Just because you are gluten intolerant, doesn’t mean you shouldn’t miss out on all sorts of yum yums. You should try this tender and sweet Gluten Free Strawberry Shortcake! That’s right, it’s gluten FREE!
Method
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Preheat the oven to 220 degrees C.
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Whisk together the tapioca flour, baking soda, baking powder, rice flour, xanthan gum, salt, and cornstarch and then set aside.
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Prepare a large baking sheet by either greasing or covering with baking paper.
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In another bowl, add the sugar and the copha and beat it with an electric mixer until it's fluffy. Alternate pouring in the flour mixture and the milk, mixing as you go.
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Split the dough into 8 equal sized shortcakes on the baking sheet, and bake for 10-12 minutes, or until golden on the bottom.
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Remove and let cool on a rack.
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Once it's cool, slice each shortcake in half sideways. Put strawberries and a dollop of cream on each one, then serve with the tops back on.
Recipe Hints and Tips:
- Gluten Free Strawberry Shortcake can be frozen for up to two months.
- Xanthan gum is available from Health Food Shops or the Health Food Section in your supermarket.
