Gluten Free Vishape Strawberry Shortcake

Gluten Free Vishape Strawberry Shortcake

 

These aren't those spongy little cakes you buy in the produce section of the supermarket, these are dense and delicious, soaking up the strawberry juice.  Easy to make!

4 Cups sliced strawberries with 1/4 C sugar substitute--Mash together with fork and set aside

Meanwhile heat oven to 425* Lightly grease a cookie sheet or use a silpat.   

Measure out 1/4 cup sugar substitute, 6 scoops ViShape 2 C Gluten Free Bisquick 

mix and blend together.  

Cut in using a fork or Pastry knife 1/3 of a cup of butter,cut into small pieces.  

In a separate bowl, beat 3 eggs or egg substitute equivalent, 3/4 cup non fat milk and 1/2 tsp Vanilla extract.   Once blended, add to the flour mixture.  Spoon out using 1/2 cup measure onto Silpat or greased cookie sheet 

( makes 6 large biscuits)  

 

Bake in the 425* oven for 12-14 

minutes depending on size.    

When cool, cut shortcake in half, layer the strawberry mixture and whipped cream or whipped topping.  

 

Enjoy!!

GF Italian Style Rolls with Quinoa Flakes

I wanted to make bread today in my bread maker and to my dismay, my paddle was put away in a place I evidently don't recall ever putting it--maybe I'll find it someday----

Course correction, checked out my box of Better Batter for ways to substitute Better Batter ( My Favorite GF blend to date) in a more traditional style bread recipe--I learned that but much more--this amazingly simple recipe for Italian rolls.  It called for Cornmeal as optional--I opted for Quinoa flakes as I am corn sensitive.  I followed the recipe otherwise verbatim and was very happy with the result  I used a Silpat and sprayed the remainder of the cookie sheet as instructed ( no silpat instructions) I didn't notice a difference using the silpat or not.  Below is the recipe from the Better Batter Box:

Preheat Oven to 450*   Grease a cookie sheet, sprinkling cornmeal or Quinoa flakes and set aside.  In the bowl of an electric stand mixer, mix together 1 pk of Active Dry yeast and 2 1/2 C of warm water.  Let sit for 5 minutes.  After 5 minutes add 1 1/1 tsp salt and 3 1/2 C of Better Batter Gluten Free Flour and beat on high speed on stand mixer for 4 minutes.  Spoon the batter onto the cookie sheet in 1/2 C scoops, smoothing the top with a spatula or ( as I used) wet hands.  Brush the tops lightly with an egg beaten light ly with a Tbsp of water.  Let rise for 15-25 minutes ( I did it for 25) then bake for 20-30 minutes ( I baked for 20-ovens vary)

Yield depends on size, I made 9 nice size rolls although I could have made them a tad bit smaller, they are filling and delicious!  

All in all I am very pleased with how these rolls came out--I've already eaten one and want another :)