Tuesday, May 15, 2012

Making Tuesday Tasty-Gluten Free Strawberry Shortcake

This recipe comes highly rated, I have not prepared it myself but, wanted to pass it along.  Recipe courtesy of allrecipes.com.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.