Recipe by Dawn Opicka Stier
"I was diagnosed with Celiac Disease and high cholesterol. Here is a gluten-free recipe my whole family loves."
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brown rice flour
sliced fresh strawberries
reduced-fat whipped topping
AWESOME!!!! This was very good. My whole family enjoyed it. I just kept eating it even plain without the strawberries. It's a keeper.
These had good flavor, and a decent texture when warm. There's no way you could cut them in half though, since they turned out flat as pancakes. If I make them again, I'll try chilling the batter to see if that will stop them from spreading. Once these were cooled, they were crumbly and dry. My family liked them, regardless of flaws.
This is an ABSOLUTELY wonderful recipe! I made this for my mother-in-law who has siliac disease and after the first bite, she was like a little child eating cake. Her comment was "I have not had this taste in over 20 years!"
I did not change a single thing with this recipe!
I profess I am not an outstanding cook - just somebody who likes to try different recipes provided by the wonderful cooks/people like DStier who had taken the time out to share them with us. THANK YOU!!!!!!!!!! 5++++++++++
This recipe surprised me. I often avoid brown rice, but the flavor worked well with this. I did substitute potato starch for the cornstarch and it seemed to make no difference. Be aware that when you bake it it didn't hold it's shape and spread a lot. I was very concerned about how it was going to turn out and even though the shape was large and round, the consistency and taste were great!
Very easy recipe! I had to modify since I didn't have everything on hand. I used 2 cups of King Arthur's GF All Purpose Baking Mix rather than mix all the flours and starches together... And then I used coconut oil in place of the shortening. VERY GOOD. I started tasting it while it was still warm and it was hard to stop! :) I made this for my hubby's birthday cake and he loved it.
made this for the baking mix to make sausage balls- perfect- thanks!!
Delicious! I thought I was going to have to give up shortcake with my gluten, but not so! This recipe is awesome. I used coconut oil and white rice flower, and it turned out great. Because I cook for everyone (hubby and 4 kids), I needed everyone to buy into the GF shortcake and it was a huge hit! Thanks for sharing!
I tried this tonight with my own gluten free flour blend that includes equal parts coconut flour, sorghum flour, tapioca flour, cornstarch and white rice flour. (2 cups total) I sprinkled nutmeg and cinnamon on top. I used almond milk instead of skim milk and coconut oil instead of vegetable shortening. It turned out perfectly and we couldn't stop eating them plain--awesome with strawberries too.
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten-Free Strawberry Shortcake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 92
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