Gluten-Free Strawberry Shortcake With Coconut Flour
Are you looking for a gluten-free dessert that won't compromise on taste or texture? Look no further than this delicious and healthy recipe for gluten-free strawberry shortcake with coconut flour. With its light and fluffy texture and fresh, juicy strawberries, this dessert is sure to become a favorite among gluten-free and non-gluten-free eaters alike.
What is Gluten-Free Flour?
Gluten-free flour is a type of flour that is made from grains that do not contain gluten. Gluten is a protein that is found in wheat, barley, and rye, and can cause digestive problems for some people. Gluten-free flour can be made from a variety of grains, including rice, corn, and oats, as well as non-grain sources such as almonds and coconut. Coconut flour is a popular choice for gluten-free baking because it is high in fiber, low in carbohydrates, and has a mild flavor that pairs well with a variety of ingredients.
How to Make Gluten-Free Strawberry Shortcake With Coconut Flour
To make this delicious dessert, you will need the following ingredients:
- 1 cup of coconut flour
- 1/2 cup of almond flour
- 1/2 cup of honey or maple syrup
- 1/2 cup of coconut oil or butter, melted
- 4 eggs
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1 pound of fresh strawberries, hulled and sliced
- Whipped cream or coconut cream, for serving
Follow these steps to make the gluten-free strawberry shortcake:
- Preheat your oven to 350°F.
- In a large bowl, whisk together the coconut flour, almond flour, baking powder, and salt.
- In a separate bowl, whisk together the honey or maple syrup, melted coconut oil or butter, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Spread the batter evenly into a greased 9-inch cake pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool completely in the pan.
- To assemble the shortcake, slice the cake in half horizontally.
- Spread whipped cream or coconut cream on the bottom half of the cake.
- Add a layer of sliced strawberries on top of the cream.
- Place the top half of the cake on top of the strawberries.
- Add another layer of whipped cream or coconut cream on top of the cake.
- Garnish with additional sliced strawberries and serve.
The Benefits of Coconut Flour
Coconut flour is a great ingredient to use in gluten-free baking because it has many health benefits. Here are just a few:
- High in fiber: Coconut flour is very high in fiber, which can help to promote digestive health and keep you feeling full.
- Low in carbohydrates: Coconut flour is low in carbohydrates, making it a great choice for people who are watching their carb intake.
- Gluten-free: Coconut flour is naturally gluten-free, making it a great choice for people with celiac disease or gluten sensitivity.
- Rich in nutrients: Coconut flour is a good source of iron, potassium, and magnesium, as well as healthy fats.
Conclusion
Gluten-free strawberry shortcake with coconut flour is a delicious and healthy dessert option that is sure to please everyone. With its light and fluffy texture and fresh, juicy strawberries, this dessert is perfect for summer picnics, barbecues, or any time you want a sweet treat that won't compromise your health. So why not give this recipe a try and see for yourself how delicious gluten-free baking can be?