Tom's Gluten Free Strawberry Shortcake

Tom's Gluten Free Strawberry Shortcake

Ingredients

• Homemade Gluten Free Mix:
• 1¼ cups brown rice flour
• ¼ cup tapioca starch
• 1 tsp xanthan gum
• (or you can simply omit above and use 1¾ cup of Gluten Free Baking Mix
• or you can use 1¾ All Purpose Flour if not gluten free.)
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 3 TBS Celia's Strawberry Peach White Balsamic Vinegar
• 8 TBSP butter, cold
• ¾ cup buttermilk
• 1 egg
• ½ tsp vanilla
• 2 tsp of Celia's Basil EVOO
• 1 cup fresh or frozen strawberries sliced and or thawed

Directions

1. Sift together dry ingredients in a large bowl. Cut in the butter. Whisk together the wet ingredients including the basil olive oil and pour into the dry ingredients. Stir until a dough begins to form.
2. Turn the dough out onto a lightly GF or non GF floured surface. Knead the dough until it forms a ball. Roll it out into ½ inch thick and using a biscuit cutter cut out as many circles as you can, Place on a non-stick baking sheet and brush the tops of the biscuits with a combination of 1 tbsp of milk and 1 tsp of basil olive oil and sprinkle with coarse sugar. Bake biscuits in 350 preheated oven for 12-14 minutes, or until a nice golden brown on top.
3. Allow to cool. Mix the cup of strawberry mash with balsamic vinegar and spoon on top of the shortcakes with a dollop of whipping cream