Are you tired of traditional biscuits that are filled with gluten, dairy, and other allergens? Look no further than this Egg, Yeast, Casein and Gluten Free Biscuits Recipe! As a nutritionist and food blogger, I have tested and perfected this recipe to ensure not only its delicious taste but its health benefits as well.
These biscuits are perfect for those with dietary restrictions but can also be enjoyed by anyone looking for a healthier alternative. This recipe is not only gluten-free, but it is also dairy-free and egg-free. It incorporates ingredients such as xanthan gum and tapioca flour to create the perfect flaky texture that will leave you wanting to make these biscuits again and again.
But don’t just take my word for it! These biscuits have been taste-tested by food critics and families alike. They complement any meal from breakfast to dinner or can even be enjoyed as a snack.
So why settle for traditional biscuits when you can enjoy a healthy, allergy-friendly alternative? Give this Egg, Yeast, Casein and Gluten Free Biscuits Recipe a try and see for yourself how amazing they are!
Why You’ll Love This Recipe
Are you tired of purchasing pre-packaged biscuits that are loaded with preservatives and unhealthy ingredients? Look no further, as this egg, yeast, casein, and gluten-free biscuit recipe is the answer to all your biscuit woes.
Not only is it gluten-free and dairy-free, but it is also free from egg and yeast, so it caters to a variety of dietary restrictions. What’s more? This recipe has been tried and tested to ensure maximum flavor and flakiness.
By using ingredients like tapioca flour, rice flour, xanthan gum, and soymilk instead of traditional wheat flour and dairy products, this biscuit recipe packs in all the flavor and texture without compromising your dietary needs.
Whether you’re looking for a breakfast option instead of traditional wheat-based buttermilk biscuits or just looking for an allergy-friendly alternative for dinner recipes or even spritz cookies or chocolate chip cookies, this biscuit recipe is perfect. The best part is that the substitutions don’t take away from the taste! You’ll enjoy delicious biscuits without any guilt!
So why not give it a try? With its easy-to-follow instructions and readily available ingredients such as Bob Red Mill’s gluten-free flour, Ghee (or coconut oil), and baking powder/salt, this homemade biscuit recipe will be your go-to for years to come.
Before we start cooking, let’s have a look at the ingredients we’ll need to make our Egg, Yeast, Casein, and Gluten Free Biscuits. This recipe is perfect for those with dietary restrictions or allergies. We have some substitutions available so that everyone can enjoy these biscuits. So, here are the ingredients for our recipe:
- 2 cups gluten-free flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon cream of tartar
- 1/2 cup ghee (or dairy-free substitute)
- 1 cup soy milk (or dairy-free substitute)
- 1 egg (or egg-free substitute)
We’ll use no yeast in this recipe. Here’s a free option if you want:
- Replace the egg with 1 tablespoon of lemon juice and 1 teaspoon of baking powder.
Now let’s check out how these ingredients come together to create delicious biscuits.
The Recipe How-To
For those intimidated by making biscuits from scratch, this recipe is easy and straightforward. The key to delicious gluten-free biscuits is achieving just the right texture without becoming crumbly or dry – and this recipe has nailed it!
- 2 cups of gluten-free flour blend
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 teaspoon of xanthan gum
- 1/4 cup of ghee or Dairy-Free Butter Stick, chilled and grated
- 3/4 cup of Soymilk, chilled
Preheat your oven to 425°F.
In a large bowl, whisk together gluten-free flour blend, xanthan gum, baking powder, baking soda, and salt.
Grate cold ghee into the flour mixture with a cheese grater or fork until the mixture resembles coarse crumbs.
Mix soymilk into the flour mixture until thoroughly combined.
Using an ice cream scoop or spoon, drop dough onto a baking sheet – makes about 12 biscuits.
Bake for about 18 minutes, until the biscuits are golden brown.
Remove from oven and let it cool for a minute on the baking sheet, then transfer them to a wire rack to cool completely.
Serve warm with gravy or jam.
Note: This recipe can be made ahead and stored in an air-tight container in the fridge up to two days or in the freezer up to one month. Reheat them in the oven at 350°F for about five minutes before serving.
Enjoy your freshly baked gluten-free and dairy-free biscuits!
