Delicious Gluten-Free Biscuits: A Must Try Recipe!
Tired of eating cardboard-like, gluten-free biscuits that are dry and crumbly? Say no more! I’ve got a recipe for you that will change the way you think about gluten-free baking. These Gluten-Free Biscuits are flaky, tender, and full of flavor – no gums required.
As a nutritionist and food blogger, I know how important it is to have a variety of dietary options that cater to everyone’s needs. Gluten-free baking can be challenging, especially when trying to achieve the right texture and flavor. That’s why I am excited to share this recipe with you – it’s easy, requires minimal ingredients, and produces outstanding results. Trust me; even those who aren’t sensitive to gluten will love these biscuits.
I use a special blend of flours that work together to create the perfect biscuit texture. Instead of relying on xanthan gum, which can be tricky to work with and affect the taste of the final product, I use psyllium fiber to bind the ingredients together. The result is a biscuit with a delicate crumb and not at all dense like most gluten-free recipes.
Get ready to make some delicious biscuits without worrying about bloating or discomfort after eating them. This recipe makes breakfast more enjoyable than ever before—the ultimate comfort food for a lazy weekend morning when you’re looking for something warm and filling.
Without further ado, let’s get started!
Why You’ll Love This Recipe
Hey folks, are you looking for a biscuit recipe that is gluten-free, dairy-free and free of gums, yet delivers the same fluffy and flaky texture and taste as traditional biscuits? Look no further than this recipe for gluten-free biscuits without xanthan gum.
What makes this recipe so great, you ask? For starters, its ingredient list is simple and straightforward. All you need is a gluten-free flour blend (such as Bob’s Red Mill 1-to-1 Gluten-Free Flour), baking powder, baking soda, salt, sugar, an egg, sour cream, and heavy cream. No obscure ingredients or tricky techniques required.
Additionally, this recipe has been thoroughly tested to ensure excellent results every time. It produces beautifully golden and tender biscuits that are crisp on the outside and soft on the inside. And best of all, it works perfectly without xanthan gum or any other gums that are commonly used in gluten-free baking.
So whether you’re dealing with dietary restrictions or just want to try something new and delicious, these gluten-free biscuits are perfect for you! Don’t believe me? Give them a try and take a bite out of pure heaven yourself.
Ingredient List
- 2 cups of gluten-free flour blend (I recommend using Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour or a similar brand)
- 1 tablespoon of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of sour cream
- 1/2 cup of heavy cream
- 1 large egg, beaten
- 1 tablespoon of sugar
Note: There is no need to use xanthan gum using this recipe. However, you can replace the heavy cream and sour cream with dairy-free alternatives such as coconut cream and plain dairy-free yogurt to make vegan biscuits.
The Recipe How-To
Step 1: Preheat the oven to 450°F.
Step 2: In a medium-sized mixing bowl, whisk together 2 cups gluten-free flour blend, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt until the mixture is uniform.
Step 3: Add 1/2 cup cold unsalted butter, cut into small pieces to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until pea-sized crumbles form.
Step 4: In a separate bowl, lightly beat 1 egg, then add 3/4 cup heavy cream + 2 tablespoons sour cream + 1 tablespoon white sugar, whisking until smooth.
Step 5: Pour the wet ingredients into the dry ingredients and stir using a spatula until just combined. Do not overmix.
Step 6 (optional): Fold in any additional ingredients, such as herbs or cheese.
Step 7: Using a cookie scoop or spoon, drop heaping spoonfuls of dough onto an ungreased baking sheet, spacing them about an inch apart.
Note: For taller biscuits, mold the dough gently in your hands before shaping them on the baking sheet.
Step 8: Bake for about 10-12 minutes or until lightly browned on top.
Serve hot with your favorite gravy for breakfast or accompany them with soup or salad for lunch.
Substitutions and Variations
When it comes to this gluten-free biscuit recipe, there are a few substitutions and variations you can make to fit your dietary needs and preferences.
