Categories: Dessert, Gluten-Free

Ingredients

• 2/3 cup brown rice flour
• 2/3 cup cornstarch
• 2/3 cup tapioca flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon salt
• 6 tablespoons vegetable shortening
• 2/3 cup white sugar
• 3/4 cup skim milk
• 4 cups sliced fresh strawberries
• 2 cups reduced-fat whipped topping

Directions

1. Preheat an oven to 425 degrees F (220 degrees C). Whisk the rice flour, cornstarch, tapioca flour, baking powder, baking soda, xanthan gum, and salt together in a bowl; set aside. Grease a baking sheet, or cover with a sheet of parchment paper.

2. Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Drop onto the prepared baking sheet into 8 equal portions.

3. Bake in the preheated oven until golden brown on the bottoms, 10 to 12 minutes. Remove, and cool on a wire rack to room temperature.

4. Once cool, slice each shortcake in half, and place each bottom half onto a dessert plate. Evenly divide the sliced strawberries onto each shortcake, and dollop with the whipped topping. Place the shortcake tops on to serve.

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