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.

Continue reading “Cream of Millet Bowl”

Bfree Sweet Potato Wraps Copycat Recipe (Gluten Free)

Gluten Free Sweet Potato Wrap

BFree makes gluten free sweet potato wraps that contain a ton of ingredients. I just happen to have most of them on hand. So, when I heard they were good, I had to develop a recipe for them. They are so flexible, yet not gummy, that you won’t believe they’re gluten free. This Bfree sweet potato wraps copy recipe is easy to make too. Enjoy!

Continue reading “Bfree Sweet Potato Wraps Copycat Recipe (Gluten Free)”

Gluten Free Devil’s Food Cake – Egg & Dairy-Free Options

Gluten Free Devil's Food Cake

This gluten free devil’s food cake gets its dark color from the use of unsweetened cocoa powder and plenty of baking soda. While baking soda can be bitter when used by itself, the addition of acidic ingredients such as chocolate (even though it’s just slightly bitter) balances out, creating a dark color. Baking powder is added to provide additional leavening without the flavor of too much baking soda.

Continue reading “Gluten Free Devil’s Food Cake – Egg & Dairy-Free Options”

Gluten Free Hot Milk Cake + Strawberry Shortcake Topping (Dairy-Free or Not)

Gluten Free Hot Milk Cake

Hot milk cake has been an American favorite since its first publication dating back to 1955 in the Chicago Tribune by one of its editors. In this version, you’re provided a choice between dairy and dairy-free ingredients; both tested well and three size pans (9 x 9-inch, 9 x 13-inch, or two 8-inch round pans. The hot milk begins cooking the batter as soon as hot milk touches the batters, providing a head start in cooking and rising. Serve it dusted with confectioners’ sugar, like strawberry shortcake (recipe included), or your favorite icing. I think caramel or chocolate sauce would also be great choices, topped with a small dollop of whipped cream. The author served it with a mocha icing. I like it plain the best. It’s a sweet cake. What will you use? Check out its texture:

Watch the Video!

Continue reading “Gluten Free Hot Milk Cake + Strawberry Shortcake Topping (Dairy-Free or Not)”

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.

Continue reading “Gluten Free Dairy Free Lefse (Scandinavian/Norwegian Flatbread)”

Three Bakers Whole Grain 5-Seed Bread Copycat Recipe

Three Bakers Whole Grain bread

Without the use of corn dextrin, rice bran, calcium enzymes, and calcium sulfates (like the original recipe), you can make this copycat gluten free whole grain 5-seed bread recipe similar to Three Bakers brand. This bread is flavorful, seedy, and has the texture of sliced sourdough. It also stays fresher longer than traditional gluten free homemade bread.

Continue reading “Three Bakers Whole Grain 5-Seed Bread Copycat Recipe”
Enable Notifications    OK No thanks