Gluten free biscuits light and fluffy! Finally!

1/3 cup brown rice flour

1/3 cup white rice flour

1/2 cup tapioca starch

1/2 cup potato starch

1 Tbsp Baking powder (I make my own since most have cornstarch, see my other post for this recipe)

1 1/2 tsp ground flax meal or psyllium

3 tsp sugar

1 tsp kosher salt

1 tsp baking soda

1 tsp guar gum

1/2-1 tsp black pepper, to taste

6 Tbsp. unsalted butter, chilled and cut into cubes

3/4 cup Greek yogurt or sour cream

1 large egg, lightly beaten

2 Tbsp. sunflower oil (or oil of your choice)

2 tsp lime juice or lemon juice

2 tbsp Ricotta cheese

Whisk dry ingredients in a large bowl until mixed thoroughly. Add butter to flour mixture and incorporating until just small pea size pieces remain. In a separate bowl, whisk together the yogurt, egg , lemon or lime juice, then add to the flour mixture until incorporated.

Scrape out onto a piece of wax paper or plastic wrap. Shape into a round disk. Put in freezer for approximately 10 minutes.

Preheat oven to 425 degrees , the middle rack will be used for cooking. Do not preheat pan in oven.

Flatten dough and cut with a biscuit cutter. Makes approximately 6 biscuits depending on size of cutter. If it becomes too sticky, wet hands and apply to dough.

Bake about 12 minutes until golden in color. Rotate the biscuits to give more uniform color. Usually, I convection bake the biscuits for 2 additional minutes, to give crispness and gold color. These definitely have the FLUFF factor.

Remove from oven and let cool in cast iron pan for 5 minutes before eating.

Gluten free Copycat cheddar cheese biscuits

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1 3/4 cups my recipe gluten-free flour
1 tsp guar gum
1/4 tsp oregano
1/2 tsp baking powder
3/4 tsp baking soda
1/2 cup whole milk
1/2 tsp kosher salt
1 1/2 cup cheddar cheese
1/2 cup heavy whipping cream
2-3 cloves of minced garlic
1/4 cup parsley
4 TBSP butter, very cold
Kosher salt to sprinkle on top

Preheat oven to 425 degrees. In a large bowl mix together flour, guar gum,oregano, kosher salt, baking powder, and baking soda. Add in minced garlic, parsley, cheddar cheese, milk, and the heavy whipping cream. Cut in the butter 1 tsp at a time and mix together. It is helpful if the butter is very cold. Blend well until dough comes together and is very sticky.
Drop onto greased baking sheet,  and cook for 12 minutes until biscuits are not doughy anymore. Switch oven to convection 425 degrees, then cook 3 minutes until browned on top. Can make 14 to 16 biscuits but I usually make 9 larger biscuits. Sprinkle kosher salt on top when done cooking.

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Gluten free pancakes

2 eggs
1/3 cup + 1 tbsp oil (I prefer sunflower/safflower, it gives a lighter texture)
2 cup buttermilk
2 tbsp sugar
1 1/2 teaspoon baking powder (gluten free)
1/4 teaspoon baking soda (corn aluminum free)
3/4 tsp salt
1/2 tsp guar gum
1/2 cup brown rice flour
1 cup white rice flour
1/2 cup sweet potato starch or potato starch ( sweet potato starch gives a slightly sweeter flavor to the batter)
1/3 cup tapioca starch
1 tsp vanilla bean paste or vanilla extract

Combine oil , eggs, vanilla bean paste and buttermilk together in mixer.
Whisk in a seperate bowl  the dry ingredients; sugar, baking powder, baking soda, salt ,guar gum, brown rice flour ,white rice flour , potato starch and tapioca starch.

Heat griddle to 350°. Pour or ladle batter into small circles on the pan and cook until bubbles appear on one side. Flip when golden brown and cook approximately 2 minutes more so that the dough in the middle or not gummy. To make individual pancakes with different flavor choices add to the individual poured batter on the griddle chocolate chips, butterscotch chips, fresh fruit or blueberries.

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