Biscuits

   The food that most people miss going gluten free is bread; then cake, cookies, muffins, bagels, biscuits – and all other baked goods. Add to that an assortment of allergies and other sensitivities and you can come to feel very deprived of both the sensory pleasures of food and the nutritional elements as well. Rita and I feel very strongly about the pleasure of good food, nutrition, and ease of preparation. She was visiting Texas the first week of June (happy, happy Mom here!) and we prepared these biscuits.
    We made the biscuits with coconut milk so that we could sample their quality for friends who must eat dairy free. The sugar is optional but just a small amount it makes them very versatile. First we had them with butter right out of the oven for taste-testing. That evening a favorite peach shortcake filling and whipped topping turned them into dessert. They were polished off the following morning with sausage and gravy for breakfast. The resident Chef approved all versions and enjoyed having us cook for him.
    Not everyone likes to spend in the kitchen and this recipe combines the essential fat component (for tender biscuits) and liquid all in one ingredient – that is why low-fat or light milk products are not suitable

Ingredients:
1 cup sorghum flour
1/2 cup brown rice flour
1/4 cup tapioca
1/4 cup coconut flour
2 tablespoons potato flour
1 teaspoon Xanthan gum
1 – 3 tablespoons sugar *optional
1 tablespoon aluminum-free baking powder
1/2 teaspoon salt

12 – 14 fluid ounces full-fat coconut milk, cream, or evaporated milk

Directions:
1. Preheat oven to 400*F and prepare your baking sheet. We like parchment paper – it simplifies working with sticky dough.

2. In a large bowl, sift together all of the dry ingredients. Sift together several times so that they are completely combined. The various dry ingredients have different nutrients and/or baking properties and they all need to be well blended before the liquid is added.

3. Stir in your choice of milk product and be sure that all of the dry ingredients are incorporated. Measure 1/4 – 1/3 cup scoops of dough onto your baking sheet and pat them to the desired thickness.
 
4. Transfer the pan to the oven and bake about 10 minutes depending on your oven and the thickness of the biscuit. They should be very lightly colored on top and just a pale tan on the bottom.

Note: Again we are thankful for the property of gluten free baking in that the dough does not toughen up as you work with it.

Mom

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2 Comments »

  1. Micco said

    Even though I have a go-to GF biscuit recipe, I must remark on how intriguing yours is Everyone knows fat is what makes biscuits delicious, so to add it via the milk – especially coconut milk – has me all kinds of curious! I can’t wait to try these. Any suggestions for subbing coconut flour, though?

    • gfedge said

      Hi Micco,
      A very good question and something that has come up recently. It is not a common ingredient and pricey when you find it. It is one of those ingredients (sort of like msg) that you don’t recognize in the mix but that enhances the complexity, overall taste, and mouth feel. I’ll continue experiment and see what happens.
      Mom

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