Gluten Free Shortcakes Recipe
This gluten free shortcakes recipe is good enough for breakfast, tea or dessert. Not too sweet, but moist and tender with gfJules Flour!
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Servings: 4 depending on size
Calories: 274kcal
Equipment
1-2 pints strawberries or other berries, ice cream, yogurt, or other toppings
Ingredients
- 2 (270) cups (grams) gfJules® All Purpose Gluten Free Flour or 220g Nada Flour* or 280g gfJules Corn-Free Multigrain Biscuit & Breakfast Baking Flour*
- 1/4 cup granulated cane sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 4 Tbs. cold butter or vegan butter
- 2 large eggs (or preferred egg substitute like aquafaba)
- 3/4 (6) cup (ounces) vanilla yogurt (dairy or non-dairy) (I like So Delicious® Vanilla Coconut Yogurt)
- cinnamon sugar mixture (3 Tbs. sugar + 1/2 tsp cinnamon)
- Toppings/fruit of choice (like homemade coconut whipped cream recipe)
Instructions
- Preheat oven to 400° F (static) or 375° F (convection).
- Whisk together all dry ingredients in a large bowl. Cut butter into dry ingredients using a pastry cutter or two butter knives.
- Add stirred, cracked eggs (or replacer) and yogurt and stir well with a fork until combined, forming a smooth dough that is not dry or sticky. (The dough may also be made using a large food processor or stand mixer with flat paddle, but do not over-work the dough).
- Pat dough out onto a surface dusted with gfJules® All Purpose Flour to a thickness of about 1 - 1 1/2 inches. Cut into circles with a biscuit cutter or the rim of a drinking glass (note: the sharper the cutter though, the higher the rise in the shortcakes, as the edges will not be compressed, and thus can rise in layers). Push straight down with the cutter -- do not twist.
- Gather any dough not already cut and press together to re-cut until all dough is used. Place shortcakes onto a parchment-lined cookie sheet and lay a small pat of butter or non-dairy substitute on each top (optional) then sprinkle with the pre-made cinnamon/sugar mixture, if desired.
- Bake for 8-10 minutes, or just until the tops are lightly browned. Do not over-bake! Serve topped with fresh berries, ice cream, homemade coconut whipped cream and/or yogurt.
- Makes approximately 10-12 shortcakes, depending on thickness.
Notes
Nutrition Facts
Gluten Free Shortcakes Recipe
Serving Size
1
Amount per Serving
Calories
274
% Daily Value*
Fat
8
g
12
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Cholesterol
45
mg
15
%
Sodium
263
mg
11
%
Potassium
97
mg
3
%
Carbohydrates
44
g
15
%
Fiber
2
g
8
%
Sugar
13
g
14
%
Protein
6
g
12
%
Vitamin A
187
IU
4
%
Vitamin C
21
mg
25
%
Calcium
283
mg
28
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.