Twisted Spoon

I have been buying soya kas cheese because it advertises lactose free etc. Well I didn't catch it to begin with but thanks to an allergy flare I reached all the ingredients in my pizzas. Soya kas- contains casin! doh! So I switched to Galaxy brand rice mozzerella and it even melts better without any sort of lactose or glutten and it has a good taste! I wanted to post in case anyone else may not be aware!

Ok So I posted before how I hated the taste of tapioca flour in my stuff it gave it a very distinct cardboardy taste and also I posted about my biscuits not rising. You wonderful people you responded to replace tapioca flour with arrowroot powder and to get redmill baking powder because of the rising componant is different because its heat induced etc WELLL...I did both

the arrowroot experiement: Fantastic! No more card board taste to my meat pies or pizza crust. I have to remind myself I am eatting non glutten bread goods because you can't tell the difference even my die hard glutten eatting friends seriously couldn't tell because of the flakey delicious taste with no funny after taste like before!! I almost cried at finding the solution to this delima!! Thank you so much!

different baking powder: I couldn't find the redmill brand but I did find Argo double acting baking powder, it too is almunimum free and has the same chemical makeup as redmill brand and it made my biscuits rise just as nicely! Again thank you for telling me what to look for!

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

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....

We had a similar problem! We're exhausted in the morning and the last thing we wanna do is try to find something to eat specially when in a hurry. This started out as a quest to find drop biscuits like the ones from Red Lobster they serve in gooey goodness of garlic and cheese that I can no longer have. I found this site and this recipe and it has turned into a great breakfast food that is fast to grab, lasts all week in baggies in the fridge.

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I've experimented a little with this recipe- for breakfast food we add bits of sausage or bacon, cheese, sweet red peppers, onions and garlic powder. But you could just as easily add anything else such as scrambled egg bits, cheese and meats etc. I have found making this with bob's redmill gluten-free all purpose baking mix and subbing egg replacer instead of eggs makes this recipe alot better. They do raise a little bit but will still need to be plopped down in large spoonfuls. HTH!

Thank you for your replys you named a few flours I have been curious about! I have substituted potato startch for corn startch with good results and egg replacer for eggs with very nice fluffy results. I've tried the arrowhead mills gluten-free all purpose mix and the bob's redmills one in drop biscuits with the bob's red mill one making fluffier biscuits that tasted like the ones found in red lobster. I've tried different shortenings, I found meat shortening- like pork fat although gives a good flavor it causes whatever it is to be crumbly and if its a biscuit it is pancaked out instead of rising. I have found vegan shortening I think its called paradis shortening has had the best results. I've finally started branching out from the recipes in the books subbing and such to see what works but I'm very grateful for anyone who has tried it first!

I hate the aftertaste of tapioca flour...I have a rather sensitive palate but to me it seems to leave foods with a cardboardy after taste. Is there anything that I can substitute for this flour in recipes that does not have such a strong after taste? I read somewhere on the forum sweet rice flour and arrow root? But the recipes in particular I need to sub in are the vinegar pastry recipe in the glutten free gourmet and the pizza crust recipe which both already contain rice flour. Does the arrow root have a strong flavor like tapioca? I hate to purchase a new flour to experiment with and waste the money on another disaster. Also...has anyone experimented with quinoa flour? I have someone who is allergic to rice and was wondering if it could be used as a substitute? Thank you for your time.