I’m always looking for new “bread” products recipes for our gluten-free eaters. I think that is the thing they miss the most. Thanks to “The American Test Kitchen” ( ATK ) the possibilities are a lot greater.
Gluten Free Biscuits
2 cups ATK flour blend
4 tsp baking powder
2 tsp Xanthum Gum
1 tbsp sugar
1/2 tsp salt
1/4 tsp baking soda
3 tbsp butter, chilled and cut into small pieces
3/4 cup plain yogurt
1 egg, lightly beaten
2 tbsp canola oil
2 tsp lemon juice
Whisk together flour blend, baking powder, xanthum gum, sugar, salt and baking soda in large bowl. Cut in butter and then with fingers break chunks into small pea-size pieces. Stir together yogurt, egg, oil and lemon juice in a separate bowl. Stir yogurt mixture into flour mixture thoroughly leaving no flour pockets. About 1 minute. Cover bowl with plastic wrap and set aside for 30 minutes at room temperature.
Using a greased 1/3 cup dry measuring cup pack enough batter to fill the cup. Makes 6 biscuits.
Place about 1 inch apart on a parchment paper lined baking sheet.
Place pan of prepared biscuits into a second baking sheet to prevent burning the bottoms during baking. Bake in a 450 degree oven for 12-15 minutes. Remove from oven and let cool on a wire rack for 5- 10 minutes. Serve warm with butter and your favorite jam or jelly.
Golden brown with just the right amount of crustiness.
Enjoy all you Gluten Free eaters!
