Gluten Free Biscuits

gluten free biscuits

Gluten Free Biscuits

I’ve never been a really big bread fanatic mainly because of the carbs in bread but I really do enjoy a great artisan bread especially if its dipped into balsamic vinegar and olive oil.  I don’t actually eat sandwiches or things like that so eating gluten free shouldn’t really be a problem for me.  Unfortunately, telling me I can’t eat bread or wheat just makes me want to eat it and I start to feel deprived.  So these gluten free biscuits are the perfect treat to end any feelings of lose someone on a gluten free diet might be having.

I don’t wish to brag but these biscuits are unbelievably delicious (if I do say so myself).  To be fair I did not create this by myself.  I’ve struggled to find the perfect gluten free flour blend in the past but I think I just might have discovered it.  I have reviewed several recipes on line with many failures and disappointments.  This recipe, with a few (not many) modifications, has turned out perfect.

These gluten free biscuits are extremely light and fluffy and even the most stubborn gluten lover would never be able to tell that they are not made from wheat.

gluten free biscuits

Knead dough on a lightly floured surface

 

Gluten free biscuits

Flatten dough to 1″ thickness and cut out pieces.

gluten free biscuits

Place on parchment covered pan and cook for 15 minutes

 

Gluten free biscuits

Super light and fluffy!

 

 

Gluten Free Biscuits

Gluten Free Biscuits

Ingredients

  • 1/4 cup warm water
  • 1 pinch sugar
  • 1 pkg yeast
  • 1 tsp salt
  • 3/4 cup coconut milk
  • 1/4 cup oil
  • 1 tbsp sugar
  • 2 eggs
  • 1 tsp caraway seeds
  • 1 tsp sea salt
  • 1 tsp freshly ground pepper
  • 1 cup grated cheddar cheese
  • 3 cups flour blend
  • FLOUR BLEND
  • 1 cup White Corn Flour
  • 1 cup White Rice Flour
  • 2/3 cup Tapioca Flour
  • 1/3 cup Potato Starch
  • 1 1/2 tsp Xanthan Gum

Instructions

  1. Preheat oven to 400 degrees F.
  2. Mix yeast with warm water and pinch of sugar. Stir to moisten yeast and sit aside in a warm place.
  3. Mix together the flour blend. Make sure to mix the flours together well.
  4. Add eggs to a large bowl and gentle mix to break up eggs. In a saucepan, over medium heat, add coconut milk, oil and sugar. Heat but don't boil. Remove from heat and let cool to 120 degrees F. then add to eggs. Mix to combine then add Yeast.
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