Strawberry Shortcake
Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat. In a large bowl, whisk together the brown rice flour, cornstarch, tapioca flour, xanthan gum, baking powder,…
- Cook40 min
- Total40 min
- Serves8
- LevelIntermediate
Ingredients
- 1½ cups SHORTCAKES:
- ¼ cup superfine brown rice flour
- ¼ cup cornstarch
- 1 tsp. tapioca flour
- 2½ tsp. xanthan gum
- ⅓ cup baking powder
- ½ cup sugar
- ½ cup cold non dairy margarine, cut into small pieces
- 1 tbsp. non dairy milk
- 2 tbsp. flaxseed meal
- 3 cups water
- ½ cup STRAWBERRY MIX:
- Strawberries
Method
- Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat. In a large bowl, whisk together the brown rice flour, cornstarch, tapioca flour, xanthan gum, baking powder, and sugar. Use your fingers to crumble in the margarine until the mixture is pebbly. Add the non dairy milk. Mix the flaxseed meal with the water and then stir into the mixture. Knead lightly to form a very soft dough. Roll dough between two sheets of parchment until half an inch thick and using a biscuit cutter, cut into 2-inch rounds. Place 2 inches apart and bake for 17 to 20 minutes, or until lightly golden brown on edges.
- Rinse and slice the strawberries and discard the greens or reserve for another use, such as smoothies or salad greens. Place the strawberries into a bowl and toss with sugar. Cover and let rest for 1 hour. Serve with shortcakes and Sweetened Whipped Coconut Cream with proportions of each to suit your fancy.
- Store cakes separately in airtight container for up to 2 days.
