Delicious Gluten-Free Strawberry Shortcake

Gluten Free

About 12 servings

2 Cups – Bob’s Red Mill Gluten Free All Purpose Baking Flour

2 tsp – guar gum

1 Cup – monk fruit (Erythritol Free), stevia or organic coconut sugar

4 tsp – aluminum-free, baking powder

1 tsp – sea salt

1/2 Cup – coconut oil

1 Cup – unsweetened almond milk

2 tsp – vanilla

5 – egg whites

1/2 Cup – organic unsweetened apple sauce

1 tsp – cinnamon

Preheat oven to 350 degrees. grease a 9 x 13- inch pan with coconut oil. Beat all ingredients except egg whites on low speed for 20 seconds. Then beat on high speed for 1 min. Add egg whites and beat on high speed for 1 min, scraping bowl when needed. Pour into pan and bake for 35 to 45 min until toothpick comes out clean. Spread coconut oil on it when it is hot.

You can use any type of cool-whip topping of your choice. Cut up fresh strawberries and mix the sweetener of your choice in with them. Spread the cool-whip and lay strawberries on top. This is a delicious treat to eat in the summer; Enjoy!

Recipe by: Christina McCarty