GF Breads

Easy Gluten Free no Yeast Dinner Rolls

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Easy Gluten Free no Yeast Dinner Rolls

1 Cup Good Quality All-purpose GF Flour (with xanthan gum already added)

1 Tablespoon Baking Powder

1  1/2 Teaspoons Baking Soda

1 Cup Butter Milk (make sure it is real butter milk)

1/4 Cup Gluten Free Mayo

1 Large Egg

In medium size mixing bowl whisk together flour, baking powder, and  baking soda.  In another bowl whisk together butter milk, mayo and egg, then pour into flour mixture and mix just until blended. (don’t over mix, it will make it rubbery) Oil or grease regular cup cake or muffin pan, ( I also like to flour mine).  Then using an Ice cream scoop to dip batter, fill each muffin container. ( I only got 10 rolls out of this recipe.) Let batter or dough rest for about 15 minutes.

Heat oven to 325* and bake for 25 minutes. Let rolls cool before removing from pan.

Gluten Free Butter Milk Biscuits

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Butter Milk Biscuits

1 Cup All Purpose GF Flour with xanthan gum already added (I use Betty Crocker GF / Tom Sawyer GF Rice Flour, Mixed 1/2 & 1/2)

1/2 Tablespoon GF Baking Powder

1/4 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/3 Cup Sweet Pure Butter Milk

3 Large Eggs beaten

2 ½ Tablespoons softened Butter or Oil

In mixing bowl whisk together all dry ingredients. Then add butter milk, beaten eggs, and butter or oil. Mix just until smooth and all lumps are gone. Let batter set for 20-30 minutes, or refrigerate if longer. When ready to bake, Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ Cup)  fill a regular greased non-stick cup cake or small muffin pan with batter. Bake for 25- 30 minutes or until biscuits are browned around the edges. I can usually get about 6 biscuits out of this recipe. Note, you can use cupcake fillers, but the paper keeps the biscuits from browning.

I usually double this recipe and freeze leftover biscuits in a zip lock bag. When ready to thaw and eat, microwave each biscuit for 20-25 seconds. I also make a variation of this recipe with sausage or ham and cheese, to make a Breakfast in a Biscuit. Go to my blog site to see this recipe in the GF Breads Section.

I have also used Better Batter G F Flour with this recipe and it also works very well.

Gluten Free Cheddar Cheese Dill Bread

Gluten Free Cheddar Cheese Dill Bread

Yeast Mixture:

1 1/4 Cup warm Dill Pickle Juice (not over 110*, make sure the Juice is GF)

2 Teaspoons Dry Active Yeast

In Small glass bowl, mix Yeast and juice together with plastic whisk and set aside. It should bubble and start to foam.

Dough Mixture:

3 Cups All Purpose GF Flour ( if it does not have xanthan gum already added, then add ½ teaspoon)

2 Tablespoons GF Baking Powder

1/4 Teaspoon Baking Soda

2 Tablespoons Dry Dill Seed

4 Eggs Beaten

3 Tablespoons Butter Softened

1 Cup chopped GF Dill Pickles ( makes sure pickles do not have any added MSG or gluten)

1 Cup Freshly Shredded Cheddar Cheese (additive Free)

In large mixing bowl whisk together flour, baking powder, baking soda, and dill seed. Add eggs, butter, dill pickles and cheddar cheese. Start mixer and add yeast, dill pickle juice to blend in. Mix well, just until all ingredients are blended.

Preheat oven to 325*F.

Pour dough into a greased and floured (with GF Flour) 9×4 inch loaf pan. Let dough rise in a warm place for 20 – 30 minutes. Bake for 60 – 65 minutes or until a wooden tooth pike inserted into center of loaf comes back clean. Remove from oven and loaf pan. I like to brush top and sides with butter. Let cool slightly before serving. This bread is good while still warm. Enjoy!

Gluten Free Hushpuppies

IMG_2022After I posted the recipe for the fish, there were some that wanted the recipe for the Gluten Free Hushpuppies. So here it is! Hope you enjoy it!

