GLUTEN FREE PEACHES & CUSTARD SHORTCAKES RECIPE

Posted by Bryna Bear aka Gluten Free Baking Bear

     I tried a new recipe for shortcakes.  It is surprisingly easy to make with excellent results.   Shortcakes are really a sweet biscuit usually eaten with whipped cream and strawberries.  Strawberry shortcake can also be made with a yellow cake, but a biscuit dough is traditional.

     I wanted to make a fruit dessert with what I had in the house, no trip to the store.  I had no strawberries, just some frozen peaches so I thought I’d make peach shortcakes using custard instead of whipped cream.  

     Always looking for a better recipe, I searched on-line and found a wheat recipe that piqued my curiosity.  No cutting in butter.  In fact, no butter in the shortcake at all, only cream.  These shortcake biscuits get their buttery taste from the outside not the inside, because you dip the raw biscuits in melted butter before baking.  

     I was a bit skeptical about getting a biscuit without any shortening cut in, but the comments on the post convinced me to give it a try.  It worked.  Who knew?  You really can make light biscuits with very little effort.  I may never use any another biscuit recipe again.  (I wonder if it will work with non diary creamer instead of cream?  Will try that at another time.)

     I cooked the peaches on the stove top until soft and whipped up a batch of my favorite custard that is really a pastry cream recipe that is used for banana cream pie or eclair filling.  It was absolutely delicious with the shortcake biscuits.  I brought it to a barbecue at a friend’s house and it was a big hit.

     GLUTEN FREE PEACHES & CUSTARD SHORTCAKES

Makes 8-10 shortcakes

SHORTCAKES

Ingredients

3/4 cup	Sorghum Flour
1/2 cup	Tapioca Flour
1/4 cup	Cornstarch
1/4 cup	Chickpea/Garbanzo Flour
1/2 tsp.	Xanthan Gum
1/2 tsp.	Himalayan Sea Salt
1 Tbs.	Baking Powder
2 tsp.	Sugar
1 - 1 1/4 cups	Heavy Cream (The amount of cream will vary according to the weather and flours.)
2 Tbs.	Melted Butter (for dipping the shortcakes)

PEACHES

Ingredients

10 oz. bag	Frozen Peaches
1/2 cup	Water
3 Tbs.	Sugar
1 Tbs.	Corn Starch
3/8 tsp.	Cinnamon
1/16 tsp.	Ginger

CUSTARD

Ingredients

3 large	Egg Yolks
2 cups	Whole Milk - divided
1/2 cup	Sugar - divided
5 Tbs.	Corn Starch
3 Tbs.	Unsalted Butter
1/2 tsp.	Vanilla Extract

Directions

First make the peaches:

1. Add all the ingredients to a saucepan and bring to a boil.

   

   All the ingredients in the saucepan.

2. Lower the heat to a simmer and cook until the peaches are soft and the cornstarch has turned clear.  The cooking time will vary according to the firmness of the peaches.

   

   Peaches not fully cooked yet.
    I cut the peaches into smaller pieces in the pot,
    because they were taking along time to get soft.

3. Stir frequently while cooking to prevent scorching and burning.

   

   Peaches all cooked.
   Note that the liquid is now clear.

While the peaches are simmering make the custard:

1. In a heatproof bowl mix together the egg yolk, 1/2 cup of the milk, 1/4 cup of the sugar and all the cornstarch.  Set aside.
2. In a saucepan, put the remaining sugar first, then the rest of the milk.  Bring to a boil over moderate heat.  Stir well.
3. To temper the egg mixture, add about a third of the hot milk mixture to the egg mixture 1/4 of a cup at a time.  Whisk together well after each addition of the hot milk.
4. Lower the heat under the milk to medium low.  All at once add the tempered egg mixture to the hot milk in the saucepan and stir with the whisk until the mixture thickens and begins to boil.  Remove from the heat.
5. Stir in the butter and vanilla.
6. To cool the custard, put it into onto a rimmed baking sheet  and spread it out.  Press plastic wrap over the top of the custard to prevent a skin from forming.  Place in the refrigerator to cool.  If you make the custard ahead you can leave it in the pan or transfer the custard to a bowl, then press the plastic on top of the custard in the pan or bowl before chilling. The custard should be completely cooled before using.  Stir the custard before serving.

Next make the shortcakes:

1. Preheat the oven to 425℉.  Line a baking sheet with parchment paper or silpat pad.
2. In a large bowl add the flours, sugar, salt, xanthan gum and baking powder, stir together well with a whisk.

   

   Dry ingredients mixed well.

3. Add 1 cup of the cream to the flour mixture and stir.  Add more cream, one tablespoon at a time, until the mixture holds together, without dry pieces falling off, when you gather it up into a ball. 

   

   Add the cream.

4. Turn the dough out onto a lightly floured surface.  Roll or pat the dough out into a 3/4” thick circle.

   

   Dough on a floured surface.

   
   

   

   Dough rolled out.
   I used a San J cutting mat, a giveaway at a GF Expo.
   It is great for working with dough since it doesn't stick much.