Firstly, if you don’t have access to the Bob’s Red Mill 1:1 Gluten-Free Flour blend and xanthan gum, you can use another gluten-free flour blend of your choice. Just make sure that the flour blend you choose already has xanthan gum or some other binding agent. You can also replace the xanthan gum with psyllium fiber powder, which is a natural binder that works just as well.
If you’re looking for a dairy-free option, you can substitute the heavy cream with coconut cream or any non-dairy milk of your choice, like almond or soy milk. You can also make these biscuits vegan by replacing the eggs with flax eggs (mixture of ground flaxseed and water) or other egg substitutes.
For those who prefer a sweeter biscuit, you may add more sugar to the batter to your taste.
If you want something different, try adding some mix-ins such as cheddar cheese, bacon bits, or chives for an extra boost of flavor. You could even turn these biscuits into sweet treats by adding some chocolate chips or raisins into the batter.
Overall, this recipe provides great flexibility in order to customize it to whatever fits your dietary restrictionsor flavor preferences so get creative in making it truly yours!
Serving and Pairing
When it comes to serving and pairing these gluten-free biscuits, there are endless possibilities. You can serve them as a side dish, appetizer or even as the main course. The biscuits pair well with a variety of dishes, from savory to sweet.
For a savory option, try serving the biscuits with hearty stews, soups or chili. The fluffy texture of the biscuits is perfect for soaking up the flavorful broth. You can also use the biscuits to make a breakfast sandwich by adding scrambled eggs and bacon.
If you have a sweet tooth, serve the biscuits with jam or honey for breakfast, or top them with whipped cream and fresh berries for dessert. These biscuits are so versatile that you can also make delicious free-form fruit tarts or shortcake by cutting them into small pieces and layering them with your favorite toppings.
If you’re feeling adventurous, try experimenting with different types of dips and spreads to serve alongside the biscuits. From hummus to homemade pimento cheese, the options are endless.
No matter how you choose to serve these gluten-free biscuits, one thing is for sure: they’re sure to be a hit at any meal. So go ahead and get creative in the kitchen – these biscuits are bound to become a staple in your recipe collection!
Make-Ahead, Storing and Reheating
These gluten-free biscuits are perfect for making ahead of time to save you time in the kitchen. Once the biscuits have cooled, place them in an airtight container or zip-lock bag and store them in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
To reheat the biscuits, simply remove them from the refrigerator or freezer and allow them to come to room temperature. Once they are at room temperature, place them on a baking sheet and reheat in a preheated oven at 350°F for 5-7 minutes. This will ensure that your biscuits are just as flaky and delicious as they were when you first made them.
If you’re planning on serving these biscuits for a brunch or dinner party, you can make them the night before and keep them at room temperature covered with a towel. In the morning, simply reheat them in the oven before serving. Serve them warm with jam or butter for added flavor.
These gluten-free biscuits also make excellent additions to lunch boxes, picnics, potlucks, and more. So go ahead and make a batch – they won’t disappoint!
Tips for Perfect Results
If you want your gluten-free biscuits to turn out perfectly, here are some tips and tricks to ensure success:
First and foremost, make sure all of your ingredients are at room temperature, especially the sour cream, heavy cream, and egg. This helps them combine better, resulting in a smoother dough.
When it comes to flour, I highly recommend using a gluten-free flour blend that doesn’t contain xanthan gum or any other gums. My personal favorite is Bob’s Red Mill 1-to-1 Gluten-Free Flour. If you can’t find any flour blend without xanthan gum, you can use psyllium fiber or flaxseed meal as a replacement.
To avoid dense texture in your biscuits, don’t overmix your dough! You want to mix just enough so that the ingredients are combined without overworking it. Otherwise, the gluten-free flour can become tough and dry.
Make sure your baking powder and baking soda are both fresh. Old leavening agents can lose their potency, preventing the dough from rising properly. Test their freshness by placing a small amount of each in separate bowls and adding a bit of hot water. If they’re both still fizzy after mixing in the hot water, then they’re good to use.
