Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

The Best Biscuits I Have Ever Eaten

bakingbarb

Recommended Posts

bakingbarb Enthusiast
bakingbarb
Posted

Ya know when you ate gluten and the biscuits were flaky but at the same time they left you wanting a huge drink of anything? These biscuits are flaky and yummy but don't leave me needing a huge drink. Gluten biscuits always had something that didn't sit right with me, they could be gooey, thick, heavy, dry and so on.

This biscuit recipe sits perfectly with me and my family. My family isn't gluten free and can eat anything they want. They also love biscuits. They love these.

I had been making my own coconut flour in the vita mix but it never got as finely ground as the store bought version. Friday I bought a bag of Bob's Red Mill coconut flour, although I had been intending to order from a company on line. This was convenient and I am happy I did it. I went to the Open Original Shared Linkand got a recipe for biscuits and I cannot say enough good things about this recipe.

Coconut Country Biscuits

contributed by Chelsea Lincoln

Ingredients: 3/4 c. White Rice Flour 1/4 c. Organic Coconut Flour 2 Tbsp. Potato Starch 1 tsp. Sugar 1 Tbsp. Baking Powder 1/4 tsp. Sea Salt 1/4 c. Butter 1/2 c. Buttermilk Preheat oven to 450

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


RiceGuy Collaborator
RiceGuy
Posted

Thanks for posting this! I've been wanting to try coconut flour, but as I'm sure you know, it's pricey. Since I never liked soft biscuits (and now since dairy is a no-no), I'd leave that out if I ever get to try this. Can you describe the texture? I'm looking to get a more crunchy biscuit, but so far they turn out too soft and fluffy for my preference.

About the baking powder - you're right. And when you mentioned wanting a big drink after eat gluten biscuits, I'm not surprised since that happened to me but I thought it was the baking powder! Anyway, I'm guessing you saw Open Original Shared Link about baking powder, and was also wondering what brand you used for these biscuits?

bakingbarb Enthusiast
bakingbarb
Posted
  • Author
Thanks for posting this! I've been wanting to try coconut flour, but as I'm sure you know, it's pricey. Since I never liked soft biscuits (and now since dairy is a no-no), I'd leave that out if I ever get to try this. Can you describe the texture? I'm looking to get a more crunchy biscuit, but so far they turn out too soft and fluffy for my preference.

About the baking powder - you're right. And when you mentioned wanting a big drink after eat gluten biscuits, I'm not surprised since that happened to me but I thought it was the baking powder! Anyway, I'm guessing you saw Open Original Shared Link about baking powder, and was also wondering what brand you used for these biscuits?

Yes it is pricey. Which is why I kept putting of buying it, I had been grinding my own but it was never a powder. Although I would use it again if I had to because it did help my baking and it didn't really taste like coconut in such small amounts.

I have been on the KAF baking circle for years and they have had all kinds of conversations about baking powder and taste. I will have to go back and take a look at what they have to say.

Something I will look up is a recipe that addressed the bp getting used up and they mixed it in using a different method. I will try and find that tonight.

These are more chewy and somewhat crunchy, I baked them longer and the bottoms got quite crisp. Ya know how some gluten free stuff has more a soggy texture and taste weird? These don't do that. I am going to have to try this out in more recipes cause I cannot stand that weirdness. Oh and they were not doughy at all.

These also do not rise a whole lot, they were kinda flat really and I was thinking about upping the soda and downing the bp. What do you think?

I have been using rumford but will have to look for bobs when I run out.

bakingbarb Enthusiast
bakingbarb
Posted
  • Author
Thanks for posting this! I've been wanting to try coconut flour, but as I'm sure you know, it's pricey. Since I never liked soft biscuits (and now since dairy is a no-no), I'd leave that out if I ever get to try this. Can you describe the texture? I'm looking to get a more crunchy biscuit, but so far they turn out too soft and fluffy for my preference.

About the baking powder - you're right. And when you mentioned wanting a big drink after eat gluten biscuits, I'm not surprised since that happened to me but I thought it was the baking powder! Anyway, I'm guessing you saw Open Original Shared Link about baking powder, and was also wondering what brand you used for these biscuits?

The recipe I was thinking of dissolves the baking powder in the eggs then mixes it with the rest of the ingredients. It was a German cake recipe and I have made it before but I don't recall that this method made any difference or not.

RiceGuy Collaborator
RiceGuy
Posted
These also do not rise a whole lot, they were kinda flat really and I was thinking about upping the soda and downing the bp. What do you think?

I have been using rumford but will have to look for bobs when I run out.

Yeah, I'm not surprised they didn't rise up much with Rumford.

Baking soda is only to balance out the acidic ingredients like dairy. That's basically all it's there to do, in an attempt to avoid having the baking powder fizzle out. So even when using Bob's, I'd still add the soda if dairy is included.

But, try Bob's and you'll never look back! I have an unopened can of Rumford, which I guess I should give away to some gluten-eater.

