<<Disclaimer: Verify this information before applying it to your situation.>>
 
With Thanksgiving upon us, I am finding many things that would be
really good if converted...
 
So, do you have a way to make gluten-free, lactose-free....
 
A) Latkes and Hamentaschen. And other interesting Jewish food...
 
B) baklava! Yummy! For that matter, maybe a general pastry recipe would
be of use...
 
C) Rice -n- Rye Ener-G Mix Bread -- they had this recipe on their old
package. It was *excellent*! But one day it disappeared...
 
D) Red Lobster-style biscuits -- A while ago there was a thread about
this on rec.food.cooking...  (Original poster: [log in to unmask])
 
1 & 3/4 c white unbleached all-purpose flour    <----- big bad
1/4 c pastry flour                              <----- ditto
2 t baking powder
1/2 t baking soda
1/2 t sugar
1/2 t salt
1/4 c shortening  ( I used Crisco)
3 T unsalted butter                     <---- soy margerine!
2/3 to 3/4 c buttermilk                 <----this came up before
Milk or melted butter for brushing biscuit tops
 
 
Preheat oven to 425 degrees.
 
Mix flours, baking powder, soda, salt and sugar in a mixing bowl.  Cut in
shortening and butter until mix is coarse and grainy.  Sprinkle the
buttermilk over the mix and stir lightly with a fork to blend.  Turn out
onto a lightly floured board and knead 8-10 times, until mix is just
rollable.  Roll out 1/2 inch thick and cut your biscuits.  Brush tops
with melted butter or milk.  Bake on lightly greased cookie sheet, 12 -
15 minutes, until golden brown.
 
The Bee had some helpful hints:
 
* use fresh baking powder
* use cold shortening and cold liquids
* cut-in the shortening by working the shortening into the flour with your
  hands to get a mix with the consistency of coarse meal.  you can use 2
  knives to do this, too.
* moisten the mix with the liquid.  Don't pour it all in, add it bit by bit.
* Don't overwork the dough when you knead it.  it melts the shortening and
  wrecks the texture.
* when you cut the biscuits don't mush the mix by twisting the cutter -
  this flatten the layers.
 
Als
hungry for a celiac cooking group!