Tuesday, July 22, 2014

Semi-Homemade Gluten Free Strawberry Shortcake

This is gluten free twist on a must have during strawberry season in the summer when strawberries are abundant at the farmers market and available to pick your own. Any berry can be used for this recipe. For the biscuits this recipe uses some help from Bob’s Red Mill GF pastry mix. I have had everyone including people who don’t eat gluten-free love these biscuits made from rice and chickpea flour. This mix also makes a great mini pizza crust. 
Serves 8 
Gluten-free, vegetarian 

1 quart fresh strawberries
3 tbs coconut palm sugar
8 oz pastured raised whipping cream (if dairy free can substitute coconut whipped cream) 
2 1/2 cups gluten free Bob’s Red Mill biscuit and baking mix
1/2 cup organic butter
3/4th cup water or milk (I used water) 

1- Wash and cut strawberries and combine with coconut sugar and let sit in the fridge. 
2- Preheat oven to 350 
3- Combine biscuit mix, butter and water in bowl and mix together to form dough
4- Form 8 buiscuits and place on greased cookie sheet and flatten. These do not rise.
5- Bake until brown on the bottom and cooked thru around 15 minutes
6- Let cool
7- Whip the whipping cream 
8 - Cut the biscuit in half and put strawberries and whip cream on top 

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