Flat Biscuits

[Twisted Spoon]

I like the taste of the biscuits on the box of the arrowhead mills gluten-free all purpose baking mix. I like to make them with biscuits and gravy, the problem is they always turn out almost pancake flat no matter how I let them raise etc. Am I doing something wrong? I'm following the recipe to the tee. I don't know what I could do to get biscuits like I once had that were wheaty. Any suggestions? The taste is all but the same, but the appearance....

[celiac-mommy]

I can't help. I don't mean to sound negative, but I tried for over a month-I don't know how many recipes-to make the perfect biscuit. I found many recipes that tasted good but looked horrible and never had the light, flaky texture of a regular country-style biscuit. I've learned to embrace the ugly yet tasty gluten-free biscuits, because althought totally frustrated, I had to give up...

The only recipe that rose and looked like a normal biscuit was an "angel biscuit" that contained yeast. They didn't taste as good as some others though.

It is the only thing I've never been able to recreate, and it still bothers me

I did, however, make the most incredible brown sugar-sour cream-dark chocolate pound cake last night--can't beat that

[RiceGuy]

Sure, I also had trouble getting gluten-free stuff to rise. That is until I figured out what the trouble was. If you want all the details, take a look at this thread: https://www.celiac.com/gluten-free/index.php?showtopic=45154

Long story short, I recommend Bob's Red Mill baking powder.

[Takala]

  Twisted Spoon said:

I like the taste of the biscuits on the box of the arrowhead mills gluten-free all purpose baking mix. I like to make them with biscuits and gravy, the problem is they always turn out almost pancake flat no matter how I let them raise etc. Am I doing something wrong? I'm following the recipe to the tee. I don't know what I could do to get biscuits like I once had that were wheaty. Any suggestions? The taste is all but the same, but the appearance....

I looked up the ingredient list on the Arrowhead Mills Gluten Free all purpose baking mix, and it's:

" Ingredients: organic whole grain brown rice flour, organic potato starch, tapioca starch flour, baking powder (monocalcium phosphate, sodium bicarbonate, corn starch), fava bean flour, sea salt.

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I don't see any xanthan gum or other type of binding agent. Does the recipe call for that, and/or for eggs? Otherwise of course the biscuits will spread out, as these flours don't have the sticky proteins that wheat does.

[celiac-mommy]

  RiceGuy said:

Sure, I also had trouble getting gluten-free stuff to rise. That is until I figured out what the trouble was. If you want all the details, take a look at this thread: https://www.celiac.com/gluten-free/index.php?showtopic=45154

Long story short, I recommend Bob's Red Mill baking powder.

I'll have to try that! Thanks!

[Twisted Spoon]

Thank you rice guy! I'm gonna try the other baking soda! I have been using rummford also!

[purple]

Thanks for the info RiceGuy, I am going to try brm baking powder in our new fav pizza crust. I ran out and bought Rumfords this time. I want to see the difference.

[JennyC]

We LOVE this recipe at our house. It is a roll recipe, but they are more like wonderful drop biscuits!

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.