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Friday, June 7, 2013

Gluten Free Biscuits

Since Matthew and I started eating gluten free in September, I have had had one goal in mind.  Make a good, buttery soft gluten free biscuit.  I cannot tell you how many recipes I have tried, and how many biscuits I have tossed, but today my friends, I present to you the holy grail of biscuit recipes   I've even made a dairy free version.  Cue the hallelujah praise chorus!



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.


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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.