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Hubby thinks that maybe he is allergic to gluten...which has been a bit of a mourning process. For me, it is an awesome new challenge! Can I replace the bread, biscuits and pancakes with something that is more than a shallow facsimile of the real, glutinous treats? I think I can. I've been reducing my gluten for the last few months anyway.
My first attempt? Cheesy garlic biscuits...like the yummy, buttery ones from Red Lobster. I want to make these for Thanksgiving, so I made a mini test batch.
Before diving into the recipe, I should share a bit about gluten free flours...it's a blend. After a week of looking for the perfect AND simple GF all purpose flour blend, I found it. The only tricky part is: YOU NEED A DIGITAL SCALE. Trying to mix by volume is a recipe for disaster. SO, here is the Gluten Free All Purpose Flour recipe by weight (in grams and ounces):
200 g/7 oz sorghum flour
200 g/7 oz millet flour
300 g/10 oz sweet rice flour
300 g/10 oz potato starch
There is a catch. Since these flours don't have gluten, adding xantham gum is what gives the flour that stretchy feel. The amount is different for what you are baking
Cookies need 1/4 teaspoon per cup of flour
Cakes and pancakes need 1/2 teaspoon per cup of flour
Muffins, biscuits and quick breads need 3/4 teaspoon per cup of flour
Breads need 1 - 1 1/2 teaspoons per cup of flour
Pizza dough needs 2 teaspoons per cup of flour
So, onto the biscuits. Except for the cheese, they are vegan. If you want to go all the way, substitute with a 1/2 cup of shredded Daiya cheese. So here's the recipe:
Sift together:
1 cup of GF All purpose flour
3/4 tsp. xantham gum
1/2 tsp. garlic powder
1 tbsp. baking soda
Pinch of sugar
Pinch of salt
Cut in:
1/4 cup butter (I used Earth Balance vegan spread)
Stir in:
6 tbsp. milk (I used unsweetend almond milk)
Fold in:
1/2 cup shredded cheddar cheese
Drop small spoonfuls on a greased cookie sheet and bake at 425 for 10 minutes
Brush on melted butter and bake for another 5 minutes, or until golden brown.
Hubby tried them...THUMBS UP :) I will definitely be making these for Thanksgiving.
