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Annika's Shortcakes


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 Recipe Information  
Category: Desserts
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.

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.

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.

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.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame


 Keep in Mind  
  1. Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.
  2. A check in a box on a recipe means you can make a recipe "free of" that allergen.  You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.
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