Comments on: Light and Fluffy Gluten Free Biscuits http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/ Lessons and Recipes for the Gluten Free Cook Thu, 09 Feb 2012 17:41:38 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Lois Hunter http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/comment-page-3/#comment-47309 Lois Hunter Mon, 22 Nov 2010 03:20:17 +0000 http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/#comment-47309 These biscuits came out so light, and they are delicious. These biscuits came out so light, and they are delicious.

]]> By: Anneifer http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/comment-page-3/#comment-47130 Anneifer Sun, 21 Nov 2010 16:37:49 +0000 http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/#comment-47130 Thanks for this! I added grated asiago cheese and they are fantastic! Thanks for this! I added grated asiago cheese and they are fantastic!

]]> By: Tabitha http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/comment-page-3/#comment-46999 Tabitha Sun, 21 Nov 2010 04:55:40 +0000 http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/#comment-46999 I cut down the liquid to 2 c total and substituted the corn starch (corn intolerance). They were fluffy and soft inside after an extra 5 minutes cook time. I used 1 cup potato starch and 1 cup tapioca starch/flour. Too much tapioca for my taste but we'll eat them and try again with another starch. Thanks so much I cut down the liquid to 2 c total and substituted the corn starch (corn intolerance). They were fluffy and soft inside after an extra 5 minutes cook time. I used 1 cup potato starch and 1 cup tapioca starch/flour. Too much tapioca for my taste but we’ll eat them and try again with another starch.
Thanks so much

]]> By: Cindy http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/comment-page-3/#comment-46093 Cindy Wed, 17 Nov 2010 15:28:00 +0000 http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/#comment-46093 This was my first attempt at a gluten free bread recipe and I am very encouraged. I am not gluten intolerant but make efforts to cut back where possible.(Too much of one thing in our diet does not keep the body guessing and there is definately too much gluten in a LOT of what we eat!) These biscuits are such a painless way of having a gluten free meal I can't see why I would make any others for my soups or stews from here forward. I added the vigegar to the soy milk to curdle and mixed the egg replacer to thicken while working on other stuff so that the two would be ready when it was time to mix. I poured in the curdled soy milk and thickened egg replacer first and eyeballed the dough while stirring with a fork. I slowly added water from a cup I had set aside until the consistancy was right for drop biscuit dough. This recipe is definately a keeper! This was my first attempt at a gluten free bread recipe and I am very encouraged. I am not gluten intolerant but make efforts to cut back where possible.(Too much of one thing in our diet does not keep the body guessing and there is definately too much gluten in a LOT of what we eat!) These biscuits are such a painless way of having a gluten free meal I can’t see why I would make any others for my soups or stews from here forward.

I added the vigegar to the soy milk to curdle and mixed the egg replacer to thicken while working on other stuff so that the two would be ready when it was time to mix. I poured in the curdled soy milk and thickened egg replacer first and eyeballed the dough while stirring with a fork. I slowly added water from a cup I had set aside until the consistancy was right for drop biscuit dough.

This recipe is definately a keeper!

]]> By: Clare http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/comment-page-3/#comment-42158 Clare Tue, 02 Nov 2010 14:58:58 +0000 http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/#comment-42158 I noticed that your flour combinations include corn starch. Have you ever used potato starch? Would it work or is there something wrong with using it in the combinations? I'm new to all of this. Thanks! I noticed that your flour combinations include corn starch. Have you ever used potato starch? Would it work or is there something wrong with using it in the combinations? I’m new to all of this. Thanks!

]]> By: Carmen http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/comment-page-3/#comment-41700 Carmen Sun, 31 Oct 2010 00:52:35 +0000 http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/#comment-41700 These were absolutely perfect!! Thanks for the recipe. These were absolutely perfect!! Thanks for the recipe.

]]> By: Karin http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/comment-page-3/#comment-40833 Karin Tue, 26 Oct 2010 22:31:04 +0000 http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/#comment-40833 We are new to Gluten free and after baking wheat bread for many years I'm having such a tough time finding GF recipes that work well, these were perfect! I followed the recipe almost exactly using 1 & 1/4 c.lactaid and 1 & 1/4 c.warm water, the batter was very thick and made 19 large drop biscuits that went great with my GF pot pie recipe. For breakfast I'll add a little honey to the recipe. Thank you so much! We are new to Gluten free and after baking wheat bread for many years I’m having such a tough time finding GF recipes that work well, these were perfect! I followed the recipe almost exactly using 1 & 1/4 c.lactaid and 1 & 1/4 c.warm water, the batter was very thick and made 19 large drop biscuits that went great with my GF pot pie recipe. For breakfast I’ll add a little honey to the recipe. Thank you so much!

