THE BEST GLUTEN FREE BISCUITS
I tested six different gluten free flour blends so you can make the best gluten free biscuits. These are egg-free and I include a dairy-free option.
Provided by Sandi Gaertner
Categories Gluten Free Bread Recipe
Time 35m
Number Of Ingredients 5
Steps:
- Add your dry ingredients to a bowl and whisk the ingredients to blend them. Add the 5 TBSP of cold butter.
- Use a pastry blender to cut in the butter into the flour. Many wonder if they can use a food processor to cut the butter in. I find a food processor overmixes the butter in and you lose some of the flaky layers. Cutting in the cold butter is what helps make the flaky layers!
- Add the milk and mix into a nice dough ball. It should be wet, but workable.
- Preheat your oven to 425º F.
- Put the dough on wax paper. Depending on the gluten free flour blend you used, you may want to dust the wax paper with a tiny bit of gluten free flour. It depends on which gluten free flour blend you use. Press to 1 1/2 inch thickness. (Dust the top of the biscuit dough with a small amount of gluten fre flour as needed.
- Use a biscuit cutter to cut out biscuit shapes from the dough. If you prefer, you can use a large ice cream scoop or cookie scoop to make drop style biscuits.
- Brush the top of each biscuit with milk. This will help your biscuits get that nice golden color on top.
- Bake at 425º F for 15 minutes.
Nutrition Facts : ServingSize 1 g, Calories 244 kcal, Carbohydrate 32 g, Protein 5 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 29 mg, Sodium 804 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 4 g
GLUTEN-FREE BISCUITS
Basic gluten-free biscuits are fantastic with brunch, dinner or even a bowl of soup for an easy lunch. This recipe is perfect for tweaking-stir in your favorite ingredients like shredded cheddar and garlic powder, Swiss and chives, or Parmesan and Italian seasoning. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 9 biscuits.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 205 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 467mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
GLUTEN-FREE CORNBREAD
I love bread, but am gluten-intolerant. This recipe gives you all the taste and none of the gluten!
Provided by Bethany Bowers
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
- Mix cornmeal, sugar, flour, and baking powder together in a bowl.
- Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 42.1 g, Cholesterol 40.9 mg, Fat 8 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 422.2 mg, Sugar 15.9 g
GLUTEN FREE BUTTERMILK BISCUITS
These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.
Provided by elainegl
Categories Breads
Time 27m
Yield 8 biscuits, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F Spray a baking sheet (preferrably a baking stone) with cooking spray.
- Place the starches, xanthan gum, baking powder, baking soda, salt, and sugar into the bowl of a food processor. Process with six 1-second pulses.
- Sprinkle the butter cubes evenly over the flour mixture, cover, and process with 12 1-second pulses. The mixture should resemble coarse crumbs.
- Pour the buttermilk evenly over the mixture. Process for 8 1-second pulses, or until the dough gathers into a moist clump.
- Using your bare hands, quickly gather a clump of dough, lightly form it into a biscuit shape, and drop it onto the cookie sheet. Repeat this for all the remaining dough, trying to handle the dough as little as possible (it's sticky). I usually make 6-8 biscuits.
- Bake 10-12 minutes or until lightly browned.
Nutrition Facts : Calories 165.3, Fat 7.9, SaturatedFat 5, Cholesterol 21.2, Sodium 419, Carbohydrate 22.4, Fiber 0.7, Sugar 3, Protein 1.6
HOW TO MAKE DELICIOUSLY ADDICTIVE CORNSTARCH COOKIES
Making your own Surinamese Cornstarch Cookies really isn't that hard and it's a fun as well. This is an ideal recipe to make with kids as well.
Provided by Rachel (Cakies)
Categories Cookies
Yield 50 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 175 ºC / 350 ºF.
- Line a baking sheet with parchment paper and set aside.
- Add butter, sugar and vanilla into a bowl and mix until creamy.
- Add the egg and a pinch of salt and mix until well combined. The egg has to be fully incorporated into the butter.
- Add the cornstarch and mix until combined. You should be able to shape the dough into a ball and it should be soft and flexible enough to be able to be used in a cookie press. The dough shouldn't stick to your hands. If the dough does stick don't panic. A little bit of stickiness isn't a problem, as long as you can shape the dough into a ball. If it is too sticky just add a little bit more cornstarch till the dough stops sticking.
- The traditional way to make these cookie is by shaping the dough into little balls which you put on your baking sheet and flatten with a fork dipped in cornstarch. Keep dipping the fork into the cornstarch as needed.
- Sprinkle all cookies with hundreds and thousands.
- Put the cookies into the oven and bake for approximately 12 minutes. Be careful not to brown them too much, the cookies need to have a light, white/golden colour.
Nutrition Facts : ServingSize 1 serving, Calories 46 kcal, Fat 2 g, SaturatedFat 1 g, UnsaturatedFat 1.1 g, Carbohydrate 7 g, Sugar 2 g, Fiber 0.05 g, Protein 0.1 g, Cholesterol 9 mg, Sodium 5 mg
GLUTEN-FREE CORN CHEDDAR JALAPEñO BISCUITS RECIPE BY TASTY
Call us cheesy, but these biscuits are a side dish everyone can smile about. And they come together in less than an hour! If you're feeling spicy, add another chopped jalapeño to the batter for an extra kick.
