Comments on: Shortcake with Berries and Cream http://simplysugarandglutenfree.com/shortcake-with-berries-and-cream/ Fabulous Food Made Healthier - gluten-free and refined sugar-free Tue, 22 May 2012 18:35:36 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Amy http://simplysugarandglutenfree.com/shortcake-with-berries-and-cream/#comment-21803 Amy Fri, 08 Jul 2011 14:32:01 +0000 http://newsite.simplysugarandglutenfree.com/2009/05/shortcake-with-berries-and-cream.html#comment-21803 <a href="#comment-21738" rel="nofollow">@Mircat</a>, 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 @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

]]> By: Mircat http://simplysugarandglutenfree.com/shortcake-with-berries-and-cream/#comment-21738 Mircat Mon, 04 Jul 2011 20:00:24 +0000 http://newsite.simplysugarandglutenfree.com/2009/05/shortcake-with-berries-and-cream.html#comment-21738 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. 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.

]]> By: Amy http://simplysugarandglutenfree.com/shortcake-with-berries-and-cream/#comment-6818 Amy Wed, 30 Jun 2010 15:24:54 +0000 http://newsite.simplysugarandglutenfree.com/2009/05/shortcake-with-berries-and-cream.html#comment-6818 <a href="#comment-6710">@renee</a>, 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. @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.

]]> By: renee http://simplysugarandglutenfree.com/shortcake-with-berries-and-cream/#comment-6710 renee Sat, 26 Jun 2010 21:37:01 +0000 http://newsite.simplysugarandglutenfree.com/2009/05/shortcake-with-berries-and-cream.html#comment-6710 <a href="#comment-6672">@Amy</a>, 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 9x13 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! @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!

]]> By: Amy http://simplysugarandglutenfree.com/shortcake-with-berries-and-cream/#comment-6672 Amy Fri, 25 Jun 2010 02:42:22 +0000 http://newsite.simplysugarandglutenfree.com/2009/05/shortcake-with-berries-and-cream.html#comment-6672 <a href="#comment-6645">@renee</a>, 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. @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.

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