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!
2 comments:
So buckwheat is not a gluten filled grain?
No, buckwheat is gluten free... but it can be contaminated by other grains (usually in the farmer's combine).
I buy the whole groats and look through them carefully - often I find several other seeds mixed in. Then I grind my own buckwheat flour. It really adds a nice texture, but it has a stronger flavor.
Jenny
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