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Date: | Thu, 9 Nov 2000 10:41:02 EST |
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<<Disclaimer: Verify this information before applying it to your situation.>>
After much experimentation, I have come up with a Gluten Free buscuit dough
that is similar to the "canned" dough in the grocery store. I use it for all
the recipes that I used to use the canned dough for before going GF. It turns
out great!
* Exported from MasterCook *
Gluten Free Biscuits
Recipe By : Wendy
Serving Size : 12 Preparation Time :0:15
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sorghum flour
3/4 cup GF Flour Blend -- Bette Hagman's
1/4 cup Sweet Rice Flour
1 tsp xanthan gum
2 tsp sugar
3 tsp baking powder
1/2 tsp cream of tartar
1/4 tsp salt
1/2 cup shortening -- cubed
1 egg
1/2 cup milk
Crack egg into large measuring cup. Add milk to make 2/3 cup of liquid.
Lightly beat together. Set aside. Sift all dry ingredients. Place in food
processor. Pulse in cubed shortening. Add milk/egg mixture. Pulse until dough
is formed.
I usually wrap dough in plastic wrap and chill 1 hour or overnight, but you
could roll or pat it out right away and use a biscuit cutter to cut biscuits.
Place on baking sheet and bake at 450 degrees for 10 min. I usually brush
melted butter on them the last couple of minutes. This helps them to brown a
little bit better.
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