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Showing results for tags 'biscuits'.
Found 9 results
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I miss biscuits more thananything. Before going gluten-free, I loved to eat biscuits andgravy, strawberry shortcake (on homemade biscuits) and warm biscuitswith honey! There is nothing that compares with the satisfaction ofeating a warm homemade biscuit. Which is why the following recipe isso exciting. This is a recipe that can be manipulated to cater tospecific dietary restrictions-even mine! There are dairy-free,soy-free and egg-free options included. It might take a couple triesfinding the right combination for you, so spend a day making somedelicious gluten-free home-style biscuits. Home-style Drop Biscuits(Gluten-Free) Servings: 16 largebiscuits Ingredients: 1 ½ cup brown rice flour 2 cup corn starch orpotato starch or tapioca starch ½ cup soy flour orsorghum flour 2 teaspoons baking powder 1 ¾ teaspoons salt 1½ teaspoons teaspoons baking soda 2 teaspoons xanthan gum 1 stick of butter or gluten-free butter substitute(chilled in the freezer) 1 ¼ cup soy milk 1 ¼ cup water 1 tablespoon cider vinegar 1 egg, beaten (or the equivalent amount ofyour favorite egg replacement) To Make: *Note: 1. If you’re not vegan or dairy free, feelfree to use 1 c. buttermilk in place of the soy milk and vinegar. Ifyou’re allergic to soy, try using your usual milk substitute andkeep the vinegar in the recipe. Also reduce the liquid if necessary, you don't want the batter to be too runny. Preheat your oven to 350F degrees. In a large mixing bowl thoroughly combine the flour (a fork works well for this), bakingpowder, salt, baking soda, and xanthan gum. For an easiertime working with the butter, grate the butter into the flour usingthe small holed side of a box grater. Mix the butter into the flourso that there are no large balls of grated butter. Add the soy milk, water, vinegar and beaten egg to the flourand stir until the dry and liquid ingredients are combined. Using a large spoon, drop the dough onto agreased pan to make 16 biscuits. Cook at 350F degrees for 15 minutesor until golden brown. -
This recipe comes to us from Fiddle-Faddle in the Gluten-Free Forum. This is an adaptation of Robyn Ryberg's biscuits, found here on celiac.com. 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 ½ cup shredded sharp cheddar cheese ¼ cup butter, softened (optional--makes a very fattening biscuit!) ********************************** Another ¼ cup butter, melted, mixed with ¼ - ½ teaspoon garlic powder Directions: Preheat oven to 375F. In medium bowl, blend all ingredients except for last two. 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. As soon as they come out of the oven, brush with melted butter/garlic combination. Makes 6-8 large biscuits. -
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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This recipe comes to us from Cindy. Ingredients: ½ cup brown rice flour ½ cup white rice flour ½ cup sweet rice flour ½ cup amaranth flour 1 teaspoon salt 2 teaspoons xanthan gum 1 tablespoon baking powder 1 teaspoon sugar (optional - amaranth flour is sweet) 1 can (13.5 oz) cold and solidified coconut milk - not low fat. Directions: Preheat the oven to 450F degrees. Put all the dry ingredients in the bowl of a food processor run until all the dry ingredients are mixed. Open the food processor and add the coconut milk. Run the food processor just long enough to mix thoroughly. You might have to open it once to scrape down the sides. The dough should be airy. Drop by tablespoon full onto cookie sheet. Bake for 12 minutes. Makes about 18 small biscuits. I started making this in the winter and the coconut milk is always solid, with a little clear liquid in the bottom of the can. Im not sure how this would work with coconut milk that is liquid. If I was trying it with warmer, liquid coconut milk, I would add the coconut milk gradually through the feed tube while running the food processor. You could try other flour types, but I think the sweet rice flour makes a big difference in the consistency. These biscuits are really good heated up in a toaster oven.
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This recipe comes to us from Liz Wolf. Ingredients: 2 cups gluten-free flour mix* 1/3 cup + 1 tablespoon butter 2 ½ teaspoons gluten-free baking powder 1 teaspoon Ener-G egg replacer If using unsalted butter - 1 teaspoon salt Directions: Blend all ingredients with pastry cutter until butter is well distributed and in tiny pieces. Then add: ¾ cup milk (Goat milk, rice milk works too) Stir really well until dough forms a ball. Let sit for a few minutes. Drop by spoonfuls or roll out and cut with a biscuit cutter. Bake at 400F for about 10 minutes. *My gluten free flour mix is 2 cups brown rice flour, 2/3 cup potato starch flour, 1/3 cup Tapioca flour and 2 ½ teaspoons xanthan gum. Sift at least 3 times. I usually make 3-4 batches of this at once and keep it on hand so I can just measure out the flour I need.
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Serving Size: 12 1 cup sorghum flour ¾ cup gluten-free Flour Blend ¼ cup Sweet Rice Flour 1 teaspoon xanthan gum 2 teaspoons sugar 3 teaspoons baking powder ½ teaspoon cream of tartar ¼ teaspoon salt ½ cup shortening -- cubed 1 egg ½ cup milk Crack egg into large measuring cup. Add milk to make 2/3 cup of liquid. Lightly beat together. Set aside. Sift all dry ingredients. Place in food processor. Pulse in cubed shortening. Add milk/egg mixture. Pulse until dough is formed. I usually wrap dough in plastic wrap and chill 1 hour or overnight, but you could roll or pat it out right away and use a biscuit cutter to cut biscuits. Place on baking sheet and bake at 450 degrees for 10 min. I usually brush melted butter on them the last couple of minutes. This helps them to brown a little bit better.
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Ingredients: makes 20 biscuits 1 oz or 25g cocoa powder 2 oz or 50g potato flour 2 oz or 50g rice flour 1 oz or 25g chick pea flour 1 oz or 25g ground almonds 3 oz or 75g granulated sugar 3 oz or 75g hard margarine or butter 1 egg Mix all the dry ingredients together. Beat the egg before adding with the butter and mix together until a soft dough is produced that sticks into a large ball. Break the dough into walnut-sized pieces and place on a greased tray or nonstick baking parchment. Flatten each lump with the back of a fork dipped in cold water. Preheated oven gas mark 4 350°F 180°C Bake for 12 - 15 minutes. Cool on a wire rack. Variations: Add chopped nuts or crystallized ginger
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This recipe comes to us from Elizabeth Griffith. Makes 12 biscuits. 1 cup gluten-free flour mix with a bit of chick pea flour thrown in (tapioca, brown and white rice flour, potato starch, chick pea flour, ½ teaspoon of xanthan gum/cup) ½ cup tapioca flour 1 teaspoon baking soda 2 teaspoons baking powder 3-4 Tablespoons sugar Sift all this together and add 2 medium large, ripe, well-mashed bananas (¾ cup - 1 cup) and mix well. Add chick pea flour until the dough is just barely non-sticky drop onto oiled baking sheet, and bake at 400 degrees for 12 minutes.
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This recipe comes to us from Paula Santos. 1 medium sized cooked mashed potato 1 egg yolk 4 tablespoon rice flour 2/3 cup cornstarch ½ stick margarine (50g) 1 teaspoon baking powder ½ teaspoon salt Mix all ingredients until workable and add more cornstarch if necessary. Open dough cut biscuits and bake at 350° for 20 minutes.
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