Ingredients
1
cup white rice flour
1/2
cup tapioca flour
1/4
cup millet flour
1/4
cup potato starch flour
2
teaspoons xanthan gum
3
tablespoons sugar
1
tablespoon gluten-free baking powder
1/2
teaspoon salt
6
tablespoons cold butter, cut into 1/4-inch pieces
1/2
cup chopped fresh strawberries
1 1/4
cups whipping cream
Preparation
Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
In large bowl, mix flours, xanthan gum, 2 tablespoons sugar, the baking powder and salt with whisk. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until coarse crumbs form. Add strawberries; stir gently to coat with crumb mixture. Stir in 1 cup plus 2 tablespoons whipping cream, mixing just until combined.
Onto cookie sheet, drop dough by 1/4 cupfuls about 2 inches apart. Brush with remaining 2 tablespoons whipping cream; sprinkle with remaining 1 tablespoon sugar.
Bake 25 to 30 minutes or until golden and puffed. Remove to cooling rack. Serve warm.
