Gluten-Free Coconut-Almond Strawberry Shortcakes

2019-02-17
  • Yield : 6 servings
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 10m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Peanut Butter Chocolate Pudding

  • Serrano Ham-Wrapped Figs

  • It’s All Greek to Me Sundae

  • Tortilla with Chorizo

Nutritional Info

This information is per serving.

  • Calories

    278 calorie
  • Fat

    18 grams
  • Saturated Fat

    10 grams
  • Cholesterol

    31 milligrams
  • Sodium

    20 milligrams
  • Carbohydrate

    27 grams
  • Fiber

    5 grams
  • Protein

    6 grams

Ingredients

  • 1 teaspoon pure vanilla extract
  • 3 cups strawberries, rinsed, hulled and halved
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsweetened shredded coconut, for sprinkling
  • 3 tablespoons coconut sugar
  • Whipped coconut cream, for serving
  • 3/4 cup Gluten-Free Flour Blend recipe follows, plus more for rolling the biscuits
  • 1/3 cup almond flour
  • 2 tablespoons coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces and frozen
  • One 6-ounce container plain Greek yogurt
  • 1 1/2 cups (187 grams) tapioca flour
  • 3 cups (435 grams) white rice flour
  • 3/4 cup (123 grams) potato starch
  • 1 tablespoon (8 grams) xanthan gum
  • 1 1/2 teaspoons (5 grams) salt

Method

Step 1

Place the strawberries in a medium bowl and sprinkle with the lemon juice and 1 tablespoon sugar; gently toss and let sit for about 30 minutes. 

Step 2

Meanwhile, preheat the oven to 400 degrees F. In a food processor, combine the gluten-free flour blend, almond flour, coconut flour, baking powder, salt, baking soda and remaining 2 tablespoons of coconut sugar. Add the butter and pulse until coarse crumbs form. Add the yogurt and vanilla; pulse to combine. 

Step 3

On a piece of parchment paper dusted with flour blend, pat out the dough until about 3/4-inch thick; cut into 6 equal rounds. Brush the tops with water and sprinkle with shredded coconut. Transfer to a parchment-lined baking sheet and bake until golden, about 12 minutes; let cool on the baking sheet. To serve, split the biscuits in half; fill with the strawberries and their juices and whipped coconut cream.

Step 4

In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt. 

Leave a Reply

Your email address will not be published. Required fields are marked *