5. Using a floured and sharp biscuit cutter, cut out the dough.  Reroll and reshape scraps to cut out more shortcakes until the dough is used up. I used a 2” biscuit cutter and it made about 10 shortcakes.  If you use a 2 1/2” cutter it will make about 8.

   

   Cutting out the shortcake biscuits with a 2" cutter.

6. Dip each shortcake into the melted butter and place on the prepared baking sheet.  Space them about 2” apart.

   

   Shortcake dipped into melted butter.

   
   

   

   Shortcakes on the baking sheet.
   There are 10 plus a smaller 'runt' that I used as a taste tester.

7. If you would like, you can sprinkle sugar on top of each shortcake before baking.
8. Bake for 15-18 minutes or until golden brown.

   

   Baked Shortcakes.

9. These are best served warm.

To Assemble the Peach Shortcakes:

1. Cut each shortcake in half lengthwise and place on a plate with the insides up. 
2. Put custard on top of each side.
3. Top the custard with some peaches.  Enjoy!
4. You can make a fancier presentation by only putting the custard on the bottom half of each shortcake, topping with peaches and finally caping off the dessert with the top of the shortcake (like a hat).  I prefer a higher custard to biscuit ratio so I serve it open faced.
5. To be totally decadent, serve with some whipped cream on top.

GLUTEN FREE PEACHES & CUSTARD SHORTCAKES Makes 8-10 shortcakes glutenfreebakingbear.com SHORTCAKES Ingredients 3/4 cup Sorghum Flour 1/2 cup Tapioca Flour 1/4 cup Cornstarch 1/4 cup Chickpea/Garbanzo Flour 1/2 tsp. Xanthan Gum 1/2 tsp. Himalayan Sea Salt 1 Tbs. Baking Powder 2 tsp. Sugar 1 - 1 1/4 cups Heavy Cream (The amount of cream will vary according to the weather and flours.) 2 Tbs. Melted Butter (for dipping the shortcakes) PEACHES Ingredients 10 oz. bag Frozen Peaches 1/2 cup Water 3 Tbs. Sugar 1 Tbs. Corn Starch 3/8 tsp. Cinnamon 1/16 tsp. Ginger CUSTARD Ingredients 3 large Egg Yolks 2 cups Whole Milk - divided 1/2 cup Sugar - divided 5 Tbs. Corn Starch 3 Tbs. Unsalted Butter 1/2 tsp. Vanilla Extract Directions First make the peaches: Add all the ingredients to a saucepan and bring to a boil. Lower the heat to a simmer and cook until the peaches are soft and the cornstarch has turned clear. The cooking time will vary according to the firmness of the peaches. Stir frequently while cooking to prevent scorching and burning. While the peaches are simmering make the custard: In a heatproof bowl mix together the egg yolk, 1/2 cup of the milk, 1/4 cup of the sugar and all the cornstarch. Set aside. In a saucepan, put the remaining sugar first, then the rest of the milk. Bring to a boil over moderate heat. Stir well. To temper the egg mixture, add about a third of the hot milk mixture to the egg mixture 1/4 of a cup at a time. Whisk together well after each addition of the hot milk. Lower the heat under the milk to medium low. All at once add the tempered egg mixture to the hot milk in the saucepan and stir with the whisk until the mixture thickens and begins to boil. Remove from the heat. Stir in the butter and vanilla. To cool the custard, put it into onto a rimmed baking sheet and spread it out. Press plastic wrap over the top of the custard to prevent a skin from forming. Place in the refrigerator to cool. If you make the custard ahead you can leave it in the pan or transfer the custard to a bowl, then press the plastic on top of the custard in the pan or bowl before chilling. The custard should be completely cooled before using. Stir the custard before serving. Next make the shortcakes: Preheat the oven to 425℉. Line a baking sheet with parchment paper or silpat pad. In a large bowl add the flours, sugar, salt, xanthan gum and baking powder, stir together well with a whisk. Add 1 cup of the cream to the flour mixture and stir. Add more cream, one tablespoon at a time, until the mixture holds together, without dry pieces falling off, when you gather it up into a ball. Turn the dough out onto a lightly floured surface. Roll or pat the dough out into a 3/4” thick circle. Using a floured and sharp biscuit cutter, cut out the dough. Reroll and reshape scraps to cut out more shortcakes until the dough is used up. I used a 2” biscuit cutter and it made about 10 shortcakes. If you use a 2 1/2” cutter it will make about 8. Dip each shortcake into the melted butter and place on the prepared baking sheet. Space them about 2” apart. If you would like, you can sprinkle sugar on top of each shortcake before baking. Bake for 15-18 minutes or until golden brown. These are best served warm. To Assemble the Peach Shortcakes: Cut each shortcake in half lengthwise and place on a plate with the insides up. Put custard on top of each side. Top the custard with some peaches. Enjoy! You can make a fancier presentation by only putting the custard on the bottom half of each shortcake, topping with peaches and finally caping off the dessert with the top of the shortcake (like a hat). I prefer a higher custard to biscuit ratio so I serve it open faced. To be totally decadent, serve with some whipped cream on top.