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Safe Eats ™ Recipes (Allergy-Friendly, Search Free of Your Allergens)

Annika's Shortcakes

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 Recipe Information  
Category: Desserts
# of Servings: 4-6
Recipe Entered By: AmyH
Recipe Created By: Amy Hugon

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

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.

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

Use dairy, soy, egg, corn and gluten free ingredients as needed.

The 2 cups GF Flour Mix can be replaced with 2/3 cup Brown Rice Flour, 2/3 cup Potato Starch, 2/3 cup Tapioca Flour.

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

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Page last updated 02/15/2014