Saturday, November 10, 2012

Saturday Morning Breakfast Will Never be the Same!

Gluten free biscuits restore Saturday morning breakfasts.

One of my gifts of love to my children are fresh baked goods on Saturday mornings.  It all started when my first child would scream with glee when he found out I was making pancakes.  I found that kind of enthusiasm addictive.  So I vowed to make baked goods every Saturday morning.  One of my children's favs were buttery buttermilk biscuits.  I became an expert in the gentle handling and restrained hand of biscuit making.  Now since going gluten free biscuits have been a great mystery.  They lack flavour, a crispy-on-the-outside-yet-soft-on-the-inside-texture, and most importantly they were hard as rock.  I ran across the Domestifluff recipe which helped launch this one that I feel has all the right components of a great biscuit worthy of homemade jam or a great partner to awesome omelettes.

Hope you enjoy the recipe!

Gluten and Dairy Free Biscuits
The raw biscuits

1 cup cornstarch or potato starch
1 cup white rice flour
1 t xanthan gum
2 1/2 t baking powder
1/2 t baking soda
1 t salt
4 T butter substitute cold (I use Earth Balance Coconut  flavoured spread)
2 egg whites
1 cup Almond buttermilk- yogurt mixture (I cup of almond milk with 1 T of vinegar or lemon juice left to sit out for 10 minutes. Add 1/8 of goats milk yogurt and whisk. )
1/4 cup goat milk yogurt

Preheat  oven 425 degrees.

Bowl 1:
Add dry ingredients and combine with a whisk.
Add chilled butter substitute and mix with your fingers to create a crumbly mixture.  Try to leave small chunks.
Toss goat's milk yogurt into mixture gently until it is incorporated with some small chunks.  Be very gentle here.

Bowl 2:
Mix almond buttermilk mixture and egg whites until blended.

Add Bowl 2 to Bowl 1 and mix with a fork until incorporated.  It will be sticky.  Domestifluff recommends dropping spoonfuls unto baking sheets.  This is a good method for a Red Lobster type biscuit.  I like the more traditional type so I use the biscuit cutter method.

Grease your hands. Place dough unto floured surface and gently press all around until dough is about 3/4 of an inch high. Grease a biscuit cutter and use it to cut out biscuits.  Place on a cookie sheet and bake for approx. 18 minutes.

Saturday morning breakfast restored!

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