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Saturday, July 2, 2016

Red White and Blue Shortcake.....Jules GF for thee.....

                                                                           


Hi y'all. Picked that up during my visit to South Carolina recently. Its amazing how fast one can pick up not only a tan, but the language so quickly. The first time I said y'all I had to laugh, not at the phrase, but at how quickly I could conform into living down south. Its a lovely place and I could fit right in....I loved my visit,  but now I am home and its back into a regular schedule.

I am so excited to share with you Jules GF. I am still working on my own flour mix for a great slice of gluten free bread, but the Jules bread mix I have found is so good I will be putting my personal experimentation's on the back burner for the present.

Along with the bread mix you will find her GF flour blend, cookie mix, and pancake mix. There are also various recipes on her site that look absolutely delicious. I have included her Red, White, and Blue Shortcake recipe from her site since the fourth of July is just a few days away. I hope you will check out her site to the right of this blog by clicking on the picture of her bread mix. The site is truly amazing!

 Thank you vets for protecting our country, we salute you!!! I hope everyone has a safe and blessed 4th!!!

Red, White and Blue Gluten Free Shortcake 

Ingredients:

  • 2 cups Jules all purpose flour
  • 1/4 cup granulated cane sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 4 Tbs. vegetable or palm oil shortening or coconut oil, room temperature
  • 2 large eggs (or egg substitute)
  • 3/4 cup (6 oz.) vanilla yogurt (dairy or non-dairy) (So Delicious® Vanilla Coconut Yogurt)
  • cinnamon sugar mixture (3 Tbs. sugar + 1/2 tsp cinnamon)
  • 2 lbs. fresh strawberries
  • 1 cup blueberries
  • whipped cream topping

Preheat oven to 400° F (static) or 375° F (convection).
Whisk together all dry ingredients in a large bowl. Cut shortening into dry ingredients using a pastry cutter or two butter knives. Add stirred, cracked eggs and yogurt and stir well with a fork until combined, forming a smooth dough that is not dry or sticky. (The dough may also be made using a large food processor or stand mixer with flat paddle, but do not over-work the dough).
Pat dough out onto a surface dusted with gfJules™ All Purpose Flour to a thickness of about 1 1/2 inches. Cut into circles with a biscuit cutter or the rim of a drinking glass (note: the sharper the cutter though, the higher the rise in the shortcakes, as the edges will not be compressed, and can rise in lovely layers).
Gather any dough not already cut and press together to re-cut until all dough is used. Place shortcakes onto a parchment-lined cookie sheet and lay a small pat of butter or non-dairy substitute on each top (optional) then sprinkle with the pre-made cinnamon/sugar mixture.
Bake for 8-10 minutes, or just until the tops are lightly browned. Do not overbake! Makes approximately 8 cakes.

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