Lemonade by the Gallon

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Gluten free biscuits that actually taste good

I found a recipe for the BEST GF biscuits I have ever had!  I have made GF biscuits on several occasions, and they often leave a lot to be desired, whether they’re bitter because of the type of flour, flat because of the combo of flours, or are just plain off.   These actually tasted the way I remember KFC biscuits.  They’re a little on the flat side, but I look forward to making them again for making Biscuits and Gravy.  I haven’t had Biscuits and Gravy in a long time.  I might even make that for brunch this week.  Oh, the possibilities!

But enough about me.  This is the recipe I adapted for use with the ingredients I had on hand, and this is my adaptation:

Biscuits free of Gluten, Dairy, Eggs, and Soy

1 C. Millet Flour (This is the first time I’ve used millet flour, which is neither here nor there.)
1/2 C. Sweet Rice Flour
2 C. Corn Starch
1/2 C. Sorghum Flour
2 tsp. GF Baking Powder
2 tsp. Salt
1 1/2 tsp. Baking Soda
2 tsp. Xanthan Gum
1/2 C. Spectrum Organic Shortening (next time, I’ll try Earth Balance Soy Free Buttery Spread, which is yummy in place of butter)
1 1/4 C. Thai Kitchen Coconut Milk (regular)
1 1/4 C. Water
1 Tbsp. Vinegar (oops! I just realized I forgot to add the vinegar!)
Ener-G Egg Replacer and water for 1 egg, prepped according to instructions on the box

1. Preheat your oven to 350 degrees.
2. In a large mixing bowl, thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.
3. Cut chilled shortening into flour mixture until the mix is basically smaller than pea sized chunks.
4. Add the coconut milk, water, vinegar (oops!), and egg replacer mixture.
5. Using a large spoon (I used a 1/4 C. measuring cup), drop the dough onto a greased pan to make about 16 biscuits.
6. Bake for 15 minutes or until golden brown.

* We baked ours for 20 – 25 minutes and they were still a tiny bit doughy, but mostly baked, which is more than I can say for most other recipes I’ve tried.

* I’ve read in the comments for the original recipe that the usual baking temp for biscuits is 450*. That might be part of it, but be careful about baking at a higher temp when omitting eggs as that can burn the outside and simply make the inside really warm though unbaked.

Thanks to the Gluten Free Cooking School for a very good recipe! 🙂


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Friday, frosting day

Buttercup* and I finished our cupcakes this morning.  Aunt Guardian’s birthday is coming up so I thought it would be fun for Buttercup* to make her very own sweet treat to share since food challenged people get left out so often.  Aunt Guardian has really bent over backwards to help Buttercup in many, many ways.

We made these cupcakes yesterday using the Namaste Chococlate Cake mix. Good stuff! Because I didn't want to doink up someone else's treat, we used the 3 eggs instead of egg replacer. Texture wise, they're almost exactly like the egg free version. They are slightly fluffier.

Buttercup* creaming the Spectrum Organic Shortening and Earth Balance Soy Free Natural Buttery Spread.

Buttercup* stirring the powdered sugar into the creamed fats so we wouldn't burn out the motor on my handheld wand mixer thingy.

So much frosting and so few fingers!

The finished product


Much better!

I haven’t accomplished everything I wanted to by now, but it looks a lot nicer in here.  I still need to bake cupcakes, wash and cut up veggies, finish dusting and straightening the bookcase in the dining room, finish cleaning the kitchen, and get my church clothes ready.

I’m going to be making cupcakes with the Namaste Chocolate Cake Mix.  I’ve done it a few times before and it’s a really good cake, especially for gluten free. I make cupcakes instead of cake because I use an egg substitute.  There’s nothing quite like eggs for a cake.  Nothing really leavens a potentially dense cake like eggs.   EnerG Egg Replacer instead of eggs works best when a recipe or mix calls for 1 or 2 eggs.  Any more than that and it’s hard to get anything but hot dough when making bread or cake.  Cupcakes, otoh, turn out baked and yummy, though mine usually end up with a dent in the center.  I’ll try to remember to take pictures.