• Heather @CeliacFamily

    posted on August 21, 2009 at 10:51 am

    Yum. That looks fabulous!

    [Reply]

  • Diane- The WHOLE Gang

    posted on August 21, 2009 at 2:03 pm

    That looks really good. I’d like to take a bite right now. Thanks for sharing this on Friday Foodie Fix.

    [Reply]

  • renee

    posted on June 23, 2010 at 10:37 pm

    I just made this shortcake tonight for a potluck tomorrow. Wonderful! At first when I tasted the cake – without any berries or cream – I thought it was too bland but then I tasted the subtle sweetness in them and could appreciate it for that and that it would be plenty sweet with berries on top – the perfect shortcake! Yum! Thanks!

    [Reply]

    Amy Reply:

    @renee, I’m glad you like it! Did you use the same flour blend I did or did you try something different? Just wondering because I made it with Pamela’s a couple of nights ago. It was delicious but more like cornbread than shortbread. I haven’t tried anything else with it.

    [Reply]

    renee Reply:

    @Amy, I used your sorghum, sweet rice, tapioca, cornstarch mix. It worked well. I have only just started using sorghum.
    I made a double batch of it since I was taking it to the potluck – also because my husband wanted me to leave a little at home for him. It worked well in a 9×13 pan.
    The more I eat it, the more I like it. I am trying to learn to appreciate the subtle sweetness in things and reduce my sugar consumption. Retraining the tastebuds is hard!
    Thanks for another great recipe!

    [Reply]

    Amy Reply:

    @renee, Thanks for the info, Renee!! It takes a little time to retrain your palate. I do find, though, that with some stevia sweetened whip cream and sweet berries, it’s perfect.

  • Mircat

    posted on July 4, 2011 at 3:00 pm

    Just went GF 2 weeks ago and made this recipe today (my first EVER GF baked dessert). Used Bob’s Red Mill GF flour (garbanzo/potato/white sorghum/fava), added about 50% more lemon zest and vanilla, and subbed honey for 1/2 the agave (I ran out). The “cream” is OUTRAGEOUSLY good. Also used some honey in it, TONS of vanilla, and used full fat greek yogurt/nonfat cottage cheese, since that’s what I had on hand to use up.

    I only had 2 little 6″ pans, so I divided the batter equally between them, and they baked up in about 18-20 minutes. I was concerned b/c the batter was not at all dough-like or biscuit-like in consistency–it was very liquid and pourable. At about 15 minutes, I turned the oven down to 350, and they baked through without scorching on the sides/top/bottom.

    Can’t believe the tender crumb and beautiful texture of this cake. It also rose very well and has a delicate, lemon-vanilla taste with some interesting texture from the cornmeal. Served w/ strawberries, blackberries, and blueberries = OUTRAGEOUS. Thanks for a yummy, easy recipe, and nice, clear instructions.

    [Reply]

    Amy Reply:

    @Mircat, Yea! Thanks for sharing your adaptations. :) I made this for my sister and niece when they came to visit and they loved it too.

    Hugs,
    Amy

    [Reply]

  • Pingback: Dueling Cherry Shortcakes… | Margot St. Aubin

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