Jump to content

  • 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

Help My Biscuits

idibs.com

Recommended Posts

idibs.com Newbie
idibs.com
Posted

Help My Biscuits

I got up early this morning to cook for Shanay my 14 year old daughter some biscuits, all I had was buckwheat flower. The buckwheat biscuits had a really strong buckwheat taste. I have made buckwheat crapes and buckwheat waffles that taste amazing. I don't think the buckwheat translates very well to my biscuit recipe. The more I read the more I'm getting an understanding that blending your gluten-free flowers is a better way to go.

Is there such a think as a universal gluten-free flower blend that I can blend on my own that works well with most recipes? If anyone has a great biscuit recipe I would love to try it.

Thanks

River

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

Celiac.com Sponsor (A8-M):


JennyC Enthusiast
JennyC
Posted

I use the featherlight mix a lot, but lately I've been adding in fava bean flour, up to 25% of the flour the recipe calls for. It is pretty much tasteless and adds protein and structure.

The featherlight mix:

1 cup rice flour

1 cup corn starch

1 cup tapioca flour/starch

1 TBSP potato flour

* 1 tsp xanthan gum per 1 cup of flour

This is a GREAT recipe for "biscuits." It's actually a roll recipe, but the texture is like the Red Lobster biscuits! B) I like to make them savory by increasing the salt, adding garlic powder and cheese. I also usually add sugar instead of honey and I decrease the amount to 2 TBSP.

Ingredients

4 tbspn of shortening

3/4 tspn of vinegar

3/4 tspn of salt

2 tspn of xanthan gum

1 tbspn of baking powder

1/2 tspn of baking soda

1 c of cornstarch

1/2 c of potato starch

1 c of sour cream

1 packet of yeast (about 1 T

2 eggs )

3 tbspn of honey

Directions

MIx up all the ingredients real well to where there are no lumps.

Your going to want to wet your hands to handle dough.

Take about 1/4 cup of dough and shape into a ball.

Start placing it into a muffin tin or on a greased pan.

Preheat your oven to 350

bake the rolls for avbout 18-20 minutes.

Here's a link to the recipe:

Open Original Shared Link

celiac-mommy Collaborator
celiac-mommy
Posted

I have tried just about every biscuit recipe out there (it seems...). I actually worked for a freakin month, determined to create the perfect, southern style gluten-free biscuit. I have come to the decision that there are a few decent gluten-free "biscuits" but nothing like the real thing. It's been the only recipe I cannot recreate-can't even come close. It drove me crazy for a long time, but I have finally given up. I make a killer country sausage gravy though--you just have to use more :rolleyes:

celiac-mommy Collaborator
celiac-mommy
Posted
This is a GREAT recipe for "biscuits." It's actually a roll recipe, but the texture is like the Red Lobster biscuits! B) I like to make them savory by increasing the salt, adding garlic powder and cheese. I also usually add sugar instead of honey and I decrease the amount to 2 TBSP.

Ingredients

4 tbspn of shortening

3/4 tspn of vinegar

3/4 tspn of salt

2 tspn of xanthan gum

1 tbspn of baking powder

1/2 tspn of baking soda

1 c of cornstarch

1/2 c of potato starch

1 c of sour cream

1 packet of yeast (about 1 T

2 eggs )

3 tbspn of honey

Directions

MIx up all the ingredients real well to where there are no lumps.

Your going to want to wet your hands to handle dough.

Take about 1/4 cup of dough and shape into a ball.

Start placing it into a muffin tin or on a greased pan.

Preheat your oven to 350

bake the rolls for avbout 18-20 minutes.

Here's a link to the recipe:

Open Original Shared Link

Haven't tried this one--will do!! ;)

JennyC Enthusiast
JennyC
Posted
Haven't tried this one--will do!! ;)

It's really great. It's a drop biscuit, so it won't look like a southern style biscuit. Try the savory variation I wrote about, I swear it's so close to the Red Lobster Cheddar Bay biscuits. I don't let them rise, I just mix them and bake them. I hope they work out for you!

  • 2 weeks later...
nb-canada Apprentice
nb-canada
Posted
It's really great. It's a drop biscuit, so it won't look like a southern style biscuit. Try the savory variation I wrote about, I swear it's so close to the Red Lobster Cheddar Bay biscuits. I don't let them rise, I just mix them and bake them. I hope they work out for you!

I tried these biscuits today. They are great! :D

I put a little shortening on my hands so they wouldn't stick when I put then in the muffin pans. I also didn't let them rise but they rose a lot in the oven. They were very light and the texture inside reminded me of the Chebe rolls. The top looked like a drop biscuit and the taste was similar to a tea biscuit but a much lighter texture.

Another favourite recipe for me. :) Thanks JennyC.

JennyC Enthusiast
JennyC
Posted
I tried these biscuits today. They are great! :D

I put a little shortening on my hands so they wouldn't stick when I put then in the muffin pans. I also didn't let them rise but they rose a lot in the oven. They were very light and the texture inside reminded me of the Chebe rolls. The top looked like a drop biscuit and the taste was similar to a tea biscuit but a much lighter texture.

Another favourite recipe for me. :) Thanks JennyC.

I'm glad I could help you find a new favorite recipe. :) I have found many on this site.

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

Celiac.com Sponsor (A8-M):


Sweetfudge Community Regular
Sweetfudge
Posted

i also have pulled my hair out at the failures of recreating a "good" biscuit! i am definitely going to try that recipe :)

Archived

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

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


  • Member Statistics

    • Total Members
      131,680
    • Most Online (within 30 mins)
      7,748
    Jaw008
    Newest Member
    Jaw008
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.