- Home
- Gluten-Free Recipes
- Gluten-Free Recipes: Biscuits, Rolls & Buns
- Roben Ryberg's Biscuits (Gluten-Free)
Roben Ryberg's Biscuits (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Recipes: Biscuits, Rolls & Buns
- Rating:
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
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. As always, Celiac.com welcomes your comments (see below).
Get FREE Celiac.com email alerts (1-3 email per month with the latest celiac disease research and information, gluten-free recipes, etc.).
Article Options
5 Responses to "Roben Ryberg's Biscuits (Gluten-Free)"
|
said this on
22 Mar 2009 6:41:01 PM PDT We tried these biscuits with strawberries and whipped cream. The results were amazing.
|
Author)|
said this on
27 Sep 2011 5:33:20 PM PDT 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.
|
|
said this on
23 Mar 2012 2:06:08 PM PDT 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.
|
|
said this on
29 Oct 2012 2:02:30 PM PDT 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.
|
|
said this on
30 Apr 2013 5:41:19 AM PDT Just made these and they're excellent!
|