]]> By: Mary http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/comment-page-3/#comment-35253 Mary Mon, 04 Oct 2010 02:25:50 +0000 http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/#comment-35253 I made these biscuits tonight, but didn't have the right flours/milk etc. I used 4 c. Bob's Red Mill Baking mix (garbanzo/potato/tapioca/sorghum/fava bean) to replace all flour/starch. I cut in CF/SF margarine with a pastry blender instead of butter & grater. I used powdered egg replacer (1 1/2t in 2 T water). I used hemp milk instead of soy. I reduced the salt to just under 1 teaspoon. All other ingredients the same. They were fluffy (a little chewy like a sourdough) with a slight beany taste & good! I used 350 degrees convection oven since I had 2 pans. After 18 minutes tops & bottoms were golden brown. Very nice. I made these biscuits tonight, but didn’t have the right flours/milk etc. I used 4 c. Bob’s Red Mill Baking mix (garbanzo/potato/tapioca/sorghum/fava bean) to replace all flour/starch. I cut in CF/SF margarine with a pastry blender instead of butter & grater. I used powdered egg replacer (1 1/2t in 2 T water). I used hemp milk instead of soy. I reduced the salt to just under 1 teaspoon. All other ingredients the same.

They were fluffy (a little chewy like a sourdough) with a slight beany taste & good! I used 350 degrees convection oven since I had 2 pans. After 18 minutes tops & bottoms were golden brown. Very nice.

]]> By: Lisa http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/comment-page-3/#comment-32427 Lisa Sun, 19 Sep 2010 12:44:00 +0000 http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/#comment-32427 Late to the party, I know. I had to come one and review these biscuits. I never thought I'd say this after eating anything gluten free, but these are better than the glutenous biscuits I made pre-gluten-free. They are lighter than any biscuit I ever remember having, and the taste is spot on. I used shortening instead of butter, so they didn't get as brown as they might have with butter. I also used 2 cups buttermilk and 1/2-cup water. Other than that, I followed the recipe and had no problems with the consistency of the dough. I did mix mine in a food processor. My large spoon must have been smaller, as I made 19 biscuits. Thank you for a marvelous "keeper" recipe. Late to the party, I know. I had to come one and review these biscuits. I never thought I’d say this after eating anything gluten free, but these are better than the glutenous biscuits I made pre-gluten-free. They are lighter than any biscuit I ever remember having, and the taste is spot on. I used shortening instead of butter, so they didn’t get as brown as they might have with butter. I also used 2 cups buttermilk and 1/2-cup water. Other than that, I followed the recipe and had no problems with the consistency of the dough. I did mix mine in a food processor. My large spoon must have been smaller, as I made 19 biscuits. Thank you for a marvelous “keeper” recipe.

]]> By: Nan http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/comment-page-3/#comment-30885 Nan Thu, 09 Sep 2010 19:51:34 +0000 http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/#comment-30885 I just made these biscuits for the first time, cutting the rice milk (due to dairy allergy) and water down to 1 cup each per previous reviews. I used 1 cup tapioca flour and 1 cup potato starch in place of the cornstarch (due to corn allergy). The dough look just like biscuit dough and dropped onto the pan perfectly. However, I have baked nearly 40 minutes at 350 degrees, and the biscuits are still not "golden brown" and are gummy inside. The bottoms are not remotely brown either. Is it possible that I need to cut the liquid down to just 1.5 cups total? Or that I need to cook them at a higher temp like 375 or 400? Very much at a loss. The taste of the gummy biscuits is very promising, so I really want to get this recipe to work! :) I just made these biscuits for the first time, cutting the rice milk (due to dairy allergy) and water down to 1 cup each per previous reviews. I used 1 cup tapioca flour and 1 cup potato starch in place of the cornstarch (due to corn allergy). The dough look just like biscuit dough and dropped onto the pan perfectly.

However, I have baked nearly 40 minutes at 350 degrees, and the biscuits are still not “golden brown” and are gummy inside. The bottoms are not remotely brown either. Is it possible that I need to cut the liquid down to just 1.5 cups total? Or that I need to cook them at a higher temp like 375 or 400? Very much at a loss. The taste of the gummy biscuits is very promising, so I really want to get this recipe to work! :)

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