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DMarie

Need Gluten/casein Free Biscuit Recipe

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Does anyone have a tried and true gluten and casein free biscuit recipe? I had a favorite recipe, but it was NOT casein free. However - it looks like at least one of the 3 of us that are gluten free will need to drop casein.

So - back on the hunt for new recipes to replace the favorite recipes that already replaced gluten stuff a couple of years ago!! :huh:

Thanks,

Dawn

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Does anyone have a tried and true gluten and casein free biscuit recipe? I had a favorite recipe, but it was NOT casein free. However - it looks like at least one of the 3 of us that are gluten free will need to drop casein.

So - back on the hunt for new recipes to replace the favorite recipes that already replaced gluten stuff a couple of years ago!! :huh:

Thanks,

Dawn

I found a recipe for biscuits using shortening some time ago, and they were quite good, I will root around and try and find it for you.

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I found a recipe for biscuits using shortening some time ago, and they were quite good, I will root around and try and find it for you.

Thank you! :P

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In a long search for a gluten-free/vegan recipe I found one we liked the best:

http://www.glutenfree.wordpress.com/2007/1...-free-flour-mix

You can scroll down to the flour mix and alternative...I used the alternative and earth balance...be sure to use x-gum and follow her directions.

try this instead:

for my experiments

http://www.celiac.com/gluten-free/lofivers...php/t56610.html

for the recipe

http://glutenfree.wordpress.com

go to recipes, then breads, then biscuits-scoop/drop

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Yep, for some reason that link did not want to work or too many people are looking for that recipe!

You can also go here and page half way down to breads:

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yup...just scroll down to the biscuits while you drool over her pics :P

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Yep, for some reason that link did not want to work or too many people are looking for that recipe!

You can also go here and page half way down to breads:

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Thank you everyone! I did find the web page, and did spend some time drooling over the wonderful looking picture! ;)

I am going to make these in the morning! Hopefully dd likes them. I am pretty easy. Gluten-free biscuits don't taste exactly like gluten biscuits (though I had a recipe using dairy that was pretty darn good) - but I don't look for it to taste the same. It can be good, but different!

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DMarie,

Hi. I tried the Pumpkin Berry muffins this weekend and they were fabulous! Ate two this morning. But, I modified mine and didn't add the berries and changed several things.

Anyway, here's the website: I think she is gluten and casein intolerant also.

Source: glutenfreegoddess.blogspot.com

Let me know if you would like my modified version. Will be happy to send it to you :)

Denise

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DMarie,

Hi. I tried the Pumpkin Berry muffins this weekend and they were fabulous! Ate two this morning. But, I modified mine and didn't add the berries and changed several things.

Anyway, here's the website: I think she is gluten and casein intolerant also.

Source: glutenfreegoddess.blogspot.com

Let me know if you would like my modified version. Will be happy to send it to you :)

Denise

Hi Denise,

I love the Gluten Free Goddesses' website! I have made numerous recipes and have loved them all. My favorite is her Quinoa Breakfast Cake (only I sub applesauce for half of the oil, I use gluten free oats for the quinoa, I add nuts instead of raisins - and I make them as muffins...even my husband LOVES these muffins!).

Can you post how you changed up your muffins? Though I love pumpkins and berries - but my daughters don't so much.

So-so on our Gluten-free Casein-free biscuit crusade. It just isn't the same without the real butter or buttermilk. I have tried the recipe posted by Purple. Those are good out of the oven (we toast them after the first day). I guess what we are thinking right now is these are different, but they are ok - and they are the best we had tasted so far. I have also tried another recipe that is very similar to the one Purple posted (it uses eggs and a sorghum/tapioca/potatoe starch flour mix).

Next I am going to try a recipe that will be a mix of the one from Purple's link - and the one from the Glutenfree Homemaker site. I am going to try one of the flour mixes suggested by the recipe author on Purples link, but will use the recipe from the Glutenfree Homemaker to pull it together. Coconut milk (unsweetened) is my choice for the milk sub. And I have been using Earth Balance Buttery Sticks for the butter.

Here is a link to the website for the 2nd biscuit recipe we tried (using the sorghum flour). It calls for cornstarch, but I try to avoid corn as much as possible so I used potatoe starch instead. Also, I added 2 tsp of baking powder. Next time I think I will keep the baking powder and leave out the baking soda.

http://www.glutenfreehomemaker.com/2008/11...p-biscuits.html

If the link doesn't work - google "The Glutenfree Homemaker." Look in her recipe index for drop biscuits. She has pictures posted as well. The biscuits were very soft.

