Gluten-Free Strawberry Shortcake

Name: Gluten-Free Strawberry Shortcake
Total time: 15 min
Yield: 8 份数
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

成本 $10, 节省 $5

来源: Recommended by CookPal

15 分钟
8 份数
$10

Gluten-Free Strawberry Shortcake

成本 $10, 节省 $5

来源: Recommended by CookPal

15 分钟
8 份数
$10

食材

Dry 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
Wet Ingredients
- 6 tablespoons vegetable shortening
- ⅔ cup white sugar
- 🥛 ¾ cup skim milk
Toppings
- 🍓 4 cups sliced fresh strawberries
- 2 cups reduced-fat whipped topping

步骤

Preheat the oven to 425°F (220°C). Whisk the rice flour, cornstarch, tapioca flour, baking powder, baking soda, xanthan gum, and salt together in a bowl. Grease a baking sheet or line with parchment paper.

Beat the shortening and sugar with an electric mixer until light and fluffy. Mix in the dry ingredients alternately with the milk until just incorporated. Divide the dough into 8 equal portions and place onto the prepared baking sheet.

Bake in the oven for 10-12 minutes until golden brown at the bottom. Cool on a wire rack.

Slice each shortcake in half once cooled. Place the bottom halves on dessert plates, add strawberries and whipped topping, and cover with the top halves.

营养成分

每份

🔥

339

卡路里

2
蛋白质
59
碳水化合物
10
脂肪

💡 Ensure your baking powder and xanthan gum are gluten-free to maintain the dish's gluten-free properties.Use chilled shortening for a flakier texture in the shortcakes.You can prepare the shortcakes a day in advance and store them in an airtight container before assembling.