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Home-style Drop Biscuits (Gluten-Free)
I miss biscuits more than anything. Before going gluten-free, I loved to eat biscuits and gravy, strawberry shortcake (on homemade biscuits) and warm biscuits with honey! There is nothing that compares with the satisfaction of eating a warm homemade biscuit. Which is why the following recipe is so exciting. This is a recipe that can be manipulated to cater to specific dietary restrictions-even mine! There are dairy-free, soy-free and egg-free options included. It might take a couple tries finding the right combination for you, so spend a day making some delicious gluten-free home-style biscuits.
Home-style Drop Biscuits (Gluten-Free)
Servings: 16 large biscuits
- 1 ½ cup brown rice flour
- 2 cup corn starch or potato starch or tapioca starch
- ½ cup soy flour or sorghum flour
- 2 teaspoons baking powder
- 1 ¾ teaspoons salt
- 1 ½ 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 of your favorite egg replacement)
*Note: 1. If you’re not vegan or dairy free, feel
free to use 1 c. buttermilk in place of the soy milk and vinegar. If
you’re allergic to soy, try using your usual milk substitute and
keep 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), baking powder, salt, baking soda, and xanthan gum.
- For an easier time working with the butter, grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.
- Add the soy milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.
- Using a large spoon, drop the dough onto a
greased pan to make 16 biscuits.
- Cook at 350F degrees for 15 minutes or until golden brown.
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I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.View all articles by Destiny Stone
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