{"id":288,"date":"2010-08-19T10:35:16","date_gmt":"2010-08-19T17:35:16","guid":{"rendered":"http:\/\/taodekitchen.com\/tasty\/?p=288"},"modified":"2010-08-19T10:35:16","modified_gmt":"2010-08-19T17:35:16","slug":"gluten-free-peach-shortcakes","status":"publish","type":"post","link":"https:\/\/taodekitchen.com\/tasty\/general\/gluten-free-peach-shortcakes\/","title":{"rendered":"Gluten Free Peach Shortcakes!"},"content":{"rendered":"

It was another fun evening last night at WCRC<\/a> where I had a chance to talk about stone fruit and demo three of my favorite stone fruit recipes. In this post, I’m sharing the recipe for Peach Shortcakes which by the way features Gluten Free Buttermilk Biscuits!<\/p>\n

We’re quickly racing towards the end of Peach season so get over to your local Farmer’s Market now where you will find the sweetest ripest peaches.<\/p>\n

The great thing about this gluten free buttermilk biscuit recipe is you can mix all the dry ingredients with the butter then store the dry mix in your frig or freezer. Now you have your own all purpose biscuit, pancake, waffle, cobbler topping mix…a Gluten Free ‘Bisquick.’ When you want to make any of the above mentioned, just mix in enough buttermilk or thinned down yogurt to the appropriate consistency. If you aren’t into gluten free, here is a waffle mix<\/a> that my Mom loves.<\/p>\n

Enjoy!<\/p>\n

Peach Shortcake<\/strong><\/p>\n

Gluten Free Buttermilk Biscuits<\/strong><\/p>\n

1 \u00bd cup brown rice flour
\n1 cup tapioca flour (starch)
\n\u00be cup cornstarch
\n\u00bd cup glutinous rice flour (sweet rice flour)
\n\u00bc cup flaxmeal
\n3 tablespoons sugar
\n1 \u00bd teaspoons baking soda
\n4 teaspoons baking powder
\n1 \u00bd teaspoons xanthan gum
\n1 \u00bd teaspoon sea salt
\n\u00bd cup cold unsalted butter — cut into bits (1 cube)*
\n2 cups buttermilk — or yogurt thinned with water to buttermilk consistency*
\n\u00bd teaspoon vanilla<\/p>\n

Heat oven to 425F<\/p>\n

In a medium size bowl, mix together dry ingredients.
\nCut in the butter into the dry ingredients until the mixture looks like coarse crumbs. Stir in the buttermilk until the dry ingredients are just moistened.
\nDrop 1\/4 cup scoops of batter 2 inches apart onto a parchment lined baking sheet. With a damp knife, press down the center to flatten a bit.
\nBake for 10-12 minutes or until golden brown.<\/p>\n

For cobbler topping add 1\/3 cup additional buttermilk.<\/p>\n

*For Dairy free use ghee or non trans fat shortening in place of the butter and 2 Tb of vinegar in water or alternative ‘milk’ (rice, almond, hemp, etc) in place of the buttermilk.<\/p>\n

Peaches<\/strong>
\n3-4 ripe peaches, washed
\n1\/3 cup raw organic sugar, more or less to taste
\n\u00bc tsp almond extract
\ndash of cinnamon & nutmeg (optional)
\npinch of sea salt<\/p>\n

In a large bowl, cut peaches into thin slices one to two inches long. Add remaining ingredients and gently mix together. Let sit for 30 minutes. Refrigerate until ready to assemble shortcakes.<\/p>\n

Whipped Cream<\/strong>
\n2 cups of heavy cream
\n1 Tbs powdered sugar or other sweetener like maple syrup
\ndash of vanilla<\/p>\n

Put cream, sugar and vanilla in a medium bowl. Whip with a whisk until soft peaks form. Best to use right away. Refrigerate until ready to assemble shortcakes.<\/p>\n

Assembling Shortcakes<\/strong><\/p>\n

Split biscuits in half.
\nSpoon some peaches and juice on the bottom half. How much is up to you.
\nPlace a dollop of whipped cream on top of the peaches
\nPlace the top half of the buttermilk biscuit on top and repeat with peaches and whipped cream.
\nOnce assembled, peach shortcakes should be eaten within 30 minutes as they will begin to soak through the biscuits.<\/p>\n

About 10-12 peach shortcakes.<\/p>\n","protected":false},"excerpt":{"rendered":"

It was another fun evening last night at WCRC where I had a chance to talk about stone fruit and demo three of my favorite stone fruit recipes. In this post, I’m sharing the recipe for Peach Shortcakes which by the way features Gluten Free Buttermilk Biscuits! We’re quickly racing towards the end of Peach […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,1,19,8,20],"tags":[14,31,29,27,30],"class_list":["post-288","post","type-post","status-publish","format-standard","hentry","category-egg-free","category-general","category-gluten-free","category-recipes","category-wheat-free","tag-dessert","tag-egg-free","tag-gluten-free","tag-recipes","tag-wheat-free"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/288","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/comments?post=288"}],"version-history":[{"count":5,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/288\/revisions"}],"predecessor-version":[{"id":293,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/288\/revisions\/293"}],"wp:attachment":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/media?parent=288"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/categories?post=288"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/tags?post=288"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}