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

Cream of Millet Bowl

Cream of Millet

With all of the health benefits of millet, along with its creaminess, it surely makes a wonderful gluten free hot cereal. Cream of millet is surprisingly a favorite in the creamed cereal category, once you try it and flavor it properly. It makes a great cream of wheat substitute. You may prefer it over even over oat meal.

This recipe is a perfect way to use leftover millet flour or grind your own millet grains.

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Gluten Free Dairy Free Lefse (Scandinavian/Norwegian Flatbread)

Gluten Free Dairy Free Lefse

Fast to mix up and easy to handle dough, this gluten free dairy free lefse is truly a treat. The dough’s richness is the key to this flatbread. Roll thin to use as wraps or tortillas and roll thick for flatbread to cook on a pizza stone. Included are also dairy substitutions as well as an entirely different recipe.

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Gluten Free Buffalo Cornbread or Muffins

Gluten Free Buffalo Cornbread

When the craving for buffalo wings strikes and you have no chicken wings on hand, make this amazing gluten free buffalo cornbread instead. Its cake-like texture makes it a great snack or dessert as well as a side dish with your main meal. I’m thinking of serving them with chili, chicken, pork chops, and more. No mixer needed. Enjoy! We are absolutely addicted to these! (And I’m not usually a big cornbread fan.)

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Hearty Gluten Free Chicken Stew

Gluten Free Chicken Stew

For a super-flavorful gluten free chicken stew, make this recipe. It has all of the flavor of mushrooms without the actual mushrooms. However, you can use fresh mushrooms if you wish. Some people dislike the texture of mushrooms. Meanwhile, you’ll absolutely love this chicken stew. I’ll be adding this recipe to my regular recipe rotation of gluten free dinner meals.

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Gluten Free Gooey Butter Cake (St. Louis Homemade-Style)

Gluten Free Gooey Butter Cake

Popular first in the St. Louis area, and now around the country, the gluten free version of Ooey Gooey Butter Cake is now a thing. I never thought I would enjoy something so sweet, but I love it more than cookie dough! This dessert has a chewy crust at the bottom with chewy crisp edges that everyone will fight over. There is a thin crust on the top and the cream cheese filling is gooey, and a bit like cheesecake but a little softer and sweeter. It’s a rich dessert, but it’s so scrumptious, that it’s hard to stop at one piece.

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