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Saturday, March 27, 2010

GFCF Buttermilk Biscuits

We recently found a biscuit recipe that we absolutely love. It's hard to believe they are gluten & dairy free and my husband even loves them. This recipe has been adapted from the Gluten Free Every Day cookbook by Rob Landolphi.

GFCF Buttermilk Biscuits
1 1/4 c. tapioca flour
1/2 c. sorghum flour
1/2 c. brown rice flour
3/4 c. potato starch
1 1/2 tsp. xanthan gum
4 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. sugar
1 tsp. sea salt
1/3 c. palm oil shortening
1/4 c. dairy free margarine
3/4 c. unsweetened rice milk
3/4 c. unsweetened coconut milk
1 Tbsp. apple cider vinegar
  • Preheat oven to 425 degrees. Lightly grease a baking sheet with palm oil shortening.
  • In a medium bowl, combine the tapioca flour, sorghum flour, brown rice flour, potato starch, xanthan gum, baking powder, baking soda, sugar and sea salt. Stir with a whisk to blend.
  • Using two dinner knives, cut the shortening and dairy free margarine into the dry ingredients. Cut the through the mixture with a pastry blender until the mixture is coarse and crumbly.
  • Mix together the rice milk, coconut & apple cider vinegar to create "buttermilk". Add to dry ingredients and stir just until moistened.
  • Drop by 1/4 cup mounds on baking sheet, 2 inches apart. Bake for 10-12 minutes or until golden brown. Remove from the oven and let them cool slightly. Serve warm.
  • Makes 16 biscuits

These are wonderful with coconut oil, honey or fresh preserves. It was even suggested that they would be perfect fore gluten-free strawberry shortcake. Happy baking!

1 comments:

Lynsey said...

Great recipe! Thanks for sharing.

 
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