|I wish I could explain how my thought process works when I am working on a recipe. The one thing I can tell you is that it has to be simple. I love elaborate food, but not complicated...if that makes sense. When I first made cheesy tapioca rolls, I knew I wanted to play with tapioca more. So, when we were making our Sunday dinner, I had the pork roasting and some carrots braising. I wanted a quick roll of some sort, so I turned to the cheesy rolls. Here comes the happy accident...
I made gluten free biscuits!
So, while they were not rolls, I came up with an almost perfect gluten free biscuit!
Before I shared the recipe with you, I wanted to try a couple more things, so we decided to take one for the team (you guys are the team) and have biscuits with sausage gravy for dinner.
The changes were exactly what they needed! These biscuits have an amazing crumb with a doughy chew on the inside and a crusty exterior!
Smothered with gluten free sausage gravy...
I had some happy boys!
I had mine with F.R.O.G. jam and an omelet!
I grew up watching my grandmother make biscuits. She was a pro at it. Sadly, she has celiac and hasn't enjoyed biscuits in so long. I'm hoping she whips up a batch of these to enjoy or maybe I should get my butt up to see her and make them! These biscuits are extremely easy to make and I was shocked how much they taste like wheat flour biscuits.
Gluten and Dairy Free Biscuits
2 cups tapioca flour
1 1/2 cup brown rice flour
1/2 cup potato starch
4 tsp baking powder
1 tsp xanthan gum
1 tsp salt
1/2 cup melted butter alternative (I used Smart Balance light)
1 cup seltzer water (helps leaven it and make them fluffier)
2 TBSP melted Smart Balance Light
Preheat the oven to 400 degrees. Spray a 13x9 pan with oil.
Combine the tapioca flour, brown rice flour, potato starch, baking powder, xanthan gum and salt in a mixing bowl. Next add the 1/2 cup melted smart balance and mix well (I used a mixer with a paddle attachment). Then add the seltzer water and eggs to the flour mixture. Mix well. Refrigerate the mixture for 30 minutes. Using a 1/4 cup cookie scoop, scoop dough into 9 biscuits in prepared pan. Wet your fingers and press the dough down a little. Next put about 1/4 tsp melted smart balance on each piece of dough. Now scoop another mound of dough on top of each of the buttered mounds. Wet your finger again and press the mounds down a little. Now put the rest of the smart balance on top of the biscuits. Bake for 17 to 20 minutes. They don't really brown much, so just make sure they are cooked through.
I use the scoop to keep clean up down to a minimum and by layering two scoops together with butter in the middle, it creates a perfectly buttery spot to pull them apart for filling! Also, the seltzer water is like magic with baking stuff like this. It really does help give things a little lift!
(makes enough for 4 servings)
1 lb sausage
2 TBSP butter (I used Light Smart Balance)
3 TBSP Bob's Red Mill Gluten Free All Purpose Flour
2 cups unsweetened almond milk
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper to taste
Brown the sausage until cooked through. Remove the sausage from the pan. Add Smart Balance to the pan and melt. Add the flour to the milk and mix until completely combined. SLOWLY add the almond milk to the butter and whisk. Whisk over medium heat until the mixture thickens slightly. Add the sausage back to the gravy and cook to desired consistency.
Labels: breads, breakfast, gluten free, main course, quick bread