GLUTEN FREE BISCUITS

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Gluten Free Biscuits image

This Recipe is from Roben Ryberg's Cookbook You Won't believe it's Gluten-free! Easy and super yummy! Even good re-warmed the next morning(it any left!) I followed directions exactly except used soy milk and marg. and patted out and cut with a knife, worked fine but might try dropping from spoon like traditional drop biscuits next time, don't know how that would work, I have only done as writen so far....

Provided by Robin Batterson

Categories     Breads

Time 30m

Yield 6-8 biscuits, 6-8 serving(s)

Number Of Ingredients 9

4 tablespoons butter or 4 tablespoons margarine
1 1/3 cups cornstarch
1 1/4 teaspoons xanthan gum
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons sugar
1/2 teaspoon salt
3/4 cup milk (I used soy)
1 teaspoon vinegar (I used white)

Steps:

  • Preheat oven to 375 degrees.
  • Grease a baking sheet.
  • In medium bowl, blend all dry ingredients, cut in the butter/marg.
  • Add milk and vinegar.
  • Mix together well.
  • Dough will be soft.
  • Pat out on prepared pan to 1/2 inch thickness.
  • Cut into square biscuits and separate with the sides of knife.
  • Bake 20 minutes, will just start to turn brown. (they don't really look done but are -- also look like spread and stuck together but separate easily -- ).
  • If you are able to have real butter and desire at this point brush with melted butter.
  • Makes 6-8 biscuits depending on size.

Nutrition Facts : Calories 202.5, Fat 8.8, SaturatedFat 5.6, Cholesterol 24.6, Sodium 565.3, Carbohydrate 29.3, Fiber 0.3, Sugar 1.4, Protein 1.2

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