Wednesday 13 November 2013

Gluten Free Biscuits

If I know you (pretend like I do), the absence of biscuits in your life since you've been gluten free has provided you with what is perhaps the greatest sorrow you have ever known.

If you have attempted to recreate these soft, buttery pillows of joy that you remember, you have probably ended up with multiple specimens of petrified lumps of rice flour. Well, so have I.
Until now...

Okay, so my sister is actually the one who created these. She is the one who discovered that they need to have potato starch. For some reason this is the secret to success.

Also, like we always do with any biscuits, leave the butter (or whatever fat you're using) in pretty big chunks. This helps to create a flakier biscuit.

The dough should be pretty sticky. We've made it even stickier sometimes and the biscuits turn out flatter, but super moist.

As always, let me know in the comments if you try any substitutions!

Gluten Free Biscuits

1/3 cup potato starch
1/3 cup corn starch
1 teaspoon xanthan gum
1 tablespoon baking powder
1 tablespoon sugar
3/4 teaspoon salt
7 tablespoons butter (or try coconut oil, shortening, margarine, etc.)
3/4 cup dairy free milk (or regular milk)

Preheat oven to 425ºF. Combine the potato starch, corn starch, brown rice flour, white rice flour, xanthan, baking powder, sugar and salt. Cut the butter into chunks and mix it in a little with your fingers until it looks like the photo above. Add the milk all at once and mix just until combined. Place about 6-8 mounds on a liberally greased/buttered baking sheet. Bake for about 15-20 minutes or until the outside is browned.

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