read it right, beautiful, fluffy, slightly crunchy on the
outside, moist and tender on the inside, gluten-free biscuits
are back! Do you want more good news? They are incredibly
easy to make!
This month we bring you two different biscuit
recipes that we think are very close to the gluten-variety.
The main ingredient in biscuits is flour.
This is why they are usually difficult to make without wheat.
We believe that our success is largely due to the flour mixture
we use, the Gluten Free Pantrys Country French Bread
Mix. We use this mix as a straight substitution for flour.
We have had subscribers comment that they do not get the same
results we do when making our recipes with different flour
mixtures. All we can say is, we are not surprised. We too,
have experimented with many other flour mixtures and have
never been able to get the same terrific results. Recipes
made with the Gluten Free Pantrys Country French
Bread Mix, used as a straight substitution for flour, simply
work. Baked goods rise, are light, fluffy and moist and do
not have a gritty texture. Cakes and muffins rise and are
moist, cookies rise and hold their shape, and our biscuits
are light, fluffy and wonderful.
We have no affiliation with the Gluten Free
Pantry, but our mission is to help the gluten-intolerant return
to a normal life of cooking, eating and entertaining. Hundreds
of hours of testing have shown us that this one product will
make an enormous difference in all your cooking and simplify
Make no mistake, we are not promoting a
mix, we are promoting a flour mixture that works for everything
calling for flour. In our cooking classes or during our gluten-free
vacations, we are often asked how we get our muffins to rise
so beautifully, how do we get our cakes so moist and so authentic?
The answer is the secret I have just shared.
Our first recipe, Drop
Biscuits, will turn out just the way you remember
them, free-form shapes with golden brown peaks that are remarkably
soft and moist on the inside. Spread a little butter on these
and they will melt in your mouth! These biscuits can also
be modified to add herbs and or cheese for a little variety
and a lot of great taste.
Next, we bring you Perfect
Biscuits. The dough for these biscuits is soft,
airy and light. We cut our biscuits using a 2-1/2" round
cutter and placed them far enough apart on the baking sheet
so that they did not touch each other. This results in biscuits
that are a little crisp on the outside. If you prefer your
biscuits softer on the outside, set them closer together on
the baking sheet, so that the just touch each other. Perfect
Biscuits rise perfectly, of course, and result in a
beautiful golden round biscuit.