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My daughter, Cali, was home a few weeks ago. She is student teaching at a high school and it was their Spring Break. Home is always a little bit more fun and loud when Cali is around!!
For the last two years Cali has eaten gluten free, dairy free and red meat free due to allergies and digestive issues. It is always a bit more of a challenge to cook when Cali is home. I just have to think more. While she was home we had fun exploring and checking out some gluten free bakeries. I will post about some of the yummy things we found later in the week.
Because I did a lot of gluten free cooking while she was home I decided to dedicate this week to gluten free recipes!
You may not currently know anyone or have anyone in your family that is gluten free or suffering from celiac disease. But I can pretty much guarantee that if you don’t know someone now, you will.
Nearly two million Americans suffer from celiac disease and there are many others that are gluten intolerant. Others are choosing not to eat gluten free for better health.
Gluten is a protein complex found in wheat and several other grains. My daughter Cali is actually not gluten intolerant. The problem for her is she is allergic to wheat. But when you cut out gluten you also cut out wheat. There are a few things that don’t have wheat in them but do have gluten in it such as spelt that she can eat. We discovered last week that Killer Dave’s makes a wonderful Spelt bread!
We have become real label readers since Cali’s problems began. Gluten is hidden in a lot of things, not just things with wheat in them. One common item is soy sauce. Yes, soy sauce has wheat in it!
So even if you don’t currently have someone with celiac disease or gluten intolerance in your life right now you might want to pin this recipe and others I am sharing this week because you never know when you might! Or when you might be asked to take dinner to a family or friend that has gluten issues. Don’t let that stress you out. Be prepared!! Food allergies and sensitivities are becoming more and more common.
In trying to replicate family favorite foods for Cali I have found breads to be the biggest challenge. While she was home we wanted to have biscuits one night. For Jim and I, I had some frozen biscuits in the freezer but I wanted Cali to be able to enjoy one too. So I set out on a quest to make a nice flaky biscuit for her.
I had experimented with several different recipes in the past and never found one that was quite right. With a little more experimenting last week we found a recipe that was pretty good. It will never be the same as a big, fat, flaky, fluffy buttermilk biscuit made with white flour but we were able to make a biscuit that was flaky and flavorful.
I used the Gluten Free Flour Mix I have shared on the blog as the base for this recipe.
Because Cali is also dairy free I used almond milk in the recipe but otherwise I would use buttermilk. Dough made with gluten free flours always has a bit of a different texture and can be a bit sticker. Just add enough flour that it is manageable and not too sticky to work with.
Roll the dough out to about a 1/2 inch thick.
Then fold the dough in thirds lengthwise.
And then into thirds going crosswise.
Roll the dough back out to a 1/2 inch thick and repeat the folding procedure two more times, for a total of three. This will help create the nice flaky layers in the biscuit.
Cut out your biscuits with a biscuit cutter or the rim of a glass.
Put the biscuits in the freezer for about 20 minutes to allow the butter to solidify and help create flaky biscuits. Bake in a 400 degree oven for 15-20 minutes or until golden brown.
Brush with melted butter for extra goodness.
They are then ready to be spread with a little butter and jam for some extra goodness.
Recipe adapted from King Arthur Flour
For other Gluten Free Recipes try these:
Gluten Free Chocolate Chip Cookies
Gluten Free Biscuits
Ingredients
- 3 1/2 C gluten free flour mix
- 1/4 C sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 C cold butter cut into pieces
- 4 eggs
- 2/3 C cold buttermilk or almond milk
Instructions
- Mix together gluten free flour mix, sugar, baking powder and salt.
- Add in butter and mix together until crumbly and pea sized.
- Add in eggs and milk. Mix until a cohesive dough forms(will be slightly sticky)
- Cover counter with additional gluten free flour to make rolling easier.
- Roll out dough to 1/2 inch thick.
- Fold dough into thirds lengthwise.
- Fold dough into thirds crosswise.
- Roll out to 1/2 inch thick and repeat process two additional times.
- Cut out biscuits and placed on a greased cookie sheet.
- Put biscuits into freezer for 20 minutes to allow butter to solidify and create flaky biscuits)
- Bake in 400 degree oven for 15-20 minutes or until golden brown.
- Brush with melted butter after baked for extra goodness if desired.
Megan says
Every time I’ve made these biscuits before, which is quite often, it called for rice flour. I’ve never used a flour blend to make them before. Unfortunately we won’t be able to make them again due to a corn allergy in our house. Thank you for getting back to me so fast.
Megan says
Did you change the flour in this recipe? This is/was my favorite gluten free biscuit recipe but it looks different.
Leigh Anne says
No, didn’t change it. It could just be the lighting
carol says
These rise nice and look gorgeous when they come out of the oven but they are way too
metallic tasting/baking powdery for me. Too much B.Powder maybe? 2.5tsps is a lot. But then less they wouldn’t rise as much. Maybe way less salt, like 1/4tsp and a couple tsps of sugar? I didn’t let them chill first, I just rolled, shaped and baked them. Any advise Leigh Anne?
Leigh Anne says
Carol, I don’t find them too metallic tasting so have never changed the proportions. Feel free to play around with the recipe! Thanks
Linda says
Hi Leigh Anne. How were you able to use 1 cup of butter if your daughter is eating dairy free, too?
Leigh Anne says
Linda, She is able to eat butter, Butter is mainly fat and only a small percentage of milk protein, only about 1 percent so many people with dairy sensitivities can still eat butter.
Gemma Underwood says
Hi,
I’m completely new to all this way of cooking and still learning. Can I substitute the almond milk for coconut, rice or oats milk. As there is nut allergies in the family as well as gf, before I try this recipe.
Thanks Gemma (uk)
Leigh Anne says
Sure, you can try substituting whatever you like, it may change the flavor somewhat though. I have only made the recipe as written.
Sarah says
I used Bobs Red Mill 1 to 1 baking mix, and cashew milk. They were delicious. I did not fold and roll. I scooped and lightly formed into a biscuit shape and baked. quick and easy and they were to the best gluten free biscuit I have made! Making them again now with buttermilk!
Leigh Anne says
So glad you loved them. The Bobs Red Mill 1 to 1 is one of my favorite store bought GF mixes!
Donna says
I love this recipe! The dough was perfect and very easy to work with. The cooking time was exactly right. They taste amazing. Thank you! (I was out of tapioca flour so I subbed potato starch in the flour mix.)
Leigh Anne says
Donna, SO glad they were a success for you!
Becca Reitz says
Although you show a picture of the type of flours used in your gluten-free flour mix, I didn’t see The actual recipe that states the amounts needed of each ingredient.
Where do I find that info? The biscuits look very yummy!!
Leigh Anne says
Becca, if you click on the words Gluten Free Flour Mix it is a clickable link and will take you to the recipe.
Laura says
Can I leave them in the freezer longer than 20 minutes to bake them in a few days?
Leigh Anne says
You bet – just put them in a air tight container or bag
Gail McGregor-Mason says
Hi any tips for gluten free bread?
Which makes/brands have you found succesful?
Leigh Anne says
Gail, I haven’t made a successful gluten free bread yet -still working on it.