Biscuits

Biscuits are one of our favorite gluten free breakfasts for the weekend.  When we make them, I make a lot, because everyone wants to make sure they get all of their favorite biscuit combinations.....sausage, sausage and jelly, bacon egg and cheese, butter & honey, butter and nutritional yeast, and on and on. If you have older children at home, you'll probably need to double this recipe =)


This recipe (and all of the ones I've sent you during the Bake Gluten Free Challenge) are an example of the kinds of recipes that are included in the cooking classes.  The articles that I've sent you are an example of the articles that are in the classes.  If you've liked these emails, then you'll love the classes.  The videos (which you haven't seen yet) really bring everything together. Seeing what a recipe should look like while it's in the works makes  learning to bake gluten free so much easier!



Tender Gluten Free Biscuits
(Yield: 12 - 16 large biscuits)

6.5 oz.  brown rice flour
10 oz.  corn starch or tapioca starch
2.5 oz. sorghum flour
4 tsp. baking powder
2 tsp. salt
1/2 tsp. baking soda
2 tsp. xanthan gum


6 oz.  butter or shortening (chilled in the freezer)
16 oz.  buttermilk (or substitute non-dairy milk + 2 Tbsp. cider vinegar)

1  large egg, beaten


Cooking Instructions


1. Preheat your oven to 350 degrees.


2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.


3. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.


4. Add the vinegar and beaten egg to the flour. Gradually add the buttermilk and stir until the dry and liquid ingredients are combined. You do not have to add all of the buttermilk  - stop once the dough has reached the consistency that you want.


5. Put the dough onto a lightly floured surface and sprinkle with flour. Roll the dough out into a circle that is approximately 3/4" thick. Use a biscuit cutter to cut out the biscuits, being careful not to twist the cutter when you pull it out of the dough.


6. Roll the scraps from the first cutting back into a ball and roll out into a second round 3/4" thick and cut additional biscuits.


7. Bake biscuits at 350 degrees for 15 to 20 minutes. When they are done the tops will be slightly golden and the top of the biscuits will be firm to the touch.

Chocolate Cake

3.6 oz. brown rice flour
2.7 oz. corn starch or tapioca starch
2.7 oz. millet or sorghum flour
2.5 tsp. baking powder
2 tsp. guar gum, or 1 tsp xanthan gum
3.0 oz. cocoa powder (not Dutch process)
12.0 oz. granulated sugar
4.0 oz. brown sugar
6 oz. water
9.0 oz. butter, melted or canola oil
1 tsp. vanilla
1/4 tsp salt
4.0 oz  water

6.0 oz eggs (3 large)
1. Place an oven rack in the lower third of the oven. Place a baking stone on it and preheat the oven to 350 degrees F.

2. Mix the flours, guar gum and baking powder in a large mixing bowl. Whisk by hand with a fork for 1 minute or at medium speed on a hand mixer for 30 seconds. Set the flour aside.

3. Put the sugar and cocoa powder into a large mixing bowl. Heat 6 oz. of water (3/4 cup) to a simmer. Add the hot water to the sugar/cocoa mixture and mix to dissolve the sugar. Beat in the oil, vanilla, and salt at medium speed.

4. Add a third of the flour mixture to the sugar mixture. Mix at low speed just until incorporated and then add in remaining flour a third at a time. Total mixing time for this step should be approximately 5 minutes.

5. Add the last 4.0 oz of water and the eggs to the batter and mix until just combined.

6. Pour the batter into one 9" x 13" cake pan or two 9" cake pans. Be sure to grease and flour the pans first; or grease the pans and then line the bottoms of the pans with parchment paper. Drop the pan onto the counter from a height of 4" to remove any large air bubbles.

7. Place the cake in the oven on the stone and bake until the cake reaches an internal temperature of 209 degrees Fahrenheit (approximately 30 minutes).

If you do not have a digital baking thermometer, the cake should spring back when touched and a toothpick inserted into the middle should come out clean, but moist. The cake should not pull away from the sides until after it is out of the oven.

Ananassikook (pinapple upside-down)

1/4 cup orgaanilist palmiõli
1/2cup tumedat suhkrut

Kuumuta suhkur ja palmirasv keskmisel kuumusel ühtlaseks (mõned minutid) ja vala koogivormi põhja (24-26cm diam). Kui on kuumakindel vorm, võib sellel kohe karamelli kokku kuumutada.
Valmis segule aseta nõrutatud ananassirõngad (pisemaid 7tk). Iga ananassirõnga keskele aseta kirss. Selle peale vala tainas järgmistest ainetest:
1/3cup palmiõli
2/3cup riisipiima
3/4tl siidriäädikat
3sl vett
1sl linaseemne jahu
1,5cup GF jahusegu
2tl küpsetuspulbrit
0,5tl soodat
0,5tl xanthan gum
0,5tl soola
1cup head suhkrut
1tl vanilliekstrakti

Linaseemnejahu ja vesi sega kokku. Jäta paisuma. Piim ja äädikas sega kokku. Jäta seisma mõneks minutiks. Ühenda kuivained jne. Paras tainas on poolvedel.
Küpseta ligi 30 min. Peale küpsemist võiks väljalülitatud ahjus kook puhata ligi 0,25h. Aseta koogile koogivaagen ja kalluta vormist ettevaatlikult välja. Päris jahtunud kook vormist välja ilmselt ei tule.
Serveeri koos jäätisega:)