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    Roben Ryberg's Biscuits (Gluten-Free)


    Scott Adams


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    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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    We tried these biscuits with strawberries and whipped cream. The results were amazing.

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    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.

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    Guest Rita Hale

    Posted

    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.

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    Guest Carol-Ann Power

    Posted

    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.

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    Just made these and they're excellent!

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  • About Me

    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. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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