easy drop biscuit recipe, gluten free

[Guest guest]

I've adapted the recipe for these super-easy breakfast biscuits. I make

them with a gluten-free flour mix (see below), but of course you can

make them with wheat flour (use the same quantities, as the GF flour mix

substitutes 1-1 for wheat flour).

QUICK AND EASY DROP BISCUITS

makes about 9-10 biscuits

1 cup gluten-free flour mix or flour

1/4 tsp baking soda

1/2 tsp salt

1/2 cup or more piima milk

Mix dry ingredients. Add 1/2 cup piima milk and a little more if needed

to get the flour generously wet but not drippy (dough should ball up

nicely and pull away from sides). Cover and let stand overnight.

In the morning, preheat oven to 475*. Mix in thoroughly:

2 tbsp butter, melted

Drop by spoonfuls onto ungreased stainless baking sheet. Pat the top

slightly flat (they will pretty much keep exactly the shape they are

dropped in). Bake 10 minutes, until the edges start to brown. These are

not light, flaky biscuits (since they're not rolled), but good and

chewy. Split open and serve with lots of butter.

NOTE: Once I mixed them up in the evening and didn't finish them in the

morning but waited until dinner time (so they soaked 24 hours instead of

12). They were noticeably sour-tasting, like a strong sourdough bread. I

liked them, but my daughter was unused to the taste and wouldn't eat

them.

GLUTEN-FREE FLOUR MIX

Substitute 1-1 in any recipe calling for flour. Make up big batches and

store in freezer.

4 cups brown rice flour

1.5 cups sweet rice flour (not white rice flour; Asian groceries have it

cheap if you can't find it in a HFS)

1 cup tapioca starch flour (tapioca starch, tapioca flour, all the same

thing)

1 cup rice polish (or rice bran, but polish is much better)

1 tbsp xanthan gum or guar gum (to give some " chew " and texture)

~ Carma ~

To be perpetually talking sense runs out the mind, as perpetually

ploughing and taking crops runs out the land. The mind must be manured,

and nonsense is very good for the purpose. ~ Boswell

Carma's Corner: http://www.users.qwest.net/~carmapaden/

[Guest guest]

Carma or anyone,

If I didn't have piima milk, what would I use? Regular raw milk? Or

yogurt, or whey?

Sounds like a nice recipe--Thanks!

" Carma Paden "

<carmapaden@qw

est.net> cc:

Subject: easy

drop biscuit recipe, gluten free

01/10/2002

04:12 PM

Please respond

to

native-nutriti

on

I've adapted the recipe for these super-easy breakfast biscuits. I make

them with a gluten-free flour mix (see below), but of course you can

make them with wheat flour (use the same quantities, as the GF flour mix

substitutes 1-1 for wheat flour).

QUICK AND EASY DROP BISCUITS

makes about 9-10 biscuits

1 cup gluten-free flour mix or flour

1/4 tsp baking soda

1/2 tsp salt

1/2 cup or more piima milk

Mix dry ingredients. Add 1/2 cup piima milk and a little more if needed

to get the flour generously wet but not drippy (dough should ball up

nicely and pull away from sides). Cover and let stand overnight.

In the morning, preheat oven to 475*. Mix in thoroughly:

2 tbsp butter, melted

Drop by spoonfuls onto ungreased stainless baking sheet. Pat the top

slightly flat (they will pretty much keep exactly the shape they are

dropped in). Bake 10 minutes, until the edges start to brown. These are

not light, flaky biscuits (since they're not rolled), but good and

chewy. Split open and serve with lots of butter.

NOTE: Once I mixed them up in the evening and didn't finish them in the

morning but waited until dinner time (so they soaked 24 hours instead of

12). They were noticeably sour-tasting, like a strong sourdough bread. I

liked them, but my daughter was unused to the taste and wouldn't eat

them.

GLUTEN-FREE FLOUR MIX

Substitute 1-1 in any recipe calling for flour. Make up big batches and

store in freezer.

4 cups brown rice flour

1.5 cups sweet rice flour (not white rice flour; Asian groceries have it

cheap if you can't find it in a HFS)

1 cup tapioca starch flour (tapioca starch, tapioca flour, all the same

thing)

1 cup rice polish (or rice bran, but polish is much better)

1 tbsp xanthan gum or guar gum (to give some " chew " and texture)

~ Carma ~

To be perpetually talking sense runs out the mind, as perpetually

ploughing and taking crops runs out the land. The mind must be manured,

and nonsense is very good for the purpose. ~ Boswell

Carma's Corner: http://www.users.qwest.net/~carmapaden/

[Guest guest]

>> If I didn't have piima milk, what would I use? Regular raw milk? Or

yogurt, or whey?

Buttermilk, kefir, or yogurt is what NT calls for in bread recipes. I

never have the first two, and I made them with yogurt once and they were

quite brick-like - not liquid enough, I suppose? If you are lucky enough

to have raw milk (mine is pasteurized but not homogenized, so I culture

it) you can let it culture on its own without adding kefir or piima, and

use that.

~ Carma ~

To be perpetually talking sense runs out the mind, as perpetually

ploughing and taking crops runs out the land. The mind must be manured,

and nonsense is very good for the purpose. ~ Boswell

Carma's Corner: http://www.users.qwest.net/~carmapaden/