Gluten Free Hushpuppies

1 Cup Bob’s Red Mill GF Corn Meal mix

1/3 Cup All Purpose Gluten Free Flour

1/4 Teaspoon GF Baking Powder

1/2 Teaspoon Salt

2 Teaspoons White Granulated Sugar

1 finely chopped Scallion

1 Large Clove minced Garlic ( about ½ Tablespoon)

1 Jalapeno finely chopped (optional)

1/8 Cup GF Oil

1/2 Cup Tap Water

1 Egg beaten

(plus about 2 to 2 ½  cups GF oil for deep frying)

In medium size mixing bowl whisk together corn meal, GF flour, baking powder, salt and sugar. Add scallion, garlic, and jalapeno, oil, water, and beaten egg. Mix all ingredients well forming a stiff batter.

In deep fryer or heavy sauce pan heat oil to 180 to 200*F. Dip batter by tablespoon forming an oblong ball or egg shape, and slide each ball into hot oil. Fry for 3- 4 minutes or until dark golden brown. Remove from oil and drain on paper towels. Depending on the size of each hushpuppy, this should make about 12 – 18 hushpuppies.

Jans Gluten Free Brown Bread Recipe for the Bread Machine

on May 19, 2015

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Jan’s Gluten Free Brown Bread Recipe for the Bread Machine

For the bread in the photo above, I used the variations in the recipe below, and added seeds to this loaf.

3 Eggs (room temperature)

1/2 Stick of Salted Butter(melted), or 1/4 cup GF Oil

3/4 Cup Unsweetened additive free Applesauce, (room temperature)

1/3 Cup Pure Molasses ( I use Grandma’s brand, it is un-sulfurized), or pure Honey

2  3/4 Cups All-purpose Gluten Free Flour with xanthan gum ( I use Gluten Free Tom Sawyer/Betty Crocker GF Flour Mix

Note: If you use another flour that does not have xanthan gum, then you must add it. Using GF Better Crocker flour alone also needs ¼ teaspoon xanthan gum added.

1/3 Cup Dark Pure Brown Sugar (packed)

½ Teaspoon Salt

½  Teaspoon Baking Soda

1 Tablespoon Gluten Free Baking Powder

Making sure you have the kneading blade inserted in the bottom of your baking pan, and start adding the wet ingredients. Add eggs, butter, applesauce, and molasses.  Place pan into bread machine and start the mixing cycle, setting it for 20 minutes. In medium size mixing bowl whisk together, all dry ingredients and add to wet ingredients, carefully dipping flour mixture into bread pan while it is still mixing. Using a rubber spatula scrape sides down after adding flour, making sure all ingredients are getting mixed and there is no flour build up on sides or in the bottom.

Yeast Mixture:

2 Teaspoons Dark Brown Sugar (Packed)

1/8 Cup pure Sweet Butter Milk (room temperature)

1/8 Cup very warm water (no more than 110*F.)

2 Tablespoons Dry Active Yeast

In medium glass mixing bowl, add sugar, butter milk, & water. Stir to dissolve sugar.  Add yeast and whip briskly with plastic whisk until yeast mixture starts to foam. Then pour yeast mixture over dough while paddle is still stirring. Use rubber spatula to help incorporate yeast mixture. Make sure sides are scraped down of any loose flour.

Let mixing cycle run for 20 minutes, then stop cycle and set timer for 30 minutes. Unless you have a new machine with a Gluten Free Bread Setting, if so you may use that setting. If you have an old machine like mine. Let the dough rest for 30 minutes as I stated above. (you may want to remove the kneading paddle at this time, and smooth out the dough, it’s not necessary, I just don’t like the indention the paddle makes)

After the dough rests, turn the machine to the bake cycle for 1 hour. At the end of the baking time, check to make sure it’s done by inserting a wooden toothpick in the center, if it comes back clean, then bread is done.

Remove pan from machine and remove bread by inverting loaf onto cooling rack. I like to butter the entire loaf with melted butter. Let bread cool for at least an hour before slicing. Enjoy!!

After bread cools and is sliced, store in an airtight container. It is always better if GF bread is warmed slightly or toasted before serving.

Variations: To change this loaf of bread up, I like to add seeds. To make it a seeded loaf just add 1/4 to 1/2 cup of your favorites seeds. Sunflower, flax, sesame, or any seed you prefer.

Instead of the molasses or honey, you can also add agave nectar, in the same amounts.

