- 2 cups Jules Gluten Free™ All-Purpose Flour
- ¼ cup granulated cane sugar
- 2 tsp. gluten-free baking powder (Hain Pure Foods Featherweight®)
- ½ tsp. baking soda
- 4 Tbs. shortening (Earth Balance® Shortening Sticks)
- 2 large eggs (or egg substitute)
- ¾ cup (6 oz.) vanilla yogurt (dairy or non-dairy) (So Delicious® Vanilla Coconut Yogurt)
- cinnamon sugar mixture (3 Tbs. sugar + ½ teaspoon cinnamon)
Preheat oven to 400° F (static) or 375° F (convection).
Whisk together all dry ingredients in a large bowl. Cut shortening into dry ingredients using a pastry cutter or two butter knives. Add stirred, cracked eggs and yogurt and stir well with a fork until combined, forming a smooth dough that is not dry or sticky. (The dough may also be made using a large food processor or stand mixer with flat paddle).
Pat dough out onto a surface dusted with Jules Gluten Free™ All Purpose Flour to a thickness of about 1 ½ inches. Cut into circles with a biscuit cutter or the rim of a drinking glass (note: the sharper the cutter though, the higher the rise in the shortcakes, as the edges will not be compressed, and thus can rise in layers).
Gather any dough not already cut and press together to re-cut until all dough is used. Place shortcakes onto a parchment-lined cookie sheet and lay a small pat of butter or non-dairy substitute on each top (optional) then sprinkle with the pre-made cinnamon/sugar mixture.
Bake for 8-10 minutes, or just until the tops are lightly browned. Do not overbake! Serve topped with fresh berries, ice cream and/or yogurt.
Makes approximately 10-12 shortcakes, depending on thickness.Note: if topping with fresh strawberries, it’s best to wash, cap then chop the berries, sprinkle with sugar to taste, then set aside to allow the lovely juices to form a syrup that can be drizzled onto the shortcakes when served with the berries. A heavenly combination!
Recipe Courtesy: Dr. Stephen Wangen
& Jules Gluten Free