Rating: 4.5 stars
22 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I was diagnosed with Celiac Disease and high cholesterol. Here is a gluten-free recipe my whole family loves.

Recipe Summary

cook:
15 mins
additional:
45 mins
total:
1 hr 30 mins
prep:
30 mins
Servings:
8
Yield:
8 shortcakes
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

339 calories; protein 2.3g; carbohydrates 59.4g; fat 10.2g; cholesterol 0.5mg; sodium 393.7mg. Full Nutrition
Advertisement