Gluten free recipes - biscuits are too crumbly (fragile)!?!
Hi - I have just made some gluten free shortbread!. The recipe is half cup pure cornflour, 1 cup white rice flour, 3/4 cup (ie!.3/4 x 250G) - blended with hands, placed in fridge 1 hour then rolled into1inch balls and patted down!. Baked in 300deg!. oven 20-25mins!. They are very crumbly!.
Does anyone know what is in gluten free biscuits that makes them very firm (as in the supermarket)!?
I don't want to use additives (that's partly why I'm making my own)!. By the way - any biscuit recipe would be great, not just shortbread! Thanks, Sydney, Australia!.Www@FoodAQ@Com
Does anyone know what is in gluten free biscuits that makes them very firm (as in the supermarket)!?
I don't want to use additives (that's partly why I'm making my own)!. By the way - any biscuit recipe would be great, not just shortbread! Thanks, Sydney, Australia!.Www@FoodAQ@Com
Answers:
The ones you buy in the market here in the US have all kinds of gums and "additives" like lecithin (which is really natural product that has vitamins in it as well as being a fat-like thickening substance!. They don't have the chemical preservatives though!.
You can buy things like guar gum and xanthin gum in the health food stores!. They help to give gluten-free products a similar texture to wheat product!.
If you can get Bob's Red Mill products there they are all very good!. I must admit that I have been gluten free so long that I really don't eat baked goods like cookies and cake anymore!. I lost my taste for them before the products were widely available!. Pamela's line of products is also very good!. Both product lines use a variety of flours and those gums and lecithin to make things FEEL right!.
Good luck!. I feel for you!Www@FoodAQ@Com
You can buy things like guar gum and xanthin gum in the health food stores!. They help to give gluten-free products a similar texture to wheat product!.
If you can get Bob's Red Mill products there they are all very good!. I must admit that I have been gluten free so long that I really don't eat baked goods like cookies and cake anymore!. I lost my taste for them before the products were widely available!. Pamela's line of products is also very good!. Both product lines use a variety of flours and those gums and lecithin to make things FEEL right!.
Good luck!. I feel for you!Www@FoodAQ@Com
try this sometime I think you will like
BUTTERMILK BISCUIT MIX
2 1/2 CUPS RICE FLOUR
1 2/3 CUPS POTATO STARCH
3 TABLESPOONS BAKING POWDER
2 1/2 TEASPOON BAKING SODA
2 1/2 TEASPOON SALT
1/4 CUP SUGAR OR TO TASTE
1/2 CUP DRY BUTTERMILK POWDER
3 TABLESPOONS EGG RE-PLACER
1 CUP LESS 1 TABLESPOON SHORTENING
In a large mixing bowl, whisk together the rice flour,potato starch, baking powder, baking soda, salt,sugar, buttermilk powder, and egg re placer!. With a pastry blender, cut in the shortening until no lumps appear!. store in a 2 quart plastic bag or container in the refrigerator!.Www@FoodAQ@Com
BUTTERMILK BISCUIT MIX
2 1/2 CUPS RICE FLOUR
1 2/3 CUPS POTATO STARCH
3 TABLESPOONS BAKING POWDER
2 1/2 TEASPOON BAKING SODA
2 1/2 TEASPOON SALT
1/4 CUP SUGAR OR TO TASTE
1/2 CUP DRY BUTTERMILK POWDER
3 TABLESPOONS EGG RE-PLACER
1 CUP LESS 1 TABLESPOON SHORTENING
In a large mixing bowl, whisk together the rice flour,potato starch, baking powder, baking soda, salt,sugar, buttermilk powder, and egg re placer!. With a pastry blender, cut in the shortening until no lumps appear!. store in a 2 quart plastic bag or container in the refrigerator!.Www@FoodAQ@Com
You could try using an almond paste, or even ground almonds to replace some of the rice flour!. I find rice flour to be too crumbly to use on its own, instead making a mixture of potato starch, tapioca starch, and rice flour!. (My ratio is 1 part potato starch to 1 part tapioca starch to 2 parts rice flour, although others do less tapioca!.)Www@FoodAQ@Com
Of all the things I have tried to replace since I went on a gluten free diet, biscuits are the hardest to get the right texture and flavor!. I gave up!. The closest I got was with quinoa flour and almond flour and xanthum gum!. Recently I have seen a couple of mixes out specifically for gluten free biscuits and have been tempted to try again!.
Good luck and just keep experimenting!.Www@FoodAQ@Com
Good luck and just keep experimenting!.Www@FoodAQ@Com
Hi, I have had tons of luck with this one!. I think people think you mean the fluffy american ones, so that is why you are getting those answers)
Anyway, go here:
http://www!.floras-hideout!.com/recipes/re!.!.!.
(watch out on the cornflake variation to make sure they are gf!)
AND IMPORTANT!
Corn STARCH, not corn flour! Big difference in texture!
Blessings!Www@FoodAQ@Com
Anyway, go here:
http://www!.floras-hideout!.com/recipes/re!.!.!.
(watch out on the cornflake variation to make sure they are gf!)
AND IMPORTANT!
Corn STARCH, not corn flour! Big difference in texture!
Blessings!Www@FoodAQ@Com
Check out this website for heaps of recipes including Gluten free!. tast!.com!.auWww@FoodAQ@Com
Wish you had included the whole recipe, you don't tell us how much liquid you are using, nor how much fat!. also what is missing is something to hold it together like xanthum gum!. That takes the place of gluten in gluten free flours and holds it together!. Alot of GF flour blends already have it added in, otherwise you would add 1/2 to 1 teaspoon to your own flour blend!.
An example!.!. to 4 cups of gluten free flour blend, you would also be using 1 stick of butter at room temperature
1 1/2 cups of plain yogurt and 1 c water (you could use rice or soy milk, that would improve the texture) and also as much as 2 Tablespoons of baking powder, and 1 teaspoon xanthan gum!. Mixture will be slightly sticky!.
Turn onto floured cookie sheet and pat into 1 inch thickness!. Cut with a two inch biscuit cutter!. Arrange biscuits so that the biscuits are just touching!. I like to put a little egg yolk wash over them before they go into the oven!.
Bake at 425 degrees 10-25 min!. till just golden!. Altitude will vary cooking time, that is why the big difference!. Watch the biscuits and take them out when they are golden!.Www@FoodAQ@Com
An example!.!. to 4 cups of gluten free flour blend, you would also be using 1 stick of butter at room temperature
1 1/2 cups of plain yogurt and 1 c water (you could use rice or soy milk, that would improve the texture) and also as much as 2 Tablespoons of baking powder, and 1 teaspoon xanthan gum!. Mixture will be slightly sticky!.
Turn onto floured cookie sheet and pat into 1 inch thickness!. Cut with a two inch biscuit cutter!. Arrange biscuits so that the biscuits are just touching!. I like to put a little egg yolk wash over them before they go into the oven!.
Bake at 425 degrees 10-25 min!. till just golden!. Altitude will vary cooking time, that is why the big difference!. Watch the biscuits and take them out when they are golden!.Www@FoodAQ@Com