Gluten-Free Strawberry Shortcake
I was diagnosed with Celiac Disease and high cholesterol. Here is a gluten-free recipe my whole family loves.
I was diagnosed with Celiac Disease and high cholesterol. Here is a gluten-free recipe my whole family loves.
- 1/2 teaspoon salt
- 2/3 cup white sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup skim milk
- 4 cups fresh strawberries sliced
- 2/3 cup tapioca flour
- 2/3 cup brown rice flour
- 2/3 cup cornstarch
- 1/4 teaspoon xanthan gum
- 6 tablespoons vegetable shortening
- 2 cups reduced-fat whipped topping
- Carbohydrate 61.5387107795574 g
- Cholesterol 22.6869375 mg
- Fat 18.8743035416701 g
- Fiber 4.38757638495521 g
- Protein 4.328308333351 g
- Saturated Fat 9.93793093750061 g
- Serving Size 1 1 shortcake (221g)
- Sodium 167.937170833945 mg
- Sugar 57.1511343946021 g
- Trans Fat 1.0843440625 g
- Calories 430 calories
Step-by-step
- 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.
Bakers often ruin shortcake by overworking the dough once the liquid hits the starches. Traditional American shortcakes evolved from biscuit-making traditions, relying on a tender, crumbly structure rather than the spongy texture of European sponge cakes. Adapting this structure to a gluten-free matrix requires balancing distinct starch and grain flours.
- Whisk brown rice flour, tapioca flour, cornstarch, xanthan gum, baking powder, baking soda, and salt together thoroughly to distribute the binding agents evenly.
- Beat the vegetable shortening and sugar with an electric mixer until the mixture turns pale and fluffy to trap air pockets.
- Incorporate the flour mixture and skim milk alternately, mixing only until just combined to prevent toughness.
- Portion the dough into eight equal amounts onto a parchment-lined baking sheet.
- Bake the portions in a preheated 425 degrees F oven until the bottoms turn golden brown, taking 10 to 12 minutes.
- Cool the baked cakes completely on a wire rack before slicing them horizontally.
Tapioca flour provides chewiness that compensates for the lack of gluten protein networks. Meanwhile, vegetable shortening melts at a higher temperature than butter, which limits spreading and preserves height in a chemical-leavened dough.
