Gluten Free Recipes

April 1, 2011

I learn so much from just sharing with others. I would like to thank a fellow gluten-free friend for sharing the following information with me months ago. I am going to post an article for gluten free drop biscuits. If you are gluten free, please sign up for the gluten free newsletter that the Mary, the author of this recipe has created. She even offers online gluten free cooking lessons. The only downfall is that I would not say she is super conscious of fat, or sugar content… just keep that in mind. When you want to splurge try these biscuits… YUM! YUM!
www.glutenfreecookingschool.com

Light and Fluffy Gluten Free Biscuits
(Yield: 16 large biscuits)

1 1/2 c. brown rice flour
2 c. corn starch*
1/2 c. soy flour or sorghum flour
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum

1 stick of butter* (chilled in the freezer)
1 1/4 c. soy milk*
1 1/4 c. water
1 Tbsp. cider vinegar*
1 egg, beaten (or the equivalent amount of your favorite egg replacement)

1. Preheat your oven to 350 degrees.

2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.

3. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.

4. Add the soy milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.

5. Using a large spoon, drop the dough onto a greased pan to make 16 biscuits. Cook at 350 degrees for 15 minutes or until golden brown.

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