For years we have served pound cake with fresh strawberries and whip cream. But……..
I have spent the past few days experimenting with recipes to make Strawberry Shortcake.
This recipe offers a true biscuit that does not fall apart.
Shortcake is commonly a rich biscuit–this recipe fits that description.
I settled on sorghum flour and our Multi Blend flour mix. The sorghum adds a nice dimension of flavor and improves the texture as well.
The sorghum flour also provides for a toasty color whereas without it the biscuits were almost white.
Instead of cutting the butter and shortening in by hand with a pastry blender I used the KitchenAid Mixer in the same way we make pie crust. It’s much quicker and easier!
Gluten Free Strawberry Shortcake
I am going to guess that you know how to prepare your berries and whip cream!
Buttermilk is my first choice but it may be substituted with sour cream.
Full fat dairy products will produce a better result–c’mon it’s a dessert!!
1 cup gluten free Multi Blend flour mix
1 cup sorghum flour
1/2 teaspoon guar gum (or xanthan gum)
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons sugar
4 tablespoons unsalted butter, chilled and chopped into small pieces
3 tablespoons organic shortening, chilled and chopped into small pieces
2/3 cup full-fat buttermilk (possibly more if dough seems dry)
1/2 teaspoon vanilla extract
Preheat oven to 425 degrees.
In the bowl of a stand mixer add flours, gum, salt, baking powder, baking soda, and sugar. Mix until combined, turn mixer off.
Add bits of butter and shortening in a single layer on top of the flour mixture, turn on mixer and let it run for a few minutes until incorporated and the fat becomes the size of peas.
Combine the buttermilk with the vanilla and with the mixer running pour a slow steady stream into the flour mixture until a soft dough forms. Turn off mixer and feel the dough. It should be soft, not sticky.
If sticky turn mixer back on and sprinkle a little extra flour onto dough until it is soft not sticky. If the dough is dry then add a little buttermilk to bring it to a soft dough.
At this point you may roll out the dough on a floured surface, using a biscuit cutter cut out twelve 2.5-inch biscuits.
Or simply form them by hand. I think hand-formed biscuits are much easier.
Arrange 2-inches apart on a baking sheet lined with parchment paper, bake for a total of 10 minutes. (after 5 minutes of baking turn the pan around in the oven)
Cool then serve 2 biscuits per person with strawberries and whip cream.
We are at peak season for rhubarb!!
A crumble is the easiest way to add an elegant dessert to a dinner party menu. To serve, top this with a small scoop of vanilla ice cream and place onto an oven-safe plate for serving (ramekin is warm).
Estate sales always have ramekins priced at .50 to 1.00 so it’s easy to get a nice collection together.
Gluten Free Strawberry Rhubarb Crumble
Recipe serves 10
¼ cup Cooking Gluten Free! multi blend gluten free flour mix
1 ½ cup gluten free rolled oats (bob’s red mill)
1/3 cup chopped walnuts
½ cup brown sugar
pinch of salt
1 teaspoon cinnamon
6 tablespoons unsalted butter, softened
Combine flour mix, oats, walnuts, brown sugar, salt and cinnamon in a bowl. Add butter in by tablespoon. Mix using both hands so all ingredients are incorporated into the butter. Refrigerate until ready to use.
40 fresh or frozen strawberries
5 cups fresh rhubarb (if using frozen, defrost fruit and pat dry with paper toweling)
4 tablespoons orange juice
1 ½ cup sugar
½ teaspoon cinnamon (heaping)
Prepare a rimmed baking sheet with parchment paper for easy clean up.
Butter ten 3-ounce ramekins and place 4 strawberries into each.
Combine rhubarb, orange juice, sugar and cinnamon and mix well. Divide this filling among the prepared ramekins. (Refrigerate until ready to bake, don’t allow filled ramekins to sit at room temperature—the fruit mixture will become too juicy)
Preheat oven to 350° and top each ramekin with ¼ cup of crumble mix and place ramekins on prepared baking sheet.
Bake 25-35 minutes until bubbling and rhubarb is cooked through.
Cool a bit then serve with a small scoop of vanilla ice cream.
Popovers are a great way to add bread into a meal.
I did a post on popovers earlier but it was long winded.
So here is a repost with a link to the recipe for the standard size popover shown above.
Last week my son was home for spring break so we decided to visit Coffee and Specialty Bakery on Western Avenue, (the street just below the Pike Place Market). It’s a dedicated gluten free bakery with a focus on pastries in the European style: Palmiers, Baguettes, Eclairs, Cinnamon rolls.
Dedicated Gluten Free Bakery
I met the owner Tanya who trained at the Seattle Culinary Academy. read more…
On a recent trip to Asheville to stay at the historic Grove Park Inn, my daughter and I used Celiac Central’s list of gluten free restaurants for dining out. These restaurants have at least one person on staff that has completed training on safe practices for gluten free food prep. At my daughters’ request we did not ask further questions before ordering items marked GF on their menus. Though she was not glutened in any of the restaurants, if you have any concerns you may want to ask further questions.
Gluten Free Dining in Asheville, North Carolina
After three days in Chapel Hill to check out the UNC grad program, we drove 3 1/2 hours to Asheville and arrived after the lunch hour ready to try the Creperie Bouchon. Thankfully they had a sandwich board on the sidewalk directing us to an interior courtyard behind the buildings. Their address is 62 1/8 Lexington Ave (we wondered what it meant to be located at 1/8–we figured it was like the platform in Harry Potter that would take us to Hogwarts)! read more…
This will be a two-part post featuring some amazing food opportunities awaiting you in North Carolina.
We start in Chapel Hill (center of state) and end in Asheville (west side of state overlooking Blue Ridge Mountains). read more…
Everyone loves this chili, it’s layered with flavors of chipotle and cinnamon. It’s got roasted red peppers, stew meat, beans, and cilantro-lime cream.
The cornbread is my grandma’s recipe—- easily updated to gluten free.
And it’s from Seattle….need I say more?
January is a time for reorganization and resolutions.
My resolution to you is to write posts that get to the point faster.
No more long winded musings.
Here are 10 of my favorite recipes that I go back to over and over again:
(a years worth of recipes are in our digital book
Cooking Gluten Free! see reviews)
Gluten Free Naan
Love Love Love! this recipe inspired by Indian Simmer: