I was diagnosed with Celiac Disease and high cholesterol. Here is a gluten-free recipe my whole family loves.
Ingredients
- brown rice flour: 0.66667 cup
- cornstarch: 0.66667 cup
- tapioca flour: 0.66667 cup
- baking powder: 1 Tbsp
- baking soda: 0.25 tsp
- xanthan gum: 0.25 tsp
- salt: 0.5 tsp
- vegetable shortening: 6 Tbsp
- white sugar: 0.66667 cup
- skim milk: 0.75 cup
- fresh strawberries: 4 cups (sliced)
- reduced-fat whipped topping: 2 cups
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
