Sunday, December 8, 2013

Gluten-Free Biscuits

GLUTEN-FREE BISCUITS
Gluten-Free Formed Biscuits

     I admit I miss the ease of the pop-out of the can, pop into the oven biscuits. They are so convenient. But they are not gluten-free and they have all kinds of other ingredients in them.

     My husband is an excellent cook. I never liked biscuits and gravy until my husband made it homemade. Yeah, it is so much better than the stuff from the can. So since being gluten-free I couldn't use my pop-out of the can biscuits anymore. We needed to come up with a gluten-free biscuit recipe. Albeit it takes longer to make these, but it is worth the time to make it homemade and my daughter and I can eat them! 

     These can be made as a drop biscuit or a formed biscuit. I like mine to look like the regular biscuits and it makes a flatter surface for gravy. I use the English muffin rings I purchased online. They are very inexpensive and very helpful to make formed biscuits.

English Muffin Rings

     You can use this basic recipe and add cheese and garlic powder to it and spread melted butter with fresh garlic on top and you have gluten-free Red Lobster biscuits! ENJOY!!

Gluten-Free Biscuits

2 c. corn starch*
2 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
2 tsp xanthan gum

1 stick butter (chilled in freezer)
1 1/4 c milk
1 1/4 c water
1 Tbsp apple cider vinegar 
1 egg, beaten 

Pre-heat oven to 350 degrees. Cover baking sheet with parchment paper to insure biscuits come off the sheet. Grease biscuits rings.

In a mixing bowl combine flours, baking powder, salt, baking powder and xanthan gum. (Gluten-Free flours do best when sifted.) Grate butter into the flour with a fine cheese grater. Mix the butter into the flour so not large ball of butter are left. 

Add apple cider vinegar with the milk before added the milk to the mix. Then add milk, water, and beaten egg to the flour mixture and mix.

Place enough batter in to fill the ring half way. Wet fingers with some water and lightly flatten the top of the batter to make a flat top which will create the formed biscuit. OR drop a large spoonful of dough on the parchment paper to make drop biscuits.

Bake at 350 degrees for 15-20 mins until the biscuits don't look shiny anymore. They won't get that golden brown look like wheat biscuits do. Refer to the picture above to see the color of the finished biscuit.

*If you can do corn starch, you can substitute potato starch

2 comments:

  1. I have only ever used xanthan gum. So I don't have an answer for that question. I have asked others what they use but haven't received any suggestions either. I know there are other blogs that do address the xanthan gum substitution. http://gluten-free-bread.org/5-alternatives-to-xanthan-gum-and-guar-gum-in-gluten-free-baking This seems to be a great article on different substitutions.

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