Previously, the most success I have had making gluten free biscuits is by adding egg, like in my Fluffy Gluten Free Biscuits Recipe. Today, I developed this gluten free yeast biscuits recipe that turned out just as good. A matter of fact, this recipe has those amazing, sought-after layers we all aspire to. In addition, this recipe does not call for butter but shortening (I use organic), which makes them a little crisp on the bottom and edges. They were extremely tasty and my gluten-eating husband agrees.
Flaky layered gluten free yeast biscuits using shortening, without eggs; includes a dairy-free option.
Bread, Breakfast, Dinner
brown rice flour, cornstarch, potato starch
1cuplow-fat buttermilk(or gum-free almond milk or rice milk for dairy-free)
2tablespoonslow-fat buttermilk(or apple cider vinegar for dairy-free)
1tablespoonactive dry yeast
1cupbrown rice flournot superfine (148 g)
1/2cuppotato starch72 g
Gluten free all-purpose flourfor dusting
Combine the buttermilk, water, sugar, and salt; heat to between 80 – 110ºF; stir in yeast; set aside until it blooms (becomes foamy).
In a medium-size bowl, whisk together the brown rice flour, cornstarch, potato starch, xanthan gum, baking powder, baking soda.
Using a pastry cutter or two knives, cut the shortening into the dry mixture. (Alternatively, smear the shortening into the flour using your fingers. Another option is shred frozen butter into the flour mixture and lightly smear with your fingers.)
Pour in the buttermilk-yeast mixture and fold together using a rubber/silicone spatula. (Do not totally flatten or stir the mixture. You want to handle the dough the least possible to prevent creating tough biscuits. Therefore, just lift the mixture from the bottom of the bowl and bring it to the top and gently pat the top of the dough with the spatula each time. Continue in this manner until there is no longer any loose flour.
Cover the bowl with a tea towel and allow to rise in an 80ºF environment for 1 hour.
Dust a smooth surface with gluten free all-purpose flour or potato starch. (I used my self-rising cake flour blend (see above link) just because I had a little that I needed to use up.)
Scoop the dough onto the floured surface and gently pat out to 1-inch high. Fold the dough in half and gently pat out again. Repeat the folding and patting three more times, being careful not to overhandle the dough. End with 2-inch high dough.
Using a biscuit cutter, push down into the dough without twisting the cutter. Withdraw from the dough and push the dough out from the top onto the covered baking sheet, spacing 2-inches from each other. Baste the tops with additional buttermilk or dairy-free milk. Allow the biscuits to rise 30 minutes.
After 30 minutes, preheat the oven to 425ºF and allow the biscuits to continue to rise.
Bake for 12 minutes, turning the baking sheet around halfway through.
Serve immediately, tear open and butter as desired.
Are you looking for a gluten free cookie recipe that everyone will enjoy? You’ve found them. They have received rave reviews by my husband’s coworkers during their annual holiday cookie swap. While the photo in this recipe shows gluten free sandwich cookies filled with white chocolate ganache and mint jelly, you can fill them with your favorites. Try another flavored jelly or milk chocolate ganache and nutter butter peanut butter filling.
However, if you are substituting by the use of measuring cups, the approximate substitution would go as follows:.
Using the above linked chart, 112 g of sorghum flour is equal to 1 cup. So, 75 g sorghum flour = 2/3 cup. And 95g oat flour = 1 cup. So, 3/4 cup would weigh 71 g. You see, they are very close in weight. Therefore, if you wish to substitute sorghum flour for oat flour or vice versa, you can just use equal weights or the above formula for cup measurements.
Thus far, I have only tested this theory in bread. However, I have tested other ingredients using the same weight of ingredients that were used in a traditional recipe and it worked it out extremely well. Of course, you need to begin with a good recipe and the correct ratio of starches, flours, gums, or gum alternative.
Hopefully you can use this tip in your gluten free baking. Let me know how it goes by commenting below.
Often times, going gluten free isn’t enough. If you’ve decided to try or are already on a dairy free, you’ll many substitutes for dairy items. Let’s get started by addressing a dairy free substitute for butter!
Butter is usually the hardest dairy item to substitute. Let’s look at what butter is made:: 80% fat + 20% water.
Coconut Oil or Refined Coconut Oil
I have tried using 80% refined organic coconut oil (refined doesn’t have any coconut flavor) plus 20% water and it came pit awfully close, but just did not quite contain enough fat. So, when using refined or regular coconut oil, try using 80% + 20% full-fat coconut milk or 90% coconut oil + 10% water.
My favorite substitute for butter or coconut oil using the above formula is palm oil made by either Essential Depot or Okanarur. I first began using palm oil in gluten free vegan cookies for a recipe development client and they all turned out amazing! He thought so as well.
Making this luscious gluten free zebra cake is a breeze if you know how much batter to pour and how to evenly distribute the batter. Watch this 2 minute video to learn how. Then, head on over to get the recipe and tons of step-by-step photos.
Not only is this gluten free zebra cake a show-stopper, it is the best gluten free cake I have ever made! While the zebra stripes are a little extra work, it is well worth it in the end. And the frosting is the best chocolate frosting I have ever had. It’s so good that my husband has requested this cake for his birthday instead of his usual pineapple upside down cake.
When you wish to add a coffee flavor to white chocolate ganache or you want to add a second or third layer of chocolate to a dessert, make this gluten free white chocolate ganache recipe. Use it to top desserts, frost cakes, make or fill chocolate truffles, and more.
We’re huge fans of a cheesecake, but this Gluten Free Caramel Apple Cheesecake received high praise from everyone, including gluten-eaters. The cheesecake filling is not very sweet; its filling is light yet rich; and the caramel topping is to die for! This recipe is also fairly easy to make!