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Roben Ryberg's Biscuits (Gluten-Free)

This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.

Roben Ryberg: This dough is great fun to work with. My kids like to play with the scraps. This dough is quite soft, and so are the biscuits.

Ingredients:

1/3 cup shortening
½ cup potato starch
¾ cup cornstarch
1 ¾ teaspoon xanthan gum
1 tablespoon baking powder
¼ teaspoon baking soda
1 tablespoon sugar
¾ cup milk
½ teaspoon salt

Directions:

Preheat oven to 375 . In medium bowl, blend all ingredients. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky. Roll or pat our dough on a lightly floured (cornstarch) surface. Dough should be about ½ inch thick. Cut out biscuits with 2 ½ inch cookie cutters. An inverted glass will also do the job. Place biscuits on lightly-greased baking sheet. Bake for 12-15 minutes, until lightly browned.

Makes 6-8 large biscuits.

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5 Responses:

 
Greg
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
22 Mar 2009 6:41:01 PM PST
We tried these biscuits with strawberries and whipped cream. The results were amazing.

 
Becky
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
27 Sep 2011 5:33:20 PM PST
I thought they tasted strange, but my gluten intolerant kids loved them, so I guess they will be made again. Think they would taste great with berries, kids liked it with the stew I made. Will make again.

 
Rita Hale
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
23 Mar 2012 2:06:08 PM PST
I have made this recipe several times recently, but I make one change. I substitute 1 - 1 1/4 cups of whipping cream for the milk and shortening that is called for in the original recipe. Makes a tender and delicious biscuit.

 
Carol-Ann Power
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
29 Oct 2012 2:02:30 PM PST
I've been looking for a good pastry recipe to go with stew and this recipe definitely delivered. It has been two years since i have made this dish because I had no gluten-free pastry that did not fall flat or taste gritty. Thank you Robyn! Even my husband thought it was great.

 
lizi
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
30 Apr 2013 5:41:19 AM PST
Just made these and they're excellent!




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