I was diagnosed with Celiac Disease and high cholesterol. Here is a gluten-free recipe my whole family loves.
Original recipe makes 8 shortcakes
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
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PREP
30 mins
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COOK
15 mins
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READY IN
1 hr 30 mins
Directions
- 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.
Nutrition
Calories: 338 kcal
Carbohydrates: 59.4 g
Cholesterol: < 1 mg
Fat: 10.2 g
Fiber: 2.5 g
Protein: 2.3 g
Sodium: 394 mg