Gluten Free Recipes
There's so much you can do with a recipe for Basic Biscuits that no collection is complete without at least one recipe for them. A bit of nature's honey sweetens these just enough. The oil in this recipe is olive oil - the healthy oil, also known as "Liquid Gold"!
3/4 cup superfine gluten-free white rice flour
3/4 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
2 teaspoons xanthan gum (*or 1 teaspoon gluten-free guar gum for corn-free)
4 tablespoons gluten-free baking powder
1/2 teaspoon salt
1/4 cup olive oil
1/8 cup honey
2 cups water
Preheat oven to 375-degrees. Grease standard size muffin pan (This mix makes approximately 12 standard size muffins).
Mix dry ingredients in a bowl. Pour in cooking oil, honey, and water. Stir completely until mix is thick and moist.
Spoon batter into muffin pan. Fill each cup fully. Use a spoon or spatula to smooth the top of the batter to ensure more even cooking. Bake 20 to 30 minutes. Biscuits should appear golden on top and tester should come out clean. Cool on a plate or baking rack.
These biscuits freeze perfectly and it prevents early staleness, which often happens with homemade baked goods. Freeze immediately after cooling in a freezer bag or container. Thaw biscuits in microwave on defrost setting.
- Use grand size muffin pans for a larger sized biscuit. Bake for approximately 30 to 40 minutes.
- Use this batter to make a 9 x 5-inch loaf instead of biscuits. Cook a loaf for one hour.
Variation: Basic Biscuits II
1 cup sorghum flour
3/4 cup gluten free flour blend
1/4 cup sweet rice flour
1 teaspoon xanthan gum
2 teaspoons sugar
3 teaspoons gluten-free baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup shortening, cubed
1/2 cup milk
Crack egg into large measuring cup. Add milk to make 2/3 cup of liquid. Lightly beat together. Set aside.
Sift all dry ingredients. Place in food processor. Pulse in cubed shortening. Add milk-egg mixture. Pulse until dough is formed.
Wrap dough in plastic wrap and chill 1 hour or overnight, or roll or pat it out right away and use a biscuit cutter to cut biscuits. Place on baking sheet and bake at 450 degrees for 10 minutes.
Brush melted butter on biscuits the last couple of minutes of baking, if desired. This helps them to brown a little bit better. Recipe makes 12 Basic Biscuits.
Basic Chocolate Biscuits
Cocoa powder, potato, rice and gram flour with almonds granulated sugar, margarine or butter and one egg make up these tender Chocolate Biscuits.
1 ounce cocoa powder
2 ounces potato flour
2 ounces rice flour
1 ounce gram flour
1 ounce ground almonds
3 ounces granulated sugar
3 ounces hard butter
Preheat oven to 350-degrees. Mix all the dry ingredients together.
Beat the egg before adding with the butter and mix together until a soft dough is produced that sticks into a large ball.
Break the dough into walnut-sized pieces and place on a greased tray or nonstick baking parchment. Flatten each lump with the back of a fork dipped in cold water.
Bake for 12 to 15 minutes. Cool on a wire rack.
Add chopped nuts for crunchy goodness, or crystallized ginger for a nice spicy touch.
Free Tips: The Secret To Making Light Biscuits
Anyone can make good biscuits by following the four principles which govern their production:
- Cut in the shortening, as the heat of the hands melts the shortening and more flour gets worked into the dough, toughening it.
- Have a very soft dough. Add just enough liquid to combine the flour and dough. Use cold milk or very cold water. Keep dough cool.
- Bake in a very hot oven at 450 degrees for about fifteen minutes, depending on size of biscuits.
- Use Calumet Baking Powder.
While kneading is good for yeast bread, it will ruin biscuit dough. A stiff baking powder dough kneeded and worked will make poor biscuits, while a soft dough handled lightly will make them tender, light and palatable.