Since posting my original biscuit recipe, I’ve continued to tweak it. Below is the latest version that I think tastes much better! You can use this same recipe for either drop biscuits or pizza crust. It also worked as a topping for chicken casserole. Yum!
Dry Ingredients:
1/3 cup almond meal/flour
1/3 cup sweet corn flour
1/3 cup tapioca flour
3/4 cup cornstarch
1 T instant mashed potato flakes
1 t nutritional yeast
2-1/2 tsp baking powder
3/4 tsp salt
3/4 tsp xanthan gum
Wet Ingredients:
1/3 cup water
1/3 cup canola oil
1/2 cup coconut creamer
1/2 t honey
Directions:
Combine dry ingredients. Add wet ingredients and mix all. For biscuits, drop by spoonfuls onto baking sheet. For pizza crust, spread on baking sheet. Bake at 450 degrees for 10-12 minutes or until done. If making pizza, add toppings after initial baking and return to oven for 5 more minutes or until cheese is melted.
NOTES
Sweet corn flour is more finely ground than cornmeal. Cornmeal would probably work, though it might affect the final texture. You could also substitute another whole grain flour. See my “What’s in the pantry?” page.
I forgot the instant mashed potatoes one time, and the results were drastically altered. Much drier, more crunchy, and different flavor. It was almost as if I had made a totally different recipe.
The nutritional yeast and honey are included for flavor. The yeast adds a little bit of nuttiness and rich flavor, and the honey adds just a touch of sweetness. It’s amazing how many ingredients it takes to (attempt to) replicate the flavor of wheat-based baked goods!
GF baking is all about experimenting. The proportions and flavors of the above recipe are simply what I have found to be my current favorite combination.
maisonade 