Posted on September 24, 2010May 23, 2018 by Gluten Free Recipes Admin
I really wanted to make gluten free biscuits a little healthier than the traditional recipes. I did not use corn starch in this recipe, therefore it is corn-free, depending upon which margarine you use. I used Smart Balance Spread versus the traditional butter. I am looking forward to trying one of the Earth Balance Spreads, too. Other changes I made were substituting agave syrup for sugar; and instead of using buttermilk I used non-fat Greek yogurt. This recipe is not dairy-free due to the Greek yogurt, but Greek yogurt is more easily digested compared to regular dairy products. If you haven’t had biscuits since you started your gluten-free diet I believe you will find these biscuits very delicious! They are definitely lighter than the gluten version I used to make.I hope you, your family and friends enjoy!
Gluten Free Biscuits
5
Yield: Makes 1 dozen biscuits
Gluten free biscuits used to be an occasional Sunday tradition in our household. Now they're back! Flaky goodness!
Ingredients:
- 1/4 cup white rice flour
- 1/4 cup + 1 Tablespoon sweet rice flour
- 3/4 cup tapioca starch
- 1/4 cup potato starch
- 1 Tablespoon gluten free baking powder (Use corn-free, if corn intolerant.)
- 3/4 teaspoon xanthan gum (or guar gum)
- 1/2 teaspoon fine sea salt
- 2 Tablespoons vegetable or palm shortening
- 3 Tablespoons gluten-free margarine, Earth Balance (dairy-free), or butter
- 1 cup non-fat Greek yogurt (or dairy-free plain yogurt) (or 1 1/2 Tablespoons white or apple cider vinegar + enough milk to make 1 cup, allowed to rest for 15 mins.)
- 1 teaspoon agave syrup (or honey)
Instructions:
- Measure the margarine and vegetable shortening and place in the freezer.
- If using milk, combine milk and vinegar in a cup; set aside.
- Preheat oven to 425°F.
- Whisk together all dry ingredients in a large bowl.
- Place Greek yogurt in a small bowl; add agave syrup; whisk together; (if using milk add agave to milk and stir); and set aside.
- With a pastry cutter or 2 knives cut the frozen margarine and shortening into the flour mixture until it is well blended.
- Fold or cut in the Greek yogurt (or pour in milk) mixture into the flour mixture.
- Measure 1/8 to 1/4 cup of the mixture and form into a biscuit shape (flattened ball) and place 6 - 12 raw biscuits on a non-stick cookie/baking sheet. (1/4 cup batter makes 6 large biscuits; 1/8 cup makes 12.) You may form by hand or roll out your dough onto a lightly flour surface to 5/8" high and cut out circles using a 2 1/2" biscuit cutter, which makes 12 biscuits.
- Bake 10-16 minutes or until golden brown. Do not allow the bottoms to get too brown. You want them a golden brown, as well.
- Allow to cool for about 5 minutes or so and taste test. If it is too doughy in the middle don't hesitate to place them back in the oven. As it cools the level of starchiness lessens.
- Toast lightly to rewarm or warm in oven or toaster oven.
- http://glutenfreerecipebox.com/wp-content/uploads/2010/09/gf_biscuits.jpg
Tips
Serving suggestions: biscuits and gravy; fold in a little shredded cheese and/or green chili and serve with Mexican dishes; serve with breakfast foods; use as a substitute for bread; Note: Many people do not use margarine due to the artificial flavorings and/or coloring. Weigh the risks yourself. I love butter, but wanted to make this gluten free biscuit recipe with a dairy-free margarine for those who need to watch or avoid dairy intake.
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UPDATE: I have made these with butter, and haven’t noticed any difference at all.
I tried these. I am new to gluten-free baking. They were good but wet in the middle. The top and bottom were nice and brown. They were not doughy but the center was not bread like. Any suggestions?
ReplyHi Rhonda,
If they were wet in the middle and did not look like the photo of the inside of the biscuits on this page, I suggest baking them at a lower temperature for a bit longer.
Good luck!
CarlaReply
Looking for a great biscuit recipe with items I had on hand, found these and family gobbled them up. I hand formed them with a sprinkling of coconut flour, and used butter since I had no shortening. YUM!
ReplyI made these tonight and they taste amazing :) I used almond milk with 1 T. vinegar and I had to add about 3/4 c. more rice/sorghum flour and then I spooned them onto a cookie sheet and baked for 10 minutes. I used 1/2 tsp. stevia in place of the agave. Will definitely make again however next time I think I will reduce the liquid and see how that goes. Thanks for sharing :)
ReplyRoxanne,
Glad to you enjoy them, and thanks for sharing your revisions! Let us know how the recipe goes next time.
Carla
Reply
I can’t wait to make this! I was wondering if they could be frozen after baking since i would love to make a bigger batch and freeze some =)
ReplyBirgit,
I haven’t tried freezing them, but gluten free baked goods usually freeze well. I would suggest once frozen to rewarm in the oven after defrosting.
Let us all know how it turns out!
Carla
Reply
wonderful flavor – texture was funny, which I have come to expect with most gluten-free baked goods. I think it is the xanthan gum that gives it the slick feel…can you use egg or egg substitute instead? My 17yo son is on a 6 food elimination diet and he was fine with these, it just turned off the 11yo with no restrictions. We used dairy free margarine and coconut milk with vinegar.
Replyalso, we used sorghum flour in place of the sweet rice flour – they were awesome with honey and butter (margarine)
ReplyLori,
I understand. Gluten free biscuits are a bit starchy compared to gluten biscuits. I’ve been wanting to experiment with this recipe and use more rice flour and less starch. I think I did once without much change. Definitely experiment on your own: lessen the xanthan gum, etc. And please report back here to share with all of us. It makes a community that way. I have read that Egg Replacer can be used to replace up to 2 eggs in a recipe, but it still may affect the texture/taste. Unfortunately, the use of coconut milk probably made a huge difference in this recipe, as did the use of dairy-free margarine, if you skipped the shortening. If your son is avoiding corn I suggest using Tropical Traditions palm shortening. I hope this helps a little. Good luck!
Carla
Reply
Wonderfully!! I surely will make them again soon & I will use other gf flours like millet & light buckwheat flour!!
ReplyHealthy! I love it. Be sure to let us all know what flours and measurements you use. Looking forward to hearing all about it!
Reply
I made them with soy margarine.
ReplyCool! How did they turn out?
Reply
It says use milk, I was wondering if you could tell me if its alright to use rice milk. It doesn’t say if you can or not. Can you use real butter? I can’t wait to try this recipe, I feel so great full for your blog and radio show. I don’t know what I would do with out it. I’m very new to all of this and every bit helps me.
ReplyHi Lindy,
I would definitely use real butter. I was trying to give some people some options. If I were you I would definitely try the rice milk, if you do not consume cow’s milk. It may alter it a bit, but perhaps not. Milk protein often helps in baked goods, but biscuits are heavy already and should not make much of a difference. Please let us all know how it goes so that we all know next time. I am so glad I am helping with your new diet! :-) Use the Contact form to ask any questions you may have.
Reply
is it super easy?
ReplyMMMM,..Your gf biscuits rock!! I made them yesterday but I used 1/4 cup of brown rice flour instead of the white rice flour & they tasted fab!
ReplyGlad they worked out for you, Sophie! Did you make them with butter or margarine?
Reply
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