Gluten Free Strawberry baking-powder biscuit

Gluten Free Strawberry baking-powder biscuit


    I’ll be the first to admit that once I see a baked sensible tagged “gluten free,” i'm skeptical. several of the protein free desserts I’ve tried are heavy, crumbly, and dry. Not these baking-powder biscuit beauties. I’d with pride serve them to anyone, not simply those that need to limit their diets.

    In my quest to make a gluten free strawberry shortcake that might hold its own against the classic, tender, biscuit-like baking-powder biscuit I grew up with, I thought of several alternatives, and browse dozens of recipes. Since flour was out, I knew I required to look at gluten free flours.

    Two choices enclosed gluten free strawberry baking-powder biscuit with coconut flour and gluten free strawberry baking-powder biscuit with almond flour. Instead, I set my sights on another fantastic, gluten-free whole grain: oats. Jackpot!
    Not solely did the oats yield melt-in-your mouth tender shortcakes, the nutty flavor of the oatmeal was chic paired with the berries and cream. I used sugar within the recipe to reinforce the oats’ flavor, then wet a couple of further oats on prime for a welcome pop of texture.

    Listen carefully: if you're baking for somebody who has celiac not all oats are literally gluten free. whereas oatmeal is protein free naturally, it's vital to search out CERTIFIED gluten free oats, as those who don't seem to be could have been contaminated at the factory level.


    Gluten Free Strawberry baking-powder biscuit



     yield: six shortcakes preparation time: twenty minutes cook time: twenty minutes total time: fifty minutes

    Tender biscuit-style protein free strawberry shortcakes. simple direction that melts in your mouth! fluffy and ideal for any summer fruit.


    Ingredients

    FOR THE SHORTCAKES:


    • eight tablespoons cold tasteless butter — one stick, cubed
    • 1/3 cup fat-free milk — or any milk you wish, and extra for brushing the top
    • 1/3 cup plain low-cal Greek yoghourt
    • one 1/2 cups 1:1 Bob’s Red Mill protein Free Baking Flour mix — or regular general-purpose flour if you are doing not would like the shortcakes to be protein free
    • one cup and one tablespoon Bob’s Red Mill protein Free oatmeal — divided
    • 1/3 cup brown sugar
    • one tablespoon baking powder — i like to recommend aluminum free
    • 1/2 teaspoon kosher salt
    • Sparkling or turbinado sugar — for topping (optional)

    FOR SERVING:


    • one pound recent strawberries — hulled and sliced
    • a pair of tablespoons sugar
    • one tablespoon Grand gob — ex gratia however so delicious topping

    Instructions

    Place a rack within the center of your kitchen appliance and heat up the kitchen appliance to 425 degrees F. Line a rimmed baking sheet with parchment paper.
    Prepare the strawberries for topping: in a very little bowl, stir along the sliced strawberries, sugar, and Grand Marnier. Refrigerate till you're ready to serve.
    Make the shortcakes: Cut the butter into alittle dice and place it within the deep-freeze. in a very little bowl or liquid cup, whisk along 1/3 cup milk and Greek dairy product and place it within the white goods.
    In the bowl of a kitchen appliance fitted with a steel blade, pulse along the 1:1 flour mix, one cup of the oats, sugar, leaven, and salt. in brief pulse double to mix. Scatter the butter items over the highest. Pulse till mixture forms crumbs the dimensions of enormous peas. Pour within the milk/Greek dairy product mixture and pulse till the dough is simply combined and holding along. it'll be breakable however ought to hold along once ironed. If it looks too dry, sprinkle another tablespoon of milk over the top and pulse once more. don't over combine and stop pulsing as before long because the dough comes along.
    On a gently floured surface, pat dough into 3/4 in. thick rectangle. Brush gently with milk. Gently raise one in every of the shorter sides of the rectangle and fold the dough in half, as if you were closing a book (you wish the dough to make a rough square). With a serrate knife, cut dough into six squares. Transfer the cut shortcakes to the ready pan. Brush gently with a lot of milk, then sprinkle with the remaining one tablespoon oats and sparkling sugar.
    Bake the shortcakes for eighteen to twenty minutes, till nicely golden.  let cool for ten minutes.
    To serve: split every shortcake in half. Stir the strawberry mixture . Add a dollop of 3 of topping. DEVOUR.


    Recipe Notes


    Store leftovers at temperature for up to a pair of days or freeze airtight for up to a pair of months. Let thaw overnight within the refrigerator.
    The macerated strawberries style even better as they sit and might be ready one day in advance. Leftover berries can keep for a couple of days within the refrigerator.