We needed day old gluten free biscuits for a blue cheese bread pudding dish we're planning to make tomorrow and decided to try out this recipe from 100 Best Gluten Free Recipes book by Carol Fenster. This is our first attempt at gluten free baking from scratch. It can be a little challenging to find all the gluten free flours but after a trip to Whole Foods we now have a little collection of strange powders. A surprising secondary issue came about due to the shortening in this recipe. I don't know what I thought shortening was made from, but Crisco appears to be 100% soy based and since Christie is allergic to soy this seemed like a bad idea. The organic shortening at Whole Foods is made from palm oil so it seems like a safe alternative.
Ingredients (see book page 34):
Sorghum Flour, Potato Starch, and Tapioca Flour
Baking powder, Xanthum gum, Guar gum, baking soda
Shortening and Buttermilk
Directions:
Bake on middle rack for 15 minutes at 375 F.
The final result while still hot from the oven and slathered with butter was a very tasty biscuit. The biggest surprise was that the biscuit was springy instead of flaky but that can be overlooked. We'll definitely be making these biscuits again some time and at the moment I don't know enough to recommend any changes or modifications to the ingredients. I would recommend being careful to not overly flatten the dough when laying it out for cutting. The dough is delicate and should rise better if not worked too hard.
Based on our experience with Fresh Brothers Gluten Free pizza, gluten free doughs that are tasty when warm can be awful after they cool. We won't test these biscuits for that until tomorrow when we make the blue cheese bread pudding.
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