Gluten-Free Squid

Experiments in Gluten-Free Land.

gluten-free biscuits, or what was with the marathon baking?

So, this week I went on a baking binge.  <–This is, in fact, very scary because I’m not a baker.  I have a tendency to get very frustrated and start screaming “I AM NOT A BAKER!” at whatever it is I’m baking.

It’s fun for everyone but me.  True story.

I baked gluten-free bread, brownies (somewhere between s’more brownies and rocky road brownies), biscuits, and pizza.

Busy, busy little squid.

I used Gluten-Free Girl and the Chef‘s recipe for gluten-free buttermilk biscuits.

Of course, if y’all are semi-regular visitors, I kinda riffed on the recipe.

Like I do, yo.

But, honestly, it was minimal riffing; more like adapting the recipe to new techniques that Shauna has put forth.

1/2 cup sorghum flour
1/2 cup tapioca starch <–I swapped Bob’s Red Mill Gluten-Free Baking Mix for these flours.
1/2 cup potato starch
1/2 cup sweet rice flour
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum <–Instead of xantham gum, I used 1/2 teaspoon flaxseed meal slurried in 1 teaspoon of boiling water.
1 1/4 teaspoon kosher salt
4 tablespoons butter
1 egg white
3/4 cup buttermilk (give or take a bit)

Preheat the oven to 450°.

Combine all the flours, the baking powder, and the salt. Stir them up well so they are one. Sift them into a large bowl.

Cut the butter into small pieces and drop them into the flour mixture. Using a pastry blender (also known as a pastry cutter), or two forks if you don’t own the fancier tool, cut the butter into the flours. You should have a good blend, with the butter the size of small peas, by the end.

Froth up the egg white with a fork or small whisk. You are not looking to make meringue here. Simply whip some air and volume into the egg white.

Pour the egg white and the buttermilk into the dry mixture. Stir them in slowly with a rubber spatula, taking care to not overwork the dough. When the liquids are incorporated into the flours, stop stirring. Bring it all together with your hands.

Drop small balls of the biscuit dough onto an ungreased cookie sheet. (I prefer these biscuits small, about the size of a plum, to help the middles bake through.) Slide the tray into the oven.

Bake the biscuits for about 20 to 25 minutes. Test for your own version of doneness.

Makes about 8 biscuits.

They were tasty and lovely and fantastic with butter and local honey. <–The picture was an after-the-fact, in-the-moments-of-hedonistic-gluttony quick-snap.  Hence, the disarray of the presentation.

Does that tell y’all how good they are?

Y’all should try.  Seriously.

Courage and cake.

 

 

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2 comments on “gluten-free biscuits, or what was with the marathon baking?

  1. Eric J
    18 April 2012

    You shouldn’t say you are not a baker… the baked goods are tasty evidence to the contrary.

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