Gluten-Free Coconut-Almond Strawberry Shortcakes

  3.0 – 1 reviews  • Strawberry
You can make a healthier version of the standard shortcake, and with this recipe you’d never suspect it wasn’t the classic! 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.
Level: Easy
Total: 1 hr 10 min
Prep: 30 min
Inactive: 30 min
Cook: 10 min
Yield: 6 servings

Ingredients

  1. 1 teaspoon pure vanilla extract
  2. 3 cups strawberries, rinsed, hulled and halved
  3. 1 tablespoon fresh lemon juice
  4. 2 tablespoons unsweetened shredded coconut, for sprinkling
  5. 3 tablespoons coconut sugar
  6. Whipped coconut cream, for serving
  7. 3/4 cup Gluten-Free Flour Blend recipe follows, plus more for rolling the biscuits
  8. 1/3 cup almond flour
  9. 2 tablespoons coconut flour
  10. 2 teaspoons baking powder
  11. 1/2 teaspoon salt
  12. 1/4 teaspoon baking soda
  13. 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces and frozen
  14. One 6-ounce container plain Greek yogurt
  15. 1 1/2 cups (187 grams) tapioca flour
  16. 3 cups (435 grams) white rice flour
  17. 3/4 cup (123 grams) potato starch
  18. 1 tablespoon (8 grams) xanthan gum
  19. 1 1/2 teaspoons (5 grams) salt

Instructions

  1. Place the strawberries in a medium bowl and sprinkle with the lemon juice and 1 tablespoon sugar; gently toss and let sit for about 30 minutes. 
  2. Meanwhile, preheat the oven to 400 degrees F. In a food processor, combine the gluten-free flour blend, almond flour, coconut flour, baking powder, salt, baking soda and remaining 2 tablespoons of coconut sugar. Add the butter and pulse until coarse crumbs form. Add the yogurt and vanilla; pulse to combine. 
  3. On a piece of parchment paper dusted with flour blend, pat out the dough until about 3/4-inch thick; cut into 6 equal rounds. Brush the tops with water and sprinkle with shredded coconut. Transfer to a parchment-lined baking sheet and bake until golden, about 12 minutes; let cool on the baking sheet. To serve, split the biscuits in half; fill with the strawberries and their juices and whipped coconut cream.
  4. In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt. 

Nutrition Facts

Calories 278 calorie
Total Fat 18 grams
Saturated Fat 10 grams
Cholesterol 31 milligrams
Sodium 20 milligrams
Carbohydrates 27 grams
Dietary Fiber 5 grams
Protein 6 grams

Reviews

William Leon
I have been gluten free for years, and I love to bake. I looked at this recipe because I wanted a good gf recipe to be sure my replacement 1 to 1 gf flour wouldn’t mess up. But I for one know almost any pound cake or cake in that family is very hard to make gf. And the flour blends are expensive and mostly a waste of time. I am glad they finally worked out a gluten free recipe, but gf shortcake is often very heavy and won’t be what you are expecting. It will also be hard to make. Yellow cake works just as well. Hope this helps.

 

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