Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Amy Hugon

Ingredients

2 cups gluten-free flour mix

1/3 cup margarine

2 Tbsp sugar

1 Tbsp baking powder

1 tsp xanthan gum

3/4 cup rice milk

Directions

Stir together dry ingredients. Cut in margarine.

Stir in rice milk, then mix with hands.

Shape into shortcakes – round, about as big as 2-3 biscuits, maybe 1/2″ thick. Make 4-6.

Place on cookie sheet, and bake in 450 oven for 12 minutes or so.

These won’t be as brown as wheat-based ones. For browner shortcakes, substitute 1/3 cup sorghum flour for a portion of the flour mix.

Notes

Annika prefers these with sliced sweetened fresh strawberries and sweetened rice-based sour cream.

Substitutions

The 2 cups Gluten-Free Flour Mix can be replaced with 2/3 cup brown rice flour, 2/3 cup potato starch, 2/3 cup tapioca flour.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.