Well, I’ve had to experiment with taking certain foods out of my diet to see what is causing my digestive issues and so far gluten seems to be the problem on top of dairy, which I already knew about. For someone who loves to bake this made it a bit difficult to bake anything (tasty at least) for awhile. But, I’m glad to announce that I’ve started figuring things out.. and have my first homemade GF (gluten free) DF (Dairy free) recipe! Since baking dairy free tends to fall close to vegan baking I thought I might as well go the extra mile and make this vegan for those friends of mine who don’t eat eggs and such on top of dairy products. Enjoy!
recipe below…
**Makes 8 servings**
Approx time from start to finish: 45 minutes
What You’ll Need:
Shortcake
• 2 ½ cups white Rice Flour
• 1 tsp gelatin, divided in half (vegan substitute: ½ tsp Xanthan gum)
• 3 ½ Tbsp granulated sugar
• 2 tsp GF baking powder
• 1 tsp fine salt
• ½ cup Earth Balance Butter (1 stick of vegan buttery sticks)
• 1 – 1 ¼ cups Almond Breeze Milk (unsweetened, Vanilla flavored works)
• 1 tsp almond extract (or vanilla)
Whipped Topping (makes about 4 cups)
• 2 cans chilled Coconut Milk
• 5 Tbsp Powdered Sugar
• 2 tsp Vanilla Extract
Fruit Topping
• 2-3 pints Fresh Strawberries
• optional: blackberries, blueberries, grapes
Recipe:
SHORTCAKE
1. Preheat oven to 400 oF
2. Mix flour, ½ tsp gelatin (OR ¼ tsp Xanthan gum), sugar,
baking powder and salt in food processor.
3. Slice butter into at least 8 slices, add to food processor and pulse until mixed.
4. Add to large mixing bowl.
5. In a small bowl, mix 1 cup almond milk, almond extract
and ½ tsp gelatin (OR ¼ tsp Xanthan gum).
6. Add milk mixture to the large bowl and blend using a rubber spatula.
7. The dough should be wet, but not too sticky.
If too dry, add up to ¼ cup more milk.
8. Form dough into a ball, and place on a lightly floured surface.
9. Using a rolling pin, roll out dough to a 7-8 inch diameter.
10. Coat a knife in flour and cut the dough into 8 slices.
11. Place dough on cookie sheet lined with parchment paper.
It is easier to move it you place a spatula or knife under slice while moving.
12. Score the rounded side of the slice to make it easier to slice after baking.
13. Brush on almond milk & sprinkle with sugar.
14. Bake at 400 oF for 20-25 minute, until golden brown.
WHIPPED TOPPING
1. In a medium mixing bowl, add 1 can chilled coconut milk
***NOTE: ONLY add the fatty part of the can.
DO NOT shake like the can instructs, leave the watery part in the can***
2. Add 2 tsp water from coconut milk can
3. Add vanilla and powdered sugar.
4. Blend with a mixer for 2 minutes, until fluffy.
FRUIT TOPPING
1. Slice strawberries and any additional fruit/berries
Assemble!! 🙂
You can microwave the shortcakes for 15 seconds to
warm up before adding toppings and serving.
Now, the shortcakes have a bit of a grainy texture, like corn bread.
So alone I don’t think they’re 5 stars, but with all the toppings it’s perfect!!
download printable recipe here: GF Vegan Strawberry Shortcake Recipe – Jessica Fabela
a sweet hallelujah 
OMG!!!! So tasty! I had to do a bit of adjustments as I did not have geliten or vegan butter, I used chia seeds and regular butter instead. But I love the whipped coconut. And instead of making into cake I put it into my muffin tray. I also used brown rice and sprouted spelt for the flour. I had to make home made almond milk as well. I ran out of vanilla but added a bit more sugar and it totally worked, A bit crumbly but still amazing.
This looks so good and I am so happy that it is all vegan. Cannot wait to try this out soon.