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bakingbarb

The Best Biscuits I Have Ever Eaten

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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 website and 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


~Barb

Gluten Free October 18, 2007

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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 what I posted about baking powder, and was also wondering what brand you used for these biscuits?


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

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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 what I posted 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.


~Barb

Gluten Free October 18, 2007

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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 what I posted 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.


~Barb

Gluten Free October 18, 2007

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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.


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

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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.


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

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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


27 years of misdiognoses

seziures summer of 1979 lasted 10 years had maybe a dozen in that time Dr.s never could find what was causing them blamed it on lack of sleep and maybe nutrasweet

rheumatoid arthritis May 1980

wrist joint replacement Jan 1984

fibromyalgia May 1980

insomnia since the 80's

diarrhea 1995-2000 blamed on arthritis meds

Crohn's 1998 after two operations to fix fissures caused by the diarrhea

Other symptons over the last 27 years that have been treated for symptoms not causes:

depression, anemia, constipation, tooth discoloration, tremors in hands, tingling and numbness in feet and hands, fatigue, high blood pressure due to arthritus meds, flushing in face, severe muscle pain and thinking I was going crazy thanks to Dr.'s attitudes.

After diognoses my mother tells me I have an aunt and a cousin with Celiac. Mother tested negative but thinks she is intolerant to wheat and is changing her diet.

Suspect all three of my children have it as well but still trying to convince them to go get tested.

In answer to my prayer, "Lord Please Heal My Broken Body". May 2007 Celiac antibody test positive

Matthew 7: 8 Ask and ye shall receive, Seek and ye shall find, Knock and it shall be opened unto you.

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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! :(


~Barb

Gluten Free October 18, 2007

YIPPEE for Gluten free

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