For that extra flaky texture, try folding your biscuit dough multiple times before cutting it into shapes. This method creates multiple layers within the dough for that perfect flakiness.
When making drop biscuits, use an ice cream scoop to create perfectly uniform sized biscuits.
Finally, make sure your oven is preheated to the correct temperature before baking. And never open the oven door while they’re baking! This can cause them to lose heat and not rise properly.
If you follow these tips and tricks carefully, then you’ll be able to enjoy the most delicious gluten-free biscuits ever!
FAQ
As a nutritionist, I’ve found that people often have questions about substitutions and variations when it comes to gluten-free baking. That’s why I’ve created this FAQ section to answer some of the most common queries I receive about this gluten-free biscuit recipe. So without further ado, let’s jump right in!
How do you make gluten free baking less gummy?
When faced with mushy or gummy food, it’s best to lower the heat and cook it for a longer period. If your dish is crumbly, you can add a binding agent such as psyllium husk or xanthan gum. Resting the batter for 30 minutes before baking can help to eliminate gritty or thin textures. To avoid a dense dish, consider increasing the amount of leavener, such as baking powder.
How do you make gluten-free not gummy?
When it comes to baking gluten-free bread, don’t be afraid to give it a little extra time in the oven. Sometimes, the dough may seem gummy and undercooked, but this can be easily remedied by increasing the baking time by 5 to 10 minutes. With a few extra minutes, your bread can transform from sticky and unappetizing to perfectly cooked and delicious.
Can I bake gluten-free without xanthan gum?
I have some great news for those who are looking for a substitute for xanthan gum in their baking recipes! It turns out that you can use psyllium fiber powder as a replacement, and the ratio is 2:1. This means that if a recipe requires 1 tsp of xanthan gum, you can use 2 tsp of psyllium fiber instead. I have personally tested this substitution and can assure you that it works perfectly. In this article, I will provide you with some examples of how it can be done. So, let’s get started!
What happens if you don t use xanthan gum in gluten free baking?
Using an insufficient amount of xanthan gum in your baking can result in dry and brittle end products.
What gums are used in gluten free baking?
When it comes to gluten-free baking, we often use xanthan gum as a substitute for gluten to enhance the texture of our doughs and batters. As gluten isn’t present, we require an element that can bind the flour, retain moisture and create a structural balance in our final baked product.
What gluten-free flour does not have xanthan gum?
Gluten-free bakers who rely on scratch baking often choose King Arthur’s gluten-free flour, which is free from both xanthan gum and GMOs.
Bottom Line
In conclusion, this gluten-free biscuit recipe is a game-changer, and I hope you try it out soon. The absence of xanthan gum doesn’t impact the biscuit’s texture, as you’ll get a light, flaky texture from the ingredients used. If you have dietary restrictions or allergies, this recipe will work for you as it is free of gluten, dairy, and gums.
Experimenting with different flour blends like King Arthur, Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend or your preferred blend will give you different results. You can even add mix-ins like cheese or choc chips to create new variations.
Remember to follow the tips and tricks outlined in this article to guarantee excellent results. Trust me, this recipe is one of the best gluten-free biscuits recipe out there that will give you a delicious Southern-style biscuit every time.
Thank you for reading my article, and I wish you happy baking!
Gluten Free Biscuits (No Gums) Recipe
Ingredients
- 1 cup gluten-free flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 teaspoons sugar
- 1 egg
- 1/3 cup heavy cream
- 2 tablespoons sour cream
Instructions
- In a medium bowl mix all the dry ingredients.
- In a small bowl stir together all wet ingredients.
- With a spatula or spoon stir wet ingredients into dry, until combined. The dough is a bit sticky but holds together.
- Scoop ¼ cup balls of dough and drop on cookie sheet or roll them using your hands into balls. Bake for 10-12 minutes.
- Preheat oven to 400 degrees. Line a cookie sheet with parchment paper or grease cookie sheet.