Wednesday, November 18, 2020

Gluten-free biscuit #recipe #ThanksgivingWeek from author @DarylWoodGerber

From Daryl:

I love biscuits. They are part and parcel of my holiday brunches and would go fabulously at Thanksgiving dinner.  I mean, if you're having stuffing and potatoes, you might as well throw in a delicious biscuit, to boot, right?


But I need to eat gluten-free, as many of you know.  So, one of my go-to cookbooks for gluten-free baking is  HOW CAN IT BE GLUTEN-FREE COOKBOOK by America's Test Kitchen.  I've made cupcakes, cakes, pies, and now biscuits using their recipes. What I love about the book is that the kitchen chefs have tried lots of variations to make sure the recipes they insert in the book have the best texture. Gluten-free baking can be a challenge. Items can come out gooey, chewy, and as hard as a rock.


I follow their tips pretty much to the letter, though I have to admit I've made my own blend of gluten-free flour and it works. But I've included the kitchen's blend below, so if you haven't created your own, try it. I'm sure it is the BEST.  

Happy Thanksgiving. May you all enjoy whatever interchange you get with your family and friends during this trying time. My heart goes out to all of you!  Bless you.




2 cups Gluten-free Flour blend (see below)

4 teaspoons baking powder

1 1/2 teaspoons powdered psyllium husk

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon baking soda

3 tablespoons unsalted butter, chilled and cut into 1/4 -inch pieces

3/4 cup plain whole-milk yogurt (or sour cream)

1 large egg, lightly beaten

2 tablespoons vegetable oil

2 teaspoons lemon juice


Whisk flour blend, baking powder, psyllium, sugar, salt, and baking soda in large bowl until combined. Add butter to flour blend mixture, breaking up chunks with fingertips until pea-size pieces. In separate bowl, whisk together yogurt (sour cream), egg, oil, and lemon juice until combined.  Using rubber spatula, stir wet mixture into flour mixture until thoroughly combined and no flour pockets remain, about 1 minutes. Cover bowl with plastic wrap and let batter rest at room temperature for 30 minutes.


Adjust oven rack to middle position and heat oven to 450 degrees.  Line rimmed baking sheet with parchment paper and place inside a second baking sheet.  (I did not have a second sheet, so I set a flat baking sheet atop a rimmed baking sheet. See photo.)  Using greased 1/3-cup dry measure, scoop heaping amount of batter and drop onto prepared sheet.  It’ll measure about 2 1/2 inches in diameter and about 1 1/2 inches high.  Repeat with remaining batter.  Space biscuits about 1/2 -inch apart in center of prepared sheet.


Bake until gold and crisp, about 15 minutes, rotating sheet halfway through baking.  Transfer sheet to wire rack and let cool for 5 to 10 minutes before serving.




4 ½ cups plus 1/3 cup white rice flour

1 2/3 cups brown rice flour

1 1/3 cups potato starch

3/4 cup tapioca starch

3 tablespoons nonfat milk powder


Mix all together and store for up to 3 months.



Do not omit the psyllium husk; it is crucial to the structure of the biscuits.

Resting Time: Do not shortchange the 30-minute rest for the dough; if you do, the biscuits will be gritty and spread too much.





Fairy Garden Mystery series, 
in trade paperback and e-book and audio.
You can read all about it and order it on various sites 
on my website HERE.

Don't forget to order the 9th book in the  
Cookbook Nook Mystery series,  
in trade paperback and e-book.
You can read all about it and order it on various sites on 
my website, HERE

And here is my latest Aspen Adams novel of suspense...

Order COLD CONVICTION, the 3rd in series, trade paperback and e-book: HERE

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  1. I made gluten filled biscuits last night.
    My family calls me the biscuit queen.
    One trick is to flatten the dough into a rectangle and then tri-fold it like a letter. Flatten again and fold again. I do this 3-4 times. It makes great layers for flaking.
    I also shape the dough in a rectangle for cutting and make square/rectangle biscuits. That means no bits left over to overwork if I were cutting circles.

    1. Libby, those are great ideas and I'm going to try it, too. Thanks for the tips! I bet they rise better than mine did, too. Best ~ Daryl

    2. Let me know.
      I also often use grated frozen butter.

  2. Thanks for these tips about resting the dough and kneading a bit. I don't digest fat well so may have to substitute applesauce or banana. I've made cakes with those and they were a bit dry so I'll see how the biscuits come out.