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

Need Gluten/casein Free Biscuit Recipe

DMarie

Recommended Posts

DMarie Apprentice
DMarie
Posted

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

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

Celiac.com Sponsor (A8-M):


JNBunnie1 Community Regular
JNBunnie1
Posted
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.

DMarie Apprentice
DMarie
Posted
  • Author
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

purple Community Regular
purple
Posted

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

Open Original Shared Link

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

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

for the recipe

Open Original Shared Link

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

Ahorsesoul Enthusiast
Ahorsesoul
Posted

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:

purple Community Regular
purple
Posted
I'm going to try the link here:

Open Original Shared Link

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

purple Community Regular
purple
Posted
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:

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

Celiac.com Sponsor (A8-M):


DMarie Apprentice
DMarie
Posted
  • Author

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!

freeatlast Collaborator
freeatlast
Posted

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

DMarie Apprentice
DMarie
Posted
  • Author
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.

Open Original Shared Link

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).

freeatlast Collaborator
freeatlast
Posted

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

DMarie Apprentice
DMarie
Posted
  • Author

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! ;)

freeatlast Collaborator
freeatlast
Posted

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

DMarie Apprentice
DMarie
Posted
  • Author
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

freeatlast Collaborator
freeatlast
Posted

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.

DMarie Apprentice
DMarie
Posted
  • Author

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

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      0

      Celiac Disease Beyond the Western World: Hidden Populations, Changing Diets, and Growing Awareness

    2. Wheatwacked
      - Wheatwacked replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium. A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake. With low D your body is not absorbing calcium from your food so it steals it from your bones. Heart has priority over bone. I've been taking 1...
    3. knitty kitty
      - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

      @catnapt, Wheat germ has very little gluten in it. Gluten is the carbohydrate storage protein, what the flour is made from, the fluffy part. Just like with beans, there's the baby plant that will germinate ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein. Wheat germ is the baby plant inside a kernel of wheat...
    4. knitty kitty
      - knitty kitty replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3. Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C. Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine. Weight...
    5. Florence Lillian
      - Florence Lillian replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free. I have a cupboard full of supplements that did not agree...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,356
    • Most Online (within 30 mins)
      7,748
    JAGAPG
    Newest Member
    JAGAPG
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Wheatwacked
      Supplements for those Diagnosed with Celiac Disease

      By Wheatwacked · Posted

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium.  A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake.  With low D your body is not absorbing calcium from your food so it steals it from your bones.  Heart has priority over bone. I've been taking 10,000 IU D3 a day since 2015.  My doctor says to continue. To fix my lactose intolerance, lots of lactobacillus from yogurts, and brine fermented pickles and saurkraut and olives.  We lose much of our ability to make lactase endogenosly with maturity but a healthy colony of lactobacillus in our gut excretes lactase in exchange for room and board. The milk protein in grass fed milk does not bother me. It tastes like the milk I grew up on.  If I drink commercial milk I get heartburn at night. Some experts estimate that 90% of us do not eat Adequite Intake of choline.  Beef and eggs are the principle source. Iodine deficiency is a growing concern.  I take 600 mcg a day of Liquid Iodine.  It and NAC have accelerated my healing all over.  Virtually blind in my right eye after starting antihypertensive medication and vision is slowly coming back.  I had to cut out starches because they drove my glucose up into the 200+ range.  I replaced them with Red Bull for the glucose intake with the vitamins, minerals and Taurine needed to process through the mitochodria Krebs Cycle to create ATP.  Went from A1c 13 down to 7.9.  Work in progress. Also take B1,B2,B3,B5,B6. Liquid Iodine, Phosphatidyl Choline, Q10, Selenium, D and DHEA.     Choline supplemented as phosphatidylcholine decreases fasting and postmethionine-loading plasma homocysteine concentrations in healthy men +    
    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt, Wheat germ has very little gluten in it.  Gluten is  the carbohydrate storage protein, what the flour is made from, the fluffy part.  Just like with beans, there's the baby plant that will germinate  ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein.   Wheat germ is the baby plant inside a kernel of wheat, and bran is the protective covering of the kernel.   Little to no gluten there.   Large amounts of lectins are in wheat germ and can cause digestive upsets, but not enough Gluten to provoke antibody production in the small intestines. Luckily you still have time to do a proper gluten challenge (10 grams of gluten per day for a minimum of two weeks) before your next appointment when you can be retested.    
    • knitty kitty
      Supplements for those Diagnosed with Celiac Disease

      By knitty kitty · Posted

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3.  Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C.  Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine.   Weight gain with a voracious appetite is something I experienced while malnourished.  It's symptomatic of Thiamine B1 deficiency.   Conversely, some people with thiamine deficiency lose their appetite altogether, and suffer from anorexia.  At different periods on my lifelong journey, I suffered this, too.   When the body doesn't have sufficient thiamine to turn food, especially carbohydrates, into energy (for growth and repair), the body rations what little thiamine it has available, and turns the carbs into fat, and stores it mostly in the abdomen.  Consuming a high carbohydrate diet requires additional thiamine to process the carbs into energy.  Simple carbohydrates (sugar, white rice, etc.) don't contain thiamine, so the body easily depletes its stores of Thiamine processing the carbs into fat.  The digestive system communicates with the brain to keep eating in order to consume more thiamine and other nutrients it's not absorbing.   One can have a subclinical thiamine insufficiency for years.  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so the symptoms can wax and wane mysteriously.  Symptoms of Thiamine insufficiency include stunted growth, chronic fatigue, and Gastrointestinal Beriberi (diarrhea, abdominal pain), heart attack, Alzheimer's, stroke, and cancer.   Thiamine improves bone turnover.  Thiamine insufficiency can also affect the thyroid.  The thyroid is important in bone metabolism.  The thyroid also influences hormones, like estrogen and progesterone, and menopause.  Vitamin D, at optimal levels, can act as a hormone and can influence the thyroid, as well as being important to bone health, and regulating the immune system.  Vitamin A is important to bone health, too, and is necessary for intestinal health, as well.   I don't do dairy because I react to Casein, the protein in dairy that resembles gluten and causes a reaction the same as if I'd been exposed to gluten, including high tTg IgA.  I found adding mineral water containing calcium and other minerals helpful in increasing my calcium intake.   Malabsorption of Celiac affects all the vitamins and minerals.  I do hope you'll talk to your doctor and dietician about supplementing all eight B vitamins and the four fat soluble vitamins because they all work together interconnectedly.  
    • Florence Lillian
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Florence Lillian · Posted

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free.  I have a cupboard full of supplements that did not agree with me -  I just keep trying and have finally settled on Sports Research. I take NAKA Women's Multi full spectrum, and have not felt sick after taking 2 capsules per day -  it is a Canadian company. I buy both from Amazon. I wish you well in your searching, I know how discouraging it all is. Florence.  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      highly unlikely  NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt)   I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated   anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it.   so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past)   I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing.   so yeh it's bread and related foods that are clearly the problem  there is zero doubt in my mind    
×
×
  • 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.