Gluten-Free Strawberry Shortcake

by in Healthy Recipes, August 8, 2015

You can make a healthier version of the standard shortcake, and with this recipe you’d never even know it wasn’t the classic recipe! 

Protein-packed almond flour adds a moist, buttery texture while coconut flour contributes a wonderful layer of flavor along with a boost of fiber. In place of the usual heavy cream or milk, we’ve swapped in Greek yogurt, which adds a nice buttermilk-like tang.

Coconut-Almond Strawberry Shortcake

Makes: 6 shortcakes

3 cups strawberries, washed, hulled and halved
3 tablespoons coconut sugar
1 tablespoon fresh lemon juice
3/4 cup Gluten-Free Flour Blend (below)
1/3 cup almond flour
2 tablespoons coconut flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons frozen unsalted butter, cut into small pieces
One 6-ounce container plain Greek yogurt
1 teaspoon pure vanilla extract
2 tablespoons unsweetened shredded coconut, for sprinkling
Whipped coconut cream, for serving

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

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

On a flour-dusted piece of parchment paper, pat out the dough until about 3/4 inch thick; cut into 6 equal portions. Brush the tops with water and sprinkle with shredded coconut. Bake until golden, about 12 minutes; let cool on the baking sheet. To serve, split the biscuits in half; top with the strawberries and their juices and whipped cream.
For the gluten-free flour blend:
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt

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

Per serving: Calories 278; Fat 18 g (Saturated 10 g); Cholesterol 31 mg; Sodium 20 mg; Carbohydrate 27 g; Sugars 5 g; Fiber 5 g; Protein 6 g

 

Silvana Nardone is the author of the Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.

Similar Posts

Gift and Recipe Ideas for Father’s Day

Healthy finds for Fathers’ Day...