I used the Jules Gluten Free Buttermilk Biscuit recipe but I wasn't crazy about the turnout using her flour, so I modified it a little bit and I'm telling you, they are so good! If you get confused, you can look at Jules website, she has a youtube video on her biscuit making!
Gluten Free Dairy Free
Biscuits
by: Cecilia Creasman
Prep Your Flour
-
3
cups brown rice flour (I use Bob’s Red Mill, found at Kroger)
-
1 cup
potato starch (not potato flour) (I use Bob’s Red Mill,
found at Kroger)
-
½ cup
tapioca flour (I use Bob’s Red Mill, found at Kroger)
-
1 ¼
tsp xantham gum (I use Bob’s Red Mill, found at Kroger)
o sift ingredients together and store in air
tight container or zip lock bag
Ingredients
2 cups flour mix
listed above (I sift THEN measure)
2 tsp gluten free
baking powder
½ tsp baking soda
1 tsp coarse sea salt
¼ cup powdered
non dairy milk (I use NOW Real Food Instant Soy Milk Powder,
found at Whole Foods in a brown bag)
5 TBS non dairy
butter (I use Earth Balance natural buttery spread, found at
Kroger)
½ cup non dairy
plain yogurt or sour cream (I use So Delicous dairy free coconut
milk yogurt, found at Kroger. Once
6 oz container equals ½ cup
1. Add Apple Cider Vinegar to creamer and set
aside
2. Preheat oven to 375
3. In a bowl, combine flour, baking powder,
baking soda, sea salt, and powdered soy milk
4. Mix in 4 tablespoons of butter, being
careful not to mix it all the way in, you want little balls of butter in the
mix. I use a pastry cutter for
this, but you can also use a food processor, just don’t over mix
5. Mix in coconut yogurt (or DF sour cream)
and creamer
6. sprinkle flour onto your counter top or a
pastry pat and press your dough out to equal 1 inch thick
7. use biscuit cutters to cut out your
biscuits but do NOT twist the cutter when you are cutting your biscuit. just put it straight into the dough and
lift it straight out.
8. Once they are on the cookie sheet, use a
fork to poke a few wholes in the top of the biscuits. Melt the 1 TBS butter in
a microwave safe bowl. Brush on melted earth balance butter. (don’t skip this step, this is what
makes them flaky and oh-so good)
9. place on cookie sheet lined with parchment
paper and bake for 11-14 minutes until brown.
--------------------------------------------------------------------------
Gluten Free Biscuits
by: Cecilia Creasman
Prep Your Flour
-
3
cups brown rice flour (I use Bob’s Red Mill, found at Kroger)
-
1 cup
potato starch (not potato flour) (I use Bob’s Red Mill,
found at Kroger)
-
½ cup
tapioca flour (I use Bob’s Red Mill, found at Kroger)
-
1 ¼
tsp xantham gum (I use Bob’s Red Mill, found at Kroger)
o sift ingredients together and store in air
tight container or zip lock bag
Ingredients
2 cups flour mix
listed above (I sift THEN measure)
2 tsp gluten free
baking powder
½ tsp baking soda
1 tsp coarse sea
salt
¼ cup powdered butter
milk (I use
5 TBS butter
½ cup sour cream
1. Preheat oven to 375
2. In a bowl, combine flour, baking powder,
baking soda, sea salt, and powdered buttermilk
3. Mix in 4 tablespoons of butter, being
careful not to mix it all the way in, you want little balls of butter in the
mix. I use a pastry cutter for
this, but you can also use a food processor, just don’t over mix
4. Mix in coconut yogurt (or DF sour cream)
and creamer
5. sprinkle flour onto your counter top or a
pastry pat and press your dough out to equal 1 inch thick
6. use biscuit cutters to cut out your
biscuits but do NOT twist the cutter when you are cutting your biscuit. just put it straight into the dough and
lift it straight out.
7. Once they are on the cookie sheet, use a
fork to poke a few wholes in the top of the biscuits. Melt the 1 TBS butter in
a microwave safe bowl. Brush on melted earth balance butter. (don’t skip this step, this is what
makes them flaky and oh-so good)
8. place on cookie sheet lined with parchment
paper and bake for 11-14 minutes until brown.
