Gluten-Free Strawberry Shortcake

• 2/3 cup brown rice flour
• 2/3 cup cornstarch
• 2/3 cup tapioca flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon salt
• 6 tablespoons vegetable shortening
• 2/3 cup white sugar
• 3/4 cup skim milk
• 4 cups sliced fresh strawberries
• 2 cups reduced-fat whipped topping

1. Preheat an oven to 425 degrees F (220 degrees C). Whisk the rice flour, cornstarch, tapioca flour, baking powder, baking soda, xanthan gum, and salt together in a bowl; set aside. Grease a baking sheet, or cover with a sheet of parchment paper.
2. Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Drop onto the prepared baking sheet into 8 equal portions.
3. Bake in the preheated oven until golden brown on the bottoms, 10 to 12 minutes. Remove, and cool on a wire rack to room temperature.
4. Once cool, slice each shortcake in half, and place each bottom half onto a dessert plate. Evenly divide the sliced strawberries onto each shortcake, and dollop with the whipped topping. Place the shortcake tops on to serve.

brown rice flour, cornstarch, tapioca flour, baking powder, baking soda, xanthan gum, salt, vegetable shortening, white sugar, milk, fresh strawberries, topping

Taken from www.allrecipes.com/recipe/218005/gluten-free-strawberry-shortcake/ (may not work)