Gluten-Free Strawberry Shortcake
Ingredients
- ⅔ cup brown rice flour
- ⅔ cup cornstarch
- ⅔ cup tapioca flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon xanthan gum
- ⅔ cup white sugar
- 6 tablespoons vegetable shortening
- ¾ cup skim milk
- 4 cups sliced fresh strawberries
- 2 cups reduced-fat whipped topping
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet or line with parchment paper.
- Whisk rice flour, cornstarch, tapioca flour, baking powder, salt, baking soda, and xanthan gum together in a bowl; set aside.
- Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Add flour mixture, alternating with milk, mixing until just combined. Drop batter onto the prepared baking sheet in 8 equal portions.
- Bake in the preheated oven until bottoms are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool.
- Slice each shortcake in half; place bottoms on a plate. Divide strawberries among shortcakes, dollop with whipped topping, top with shortcake tops.
Source
Original recipe: View Original