Gluten-Free Tuesday: Shortcakes Recipe

1. 1

   Adjust oven rack to middle position. Preheat oven to 425 degrees F.

2. 2

   In bowl of food processor, pulse together sorghum flour, brown rice

3. 3

   flour, potato starch, tapioca starch, granulated sugar, baking powder,

4. 4

   salt, and xanthan gum. (Don't have a food processor? Use a medium bowl

5. 5

   and whisk ingredients together.)

6. 6

   Add butter. 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.)

7. 7

   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.

8. 8

   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.

9. 9

   Remove shortcakes from pan and place on wire rack to cool.

10. 10

    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.

* Per serving · 4 servings · Values may vary.