn’t miss out on all sorts of yum yums. You should try this tender and sweet Gluten Free Strawberry Shortcake! That’s right, it’s gluten FREE!
Gluten Free Strawberry Shortcake
A delicious gluten-free strawberry shortcake with soft sponge, fresh strawberries, and whipped cream. Sweet, light, and perfect for a special treat.
Course: DessertsCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
25
minutesCalories
320
kcalTotal time
45
minutes
Cook Mode
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Ingredients
1 tbsp Baking Powder
0.66 cup Cornstarch
0.66 cup Brown Rice Flour
2 gram Whipped topping
4 cups Strawberries-sliced
0.50 tsp Salt
.25 tsp Gum-Xanthan Gum
.25 tsp Baking Soda-bicarb
.66 cup Tapioca Flour
.75 cup Skim Milk
6 tbsp Copha
Directions
- Preheat the oven to 220 degrees C.
- Whisk together the tapioca flour, baking soda, baking powder, rice flour, xanthan gum, salt, and cornstarch and then set aside.
- Prepare a large baking sheet by either greasing or covering with baking paper.
- In another bowl, add the sugar and the copha and beat it with an electric mixer until it’s fluffy. Alternate pouring in the flour mixture and the milk, mixing as you go.
- Split the dough into 8 equal sized shortcakes on the baking sheet, and bake for 10-12 minutes, or until golden on the bottom.
- Remove and let cool on a rack.
- Once it’s cool, slice each shortcake in half sideways. Put strawberries and a dollop of cream on each one, then serve with the tops back on.
- Recipe Hints and Tips:
- Gluten Free Strawberry Shortcake can be frozen for up to two months.
- Xanthan gum is available from Health Food Shops or the Health Food Section in your supermarket.
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