I haven’t had any pastry-like item for 10 months. Nothing but gluten-free or wheat-free bread or cookies. No flaky chocolatines, no biscuits, no buns, and definitely no baguettes. Every time we’ve been to a restaurant and they bring that warm bread before the meal I die a little inside. And salivate a lot.
Today, I decided to try a biscuit recipe using a gluten-free version of fake bisquick that I found online. I was pleased because I happened to have all (or almost all) the ingredients already, and just adapted the others. This master mix apparently can be used for cookies, and a bunch of other things too.
I’m thrilled. I had a biscuit with my soup tonight. It was smothered in butter and it was all kinds of awesome. So yummy I didn’t take a picture. This one is from the original recipe website.
I made a few adjustments based on what I had on hand. It turned out great, except had a slight coconut taste from the coconut oil, which would be yummy if it were in a cookie. I halved the recipe for the master mix.
Source: Ginger Lemon Girl
1 1/2 cups brown rice flour (I used white)
1 cup sorghum flour -or- millet flour (I used millet)
3/4 cups arrowroot starch -or- tapioca starch (I used 1 c of cornstarch replacing both starches)
1/4 cup potato starch
2 tablespoons brown rice protein powder -or- almond flour (I used almond meal)
2 tablespoons ground flax seeds (optional – great for a whole grain texture & extra fiber! — I did this)
2 teaspoons xanthan gum
1 teaspoons salt
1 tablespoon + 2 teaspoons baking powder
1/4 cup coconut oil or spectrum palm shortening (I used coconut oil)
Whisk all dry ingredients together thoroughly. Cut in shortening, until it is thoroughly mixed into the dry ingredients and looks like tiny peas. Store in a tightly-sealed container in fridge or pantry.
Can’t wait to make my Red Lobster Biscuits again. GLORY BE!