Enjoy a delicious Gluten Free Shortcake with a light and fluffy texture, perfect for anyone following a gluten-free diet.
Delicious and Easy Gluten-Free Shortcake Recipe
Today we are sharing a delicious recipe for gluten free shortcakes, perfect for the upcoming holiday and spring season menu plan. This easy recipe yields a tasty result that everyone will love! Made with simple ingredients like sugar, baking powder, Psyllium husk powder, salt, egg, butter, buttermilk, and flour, these shortcakes are quick to prepare.
Mix together the ingredients to create a smooth batter, then scoop into drop style shortcakes and sprinkle with raw sugar before baking at 450 degrees for 18-20 minutes. Finish by basting the shortcakes with melted butter and serving with fresh berry compote and whipping cream. This delightful dessert will surely impress your family and friends!
Indulge in Delight: Gluten-Free Shortcake Heaven
hi welcome to the gluten-free Nook my name is liberty and I’m happy to have you here today we are going to do a sweet Strawberry Short Cake and we’re going to start off with our ingredients here we have our sugar our baking powder celium husk salt an egg butter buttermilk flour and a natural turbinado.
Sugar for topping and to start here you’re going to heat your oven to 450 and then in a food processor or in a bowl with a pastry cutter we’re going to cut up our cold butter here and use six tablespoons we’re going to put that into the food processor want to make sure that butter.
Is nice and cold not room temperature and then to this we going to add two cups of all purpose gluten-free flour and then cover up and pulse until it is Blended pretty well and then once this is all pulsed we’re going to add the rest of our ingredients and next will be our 3.
Tablespoon of sugar 1 tbspoon of baking powder 3/4 teaspoon of cium husk or you could use Anthem gum if you have that 1 teaspoon of salt and then we’re going to crack in one egg and 1 cup of Buttermilk in this case if you don’t have buttermilk which I didn’t you can use regular milk with about a teaspoon.
Of white vinegar and then just set that up ahead of time and let it sit for about a minute and it will just kind of naturally curdle your milk and give a sour flavor a lot like buttermilk and buttermilk consistency it’s a trick we use and pretty much all I use in the kitchen and then we’re going to blend this really well in our food processor.
Until everything comes together your batter or dough should be nice and sticky and thick and then next we’re going to portion this out on a baking sheet Lin with parchment paper in this case I did six drop biscuits um honestly you probably could.
Have gotten eight to 10 smaller biscuits these ones puffed up a lot and turned out quite large um in hindsight I probably would do them smaller to stretch portions a little longer but yes nice uh drop style kind to top everything everything.
Off here make sure they’re fairly even kind to scrape everything off final top there make sure all those little scraped off parts are kind of connected to the main dough then you’re going to take this uh turbinado sugar and you’re going.
To kind of generously sprinkle some on every biscuit I’d say kind of about a/4 to a half a teaspoon maybe a third of a teaspoon actually and this is going to kind of give it a nice crystallized sugar top I’ll admit probably my children’s favorite.
Part giv a little bit of a professional touchy might find in a bakery versus at home and then we’re going to bake this for 18 to 20 minutes at 450 and while that’s baking we melt the rest of our butter so about another 2 tablespoons of butter and then when they come fresh out of the oven here you are going to base them with that melted butter just.
Kind of a generous little base all the way around and then as that cools it just kind of soak soaks in with that crunchy sugar and that nice buttery top and if you don’t use all the butter that’s fine this isn’t a necessary step just a nice step that adds just that little extra Touch of Love and.
Flavor and then once you have them basted you can let them sit and cool or you could serve them hot if you wanted to I think with a strawberry shortcake they taste a little better at room temperature and then here we are going to assemble so we’re going to slice One open and they’re nice and light inside.
Nice and Airy and then here I have strawberries that I had cut up earlier and they are tossed with a couple table spoons of sugar and some water and let them sit for I’d say half hour let the flavors melt and the sweetness to kick in and then we’re going to put some whipping cream top it back up and then just a bit.
More strawberries and another dollop of whipped cream looks delicious and then here here we have the final product a fresh strawberry sweet short cake and a drop biscuit style glutenfree very easy to do this took a.
Matter of moments to prep about 18 to 20 minutes to cook and then look at this beauty it was delicious
