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Strawberry Shortcakes (Gluten-Free)


Photo: CC/blisschan

Homemade strawberry shortcakes remind me of being a kid. I loved eating the strawberry shortcake while the homemade biscuits were still warm. This recipe is sure to satisfy your craving for real strawberry shortcake, not the spongy kind you buy at the store, but the southern home-style kind. Of course, good luck finding gluten-free strawberry shortcakes this good anywhere else. This recipe is gluten-free, nut-free and egg-free.

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Strawberry Shortcakes (Gluten-Free)
 Serving size: Makes 9 shortcakes

Strawberry Topping Ingredients:

  • 3 baskets organic strawberries
  • ¼ cup granulated sugar- to taste
To make strawberry topping:
  1. Remove the stems from the strawberries. Slice into thin (¼ " to ⅛") slices. Put into a large bowl.
  2. Add sugar and mix into the strawberries.
  3. Set aside at room temperature.
  4. After the strawberries have been sitting for about 30 minutes, take a fork and mash them a little- just enough to get more juice out of them.
Homemade whipped cream Ingredients:
  • Small box whipping cream
  • 2 drops gluten-free pure vanilla extract
  • 1-2 teaspoons sugar
To make whip-cream:
  1. Whip the cream thoroughly.
  2. Add  two drops of vanilla and 2 teaspoons of sugar, or to taste.
  3. Cover and store in the refrigerator until you are ready to use.
Gluten-Free Biscuit Ingredients:
  • 3 cups  gluten-free all purpose flour
  • 1 ⅓ Tablespoons gluten-free baking powder
  • ⅔ teaspoon salt
  • 3 Tablespoons granulated sugar
  • 1 ⅓ teaspoons vanilla extract
  • 12 Tablespoons cold unsalted butter, cut into small pieces
  • 1 ⅓ cups heavy cream
To Make Biscuits:
  1. Sift the flour, sugar, baking powder, and salt into a large bowl.
  2. Mix with a fork to blend.
  3. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas.
  4. Combine the cream and vanilla in a separate bowl. Pour the cream mixture into the flour mixture and mix with a fork until the dough is evenly moistened and just combined. It will be dry and choppy. Gently knead by hand to create a loose ball.
  5. Turn the dough out onto a lightly gluten-free floured cutting board and pat it into an 8-inch square, ¾ to 1 inch thick.
  6. Transfer the dough to a baking sheet lined with parchment, cover with plastic and chill for 20 minutes in the refrigerator.
  7. Heat the oven to 425ºF.
  8. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet.
  9. Bake until the biscuits are medium golden brown, approximately 20 minutes
Serving suggestion: To serve strawberry shortcakes, split a biscuit in half. Ladle strawberries over the biscuit. Add  whipped cream and dig in!

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1 Response:

 
BarbaraDH
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
23 Aug 2010 7:53:43 AM PDT
Haven't tried it yet, but oh, yummy! Thanks for the recipe!
I do so miss the REAL shortcake, and couldn't find a gluten-free recipe for it...




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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Hi! My daughter is 19 was diagnosed at age 16. It took about 12-18 month s for her to fully heal from the damage and feel "normal" again. Also because of the damage done she had reactions to dairy, so you may want to try no or minimum dairy until youre fully healed. Just a suggestion. Hope you start feeling well soon!

Hi yall! New to this blog, but really glad it exists because I have lots of questions. First off, I'm Allie! I'm 17 and newly diagnosed Celiac after about 3 years of searching for answers. I initially went gluten-free on the recommendation of a friend, I felt better in about a month and then my pediatric gastroenterologist had me do the gluten challenge, and my symptoms were the worst they have ever been, and ones I barely noticed before became very present. I did the biopsy and was diagnosed, it's been about 2 weeks and my symptoms are still pretty bad, although my diet has no known sources of gluten or cross contamination. Wondering if anyone has any input on healing post gluten challenge, any tips or how long it took for you would be quite helpful! Thanks

Might want to look into a keto diet, I have UC on top of celiacs and keto is working great Yeah I have major nerve and brain issues with gluten, gluten ataxia with nerve issues and brain issues. Seems to cause my body to attack my brain and nerve system. My brain stumbles fogs, and starts looping, the confusion causes me to become really irritable, I call it going Mr Hyde. Like my mind will start looping constantly on thoughts and not move driving me literally mad, or it used to. Now days it is primary the numbness anger but the gut issues and sometimes random motor loss limit me motionless to the floor now days for the duration of the major anger effects. Used to be a lot more mental then painful gut. I did a mental trauma post on it on while back where I came out about all my mental issues with gluten.

^^^^^^ good info, tips and tricks^^^^^^^^^ yes, crumbs will make you sick. also, breathing flour/pancake mix, etc that is in the air because eventually, you're going to swallow some.

Hello I was diagnosed Dec 15 of last year and went totally gluten-free the next day. I actually got worse before I got better - it's a steep learning curve - but now, 4 1/2 months later I'm finally seeing improvement. Hang in there.