No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

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:

Ads by Google:

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.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



5 Responses:

 
Greg
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
22 Mar 2009 6:41:01 PM PDT
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 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.

 
Rita Hale
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
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.

 
Carol-Ann Power
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
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.

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




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Oh and plaster dust was a problem for me.

Oh I worried about that too It'll be ok though. It's just a question of working it out x

Then I would suggest wearing a mask while running your errands. See if this prevents a flare-up. Lots of folks wear one if they have the flu or a cold. I do not have DH, but from what other members have posted, antibodies in the skin can take a long time to develop or will flare up for ...

Hi, Sorry to hear you have been getting these symptoms. I too had symptoms despite my strict diet. I agree with the above. First port of call Eating out - I advise not doing this Sharing a kitchen with people who eat gluten - I advise not doing this Eating processed foods - ...

No. But I just want to say I am sorry that you took a hit. I hope you recover fast!