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 Tue, 16 Mar 2010 01:36:01 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Wendy Lowder http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/comment-page-3/#comment-17405 Wendy Lowder Mon, 22 Feb 2010 17:46:36 +0000 http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/#comment-17405 thanks for your gluten free biscuit recipe. they are wonderful!!!!!!!!!!!!!!!!!!! thanks for your gluten free biscuit recipe. they are wonderful!!!!!!!!!!!!!!!!!!!

]]> By: Rena http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/comment-page-3/#comment-16920 Rena Thu, 11 Feb 2010 06:34:53 +0000 http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/#comment-16920 This is a great recipe! It was not runny,the biscuits rose just fine. And tasted really good! I ran out of rice flour(only had 1/2 cup), so made up the difference with sorgum flour.It was so nice to have biscuits that were not gritty,that were light and fluffy. This is a great recipe! It was not runny,the biscuits rose just fine. And tasted really good! I ran out of rice flour(only had 1/2 cup), so made up the difference with sorgum flour.It was so nice to have biscuits that were not gritty,that were light and fluffy.

]]> By: Jennifer http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/comment-page-3/#comment-15996 Jennifer Fri, 15 Jan 2010 00:22:08 +0000 http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/#comment-15996 I made these biscuits for dinner with pumpkin stew. They were fabulous. I have been trying to make a good biscuit for a couple of years and just couldn't seem to find a good recipe. This one is great. I did have to change the amount of liquid though. There is too much liquid in the recipe. TIP*** Process the brown rice in the food processor for one minute. This will make it into super-fine brown rice flour. This will get rid of any grit feeling from the brown rice. Freezing them works wonderful. Cook for 30 minutes straight from the freezer! I made these biscuits for dinner with pumpkin stew. They were fabulous. I have been trying to make a good biscuit for a couple of years and just couldn’t seem to find a good recipe. This one is great. I did have to change the amount of liquid though. There is too much liquid in the recipe. TIP*** Process the brown rice in the food processor for one minute. This will make it into super-fine brown rice flour. This will get rid of any grit feeling from the brown rice. Freezing them works wonderful. Cook for 30 minutes straight from the freezer!

]]> By: Erynn http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/comment-page-2/#comment-15931 Erynn Wed, 13 Jan 2010 06:50:50 +0000 http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/#comment-15931 My batter was pretty runny too. I just tried to pile the batter up as much as possible. They puffed up nicely... did spread a fair bit... All in all, though, they were really delicious. I'm thinking next time I'll go with 1 cup water, 1 cup milk. I think that ought to produce a more drop biscuit-like batter. My batter was pretty runny too. I just tried to pile the batter up as much as possible. They puffed up nicely… did spread a fair bit… All in all, though, they were really delicious. I’m thinking next time I’ll go with 1 cup water, 1 cup milk. I think that ought to produce a more drop biscuit-like batter.

]]> By: Mike http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/comment-page-2/#comment-15882 Mike Mon, 11 Jan 2010 20:50:34 +0000 http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/#comment-15882 This was a GREAT recipe but being lazy I wanted fast too...it's a guy thing! The following works great and makes 8 biscuits in a muffin tin. 1 cup Bobs Red Mill Biscuit Mix, 1/2 cup corn starch, 1 tsp baking soda, 1 tsp salt, 1/4 cup corn oil, 1 1/4 cup butter milk, 2 tsp cider vinegar and 1 egg. Mix all dry ingredients in one bowl and liquid in another. Spray/coat muffin tin with oil and preheat oven 375 to 400 deg F. Add liquid to dry bowl and mix like heck until all dry ingredients just incorporated. Spoon out mixture into muffin tin filling each to about 3/4 full bake till slightly brown on top...about 15 min. This was a GREAT recipe but being lazy I wanted fast too…it’s a guy thing! The following works great and makes 8 biscuits in a muffin tin.
1 cup Bobs Red Mill Biscuit Mix, 1/2 cup corn starch, 1 tsp baking soda, 1 tsp salt, 1/4 cup corn oil, 1 1/4 cup butter milk, 2 tsp cider vinegar and 1 egg. Mix all dry ingredients in one bowl and liquid in another. Spray/coat muffin tin with oil and preheat oven 375 to 400 deg F. Add liquid to dry bowl and mix like heck until all dry ingredients just incorporated. Spoon out mixture into muffin tin filling each to about 3/4 full bake till slightly brown on top…about 15 min.

