Gluten Free Strawberry Shortcake With Coconut Flour
Strawberry shortcake is a classic dessert that is loved by many. However, for those who are gluten intolerant or have celiac disease, it can be a challenge to find a recipe that is both delicious and safe to eat. That's where this gluten-free strawberry shortcake with coconut flour comes in. Not only is it free from gluten, but it's also made with coconut flour, which is a healthier alternative to regular flour.
What is Gluten-Free?
Gluten is a protein that is found in wheat, barley, and rye. For some people, consuming gluten can lead to digestive issues, such as bloating, diarrhea, and constipation. For others, it can cause more serious health problems, such as celiac disease or gluten intolerance. Gluten-free diets are necessary for those with celiac disease, gluten intolerance, or those who choose to avoid gluten for other health reasons.
When it comes to baking, gluten plays an important role in creating the structure of baked goods. Without it, baked goods can be crumbly and fall apart easily. That's why it's important to use the right ingredients in gluten-free baking.
What is Coconut Flour?
Coconut flour is a gluten-free flour that is made from ground, dried coconut meat. It's high in fiber, protein, and healthy fats, making it a popular choice for those on a low-carb or paleo diet. It's also a great alternative to regular flour for those who are gluten intolerant or have celiac disease.
Coconut flour is a bit different than regular flour when it comes to baking. It absorbs more liquid than regular flour, so it's important to use the right amount of liquid in your recipe. It's also denser than regular flour, so it's best to use it in combination with other gluten-free flours.
Ingredients
- 1 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup tapioca starch
- 1/2 cup coconut sugar
- 1/2 cup coconut oil, melted
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh strawberries, sliced
- Whipped cream or coconut whipped cream, for serving
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the coconut flour, almond flour, tapioca starch, coconut sugar, baking powder, baking soda, and salt.
- In a separate mixing bowl, whisk together the melted coconut oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Stir in the sliced strawberries.
- Scoop the batter into a greased 8x8 baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before serving with whipped cream or coconut whipped cream.
Conclusion
This gluten-free strawberry shortcake with coconut flour is a delicious and healthier alternative to traditional strawberry shortcake. It's perfect for those who are gluten intolerant or have celiac disease, but it's also a great option for anyone who wants to enjoy a healthier dessert. With its combination of coconut flour, almond flour, and fresh strawberries, it's sure to be a hit with everyone who tries it.