Gluten Free Biscuit Dough?

10 years ago

Do any of you have a good recipe? I have a friend on a very restrictive diet. GF is okay, but no gluten or legumes. I was hoping to make things like pot pies for her, but she'd like it so much more with a nice crust. I've tried Bob's Red Mill GF pie crust and thought it was inedible, whereas baking powder biscuits might be better. I just don't have the wherewithall to trial and error recipes so hope some of you have known yummy ones to try.

Thanks!

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Comments (10)

bbstx
10 years ago
Williams-Sonoma Cup 4 Cup gets good reviews, but it is pricey. $20/3 lbs.

Here is a link that might be useful: W-S Cup 4 Cup
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party_music50
10 years ago
It's been a long time since I've made them, but this is the GF recipe I've used and they are excellent! the dough is too soft to roll out... I just make drop biscuits (6 - 8 depending on desired size). I actually like these better than a regular flour biscuit! lol!

Here is a link that might be useful: GF biscuits
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I made this one recently and it was quite good. Gluten free bread just isn't going to be quite like "real" bread, but I'm becoming more adept at making an edible product as I go along. There are a lot of gluten free bread recipes for the bread machine on the web. SORGHUM BREAD An Adaptation of Bette Hagman's Recipe for Twin Valley Mills [ Gluten-Free / Dairy-Free / Soy-Free / Pareve / Vegetarian Option ] 1 cup sweet sorghum flour 2/3 cup tapioca flour 2/3 cup cornstarch 1 3/4 tsp xanthan gum 1/3 cup Vance's Dari-Free or other powdered non-dairy milk substitute 1 tsp salt 1 tsp unflavored kosher fish gelatin or equivalent agar-agar (vegan gelatin substitute) 1 tsp gluten-free baking powder 1 1/2 Tbsp sugar 2 1/4 tsp dry quick-acting yeast granules 2 eggs 1/2 teaspoon distilled white vinegar 3 Tbsp vegetable oil 1 cup lukewarm water Preheat oven to 375 F. Grease an 8 1/2" by 4 1/2" loaf pan with vegetable oil and dust with rice flour. When the oven gets to the right temperature, turn it OFF and do not open the door. Combine all dry ingredients in a medium bowl. In a large bowl, or in the mixing bowl of a standing mixer, whisk the eggs, vinegar, and oil. You can use a sturdy electric hand-mixer, or a wooden spoon (if you have lots of elbow grease to spare) if you don't have a standing mixer. Add most of the water, saving a few tablespoons. Slowly fold in flour mixture a little at a time, with mixer on low setting. The mix should have the consistency of a thick cake batter. Add the remaining water to attain this texture. With the mixer on high, beat for several minutes or until the dough is smooth and well-blended. Pour into the greased and floured pan, cover with a dishtowel and allow to rise in the warm oven for 30 minutes or until the dough reaches the top of the pan. Turn the oven back on to 375 F and bake for 10 minutes, then cover with tin foil and bake for another 40 to 45 minutes or until the crust is golden brown. Immediately remove from pan and allow to cool before slicing. Posted by ByTheBay at 3:25 PM
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gardengal, I peel them too. My granddaughter has a more efficient method, she gets her little sister to eat the fuzzy peels then give her the "peeled" peach, LOL. Good thing they're sisters! I have a serrated peeler and just use that instead of trying to dunk a single peach in boiling water. These, however were odd. In addition to being cling type peaches, the skins did not slip after submerging them in boiling water and so we peeled Every. Single. One. with that serrated peeler. Thank goodness for Elery, who spent hours at the sink with peaches and a peeler while I canned! sleevendog, your shortcake was like ours, always a biscuit with the sliced or mashed fruit over top, but the fruit was fresh and never cooked. It was a crazy harvest, a great year for some things and horrible for others. We got nearly no tomatoes, but I have 60+ pounds of hot peppers from 12 plants, which is just crazy. The local food pantry doesn't want them either, LOL. Annie
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Yes, PM, I do. As I said, I like them better, and they aren't as fragile, so they are easier for the kids to handle if The Princess wants to make some. They also are a bit more substantial for the spreading of Nutella/etc. I did grow some corn and grind my own meal, but I use Aunt Jemima brand too, it's the only thing available at my local groceries. I did buy some Brinser's at the local Amish grocery and liked it very much, but the kids didn't like it as well. It was coarser and not as sweet, which made great hoe cakes and cornbread, but the kids want those sweet/fluffy muffin type cornbreads. Southern cornbread that Elery grew up with has no flour, no sugar and white cornmeal. I grew up on "johnny cake" which is sweeter and has flour and yellow cornmeal. So I use his recipe and it's gluten free anyway, and the kids just put butter and honey or sorghum on it and it's sweeter, LOL. I use this recipe for the crepes. I've used coconut milk in place of the dairy successfully, but I've never tried to leave out or replace the egg. Gluten Free Easy Crepes Recipe makes 10 crepes (depends on your pan size!) Ingredients: 2/3 cup milk 1/3 cup (or 50g) cornstarch 1 egg 2 teaspoons olive oil or melted butter pinch of salt Directions: Mix (I used a small whisk) all ingredients until very well blended. Spritz a pan (small, nonstick) with olive oil. Preheat the pan over medium-high heat. Pour 2 Tablespoons of batter into the pan while swirling the pan. Continue to swirl the pan – OFF the heat! – until the batter begins to bubble and there is no longer excess batter to swirl. Cook for 20-40 seconds (the first crepe takes the longest… this time is for the quicker crepes) or until steam is puffing out the sides. Quickly and with some care, flip the crepe and cook and additional 15-20 seconds. Continue until all the batter is used. (Depending upon your pan, you may not have to spritz it with oil between crepes.) Annie
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gardnpondr
10 years ago
Melissa has 2 awesome cookbooks. She has a biscuit recipe in the Comforting Eats one that is awesome! It's called Southern Biscuits. LOVE her recipes! She posts recipes all the time on her FB page.

