These are a very tasty, easy to make biscuit with all the health benefits of coconut flour and cottage cheese for added protein.
Serve them with soup, with salad, as a snack with cheese, or use them for Strawberry Shortcake Dessert!
Gluten free flour mix
3/4 cup brown rice flour
1/4 cup white bean flour (or brown rice flour, or chickpea flour)
1 cup coconut flour
1 cup gluten free oat flour
1/4 cup cornstarch
1 cup tapioca starch/flour
2 tsp xanthan gum
Biscuits
- 1 3/4 cup flour mix
- 1 tbsp sugar
- 2 rounded tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 2 lg eggs
- 1/2 cup creamed cottage cheese (undrained) - or buttermilk (or both to make up the 1/2 cup)
- Mix flour salt and baking powder in a bowl.
- Grate cold butter into flour, tossing to mix well.
- Whisk together eggs and cottage cheese.
- Pour into dry ingredients and stir , finishing with hands working dough into a smooth ball.
- Turn onto a sweet rice flour dusted counter and knead lightly until dough is smooth.
- Roll out to 1/2" thick and cut into circles, squares or triangles as desired.
- Place on parchment lined cookie sheet and put in fridge for about 1/2 hour.
- Heat oven to 400 degrees. Remove biscuits from freezer to oven and bake until lightly browned.
Another great gf recipe Julie! Wow - those strawberries are huge!!!! Things just grow bigger over your way I think - smile!
ReplyDeleteThis looks so good as all your recipes do.... I am new to gluten recipes... I bought a bag of All purpose baking mix (cup-for-cup flour replacement)... can I use this in place of the flours you have listed... it contains rice flour, buckwheat, cornstarch, potato starch, tapioca flour and xanthan gum. Any ideas? I have to try and get outside my comfort zone and buy some of the other flours... but which one?? so I decided to try this bag (from Costco) by Cloud 9 specialty bakery... Thanks for your help in advance. I love reading your posts and seeing all the pics....
ReplyDeleteWelcome to the 'gluten-free' club ! It is a learning curve for awhile but there is so much help out there now as compared to even a few years ago. So much is simply trial and error and finding what works for you. You can use your all purpose mix instead of the flours I have used ...but the flavour/texture will be differen - and you may have to adjust the liquids. Also there are not a lot of nutrients in the mix you have, except for the buckwheat, which I don't really like the taste of. I have narrowed down my 'main flours' to these ... brown rice flour, millet flour, white bean flour (grind myself) , sweet rice flour, tapioca starch/flour, potato starch, white corn flour, gf oat flour, coconut flour, arrowroot flour. The combo ratio of flour to starch varies as to whether you are baking bread or cookies or pastry. If you find an all purpose flour mix you like, stick to it and it should work for most recipes. Hope that helps a little !!
Delete