Gluten Free Yeast Biscuits (Egg-Free)

Baked Gluten Free Yeast Biscuit

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.

Links You May Need:

Self-Rising Gluten Free Cake Flour Blend

Biscuit Cutter Set

Folding Bread Proofer & Slow Cooker (from my friends at Brod & Taylor)

Gluten Free Yeast Buttermilk Biscuits (Egg-Free)

Flaky layered gluten free yeast biscuits using shortening, without eggs; includes a dairy-free option.

Course Bread, Breakfast, Dinner
Cuisine American, Southern
Ingredient Keyword brown rice flour, cornstarch, potato starch
Prep Time 30 minutes
Cook Time 12 minutes
Rising Time: 1 hour 45 minutes
Total Time 2 hours 27 minutes
Servings 10 Biscuits

Ingredients

  • 1 cup low-fat buttermilk (or gum-free almond milk or rice milk for dairy-free)
  • 2 tablespoons low-fat buttermilk (or apple cider vinegar for dairy-free)
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1 tablespoon active dry yeast
  • 1 teaspoon salt
  • 1 cup brown rice flour not superfine (148 g)
  • 1 cup cornstarch 124 g
  • 1/2 cup potato starch 72 g
  • 2 teaspoons xanthan gum
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup shortening (Spectrum organic)
  • Gluten free all-purpose flour for dusting

Instructions

  1. Combine the buttermilk, water, sugar, and salt; heat to between 80 – 110ºF; stir in yeast; set aside until it blooms (becomes foamy).
  2. In a medium-size bowl, whisk together the brown rice flour, cornstarch, potato starch, xanthan gum, baking powder, baking soda.
  3. 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.)

    Shortening Cut Into Gluten Free Flour
  4. 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.
  5. Cover the bowl with a tea towel and allow to rise in an 80ºF environment for 1 hour.
  6. 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.)
  7. 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.

  8. 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.

    Biscuit Dough Cut
  9. After 30 minutes, preheat the oven to 425ºF and allow the biscuits to continue to rise.
    Risen Gluten Free Biscuit Dough
  10. Bake for 12 minutes, turning the baking sheet around halfway through.
    Baked Gluten Free Yeast Biscuit
  11. Serve immediately, tear open and butter as desired.
    Open Gluten Free Yeast Biscuits

Gluten Free Sandwich Cookies – Perfect for St. Patrick’s Day and More!

Gluten Free Mint Jelly Sandwich Cookies

Perfect for St. Patrick’s Day…

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.

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Gluten Free Oat Flour Substitute – Sorghum Flour Substitute

Sorghum Flour

You always want to use the same weight of the original flour when substituting with another gluten free flour. See my Gluten Free Weight Conversions Chart.

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.

Find more useful Gluten Free Substitutions.

Dairy Free Substitute for Butter (Gluten Free)

butter

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.

Palm Oil

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.

Your Feedback

Let me know how it goes by commenting below.

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Gluten Free Zebra Cake Recipe and Video

Gluten Free Zebra Cake

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.

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