Jan’s Molasses Rolls

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Jan’s Molasses Rolls

Gluten Free Flour Mix:  My favorite flour mix, 1 – 1pound box of Betty Crocker GF Rice Flour and 3 Cups of Tom Sawyer GF Flour, whisk together and store in airtight container. Using this mix there is no need to add xanthan gum.

Ingredients for rolls:

3 ½  Cups Gluten Free Tom Sawyer/Betty Crocker GF Flour Mix (see GF flour mix above)

Note: If you use another flour that does not have xanthan gum, then you must add it. Using GF Better Crocker flour alone also needs ¼ teaspoon xanthan gum added. 

½ Teaspoon Salt

½  Teaspoon Baking Soda

1 Heaping Tablespoon Gluten Free Baking Powder

1 Cup Pure Egg Whites

1 Stick of Salted Butter (melted)

1 Banana (well mashed)

½ Cup Pure Molasses ( I use Grandma’s brand, it is un-sulfurized)

In large mixing bowl whisk together flour, salt, baking soda, and baking powder. Then add egg whites, melted butter, and molasses. Gently fold liquids and flour together until all dry ingredients are wet. Don’t over mix! Cover mixing bowl and store in refrigerator at least 1-2 hours. ( I like to mix this the day before and let it set overnight.)

When you are ready to bake rolls, remove from fridge and prepare yeast mixture below.

Yeast Mixture:

1/2  Cup packed Dark Brown Sugar (Packed)

1/4 Cup pure Sweet Butter Milk (room temperature)

1/4 Cup luke warm tap water

2 Heaping Tablespoons Dry Active Yeast

In medium glass mixing bowl, add sugar, butter milk, & water. Stir to dissolve sugar.  Add yeast and mix with plastic whisk. Set aside and let it foam about 15 minutes. I like to set it near the stove to keep it warm.

Preheat oven to 325* Add a 9×13 inch baking pan filled half way with water to bottom rack of oven. This will keep rolls moist while baking.

When yeast is ready, add dough and yeast mixture to food processor or mixer. Blend on highest setting until well mixed. Do not over mix, it will make rolls rubbery. I usually blend no more than 30 to 40 seconds or until all lumps are gone and dough is smooth.

Pour dough onto wax paper that has been lightly greased and floured (with GF flour). Lightly sprinkle more flour on top of dough, just enough to roll out. Roll out dough to about 1 1/2 inch thickness. Using a 2 ½ in round cookie cutter, cut rolls and place in a lightly greased nonstick pan. Or if you are using a glass baking pan you must lightly flour the pan or the rolls will stick. I can get 18 rolls into a 9×13 inch pan. This will make 24 – 25 rolls depending on how big you make them. Try not to handle the dough any more than you have to. The more it is worked the tougher it makes the rolls. I use a smaller pan for the rest of the rolls.

Melt ½ stick of salted butter and generously brush top of rolls. Let rolls rise in a warm place for about 20 minutes.  Bake for 20 minutes then remove pan of water from oven and let rolls finish baking for another 5 to 10 minutes or until completely brown and done in the center. Insert a wooden toothpick in the center roll, if it comes back clean, then they are done.

Remove from oven and butter again while warm. Lightly cover rolls with foil that you have pierced with a fork, ( so rolls do not sweat) until you are ready to serve.

Breakfast in a Biscuit

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Breakfast in a Biscuit

2 Cups Betty Crocker GF / Tom Sawyer GF Rice Flour (Mixed 1/2 & 1/2)

1 Tablespoon GF Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

2/3 Cup Sweet Pure Butter Milk

6 Large Eggs beaten

1/3 Cup Butter or Oil ( my family prefers I use the bacon grease instead, I know that is not very healthy, but OH! The flavor!)

1 Cup fried GF Bacon, chopped (or GF Sausage cooked and crumbled)

2 Cups Freshly grated additive free Cheddar Cheese

In mixing bowl whisk together flour, baking powder, baking soda and salt. Fold in butter milk, beaten eggs, and butter or oil (maybe grease?). Mix until smooth and all lumps are gone. Don’t over mix, it will make the bread rubbery. When batter is smooth, add meat and cheese. Fold in until well blended. Let batter set for 20-30 minutes, or refrigerate if longer. When ready to bake, Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ Cup) to fill a regular greased and floured muffin a pan with batter. Bake for 25- 30 minutes or until biscuits are browned around the edges. I can usually get about 18 biscuits out of this recipe. Note, you can use cupcake fillers, but the paper keeps the biscuits from browning.

