Gluten-Free Vanilla Shortcake

Created by: Kroger Dietitian Allison Kuhn, RD LD

Surprise and delight your guests with a fresh baked gluten-free vanilla shortcake.

  • 2 cups sugar
  • 1 cup melted butter
  • 4 eggs
  • 3 vanilla beans
  • 3 cups gluten-free flour blend*
  • 2 tsp. gluten-free baking powder
  • Pinch salt
  • 1 cup milk (cow’s, almond, or coconut)
  1. Preheat oven to 350°F. Grease bundt pan with non-stick cooking spray and sprinkle with gluten-free flour blend.
  2. Combine sugar and melted butter in bowl. Beat with an electric mixer at medium speed, scraping bowl often, until creamed. Add 1 egg at a time, beating after each addition. Split vanilla beans lengthwise and scrape out seeds; add to mixture.
  3. In a separate bowl, stir together gluten-free flour blend, baking powder, and salt. Gradually add flour blend mixture, alternating with milk, to butter mixture, beating at low speed until well mixed.
  4. Pour batter into greased pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Store leftovers in airtight container.

  • * To make blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour, 1 tsp. xanthan gum; store excess in airtight container.

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