https://www.facebook.com/SatisfyingEats?fref=nf

Here is a link that might be useful: Melissa's Facebook page
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plllog
Original Author
10 years ago
Wow! What great suggestions!

Party_Music50, Wet drop dough is fine for the pies. I can't believe it's just cornstarch, butter and milk (making up the volume)! I love that's it's all pantry stuff.

Bbstx, That's a hideous price but I like the Thomas Keller connection. It's worth trying, anyway. My friend keeps losing weight because she's not well enough to be creative and her diet is so limited. If this stuff will make satisfying things that tempt her, I'll be very glad.

Gardnpondr, Thanks for the reference. I'll recommend the books to my friend (I can't deal with facebook and ebooks). Sugar is one of the things she can't have, so these sound like they might be right up her alley.
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party_music50
10 years ago
plllog, I learned to bake GF because my BF is allergic to wheat and he lost too much weight when he could no longer eat the stuff he loved. One of the best starting points is the King Arthur Flour website recipes for gluten-free baking. Their GF pizza dough recipe is awesome! their GF sandwich bread recipe is better than the "best" GF bread you can buy -- and if you want to make better GF bread, definitely get their recommended bread pan! And definitely use their recipe for an all-purpose GF flour mix as a decent starting point for anything you want to convert!

FWIW, I've only baked the GF biscuits separately. I'm not sure how they'd work out if you baked them on a wet filling...

Here is a link that might be useful: KAF GF recipes
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plllog
Original Author
10 years ago
Thanks so much for the referrals, Party Music! I could bake the biscuits until just before they change color and then finish them on warm meat pie filling. The illusion is most important.

I will definately try their bread and pizza on your recommendation. Since pie crust is so not about the gluten, I thought gluten free would be good, and since Bob's had the packet all made up as a mix, I thought it would be better, and it was SO bad!! The good news is that my friend is allowed to have cream and butter, and meat, so it's just a matter of finding flavors and yumminess (and she loves cream) to tempt her.
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bbstx
10 years ago
plllog, I'm sure you've already thought about this, but if your friend cannot have legumes, remember to leave the green peas out of the chicken pot pie. No green beans either.

Would you have to avoid peanut oil?
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cookie8
10 years ago
I use this recipe. It is for scones though - not sure if that is the same as biscuits? My multi-purpose flour mix is 1 cup brown rice flour, 1 cup sweet rice flour (or glutinous rice flour), and one cup tapioca starch/flour with 1 tsp of xantham gum blended well. We can't do dairy either so rice milk and lard subs work great too.

Here is a link that might be useful: http://www.epicurious.com/recipes/member/views/BEST-EVER-GLUTEN-FREE-SCONES-50121233
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ruthanna_gw
10 years ago
Plllog, on the current What's for Dinner? thread, Cookingrvc posted photos of some luscious looking chicken pies topped with mashed potatoes. That would be a simple and satisfying glutenless topping solution you could try.
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plllog
Original Author
10 years ago
Thanks, Ruthanna, for the good recommendation. I was looking for something that would give my friend more of a feeling of having bread. She's really tired of a lot of simple foods. If the cornstarch biscuits don't work out, perhaps I can find a way to dress up potatoes.
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Gluten Free Biscuit Dough?

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Gluten Free Biscuit Dough?

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