Beyond Rice and Tofu

As I mentioned the other day, I had the opportunity to make some sweets for a couple of events over the past week. I have been loving the seasonal strawberries and so I decided to try Amy of Simply Sugar and Gluten Free’s Shortcake. It turned out great! The shortcake was very subtly sweetened, allowing the fruit and cream to supply the sweetness.

I followed Amy’s recipe to the letter and even used her All Purpose Baking Blend consisting of sweet rice flour, sorghum, cornstarch and tapioca, for the flour mix. It worked well. The cornmeal also added a nice, rustic touch to the cakes that we liked.

Since I was baking for a large group (and my husband) I made a double-batch of the recipe and baked it in a 9×13″ glass baking dish. It was the right size dish and made the pieces of cake just the right thickness to cut in half horizontally and layer with berries as we did in the picture above. It looks a little like the Leaning Tower of Shortcake…a little too much whipped cream, perhaps?

All in all, a success. And my husband and I even liked eating pieces of the shortcake by itself – not too sweet, just right. Nice job and thanks for the recipe, Amy!