I feel Hardee’s, Cracker Barrel, or KFC knocking on my door! We received an unusual amount of snow today and that lead to day filled of internship applications and lots of cooking!! Gluten free lasagna, brown rice crispy treats, fish tacos with pineapple salsa, and the most delicious gluten free biscuits I have ever made.I know you are thinking these items are not complimentary, but the lasanga is for Sunday night. Fish Tacos were dinner and we baked a few biscuits to try and put the others in the refrigerator uncooked to enjoy for breakfast. Even my non-gluten free mom thought they were better than the gluten filled ones. They actually had flakey layers, and were light in texture, not dense like many other gluten free biscuits I have made. I know if you have been gluten free for long you know the bricks I am talking about, they land in your stomach like cement, these are not that way. Try these you won’t be sorry!
Gluten Free Flakey Biscuits
1/4 cup potato starch
1/4 cup cornstarch
1/2 cup sorghum “sweet rice flour”
1/4 cup brown rice flour
1 3/4 teaspoons xanthan gum
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1/3 cup cold unsalted butter cut into cubes
3/4 cup buttermilk
Preheat oven to 375. Mix potato starch, cornstarch, sorghum, brown rice flour, xanthan gum, baking powder and soda, salt, sugar. With a pastry cutter, cut in cold butter to flour mixture until the butter is blended into the flour. Add buttermilk to flour and butter mixture, mix til blended. Roll dough out with rolling pin or pat out with hands. Cut with round cookie cutter and place on a cookie sheet. Bake at 375 for 8-10 minutes.
These are great with apple butter, blackberry jam, honey, eggs, and sausage.
You could also use this dough to make sausage swirls (old childhood favorite). I will experiment and report back on those!
Gluten Free Flakey Biscuits
1/4 cup potato starch
1/4 cup cornstarch
1/2 cup sorghum “sweet rice flour”
1/4 cup brown rice flour
1 3/4 teaspoons xanthan gum
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1/3 cup cold unsalted butter cut into cubes
3/4 cup buttermilk
Preheat oven to 375. Mix potato starch, cornstarch, sorghum, brown rice flour, xanthan gum, baking powder and soda, salt, sugar. With a pastry cutter, cut in cold butter to flour mixture until the butter is blended into the flour. Add buttermilk to flour and butter mixture, mix til blended. Roll dough out with rolling pin or pat out with hands. Cut with round cookie cutter and place on a cookie sheet. Bake at 375 for 8-10 minutes.
These are great with apple butter, blackberry jam, honey, eggs, and sausage.
You could also use this dough to make sausage swirls (old childhood favorite). I will experiment and report back on those!
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