Substitutions and Variations
This biscuits recipe is great because it’s very customizable to your dietary needs and preferences. Here are some substitutions and variations that you can try:
Gluten-free flour: If you don’t have tapioca flour on hand, you can use a gluten-free all-purpose flour blend instead. Make sure to choose a blend that contains xanthan gum or add 1/2 teaspoon of xanthan gum per cup of flour to help the biscuits hold together.
Dairy-free option: To make these biscuits dairy-free, use ghee or another high-fat oil in place of butter. You can also use a plant-based milk like soy milk or almond milk in place of buttermilk.
Egg-free option: If you’re vegan or allergic to eggs, you can leave out the egg in this recipe. The biscuits may not rise as much, but they’ll still be delicious.
Yeast-free option: If you don’t have yeast on hand, you can still make tasty biscuits without it. Simply omit the yeast and increase the baking powder to 2 teaspoons.
Cheddar biscuits: For a cheesy twist, add shredded cheddar cheese to the dough before shaping it into biscuits. You can also sprinkle some extra cheese on top before baking for a golden crust.
Chocolate chip biscuits: For a sweet treat, add 1/2 to 1 cup of chocolate chips to the dough. Make sure they’re dairy-free or gluten-free if needed.
Spritz cookies: If you’re feeling creative, you can use this dough to make fun shapes like spritz cookies. Use a cookie press with the desired shape attachment and pipe out the dough onto a baking sheet. Bake until lightly golden and enjoy!
With these substitutions and variations, you can tailor this biscuit recipe to your specific tastes and dietary restrictions. Have fun experimenting and enjoying the delicious results!
Serving and Pairing
Once your biscuits are perfectly baked, it’s time to savor them! These egg, yeast, casein and gluten-free biscuits are a delightful treat on their own or paired with your favorite savory or sweet toppings.
To highlight the flaky texture of the biscuits, I recommend serving them warm and fresh out of the oven. You can simply slather them with butter or ghee and enjoy their rich, buttery flavor. If you prefer something sweeter, you can drizzle them with honey or maple syrup for a decadent breakfast or brunch option.
Another savory option is to top your biscuit with sliced avocado, smoked salmon, and a sprinkle of black pepper for a luxurious lunch dish. You could also make a breakfast sandwich by slicing the biscuit in half and adding sliced tomatoes, crispy bacon, and scrambled eggs.
For a vegan option, you could top your biscuit with roasted veggies like mushrooms or sliced bell peppers. Or try making a delectable nut butter sandwich with almond butter or peanut butter for a filling snack.
If you’re looking for an alternative dessert idea, serve these buttermilk biscuits alongside homemade fruit compote or strawberry jam. You could even experiment by adding some dairy-free chocolate chips into the dough for a sweet twist on this classic recipe.
No matter how you choose to serve these gluten-free biscuits, their tender crumb and light texture will leave you feeling satisfied and content. Enjoy!
Make-Ahead, Storing and Reheating
Once you have made these Egg, Yeast, Casein, and Gluten-Free Biscuits, you’ll be pleased to know that they can easily be stored and reheated for later enjoyment. It’s important to note that these biscuits are best served fresh out of the oven, but if you want to make them ahead of time or save leftovers, follow these tips.
To Store: Place the cooled biscuits in an airtight container or resealable bag and refrigerate for up to three days.
To Reheat: There are a few ways to reheat biscuits – in the oven or microwave. To reheat in the oven: preheat your oven to 350°F and place the biscuits on a baking sheet lined with parchment paper. Heat for 8-10 minutes or until heated through. To reheat in the microwave: wrap each biscuit in a damp paper towel and heat on high for 20-30 seconds.
If you plan to make these biscuits ahead of time, it’s best to freeze them instead of refrigerating. This will keep them fresh for up to three months. After baking and cooling them completely, place the biscuits on a baking sheet and freeze for an hour. Then transfer them into a freezer-safe container or resealable bag.
To Reheat from Frozen: Preheat your oven to 350°F, place the biscuits on a baking sheet lined with parchment paper and heat for 12-15 minutes or until heated through.
No matter how you choose to store and reheat these Egg, Yeast, Casein, and Gluten-Free Biscuits, know that they will still be incredibly delicious!
