I lasted all of two weeks before I had to make a bread of some sort. In those two weeks, I checked out 5 Gluten Free cookbooks from the library and found site after site of gluten free recipes online. I started a little notebook of GF recipes, all breads. Then I started buying weird flours – things like Garfava…a unique blend of garbanzo and fava beans ground into flour. Finally, I got out my new Blendtec grain grinder and ground up some brown rice and some white rice. Then, I made biscuits.
I have told you how much I love biscuits. I could pass up fried chicken as long as I could have my butter drenched, calorie laden biscuit. It only stands to reason that my first experiment with gluten free baking would be these. The recipe came from Food.com. I read through all of the comments and altered the flours the way most of the comment writers did. I am too scared to venture out on my own yet.
They were pretty good in a “these are not wheat…what exactly are these?” kind of way.. Considering it’s them or nothing, though, they were great. I ate the first one warm out of the oven with butter. My daughter saw them and had one too. She declared them yummy and ate 2 more. The next one I had turned into shortcake…just added a couple of strawberries and a dollop of whipped cream. It was nice to know that the recipe works savory or sweet. I think I will try some peanut butter and jelly on the last one, if Princess Pat hasn’t found it already.
- ½ cup potato starch
- ½ cup brown rice flour
- ¼ cup cornstarch
- 1 Tbsp sugar
- ¼ tsp salt
- 1 Tbsp baking powder
- ½ tsp baking soda
- 1¾ tsp xanthan gum
- ⅓ cup cold butter, cut into pieces
- ¾ cup buttermilk
- Mix the first 8 ingredients in a bowl.
- Cut in the butter with a pastry blender (or do it in a food processor).
- Add the buttermilk.
- Stir until moistened, but don't play with it.
- Form into 6-8 biscuits and bake on a greased baking sheet (or silpat) 15 minutes at 375 degrees F.