Gluten Free Strawberry Shortcake

One of the most common misconceptions about gluten free diets is that people claim they get short-served on the dessert menu. I understand where this misconception comes from. It is due to the fact that most baking recipes involve wheat flour which, as you know, contains the gluten protein.

However, with some creative and innovative baking techniques, you can create extremely yummy gluten free desserts without sacrificing taste or texture. And with so many pre-made gluten free flour mixes, it really doesn't even involve any more effort than baking with wheat flour. All it takes is some gluten free flour mixes, which include various combinations of:
• Tapioca flour
• Soy flour
• Cornstarch
• Corn flour
• Cornmeal
• White rice flour
• Brown rice flour

For every cup of these gluten free flour mixes, you must be sure to add about 1 teaspoon (depending on the texture of the dessert) of gluten substitute, which include any of the following:
• Xanthum gum
• Guar gum
• Pre-gel Starch

Just take a second to look at the staggering amount of options you have available to your baking arsenal. It may seem intimidating for some, but I for one love the limitless options and combinations I have to create gluten free baking items. While the difference between flours and gluten substitutes are subtle, these subtleties can really add up to make big differences in your desserts and wow your family and guests.

With the various amounts of gluten free baking combinations available, I was able to stumble across the excellent strawberry shortcake recipe which I am happy to share with you today:

Preheat an oven to 425 degrees F.

In a separate bowl, mix together dry 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

Grease baking sheet or cover with a sheet of parchment paper.

In a separate bowl beat together wet ingredients with electric mixer until light and fluffy:
6 tablespoons vegetable shortening
2/3 cup white sugar

Pour in the flour mixture simultaneously with:
3/4 cup skim milk

Mix until just incorporated and drop onto prepared baking sheet in 8 equal portions.

Bake in the preheated oven until golden brown on bottom, or about 10 to 12 minutes. Remove and let cool at room temperature. Once cool, place each bottom onto a dessert plate, then evenly add the toppings in the following order:
4 cups of fresh strawberries
2 cups of reduced-fat whipped topping

By-line:
Mariana Ashley is a freelance writer who particularly enjoys writing about online colleges. She loves receiving reader feedback, which can be directed to mariana.ashley031 @gmail.com.