RiceGuy Collaborator
RiceGuy
Posted
The recipe I was thinking of dissolves the baking powder in the eggs then mixes it with the rest of the ingredients. It was a German cake recipe and I have made it before but I don't recall that this method made any difference or not.

Before trying Bob's baking powder, I tried a number of things along these lines. The best results of which yielded only the very slightest improvement. Variances from batch to batch easily did the same.

Oh, and thanks for letting me know about the texture. Sounds like I need to try some coconut flour.

Yellow Rose Explorer
Yellow Rose
Posted

Thanks for the recipe they sound delicious. I have been using coconut flour for a while and I love it. Try adding club soda for the extra liquid it will make it fluff up more.

How are making your own coconut flour?

yellow rose

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


bakingbarb Enthusiast
bakingbarb
Posted
  • Author
Thanks for the recipe they sound delicious. I have been using coconut flour for a while and I love it. Try adding club soda for the extra liquid it will make it fluff up more.

How are making your own coconut flour?

yellow rose

I had seen something about club soda before and had been meaning to ask about it. How do you use it? Fresh and bubbly I assume but I figure I best ask.

I was grinding dessicated coconut in my vitamix but it doesn't come out like the flour you buy, it is chunkier but I liked it still. In cakes it works great.

I am anxious to try a quick bread with the coconut, even if it is plain. I would like to find something along those lines to eat. I am not really like any yeast bread all that much even though I like them at first I don't eat them after they cool off, only fresh from the oven. Just don't like them! :(

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,852
    • Most Online (within 30 mins)
      7,748
    Suzanne Clarke
    Newest Member
    Suzanne Clarke
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

    • There are no registered users currently online
  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Suze046
      Alcohol

      By Suze046 · Posted

      Hey! I’m recently gluten free and yes I really struggle with alcohol now. I haven’t really drank in 2 months as it just made me feel awful the next day in terms of stomach ache mainly. I’ve had a couple of glasses of white wine here and there (mainly low sulphate) but every time it gives me a gut ache. I think it’s because but guy is so damaged from my journey to discovering my gluten intolerance and hopefully this will improve but honestly I’m just not bothered about having a drink now. I can’t even touch Prosecco or champagne I think the bubbles really upset me! 
    • Suze046
      Gluten-Free Newbie

      By Suze046 · Posted

      That is helpful thank you I hadn’t thought of that! 
    • Awol cast iron stomach
      Work friends & food

      By Awol cast iron stomach · Posted

      I just wanted to share my support for you. Rant away. We all know that, and have experiences like that at some point. I am sorry for that very unpleasant, and emotionally isolating reminder of your medical condition. Which always is exacerbated by the hunger. I will admit many of my family friends, and coworkers found it easier to exclude me than to accommodate me. I also have to be very strict with cross contamination so in hindsight they did me a favor.  The sting however can often still be unearthed when I read experiences like yours.  I am sorry you had that occur. I hope you, and the coworkers can find the easy more accommodating experiences again after this unfortunate incident. Best wishes. 
    • Awol cast iron stomach
      Diagnosed gluten allergy but not Celiac

      By Awol cast iron stomach · Posted

      "...hemorrhoids, constipation and diarrhea" . Heard of indeed. Experienced too. In hindsight, I can remember from age 2 having, and trying to convey my issues. I went 38 years misdiagnosed. So yes one can have these issues. I did have to go back on gluten for a gluten challenge. I failed that challenge and 6 days in they give me permission to stop, and I proceed with my scopes as scheduled. Post those 6 days I had gained 13 intolerances. I had to remove many foods, and reintroduce them back in. Nine years later I have two that remain gluten, and corn. I found it helpful to follow a whole foods diet. I also found autoimmune (AIP) protocol diet/recipes, and Paleo diet/recipes helpful. I still enjoy many of those homemade version recipes. I still continue to make my own salad dressings even if I can find a gluten-free store bought version. Fresh taste best to this palate now.  I did give up many grains I was off many and reverted to coconut flour and almond flour as work arounds .  I still remember the first time my gut experienced the reintroduction of quinoa. It wasn't sure if it wanted to flare or not. In 30 minutes it reported back ok this will pass. Many foods were removed post gluten challenge for me for 2 years and 4 months. At the 2 year 4 month mark is when my body said ok let's eat again, but don't ever feed me gluten again! I wish you the best.   
    • Scott Adams
      Gluten-Free Newbie

      By Scott Adams · Posted

      if you have already learned that Gluten is the cause of your symptoms, of course there is no need to add it back into your diet— your decision could save you a lot of needless suffering. One thing to consider is that if you do have celiac disease, your first- degree relatives may also need to get screened for it, because, like diabetes the disease is genetic, although many of its triggers seem to be environmental factors. You may want to consider getting a genetic test for celiac disease, so you can at least warn your relatives if it turns out that you do carry a celiac gene.
×
×
  • Create New...