So I am gluten-intolerant and also lactose-intolerant, and I need to adapt a lot of things to differing recipes. I looked up a gluten-free biscuit recipe to go with my borscht and found one at Simply-Gluten Free. But I didn’t have some of the ingredients, and as it turned out, I didn’t have enough margarine, and I had no desire to go out in a snowstorm to find some. But I had coconut oil, which is a solid at room temperature; and that is the point. Coconut oil is also good for those who have trouble digesting fats (such as anyone with a gall bladder issue.) So here’s my adapted recipe: hope you enjoy!
Everything-Free Biscuits Recipe
Ingredients
2 cups all-purpose gluten free flour
1/2 cup chick pea flour
1/4 cup brown rice flour
1/4 cup sweet rice flour
1 tablespoon xanthan gum
1 tablespoon baking powder
10-12 tablespoons coconut oil, cut into small pieces
1 1/2 cups lactose-free milk
Directions
Preheat oven to 350 degrees. Line a dozen large muffin tins with paper baking muffin cups.
Whisk together the flour, xanthan gum and baking powder. Cut the coconut oil into the flour either with a pastry cutter, two knives or by rubbing the fat into the flour with your fingers. Make sure you leave some larger pieces of fat. Add the liquid, starting with ½ a cup and gradually adding a little more at a time, mixing until the dough comes together. Squish dough by hand into muffin cups and bake for 20 minutes or until lightly browned. Serve warm.
Servings
This recipe makes 12 gluten free biscuits depending on the size.
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