Sure, you can buy a Gluten Free flour mix, but, what’s the fun in that! It’s fun to experiment and make something that fits your needs and taste preferences. Also, there’s power in knowledge and understanding how these things work will make you far more knowledgeable in the kitchen. If you’re going Gluten Free for health purposes, or you just want to learn more about the GF life, give this flour mix a try.
I used all Bob’s Red Mill flours to create my blend. I’ve had great success with their products, and they are readily available at most stores now. I’m not even getting anything with this shout out, so you know I’m genuine….wink wink Bobby!
- 4 1/2 cups white rice flour
- 1 1/2 cups brown rice flour
- 1 1/2 cups potato starch (can’t skip this one)
- 3/4 cup tapioca starch
- 3/4 cup sorghum flour
- 1 Tbl xanthum gum
The xanthum gum is what holds the flours together when you add liquid in your recipes. Too much and your product will be rubbery, so if your recipe calls for xanthum you can skip it since your mix already has it included. Xanthum gum is $$$ but one bag of it will last for a very long time since most recipes only call for 1/4 tsp. So, don’t be scared by the price tag.
Gluten Free Drop Biscuits
Gluten free does not mean “healthy” by the way. Just wanted that to be clear before you read the recipe and you’re like, wait, that’s a lot of butter. Gluten Free just means a different way of cooking as a means of cutting wheat products out of your day.
- 1 1/2 cups GF flour mix
- 1/2 cup corn starch
- 1 Tbl baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 6 Tbl cold unsalted butter (I used Earth Balance)
- 1 cup milk (I used Silk soy milk)
- 1 tsp apple cider vinegar
Preheat oven to 425 F. Line a baking sheet with parchment paper.
Measure out milk and add the apple cider vinegar, stir, and let sit while you mix the other ingredients.
Whisk together flour, corn starch, baking powder and soda, and salt. Make sure it is mixed together completely. Slice butter into thin pieces and cut into flour using a pastry cutter or forks. It should resemble small peas in the flour. Using a spatula, fold in the milk until no dry spots remain. Your dough should be fairly wet and sticky. Make 1/3 cup mounds of dough on the parchment paper. Will make approximately 12 biscuits.
Bake for 12-15 minutes. Let sit for 5 minutes before eating.
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