Gluten Free Shortcake - 10 super large or 15 ice-cream scoop size

 

Gluten Free Shortcake - 10 super large or 15 ice-cream scoop size

Mix in bowl:

2 1/2 cups plus 1T all purpose gluten free flour (add 1t. xanthan gum gum if the flour doesn't have it)

6T Cornstarch or potato starch (I think it's better with cornstarch)

4t. baking powder

1/4t. baking soda

1t. kosher salt

1/4c. granulated sugar

Toss in:

12T grated cold butter (standard large-hole grater)

Pour in and gently mix:

1 1/4c. cold buttermilk (may need a little more)

Gently roll into balls (baseball size or ice cream scoop size).

Put these on a cookie sheet and gently flatten.

FREEZE 10 minutes.

Preheat oven to 425. 

Bake 15 - 20 minutes.

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Whipped cream - I always add a little sugar and vanilla)

Slice strawberries - yeah, I add sugar to these too.