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Bethrenee

Is This Recipe Convertible? Baking Powder Biscuits

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I know its not just a matter of substituting rice flour for wheat flour, but I really love these biscuits.

2 c flour

3 tsp baking powder

1/2 tsp salt

1/4 c shortening

1 c milk

mix shortening and dry ingrediants till crumbly like pie crust. Add milk and stir just until mixed. Drop by spoon on to cookie sheet. Bake 12-15 minutes at 400 degrees.

I've tried substituting rice flour before I knew anything, and that didn't work. They were heavy and didn't taste good. Next I tried substituting the Hagman gluten-free mix, and adding about a teaspoon of xanthan gum. That was better - good taste, but still didn't cook quite right.

Anyone have any thoughts on what else I could do?

Thanks!

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Anyone have any thoughts on what else I could do?

Thanks!

My biscuit recipe is very similar to this and works out pretty well. I use 1/3 C butter or shortening instead of only 1/4 C. (The butter gives them a better taste.) I use br. rice flour, potato starch and tapioca starch, sifted with xanthan gum. I also use this recipe to make dumplings and it works well. Keep trying - you'll get the hang of it!

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Liz, would you mind very much posting your biscuit recipe? Your description is making me hungry.....

Sure!

2 C gluten-free flour (Br. Rice, potato starch, tapioca starch, xanthan gum)

1/3 C Butter (or margarine or shortening)

3 tsp. Baking Powder

1 tsp. sugar (Leave out if making dumplings)

1/2 tsp. salt ONLY if using shortening

1 C Milk (or rice milk)

Cut butter into flour, baking powder, sugar (and salt if using shortening). Cut into very fine pieces!

Stir in milk until well mixed.

Drop by heaping spoonfuls onto lightly greased cookie sheet. (Don't make them too big!)

Bake at 400 for 10-12 minutes (depending on size)

These are good with garlic and romano cheese stirred in with the milk too!

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The gluten free flours don't seem to brown as nicely, but the biscuits are still cooked. Go for taste, not visual.

Unfortunately its not just the color - the overall flavor was okay, but the density and texture were off... I saw some of the other posts, and maybe I'll try those recipes?

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Sure!

2 C gluten-free flour (Br. Rice, potato starch, tapioca starch, xanthan gum)

1/3 C Butter (or margarine or shortening)

3 tsp. Baking Powder

1 tsp. sugar (Leave out if making dumplings)

1/2 tsp. salt ONLY if using shortening

1 C Milk (or rice milk)

Cut butter into flour, baking powder, sugar (and salt if using shortening). Cut into very fine pieces!

Stir in milk until well mixed.

Drop by heaping spoonfuls onto lightly greased cookie sheet. (Don't make them too big!)

Bake at 400 for 10-12 minutes (depending on size)

These are good with garlic and romano cheese stirred in with the milk too!

I will have to try this! Do your biscuits rise a bit while baking?

Beth

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I will have to try this! Do your biscuits rise a bit while baking?

Beth

They do rise a little - not the same as "regular" ones.

Fiddle-Faddle - I hope you like them! You'll have to tell me one way or the other. (I promise to not take it personally if you don't like them.) My kids like them with honey butter or jam the best.

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