Newest Biscuit Recipe...Its a Winner

Buttermilk Gluten Free Biscuits

2 cups Pillsbury Gluten Free Flour
2 Tbsp. baking powder
1 tsp. salt
6 Tbsp. cold butter
1 cup buttermilk


Preheat oven to 425 degrees.

Mix together, flour, baking powder, and salt.

Cut butter into flour using a pastry blender or food processor.  Add buttermilk.  Process until it is a wet and sticky dough.

Roll dough to 2 inches thick.  Cut biscuits with a biscuit cutter.  Place on baking sheet.  Biscuits should be touching.  Bake for 15 minutes.  If they are not browned cook for 3-5 minutes more.

Tempura Batter - Gluten Free

Gluten Free Tempura Batter

I have missed things that are deep fried, especially things like tempura.  Modifying recipes are always challenging when trying to get something to be gluten free and taste like the gluten filled alternative. My first try on tempura batter was a hit, even with my non-gluten free husband.

1 cup ice cold water
1 large egg
1 3/4 cups Pillsbury gluten free flour

Mix together water and egg.  Add flour.  If the mixture is too thick, add a little extra water.  Mix until smooth.

You can use this to batter shrimp, cut up chicken, cup up pork, etc.  You can also use this for vegetables.

Heat oil to about 350 degrees.

Dip items into batter and drop into oil.  Fry foods in small batches until crisp.  Drain and serve however you intend for it to be used.

Southern Style Chicken and Dumplings, Gluten free of course

I have missed chicken and dumplings as well as fried chicken.  But tonight, I managed to make chicken and dumplings that were very tasty.  Here is my recipe.

For the broth, I used a combination of the broth from a roasted chicken and some broth made with Better than Bouillon.

Heat broth to boiling as you are making the dumplings.

2 cups Pillsbury Gluten Free Flour blend
1 tsp. gluten free baking powder
1/4 tsp. sage
1/4 tsp. salt
1/3 cup butter or coconut oil, softened
1/2 cup milk

Mix dry ingredients together.  Add butter or coconut oil and cut into dry ingredients until it resembles a coarse meal.  Add milk.  Note that you may need to add a little more or milk based upon the thickness of your milk (i.e. if you use buttermilk).

Roll out dough and cut into squares or strips, however you desire.  Gently drop into boiling broth.  Cook for at least ten minutes.  Stir very gently so you don't break them.

Add chicken and enjoy.

Delcious Gluten Free Oatmeal

I really like oatmeal.  I prefer steel cut oatmeal.  However, when I don't want to take the 45-60 minutes to make it, I like to use rolled oats.  You have to be careful and make sure that you are getting certified gluten-free rolled oats.   My recipe today is an oatmeal recipe modified from a recipe that came from health.com.

• Delicious Gluten Free Oatmeal
• 3/4 cup water
• 3/4 cup apple cider
• 1 cup certified gluten free rolled oats (Bob's Red Mill, usually)
• 1/2 teaspoon salt
• 1/2 cup diced pear (I used canned pears in natural juice or sugar free)
• 1/4 cup sweetened dried cranberries
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 cup fat-free milk (you can also use soy or almond milk)
• Sugar In The Raw, to taste (or brown sugar)

Bring water and cider to boil.  Add oats and salt.  Cook about 3 minutes over medium heat.  Stir often.  Add pears, cranberries, cinnamon and vanilla.  Mix well and cook another 3-4 minutes until oats are tender and cranberries are moistened.  When oats are ready, add milk and sugar to taste.