Description
I was diagnosed with Celiac Disease and high cholesterol. Here is a gluten-free recipe my whole family loves.
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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 1 hr 30 mins
Servings: 8