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.  

And this biscuit recipe tops them all

Can you tell that I am trying to perfect the gluten-free biscuit?  It is no longer for my daughter, but for me now.  I am going to have to be tested but I figure I already know what the results will be.  Since going to a completely gluten free diet, I haven't had a single migraine.  I did try half of a regular hush puppy the other day.  I got sick.  Sick!  Ugh.

So, back to my quest for the perfect biscuit.  Last weekend I made a 7-up biscuit recipe.  I wanted to make some more this weekend but didn't have one of the ingredients.  So, I found a regular biscuit recipe and modified it for the ingredients I had on hand.  They turned out great!  So, here is the recipe I simply call "Gluten Free Biscuits"

2 cups Pillsbury Gluten-Free flour
4 - 5 Tbsp baking powder
1 Tbs. sugar in the raw
1 tsp. salt
5 Tbs. coconut oil shortening
1/2 cup heavy cream
1/2 cup 7-Up

Preheat oven to 425 degrees.  Mix together all dry ingredients. Cut in shortening.  Add cream and 7-Up.  Mix well.

I prefer to measure the biscuit dough by handfuls, roll dough in my palms and pat out to desired thickness.  You can place on a baking sheet.  I prefer to use my 18-inch cast iron skillet.  Make sure the sides of the biscuits are touching.  Bake for 15 minutes or until lightly browned.

Let me know what you think.

Gluten Free Biscuits...best yet

Gluten Free Angel Biscuits

1 pkg. active dry yeast

2 Tbs. Sugar in the Raw

1/3 cup hot water

2 1/2 cups Gluten Free Baking flour

2 1/2 tsp. gluten free baking powder

2 tsp. xanthan gum

3/4 tsp. salt

1/2 cup butter flavored shortening

1/3 cup mayonnaise

2 eggs

2 tsp. baking soda

juice from 1/2 lemon


In a small bowl, combine hot water and sugar.  Make sure sugar dissolves.  Reheat if necessary.  Add yeast and set aside.

In mixer with dough blade, combine Gluten free baking flour, salt, baking powder, and xanthan gum.  Stir together well.  Add butter flavored shortening. Mix on lowest setting until slightly blended.  

Mix together baking soda and lemon juice.  Make sure it is well mixed.

To flour mixture, add eggs, mayonnaise, yeast mixture, and baking soda mixture.  Mix on medium speed about three minutes.

The dough will be very light.  I form my biscuits by hand so that I don't make it too stiff and hard.  

Let rise for 50 minutes in a warm environment.

Bake at 350 degrees for 20 - 25 minutes.  Do no over bake.

Makes 12 - 16 biscuits, depending on the size you want them to be.

Gluten-free Donuts

Being gluten-free means that my daughter misses the goodness that we have come to know as donuts.  While it may seem easy to just switch out the regular flour for a gluten-free flour, you never quite know the right type of mixture to get things to taste like they aren't gluten-free.  It takes trial and error.  I was luck that on my first try with donuts, I got it right.  However, don't eat them right out of the donut machine.  We discovered that if you wait until the day after you have made them, then they reach perfection.  They are good out of the machine, but not as good as the second day!


Gluten-Free Donuts (for this recipe, you will need one of the electric mini donut bakers)

1 cup Domato gluten-free baking flour
1/2 cup almond meal/flour
2 tsp. xantham gum (or guar gum)
2 Tbsp. baking powder
1/3 cup sugar
1/2 tsp. salt
1/2 cup skim milk
1/4 cup sour cream
1/4 cup canola oil
2 tsp. vanilla
1 egg
Powdered sugar for dusting donuts

Preheat your donut machine.

Combine milk, sour cream, oil, vanilla, and egg together.  Whisk until smooth. In a bowl, mix all dry ingredients together.  With an electric mixer on low-medium, add liquids into the dry ingredients slowly.  Blend until batter is smooth. 

Fill each donut mold with 2 - 3 Tbsp. of the donut batter.  Bake for about 5 minutes.  Remove from donut machine and dust with powdered sugar.

We tried them right out of the machine and put the leftovers in a plastic storage container.  The next morning when we decided to have one...Wow!  They were better than on the first day.

Enjoy!