▷ Gluten Free Shortcake, also dairy free, egg free, and corn free

Gluten-Free » Gluten Free Shortcake, also dairy free, egg free, and corn free

Delicious gluten free shortcake that is also dairy, egg, and corn free. Enjoy a guilt-free treat with this allergen-friendly dessert!

Delicious Allergen-Free Shortcake Option

This allergy-friendly shortcake recipe is a delicious treat that is perfect for those with dietary restrictions. Made with gluten free flour, dairy free ingredients, and no eggs, this melt-in-your-mouth dessert is sure to satisfy your sweet tooth. The recipe is also free from corn and tree nuts, making it a safe option for those with multiple allergies.

The ingredients are simple and easy to find, making this recipe a great option for anyone looking for a tasty dessert that fits within their dietary needs. By using plant-based ingredients and whole foods, this shortcake is a healthier alternative to traditional desserts. Enjoy this delightful treat without worrying about allergens – let’s freely eat despite our allergies!

Indulge in Allergen-Free Delight: Gluten-Free Shortcake for Every Diet

Good morning friends! I’m going to be showing you how to make a gluten free and vegan shortcake which is so delicious with strawberries and whipped topping. It’s one of my favorite things to have about this time of year. All right, let’s get started. We’re going to use 1 and 1/4 cups of gluten free flour blend. I’m using Bob’s Red Mill the blue bag. Now we need twocups of sugar. Now 2 Tablespoons of baking powder. Sometimes your baking powder can have gluten orcorn in them, so if those are your allergies, make sure to check the ingredients or just make yourown using the recipe that I provide in anotherone of my videos. I’ll link it. Now we need half a teaspoon of salt and I’m going to put in the um powder portion of the egg replacer. I’llalso link the recipe for this egg replacer,.

Although you can use energy egg replacer andwe’re going to do the equivalent of one egg which is half a tablespoon or 1 teaspoon and a half. Okay now let’s combine the flours. Okay now it’s time for the liquids. We’re going to add 2/3 cup of milk with 1 teaspoon of vinegar we’re going to allow this to curdle first first, so I’m going to measure in my one cup measure or you can usea 2/3rds cup and then pour it into another container with 1 teaspoon of vinegar. I’m usingapple cider vinegar. This is substituting for buttermilk now we need 1/4 cup of olive oil and the water portion of our egg which is 2 T tablespoons of water and now 1 teaspoon of vanilla. All right, let’s see how our buttermilk is doing..

Look at that, it is pretty curdled. Now I’m going to combine mostly the liquids and then gradually stir in the flours until just combined now we’re going to pour into our cupcaketin. Lightly oil your cupcake tin. You’ll need 9 to 12 compartments oiled lightly depending upon the size of your cupcake tin. Fill each compartment about 2/3 of the way full. While I’m doing this, could you please like and subscribe also can you comment any recipe that you would like to learn? Anything that maybe you’re missing? Thank you. All right the oven is up to temperature at 375. Let’s go ahead and put the cupcakes in. We’re going to bake for 19.

Minutes. There we go. All right, let’s see if if our Shortcake is done there’s no gooiness on the rod here on the wooden stick, so I think we’re good to go ahead and take those out. Wow! Beautiful, beautiful! You can see that they’re just starting to brown around the edges andthey’ve risen. Take the cake out of the muffin tin and put it on a cooling rack. This will make it soit doesn’t sweat inside of the muffin tin. If you try this recipe, let me know in the comments how did it go. Do you have any questions? Did you use the recipe for egg replacer that I have onmy Channel or did you use energy egg replacer? I’ve tried these with real egg egg replacer and mashed banana and this is my favorite.