Sunday, December 21, 2008

Gluten-free Dairy-free Biscuits: WOW!

It seemed appropriate, having survived a weekend of being mostly snowed in, to have Butternut Squash soup for dinner. I meant to make a loaf of bread to go with it, but I forgot.

So I scoured the internet for a gluten-free dairy-free biscuit recipe. What I ended up with is a modification of this.

Gluten-free Dairy-free Biscuits

1 cup brown rice flour
1/3 cup potato starch flour
1/6 cup tapioca starch (just use the 1/3 cup measure and only fill it halfway)
1/2 cup buckwheat flour
1/3 cup + 1 tablespoon oil combo (I used about 1/4 cup coconut oil, and the rest olive oil)
1 teaspoon xanthan gum
2 ½ teaspoons gluten-free baking powder
1 egg or egg replacer
1 teaspoon salt
2/3 cup liquid (I used half rice milk, half water)

Blend all ingredients except for liquid with pastry cutter until oil combo is well distributed and in tiny pieces (I used an electric mixer). Then add liquid.

Stir really well until dough forms a ball. Let sit for a few minutes (I didn't really do this). Use your 1/3 cup measure from earlier to drop dough by the cupful on a slightly greased cookie sheet (makes about 9). Bake at 400F for about 10-12 minutes.

Wow. Wow. Wow. These biscuits were MUCH better than I anticipated. Did I say "wow" yet? While searching the internet, many people complained about the lack of good recipes for GF biscuits. Trust me; these will not disappoint. My gluten-eating husband, roommate, and wheat-free 16-month-old son all loved these.

Try not to eat them all by yourself.


Paige said...

Brenna, is Rye not sulfa sensitive? I forget. Gabbie is allergic to it and can't have anything with tapioca in it among other things.

Brenna Kater, the Oceanskater said...

Roy is allergic to sulfites, sulphur dioxide, etc., but has no problem with tapioca, it seems. What's the connection?

heather said...

You know, this recipe reminded me of the biscuits I made for Christmas, so I thought I'd share them with you here!

2 cups GF flour mix of your choice (we're not GF, so I used soft white wheat)
2 t. baking powder
2 t. fresh thyme
1/2 t. baking soda
1/2 t. salt
1/4 cup oil of your choice
1 c. mashed sweet otatoes
1/2 c. rice milk/almond milk/whatever
2 T. sucanat

Combine dry ingredients and add coconut oil until you have coarse crumbs, make a well.

Combine sweet potatoes, milk, and sucanat in another bowl. Add all at once to dry, and using a fork, stir until just moistened.

Turn dough out on a lightly floured surface. Knead for 10 to 12 strokes, then lightly rol doing to 1/2" thickness. Cut into rounds. Place 1" apart of an ungreased baking sheet at 425* for 10 to 12 minutes. Makes 12.

We liked these!

heather said...

Oh, and on the cloth thing. Sigh. I wanted to do them, but the Music Man wasn't sold on the idea, and I don't have a particularly good washer. We don't seem to have any services around here, at least we didn't when the Monster was born, and I haven't looked into it since.

Brenna Kater, the Oceanskater said...

Heather, I'll have to try those biscuits. I made Italian ones tonight, inspired by you, but didn't have any sweet potatoes.

I think cloth actually works better if you don't have a good washing machine. We have a front loader, which doesn't work as well.

Carrie said...

Thanks for sharing this with me Brenna! I'll add it to my list of GF/CF biscuit posts on my blog!! IT sounds delicious!! ;-)

Nan said...

This recipe looks like a really good one, but I'm confused about one thing. The directions state to cut the butter in, but no butter is listed in the ingredient list. How much butter/shortening should I use? I've yet to find a biscuit recipe that makes my GF/CF hubby go, "wow!" so I'm hoping my search might finally be over! :)

Brenna Kate, Living Unveiled said...

Nan, that was a typo! I fixed it. If you are using butter, I would likely use just slightly less. Since creating this recipe, a soy-free margarine has come out, so I use half coconut oil and half margarine. The recipe works better with mostly solid oil. Also, if you husband is not a fan of buckwheat, you can sub brown or white rice flour.