]]> By: Deb http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/comment-page-2/#comment-15807 Deb Sat, 09 Jan 2010 20:25:40 +0000 http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/#comment-15807 The batter for these biscuits was very runny (more like a pancake batter). So I put them in a cupcake tin with liners and baked for 17 minutes and they tasted pretty good. The batter for these biscuits was very runny (more like a pancake batter). So I put them in a cupcake tin with liners and baked for 17 minutes and they tasted pretty good.

]]> By: Karen http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/comment-page-2/#comment-15154 Karen Sun, 20 Dec 2009 00:37:29 +0000 http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/#comment-15154 I tried these biscuits for the first time, following the recipe exactly. However, it took at least 30 minutes for them to get done at 350 degrees, and they were flat and not very biscuit-like. The taste was good. I will reduce the liquid next time. Have you tried baking them at a higher temperature, as regular biscuits bake at 450 degrees? I tried these biscuits for the first time, following the recipe exactly. However, it took at least 30 minutes for them to get done at 350 degrees, and they were flat and not very biscuit-like. The taste was good. I will reduce the liquid next time. Have you tried baking them at a higher temperature, as regular biscuits bake at 450 degrees?

]]> By: Rueyn http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/comment-page-2/#comment-14618 Rueyn Mon, 30 Nov 2009 23:06:55 +0000 http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/#comment-14618 I made these tonight for dinner - only my second time baking something from scratch after going GF. The biscuits are light, fluffy, and *delicious*! I traded out the flour blend for Bob's All-Purpose GF flour, then added the xanthan gum, baking powder, baking soda, and salt. I used rice milk + 1 egg yolk to mimic the consistency of regular milk. I also used Earth Balance vegan sticks. And, yes, grating the butter makes a HUGE difference; I'm convinced that's why the dough was actually airy instead of the usual problem of being overly dense. I have NO idea why so many people are having trouble with the dough being runny. I actually cut the entire recipe in HALF and still came out fine. I'm a very, very happy camper :) I made these tonight for dinner – only my second time baking something from scratch after going GF. The biscuits are light, fluffy, and *delicious*!

I traded out the flour blend for Bob’s All-Purpose GF flour, then added the xanthan gum, baking powder, baking soda, and salt. I used rice milk + 1 egg yolk to mimic the consistency of regular milk. I also used Earth Balance vegan sticks. And, yes, grating the butter makes a HUGE difference; I’m convinced that’s why the dough was actually airy instead of the usual problem of being overly dense.

I have NO idea why so many people are having trouble with the dough being runny. I actually cut the entire recipe in HALF and still came out fine.

I’m a very, very happy camper :)

]]> By: Land of Rueyn. » Success! http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/comment-page-2/#comment-14617 Land of Rueyn. » Success! Mon, 30 Nov 2009 22:56:08 +0000 http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/#comment-14617 [...] made my first batch of GF, lactose-free biscuits tonight for dinner, and they are light, fluffy, and *delicious*!  Do they taste like regular wheat [...] [...] made my first batch of GF, lactose-free biscuits tonight for dinner, and they are light, fluffy, and *delicious*!  Do they taste like regular wheat [...]

]]> By: sheeba http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/comment-page-2/#comment-14549 sheeba Sat, 28 Nov 2009 07:47:14 +0000 http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/#comment-14549 WOW WOW WOW! i am so glad i tried this recipe-they were extraordinary. thanks so much-it was great with thanksgiving dinner. i cut back 1/4 cup on the water, used buttermilk to replace milk/vinegar, and use egg replacerand they turned out fantastic. WOW WOW WOW! i am so glad i tried this recipe-they were extraordinary. thanks so much-it was great with thanksgiving dinner. i cut back 1/4 cup on the water, used buttermilk to replace milk/vinegar, and use egg replacerand they turned out fantastic.

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