Gluten-Free Shortcake

For those of us with gluten problems, I made this for a birthday dinner this month.  It worked beautifully and was a real treat.

Ingredients:

1 cup Gluten-Free Flour Blend
1-2 Tablespoons sugar/coconut sugar (your choice of dry sweetener)

1 Tablespoon Baking Powder

1/8 teaspoon salt

3 1/2 tablespoons cold butter

1/3 cup + 1 Tablespoon coconut milk

Method:

Combine dry ingredients.

Cut in the butter until it looks like small peas.

Add coconut milk, stirring with a fork until the dough forms a ball.

Knead it slightly to get it to all stick together.

Form a log on a floured surface and cut into 3-4-inch rounds.
Place them on a parchment paper-lined pan.

Bake at 400* for 25 minutes or so, or until lightly browned.

I split them and used whipped coconut cream and strawberries for filling.  I get my coconut cream at Trader Joe's.  I just put the can in the fridge, then spoon out about a quarter cup per serving and whisk it in a small bowl until fluffy.  Voila!  Whipped cream.  :-)