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Homemade Biscuits
Gluten-Free & Casein-Free

  • 2 cups GLAD all purpose gluten free flour

  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon xanthan or guar gum
  • 1/3 cup solid vegetable shortening
  • 1 cup soymilk
  • 1 tablespoon vinegar

These are the very best gluten-free biscuits I've ever had. The first time I made them my youngest son asked me to verify that they were indeed free of both gluten and casein. I assured him that they were. This is one of the family's favorite hot breads now. No one can tell they're GF or CF. They're just good biscuits.

In a medium-sized bowl combine the gluten-free flour, salt and xanthan or guar gum. Mix with a fork or your hand until the levening, sale and xanthan or guar are evenly distributed in the flour.

Measure the solid shortening. It has to be solid, vegetable oil doesn't make good biscuits. Crisco, coconut oil and palm kernel oil all work well. Use a fork or your fingers to mash the fat into the flour. Don't overmix at this point. The fat should be rubbed through the flour but a few small chunks about the size of lentils should remain.

Pour the soymilk and vinegar into the flour. Use a fork to mix well. You will get a dough that is just a little bit softer than conventional biscuit dough. Divide the dough into 8 roughly equal pieces. Roll each piece into a soft ball. Place it on a lightly greased cookie sheet. Continue until all of the biscuit balls are on the cookie sheet. Gently smoosh each ball into a flat biscuit. Don't make them too thin or they will be hard to cut in half after baking.

Bake the biscuits at 425° for 15 minutes, or until the biscuits are puffed, dry and lightly browned on top. Cool for a few minutes before slicing and eating. This size is perfect for breakfast sandwiches. If you want smaller biscuits then drop them by small spoonfuls onto cookie sheet. Smoosh slightly if desired, or don't worry about it if you're in a hurry. Bake the same as larger biscuits.

I think these taste best when made with a full teaspoon of salt and unsweetened soymilk. This is perhaps the best recipe on the whole website.

Makes 8 servings.

Per Serving (excluding unknown items): 228 Calories; 11g Fat (41.2% calories from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 456mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates.

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GFCF means Gluten Free and Casein Free

© 2007-2012 Frugal Abundance

The Christian Counter
The Christian Counter

Proverbs 30:8  Remove far from me vanity and lies: give me neither poverty nor riches; feed me with food convenient for me.