It’s strawberry season and my wife wanted to find a biscuit recipe for strawberry shortcake. Since I am Gluten free, Dairy Free and Rice free it requires a bit of extra work to find a recipe that works. After a bit of searching I found this really simple Biscuit recipe that is Gluten free and Dairy free, but does contain rice. So I decided to try and make some modifications. Here’s the recipe I came up with.
1/2 cup coconut flour
1/2 cup sorghum flour
1cup Tapioca Starch
1/2 cup Spectrum Butter flavored shortening
31/2 tsp Baking powder
3/4 tsp salt
2/3 cup of cold Almond Milk(its what I had in the house, i’m sure soy or hemp milk would work too)
Whisk the dry ingredients together in a bowl. Add the Shortening and mix together with the flour til there about pea sized chucks of shortening covered in flour. Add milk and mix. On a un-greased cookie sheet place about silver sized slices of dough that is about 1/2 inch thick. Bake at 450F for 10-12 minutes or until they are slightly brown on the edges. Here’s a photo of the biscuits.
I’m pretty sure they’ll do just fine under some fresh strawberries.