It’s been a while since I’ve posted, but I haven’t stopped baking.
Not at all!!
Pizza crust has been a recent quest. I keep tweaking flour combos and adding new ingredients. I think I am close on a really easy yeast-free GF/DF pizza crust. I need to make it again and taste it by itself to be sure. We ate pizza this weekend, and the whole family liked it. Topping it with stuff from our very first garden was really cool, too!
Hope to share the recipe soon!
Here they are, the gluten-free, dairy-free biscuits! I’ve tried to make gluten-free biscuits so many times, but they have never been like this. At last! Of course, there is always room for tweaking. In my wheat days, I used to add about a tablespoon of instant mashed potatoes to my biscuits and liked it a lot. I’ll have to try that next time I make these. I also wondered about adding a little sugar. Let me know if you make a change that you like!
This recipe is essentially a gluten-free adaptation of the basic Baking Powder Biscuits in my 1978/1969 Betty Crocker cookbook. In the book is a variation called “Stir-n-Roll Biscuits” that uses oil instead of shortening. I did not do the rolling. Just one bowl, drop spoonfuls, and done! I think the challenge for most gluten-free baking is the flour combination, but I wonder if oil instead of shortening also makes a difference in the final texture.
3/4 cup brown rice flour
1/2 cup cornstarch (or any starch)
1/4 cup potato starch flour
2-1/2 tsp baking powder
3/4 tsp salt
3/4 tsp xanthan gum
3/4 cup milk (or milk substitute, see below*)
1/3 cup neutral-tasting oil
Directions: Preheat oven to 450 degrees. Combine dry ingredients in a medium-sized bowl.
Add wet ingredients to the dry ingredients and mix by hand. In a greased pie plate**, drop by spoonfuls. Makes 8-9 biscuits.
Bake 12-14 minutes.
* I have found that So Delicious original coconut creamer is wonderful for cooking. For this recipe, I used 1/2 cup of the creamer and 1/4 cup of water. I do this to stretch the creamer, but you could try all creamer or any milk of your choice.
**You do not need to necessarily use a pie plate, but I felt it was better to use a dish with sides to provide support for the biscuits as they bake. This gf/df batter is thinner and more fluffy than wheat biscuit batter.
maisonade 