Tips for Perfect Results
When making gluten-free and dairy-free biscuits, there are a few additional steps and techniques to ensure that the end result is still flaky, tender, and delicious. Here are some tips to ensure your biscuits turn out perfectly every time:
1. Use cold ingredients
Just like traditional biscuits, a key to perfectly flaky gluten-free and dairy-free biscuits is to use cold ingredients. Make sure your soymilk and ghee are chilled before using them in the recipe.
2. Handle the dough gently
When working with gluten-free dough, it is important to remember that it is much more delicate than traditional wheat-based dough. Overworking it can often result in tough, dense biscuits. Be gentle when handling the dough, and try not to overwork it.
3. Experiment with different flours
Gluten-free flour blends can vary widely in terms of texture and flavor. Don’t be afraid to experiment with different blends until you find one that you love. It’s highly recommended using Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour as it has been rigorously tested and proven to work well in baked goods.
4. Consider adding xanthan gum
Xanthan gum helps to mimic the structure of gluten in gluten-free baked goods. If you find that your biscuits aren’t holding together very well, try adding a bit of xanthan gum to the recipe.
5. Chill the dough before baking
Chilling the dough for at least 10 minutes before baking can help keep the biscuits from spreading too much in the oven.
By keeping these tips in mind, you’ll be well on your way to baking flaky and tender gluten-free and dairy-free biscuits that will rival even the best traditional buttermilk biscuits.
Before you begin making these delicious egg, yeast, casein and gluten-free biscuits, it’s important to have a clear understanding of some common questions and concerns that may arise. In this section, you’ll find the answers to common inquiries related to the ingredients, substitutions, and variations for this recipe. So let’s jump right in!
Why do you put cream of tartar in biscuit dough?
When mixed with liquid, cream of tartar increases the acidity level that sets off a chemical reaction with baking soda resulting in bubbles. These bubbles are responsible for causing biscuits to rise during the baking process.
What makes biscuits not fluffy?
When making biscuits, scones, or shortcakes, it’s essential to ensure the fat pieces are not too large. If the fat pieces are large, the outcome won’t be a soft and fluffy texture. Instead, aim for a coarse crumb-like texture, similar to cake or muffin crumbs. Moreover, overbaking and too much air circulation can make the crust too dry and crusty. Therefore, keep an eye on the baking time and keep the baked good in a covered container once it’s cooled to prevent excessive drying.
In conclusion, this Egg, Yeast, Casein and Gluten Free Biscuits Recipe is a great option for those who are looking for an easy and healthy gluten-free and dairy-free biscuit recipe. This recipe is so good that even someone without dietary restrictions will love it. The ingredients are easily accessible in any grocery store, and you can modify it according to your taste by adding different variations or substitutions.
These biscuits are perfect for breakfast or brunch, served as a side with soups or stews, or simply eaten as a snack. The best part is that they can be made ahead of time, stored in the fridge or freezer, and reheated whenever needed.
With this recipe, you no longer have to sacrifice taste or health for convenience. You can have it all in one package – delicious, nutritious and easy-to-make biscuits. Give it a try and see how simple and tasty gluten-free, dairy-free lifestyle can be. Trust me, your taste buds will thank you!
Egg, Yeast, Casein and Gluten Free Biscuits Recipe
- 1 cup rice flour
- 1/2 cup tapioca flour
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 -6 tablespoons ghee (Clarified Butter)
- 1/2-3/4 cup rice milk or 1/2-3/4 cup soymilk
- Mix dry ingredients.
- Cut in 4 tbs of the butter. If a more moist dough is desired add up to 2 tbs more.
- Add rice or soy milk and mix.
- For a traditional biscuit add 1/2 cup of milk.
- For a drop biscuit add up to 3/4 cup of milk.
- The rice flour will soak up a lot of moisture, so more milk may be needed to maintain the consistency.
- For traditional biscuits roll to 3/4 inches thick and cut.
- For drop biscuits drop 1 tbs of batter onto cookie sheet.
- Bake 10-12 minutes at 400°F.
- Note: Baking with these substitutions will differ greatly from traditional recipes, especially in concern to higher moisture content needed to deliver a moist biscuit after baking and consistency due to the moisture content when handling.