Roll-Out Buckwheat Biscuits

These biscuits are WONDERFUL!

1 cup     buckwheat flour
1/4 cup  rice flour
3/4 cup  potato starch
1/2 cup tapioca starch
1 tsp     guar or xanthan gum
2 1/2 tsp  baking poweder
1/8 tsp   baking soda
1 tsp      salt
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1/2 cup  margarine or lard, cold
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2 Tbsp    coconut milk (undiluted)
1             egg
2 Tbsp    honey
1 tsp       apple cider vinegar
1/2 cup   cold water (depending on your air humidity level, you may need to add a little more)


Procedure: (Preheat oven to 425)
1. Combine dry ingredients in a bowl.
2. Cut fat into Tbsp size pieces and add to dry ingredients.
3. Cut into flour with pastry blender until the fat is the size of large peas.
4. Combine the coconut milk, egg, honey, vinegar and water together. Whisk until smooth.
5. Add the wet ingredients to dry all at once and mix until just combined. (see note)
6. Transfer dough onto a board that has been sprinkled with tapioca starch.
7. Knead a few times to form dough into a lump.
8. Roll out to 3/4" to 1" thick. Cut with a starch sprinkled cutter.
9. Place on cookie sheet.
13. Bake at 425 degrees for 10-12 minutes or until lightly browned on the top and cooked through.

Notes:
Gluten free flours absorb liquids slower than gluten flours. I often let my dough sit for 5 minutes to absorb liquids before I add any flour or starch to a wet-looking dough. If this biscuit dough is still too wet to roll out after a few minutes, I add 1/4 cup potato starch and lightly mix in (you don't want to over mix).

I bake on the top rack of the oven as these biscuits burn easily on the bottom. They are delicious with stew for a hot meal or with a salad for a cool meal. My favorite is a biscuit with honey for breakfast.

These biscuits freeze well and are still moist when defrosted.

Cinnamon Buns

I tried this recipe from the I Am Gluten Free blog site. She also included a link to another site that had great pictures showing a step by step method to make these cinnamon buns.

I made the buns for our Sunday brunch and I followed the recipe exactly. We found them much too sweet (this could be helped by cutting back on the filling) and rather "pasty". My Hubby can not tolerated baked goods that are doughy or pasty or dry or crumbly or.... you get the idea. These buns were "OK" in his opinion but he gave no rave reviews. He really likes the bought Kinnikinnick cinnamon buns. They are soft and slightly chewy with just the right amount of sweetness.

I have included this recipe because it was very easy to follow, had great pictures and the product was tasty. Will I make it again?? "No." But not because does not have value but because it just does not suit our family's tastes.

It did give me a place to start from and I will be experimenting to find a cinnamon bun recipe my family loves. I think I will go back to a secret cinnamon bun recipe I was once given (wheat of course) and borrow some ideas for my gluten free ones. I'll keep you posted... :)

Light and Fluffy Gluten Free Biscuits

This recipe was sent to me by my friend, Carol. She asked me if I had a good biscuit recipe. I had to reply that I did not - mine efforts have turned out biscuits that were a cross between lead and glue.

Within a few days, she e-mailed me this recipe that she had found. I tried it and they are the nicest Gluten Free biscuits that I have ever made. OK, maybe that is not saying much, but they really did turn out nice! They were rather ugly, but they were not crumbly, they were moist and light, AND they tasted good!

The original recipe was very easy to follow, I just had to make a few changes to go with the ingredients that I had on hand. This is my altered recipe:

LIGHT & FLUFFY GLUTEN FREE BISCUITS

(Yield: 16 large biscuits)

1 1/2 c. brown rice flour

2 c. corn starch (yes, it is OK to use this much starch!)

1/2 c. millet or buckwheat flour

2 tsp. baking powder

2 tsp. salt

1 1/2 tsp. baking soda

2 tsp. xanthan gum

1/2 cup of lard (or butter if you can have it), cubed

2 cups water

1 Tbsp. cider vinegar

1 egg, beaten

1. Preheat your oven to 350 degrees.

2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.

3. Cut the lard or butter into the dry ingredients until it is crumbly.

4. Add the water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.

5. Using a large spoon, drop the dough onto a greased pan to make 16 biscuits (or make 24 smaller ones). Cook at 350 degrees for 15 minutes or until golden brown.

This recipe was lots for our family of 9.

Enjoy!