Tuesday, January 13, 2009

Gluten-Free Biscuits

You WILL taste the flour in this recipe so choose your flour carefully! You don't have to use the flour I used.

1 c Bob's Gluten-free Baking Flour
1 c soy flour mix*
1/2 c potato flour (not starch)
1 tbsp sugar
3 1/4 tsp baking powder**
2 1/2 tsp xanthan or guar gum
1/2 tsp garlic salt (takes the edge off the flour)
abt 1 1/4 c milk (you can use soy milk--maybe rice milk but I have never tried)
1 cube butter
garlic salt to taste

Preheat over to 450. Melt 1 stick of butter or margarine and mix in garlic salt. Mix dry ingredients in a bowl. Add milk. turn out and knead. Add extra milk if it doesn't all hold together. Roll into 1 1/2 in balls and smash to about 1/2 inch in your hands or on the counter with a cup. Dip in butter and place on a cookie sheet. Bake 15 minutes.

The trick is to hide the taste of the flour with lots of butter and garlic salt. I really enjoyed these biscuits.

*2 parts soy flour, 2/3 part potato starch, 1/3 part tapioca starch

**baking powder is made with corn starch so if you have a corn allergy use featherlight baking powder made from potato starch or use a substitute from the like of food substitutes on the left sidebar.