Gluten Free Biscuits

GluteFree Biscuits

Sometimes a biscuit just hits the spot. Making a biscuit without gluten often produces bad results. This recipe, however, creates biscuits that are nearly identical to their gluten filled counter parts. The texture and flavor are soft and buttery. I’ve halved this recipe in the past with great results as well. The biscuits, covered, will keep for up to a week.

The secret to this recipe is grating the butter, that is ice cold, into the batter.

GluteFree Biscuits Ingredients

The recipe and detailed instructions are at the end of this post. For this recipe we need brown rice flour, corn starch, soy flour, baking powder, salt, baking soda, xanthan gum, butter, milk, water, cider vinegar, and an egg. Looks like we have it all. Ready, set, bake…

mix the flours, baking powder, salt, baking soda, and xanthan gummix the flours, baking powder, salt, baking soda, and xanthan gumGrate the butter into the flour mixtureGrate the butter into the flour mixture

In a large bowl mix the flours, baking powder, salt, baking soda, and xanthan gum until completely combined. Grate the butter into the flour mixture using the small holes a box grater.

Mix the butter into the flour so that there are no large balls of grated butterAdd the milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are incorporatedAdd the milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are incorporateddrop the batter onto a greased pan in uniform sizesBake for about 15 minutes, until golden brown

Mix the butter into the flour so that there are no large balls of grated butter. Add the milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are incorporated. Using a large spoon, drop the batter onto a greased pan in uniform sizes of your choice. Bake for about 15 minutes, until golden brown.

Recipe: Gluten Free Biscuits

Adapted from: Gluten Free Cooking SchoolPrint Recipe
Yield: 16 servings

Ingredients

  • 16 large biscuits
  • 1 1/2 cups brown rice flour
  • 2 cups corn starch
  • 1/2 cup soy flour or sorghum flour
  • 2 teaspoons baking powder
  • 2 teaspoons. salt
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons xanthan gum
  • 1 stick of butter (ice cold)
  • 1 1/4 cups milk
  • 1 1/4 c. water
  • 1 tablespoon cider vinegar
  • 1 egg, beaten

Instructions

  1. Preheat the oven to 350°F (177°C).
  2. In a large bowl mix the flours, baking powder, salt, baking soda, and xanthan gum until completely combined.
  3. Grate the butter into the flour mixture using the small holes a box grater. Mix the butter into the flour so that there are no large balls of grated butter.
  4. Add the milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are incorporated.
  5. Using a large spoon, drop the batter onto a greased pan in uniform sizes of your choice.
  6. Bake at 350°F (177°C) for about 15 minutes, until golden brown.

About Jeff

Graphic Designer in San Diego CA
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