I will post about the results of my try using the flour mix of one recipe with the method/ingredients of the other (with a couple of my own subs thrown in).

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Thank you for the Delightful gluten-free Biscuit recipe. I saved it to try later. Also, from a link off of that I found this recipe that is dairy free and sugar free. It looks really good. I will definitely try both and will bake in muffin tins. That's what I always do. Here's that recipe:

FROM DEBBIE ROSS

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Hi Denise,

Thanks for the new link! I love looking at new recipes - and hadn't stumbled upon this website before. :-) So now I have yet another flour mix to try (with the millet).

I have wondered about the sugar/agave nectar that all of these recipes seem to want to add. I have been cutting the sugar in half. One recipe called for 2 tbs sugar (the most I have seen). I added just 1 tablespoon. The biscuits don't seem to have a sweet taste - so I am thinking the little bit of sugar (or agave nectar) just enhances the flavor? I definitely don't want a sweet biscuit (unless I was planning on using it as a shortcake).

I wasn't sure I liked my batch of biscuits this morning as much with the sorghum flour. I think I liked the rice flour mix better. But they sure where soft! I used the recipe versions we have tossed around that have the 1/4 cup of Earth Balance and the 1 egg. So - am looking forward to "auditioning" other flours.

I am pretty easy. I am no longer bothered by different but good. I think my daughter still has hopes of it being the same - and it just can't be. Especially with the gluten AND dairy gone (for biscuits at least). We had a discussion of that last night. You just have to let go of what it was that you liked - and move on to the new possibilities. It might be different - but that does not mean it can't be good! ;)

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Dawn, hi. I agree. Having grown up in NC, we didn't make sweet biscuits. I don't plan to put any agave in the biscuits when I make them. What is Earth Balance? Haven't heard of that. I started to ask if that was a tennnis shoe, but that would be New Balance, wouldn't it?

To answer your question about the pumpkin muffins, here's what I did:

Bake 350 degrees for 16-18 minutes.

Pumpkin Molasses Muffins

1/2 cup extra light olive oil or vegetable oil

1 cup canned organic pumpkin puree

1/4 cup molasses

3/4 cup packed organic light brown sugar

2 teaspoons vanilla extract

1 teaspoons bourbon (any kind of whiskey works)

2 t. pumpkin pie spice

1/2 cup organic stone ground cornmeal

1/2 cup sorghum flour

1 cup rice blend flour (Bette Hagman

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Dawn, hi. I agree. Having grown up in NC, we didn't make sweet biscuits. I don't plan to put any agave in the biscuits when I make them. What is Earth Balance? Haven't heard of that. I started to ask if that was a tennnis shoe, but that would be New Balance, wouldn't it?

Earth Balance is a butter/margarine substitute. I use Earth Balance Buttery Sticks. I don't think it really imparts a buttery flavor - but I believe it is a step up in ingredients from Butter Flavor Crisco. ;) Doesn't have all the trans-fats (or whatever it is in shortenings, etc that we don't want). It seems to work well. I make Buckwheat Chocolate Cookies from the Glutenfree Goddess website - worked wonderful in those (I love those cookies!!).

Thank you for posting your changes to the Pumpkin-Berry Muffins. Since I don't usually have berries around - I see myself trying your version. I love pumpkin!!! I don't have any bourbon or whiskey around...so I guess I will just go with apple juice. Also, I have generally found that I can reduce the oil by half and use applesauce in it's place - so will probably try that as well.

MMMM...time for pumpkin everything!!! Wish the family were as wild about pumpkin as me! Lately I have been making pumpkin waffles (again - Glutenfree Goddess recipe). I top them with chopped nuts and honey. :P

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Marie, hi. So, are you saying instead of 1/2 c. oil, I could substitute 1/4 c. applesauce instead? I think those pumpkin muffins would taste good with nuts in them, also. May try that next time. Sounds like you've been doing a LOT of cooking :)

Also, on the pumpkin muffins, you can use whatever gluten-free flour combination you would like.

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Hi Denise,

Yes, exactly. If the recipe calls for 1/2 cup oil, I use 1/4 cup oil and then 1/2 cup applesauce. That has worked well in the Quinoa Breakfast Cake I make almost weekly and also in some Apple Muffins I made recently.

I have been doing a fair amount of cooking. Discovering that my one daughters lingering problems may be linked to a casein intolerance...it seems I have to somewhat go back to the drawing board to refigure some of the things I have been cooking! :P

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