Gluten-free biscuit mix

[Theia]

I am gluten intolerant, but not true celiac. My mother is also intolerant so I am assuming (better safe than sorry strategy) that DD (2yo) is as well.

I've been using Pamela's baking mix, mostly for pancakes. A few weeks ago I decided to use it to make biscuits and used the recipe on the back. They were good, but way too rich, even for someone who likes a fair amount of richness in their foods. I didn't even save the extra's cuz I didn't think I'd eat them. I felt guilty though cuz that stuff is too expensive to waste like that.

Any suggestions? Is it the shortening in the recipe that makes it so rich? Can I substitute something for the shortening? I like having an all in one baking mix that is gluten free. DD loves the pancakes from that mix and we eat them several times a week. In fact that was dinner tonight.

Thank you

[sunshine1793]

Hi Theia,

Here is an all-purpose flour recipe:

350 g white rice flour
240 g brown rice flour
160 g sweet (glutinous) rice flour
160 g tapioca starch
90 g corn starch
80 g potato starch
20 g unflavored gelatin
20 g xantham gum

Measure into a large glass bowl, stir well with a whisk, sift into a 4 L ice cream bucket.

Btw, are you familiar with these ingredients?

Also, here is a scone recipe:

250 g all-purpose flour
30 g sugar
15 g baking powder
5 g salt

50 g butter
2 eggs, part of one white reserved
80 mL milk

25 to 50 g dried cranberries

Stir together dry ingredients. In a separate bowl, beat the eggs. Add milk to eggs; stir. Make a well in the center of dry ingredients; add eggs. Stir until just moistened. Add cranberries, kneading them in with hands. Pat or roll out as desired, 2 to 4 cm thick. Set on parchment paper on baking tray. Brush with reserved egg white, sprinkle with additional sugar. Bake 12 to 15 min at 400 F.

Enjoy! They go wonderfully with soups or just tea.

[Theia]

Originally Posted by sunshine1793

Hi Theia,

Here is an all-purpose flour recipe:

350 g white rice flour
240 g brown rice flour
160 g sweet (glutinous) rice flour
160 g tapioca starch
90 g corn starch
80 g potato starch
20 g unflavored gelatin
20 g xantham gum

Measure into a large glass bowl, stir well with a whisk, sift into a 4 L ice cream bucket.

Btw, are you familiar with these ingredients?

Also, here is a scone recipe:

250 g all-purpose flour
30 g sugar
15 g baking powder
5 g salt

50 g butter
2 eggs, part of one white reserved
80 mL milk

25 to 50 g dried cranberries

Stir together dry ingredients. In a separate bowl, beat the eggs. Add milk to eggs; stir. Make a well in the center of dry ingredients; add eggs. Stir until just moistened. Add cranberries, kneading them in with hands. Pat or roll out as desired, 2 to 4 cm thick. Set on parchment paper on baking tray. Brush with reserved egg white, sprinkle with additional sugar. Bake 12 to 15 min at 400 F.

Enjoy! They go wonderfully with soups or just tea.

Wow! Thanks for those recipes. The first one is a little intense for me as I get easily overwhelmed with too many ingredients for some reason. But the scones sound divine. And I've not had them in a long time because I just never thought there would be a GF version. And easy too!

So last night I decided to give the Pamelas mix another shot at the biscuits. And they were good. IDK, I must have messed up the shortening on the first batch or something cuz these were rich, but right, IYKWIM. I'm so relieved. The biscuit pressure is off and now I can make some yummy scones!

Thank you!

[sunshine1793]

I hear you about getting overwhelmed with ingredients; so do I! I hope you'll give it a try though because it's actually quite fun. We buy our flours from the bulk food store. When we get home, I transfer the flours into canning jars, ice cream buckets, or honey containers. As needed, I mix up a few batches of the flour so whenever I need it for a recipe it's ready to go. I don't bake on the same day as I make the flour!

[Theia]

Originally Posted by sunshine1793

I hear you about getting overwhelmed with ingredients; so do I! I hope you'll give it a try though because it's actually quite fun. We buy our flours from the bulk food store. When we get home, I transfer the flours into canning jars, ice cream buckets, or honey containers. As needed, I mix up a few batches of the flour so whenever I need it for a recipe it's ready to go. I don't bake on the same day as I make the flour!

Oh, that's a good tip. I would have never thought to make the flour on one day and bake on another. I tend to go in without much forethought in cooking and easily get over my head. Like it's a start to finish project with no rest in the middle. Your suggestion would be much easier and much less overwhelming.

Thanks again.