Gluten-Free Tuesday: Shortcakes
Need a gluten free and vegetarian dessert? Gluten-Free Tuesday: Shortcakes could be a tremendous recipe to try. This recipe makes 14 servings with 412 calories, 5g of protein, and 19g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up tapioca starch, xanthan gum, butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.
Adjust oven rack to middle position. Preheat oven to 425 degrees F.
In bowl of food processor, pulse together sorghum flour, brown riceflour, potato starch, tapioca starch, granulated sugar, baking powder,salt, and xanthan gum. (Don't have a food processor? Use a medium bowland whisk ingredients together.)
Cut butter into dry ingredients by pulsing food processor a few times. Butter pieces should be about the size of a small peas. (If doing this by hand, cut shortening and butter into the dry ingredients with either a pastry cutter or by rubbing the fat into the dry ingredients with your hands.)
Add half and half. Pulse food processor until dough forms. (Stir to combine if doing this by hand.) As soon as dough comes together, stop food processor.
Drop dough, about 1/4 cup each, onto prepared baking sheet. If desired, sprinkle tops of shortcakes with coarse sugar.
Bake until shortcakes are golden brown, about 20 minutes.
Remove shortcakes from pan and place on wire rack to cool.
To make an easy strawberry shortcake: Toss sliced strawberries with confectioners' sugar. Allow berries to stand for about five minutes. Split shortcake in half. Top shortcake with berries and drizzle with cream or spoon whipped cream on top of berries.