Provided by Betsy Carter
Categories Sides
Time 50m
Yield 18 biscuits
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the cornmeal, sugar, baking powder, and salt.
- Add the creamed corn and melted butter and mix until fully combined. Fold in 3 cups of shredded cheddar cheese and the finely chopped jalapeño until evenly distributed. Chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 400°F (200°C). Line 2 baking sheet with parchment paper.
- Use a 2-ounce (¼ cup) scoop to portion the dough onto the prepared baking sheets. Top each biscuit with 1 heaping tablespoon of shredded cheddar cheese and 1 jalapeño ring.
- Bake the biscuits for 18-20 minutes, until the cheese on top is golden brown.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 206 calories, Carbohydrate 14 grams, Fat 13 grams, Fiber 0 grams, Protein 6 grams, Sugar 8 grams
THE BEST GLUTEN-FREE CORN SOUFFLE
This is the best gluten-free corn souffle in the entire world and is so easy to put together and throw in the oven! Creamy, cheesy, savory ingredients are mixed and melted together and baked to sweet perfection with a golden brown sweet crunchy topping!
Provided by Jess
Categories Gluten Free Side Dishes
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat your oven to 350*F. In a 9 x 13 baking dish, combine and thoroughly mix the corn, creamed corn, cream cheese, and swiss cheese.
- Cook in the oven for 45 minutes.
- Combine the crushed cereal and butter in a small bowl and then sprinkle on top of the corn souffle.
- Place back in the oven and cook an additional 10-15 minutes, or until the cereal topping begins to turn golden brown and fragrant.
- Remove from oven, garnish with pepper and parsley, and allow to cool a bit to set-up the souffle. Serve while still warm. Enjoy!
Nutrition Facts : Calories 397 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 23 grams fat, Fiber 3 grams fiber, Protein 14 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 8 Servings, Sodium 624 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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HOW TO MAKE THE BEST GLUTEN-FREE BISCUITS
From glutenfreebaking.com
5/5 (5)Estimated Reading Time 6 mins
- Preheat Oven and Prepare Pan. Adjust oven rack to middle position and heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Whisk the Dry Ingredients. Whisk together gluten-free flour, sugar, baking powder, baking soda, and salt in a large bowl. Take your time with this step to ensure the ingredients are thoroughly combined.
- Make the Dough. Using your hands or a pastry cutter, cut butter into the flour mixture until the butter is about the size of peas. Make a well in the center of the bowl and add one cup of yogurt. Stir the mixture together with a wooden spoon and then knead a few times (in the bowl with your hands.) If dry flour remains in the bottom of the bowl, add an additional tablespoon of yogurt. Repeating as needed. The dough should easily hold together. It shouldn't be dry or too soft and squishy.
- Cut Dough into Rounds. Dust your countertop with gluten-free flour. Turn dough out onto the counter and press it into a rectangle, about 1 1/4 inches thick. Cut into three or four rounds using a 1 1/2 inch biscuit cutter. Place biscuits on the prepared baking sheet. Gather the remaining dough together, kneading and patting it into a rectangle and cut out additional biscuits. Repeat. You should have 8-9 biscuits at the end.If the dough seems soft or warm, chill for 15 minutes.
GLUTEN-FREE CORNMEAL BISCUITS | NOW YOU'RE COOKING!
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Servings 6Total Time 35 minsCategory Side Dish
- Combine flour, cornmeal, baking powder, baking soda, and salt in food processor bowl. Process briefly to combine.
- Cut butter into chunks and add to food processor. Process until butter is cut in and resembles coarse meal.
GLUTEN FREE CORNBREAD DROP BISCUITS - ROBUST RECIPES
From robustrecipes.com
Cuisine Gluten FreeEstimated Reading Time 5 minsCategory SideTotal Time 30 mins
- Preheat oven to 375 degrees Farenheit. Grease a cookie sheet, or line with parchment paper/silpat mat; set aside.
- Cut the stick of butter into small cubes. Place the cubed butter into a dish and place it back in the fridge to keep it very cold until you’re ready to use it.
- In a medium mixing bowl whisk the eggs. Whisk the milk and honey into the eggs until well combined; set aside.
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- Add in the cold butter pieces and use a pastry blender to cut the butter in until it is crumbly. There should be no pieces larger than a pea.
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Ratings 22Calories 194 per servingCategory Appetizer, Bread, Breakfast, Snack
- In a large mixing bowl, combine the flour mix, xanthan gum, baking powder, baking soda, sugar and salt and whisk to mix.
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Reviews 4Category Side DishCuisine AmericanEstimated Reading Time 4 mins
- Make gluten free biscuits. Crumble into bite sized pieces. Allow to sit overnight. You can also speed this process by putting the crumbled pieces into a low oven of 300 degrees for a few minutes.
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5/5 (4)Total Time 24 minsCategory BreadCalories 182 per serving
- In a medium bowl, whisk together the sorghum or brown rice flour, flax meal, baking powder, sugar, and salt.
- Stir in the non-dairy milk until everything is moistened and mixed, adding 1-2 Tablespoons extra rice milk if dough seems dry.
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