Monday, June 9, 2008

gluten free biscuits

Another good recipe from this cookbook that I've mentioned before: The Gluten-Free Kitchen by Roben Ryberg. This is one of them:

Gluten-Free Biscuits

1/3 c. butter (if using sticks, cut into tablespoon-sized pieces)
1/2 c. potato starch
3/4 c. cornstarch
1 3/4 t. xanthan gum
1 T baking powder
1/4 t. baking soda
1 T. sugar
3/4 c. milk
1/2 t. salt

Blend all the ingredients except for the butter and milk. Cut in the butter with a fork or pastry blender until the mixture is crumbly. Add the milk and stir until the batter is smooth. It's very sticky so instead of rolling it out and using biscuit cutters, I take an ice cream scoop and use that to plop the dough on a floured cookie sheet. Then I smash them down a bit. Of course, they're not as pretty and uniform but... most of my food doesn't look that pretty anyway.

Bake them at 375 for 12-15 minutes. It makes about 6 biscuits.

These can be refrigerated and heated back up in the microwave (slowly on the "defrost" setting) or toasted. They don't get funky the next day, a major PLUS.

I also mix up a double batch of the dry ingredients and store it as a biscuit mix. I just take 3/4 cup of dry mix, cut in a little less than 3 T butter and add 1/3 c. milk. That will make about 3 or 4 biscuits.

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