© 2014 mathewguiver

Gluten free buttermilk biscuits

Quinoa flour has totally become my go to for a flour substitution. Not only do I find it great in gluten free dishes, but I also often add a bit of quinoa to almost all of my baked goods. I love the extra protein and nutrients it adds to dishes, and doesn’t really bring much flavor of it’s own.

These gluten free biscuits are soft and flakey, and don’t have that super sandy texture that you get with many other g-free biscuits. The key is really about the process. By keeping the dough cold the steam from your fat will create a flakey biscuit.

Ingredients:

1 c quinoa flour
1/2 c potato flour
1/2 c potato starch
1/2 c sorghum flour
1/8 c corn meal
1 Tbsp baking powder
1/2 Tbsp baking soda
1 tsp psyllium husk powder
1 tsp xanthan gum
1/2 tsp kosher salt
1/2 c shortening
1 c buttermilk
1 large egg

Directions:

1. Combine dry ingredients in a large bowl. Mix with a fork.

2. Add shortening and cut it into pea sized pieces. Then place the bowl in the freezer to let it cool for about 10 minutes.

3. Measure out buttermilk, then whisk in your egg. Add to dry ingredients, and stir with a fork, then turn the dough out onto a quinoa floured surface. Carefully push the dough into a ball, then flatten it out.

4. Using a small juice glass cut out individual biscuits.

Edgy tip! Put a small ball of dough inside the glass before you press it down to cut out the biscuits. Then you can shake the glass, and the dough ball will push the biscuit out of the glass without damaging it’s shape. 

5. Bake at 350 degrees fahrenheit for 20 to 22 minutes, or until golden. I actually turned the oven to broil for a minute or two at the end to give them a bit of a crunchy top.

7. Let cool on a rack for 20 minutes before eating. Note, they’ll continue to cook during the cooling process.

Enjoy within three or four days. If you’re not eating them fresh, then you can pop the biscuits into a toaster oven for a bit to bring it back to life.

 

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