gluten free shortcake
- 2 cups gluten free flour blend
- 1/3 cup sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 6 Tablespoons solid fat, chilled
- 1/2 to 3/4 cup liquid
- Optional topping ingredients: 1 Tablespoon milk for brushing tops before baking (dairy or plant-based) and 1 Tablespoon sugar for sprinkling on top before baking (needs to be granulated)
1.Preheat oven to 400F and lightly grease a cookie sheet.
2.Combine dry ingredients in mixing bowl; whisk to blend.
3.Cut in fat with fork until mixture resembles coarse crumbs.
4.Add liquid, a little at a time; stir to form a dough that resembles slightly sticky clumps. (Only add enough of the liquid to cause the dough to begin to come together. The amount of liquid needed is influenced by humidity and varies depending on the type gluten free flours and starches you use.)
5.Turn dough out onto a work surface lightly dusted with gluten free flour or starch; knead 3 times (fold dough over on itself and press). Remember, you cannot “overwork” dough made with gluten free flours, so kneading will not make the shortcakes tough.
6.With floured hands (to prevent the dough sticking to you) gently pat dough out into a ½-inch thick rectangle.
7.Cut out 3-inch rounds of dough. (You will get at least 6 shortcakes.)
8.Place rounds on a lightly greased baking pan.
9.Using a pastry brush, brush additional 1 Tablespoon milk over tops of dough rounds, then sprinkle with the additional 1 Tablespoon of sugar.
10.Bake for approximately 12 minutes.
11.Remove from the oven and transfer to serving tray. Serve warm layered with fruit of your choice and whipped topping (Enter Dairy-free Whipped Topping into the search box for the recipe).