These gluten-free and egg-free strawberry shortcakes are perfect to serve for a springtime brunch or birthday treat. This recipe can be made to be vegan by substituting the butter for organic palm shortening. Other berries can be used in place of the strawberries; try raspberries or blackberries!
Ingredients
Shortcakes
¾ cups
brown rice flour
¾ cups
sweet rice flour
¾ cups
tapioca flour
4 tablespoons
organic cane sugar
4 teaspoons
baking powder
½ teaspoons
fine sea salt
¾ teaspoons
xanthan gum
6 tablespoons
unsalted butter
¾ cups
non-dairy milk
Strawberries
1 pints
strawberries
sliced
2 tablespoons
organic cane sugar
