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Wednesday, June 27, 2012

Gluten Free Shortcakes



I had intentions of posting this recipe when strawberries were at their peak... then I lost the paper I wrote it out on.

Lucky enough I was making to do lists for an upcoming trip and stumbled across that missing piece of paper.

These are easy to make and it's nice to be able to enjoy fresh picked fruits with warm gluten free shortcake and fresh homemade whipped cream.


Gluten Free Oat Shortcakes

by Christine Mercer-Vernon
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: bake appetizer bread dessert breakfast homemade snack gluten-free coconut oil eggs oatmeal tapioca flour

Ingredients (8-10)
  • 1 cup ground oat flour*
  • 2/3 cup brown rice flour*
  • 1/3 cup tapioca flour*
  • 1/2 tsp xanthan gum (or guar gum)*
  • 2 Tbsp coconut flour
  • 2 1/2 tablespoon raw sugar (or whatever you have)
  • 1/2 teaspoon baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/4 cup oil (grapeseed, melted coconut [will add slight coconut flavor])
  • 1/4 cup milk, almond milk, or other dairy or non-dairy liquid
* May substitute the first four ingredients with 1 cup of my gluten free flour mix
    Instructions
    To medium bowl add all dry ingredients and mix well.

    In small bowl or large measuring cup, add all wet ingredients and mix well. Add to dry ingredients and stir well to blend.

    Drop by 1/3 scoopfuls onto well seasoned stoneware pan and use fingers to gently flatten to about 3/4" height.**

    Bake in preheated 350˚ oven for 20 minutes or until cooked through and starting to brown.
    Serve warm or cold, although warm is pretty darn good, with your favorite fruit topping.


    PLEASE NOTE** I do not own metal baking sheets and bake exclusively on seasoned stoneware, therefore I have not tested these on metal sheets. Greasing may be required and I would recommend it, or bake on parchment paper lined baking sheets to prevent sticking.
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