These freeze very well in a zip lock bag. When ready to thaw and eat, microwave each biscuit for 20-25 seconds. These make a great on the go breakfast!

Ginger Bread, Real and Gluten Free

on December 23, 2014

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Gluten Free Ginger Bread

3 ½ Cups All Purpose Gluten Free Flour ( I use Better Batter or Tom Sawyer/Betty Crocker GF mix)

1 Tablespoon GF Baking Powder ( Clabber Girl)

½ Teaspoon Baking Soda

½ Teaspoon Salt ( if I use salted butter, I omit the salt)

1 Teaspoon Additive Free Ground Cinnamon

¼ Teaspoon Additive Free Ground Nutmeg

1 Cup Brown Sugar packed or White Granulated ( I prefer Brown Sugar)

4 Large Eggs ( if I use Better Batter then I have found it takes another egg)

1 Tablespoon Peeled and Freshly Grated Ginger Root (if you really like Ginger add more, it doesn’t hurt)

2/3 Cup Water

1   Stick melted Butter

½  Cup GF Oil

1 Cup Pure Additive Free Honey

In large mixing bowl whisk together, flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar. In another bowl beat the eggs and add the freshly grated ginger and whisk together. Add water, melted butter, oil and honey, to the eggs and ginger. Stir all liquids together and pour into flour and spice mixture. Beat with mixer just until well blended. Don’t over mix, it will make the bread rubbery. Let batter set in fridge for about 20 minutes.

Preheat oven to 325*F.

When ready to bake, pour batter into four small greased and floured ( with GF Flour) 3 ½ x 5 ½ inch loaf pans, or two large 9×4 inch loaf pans. Fill pans to about ½ inch from top of pan. I like to swirl the batter on top, so that it will split and look more like artisan bread. Or you can smooth out the dough if you prefer. Remember to place a 9×13 inch pan half full of water on bottom rack of oven. Evenly space loaf pans on top rack, over water and bake for 40 to 45 minutes. Remove water and bake loaves for another 20 – 25 minutes, or until tooth pick inserted into center loaf comes out clean. Remove pans from oven and cover with foil. Serve warm with butter. Or give to friends for Christmas!

Variations: instead of bread, you can make Ginger Muffins, adding pecans or walnuts. Also when baked you may want to top with a ginger glaze, or mix powdered ginger and agave nectar for a glaze.

 

Nov25

Glutnen Free Honey Sweet Rolls

on November 25, 2014

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Honey Sweet Rolls

Gluten Free Flour Mix:  My favorite flour mix, 1 – 1pound box of Betty Crocker GF Rice Flour and 3 Cups of Tom Sawyer GF Flour, whisk together and store in airtight container. Using this mix there is no need to add xanthan gum.

Ingredients for rolls:

3 ½  Cups Gluten Free Tom Sawyer/Betty Crocker GF Flour Mix (see GF flour mix above)

Note: If you use another flour that does not have xanthan gum, then you must add it. Using GF Better Crocker flour alone  you must add 1/4 teaspoon xanthan gum.

½ Teaspoon Salt

½  Teaspoon Baking Soda

1 Heaping Tablespoon Gluten Free Baking Powder

1 Cup Pure Egg Whites

½ Cup Gluten Free Canola Oil

1/2 Cup Pure Butter Milk

½ Cup Pure Honey

In large mixing bowl whisk together flour, salt, baking soda, and baking powder. Then add egg whites, oil, butter milk, and honey. Gently fold liquids and flour together until all dry ingredients are wet. Don’t over mix! Cover mixing bowl and store in refrigerator at least 2 hours. ( I like to mix this the day before and let it set overnight.)

When you are ready to bake rolls, remove from fridge and prepare yeast mixture below.

Yeast Mixture:

¾  Cup White Granulated Sugar

½ Cup Scalded Milk (in microwave about 1 minute)

¼  Cup Cold tap water

2 Heaping Tablespoons Dry Active Yeast

In medium glass mixing bowl, add sugar, scalded milk, & water. Stir to dissolve sugar. Temperature should not be over 110 degrees. (It will kill the yeast) Add yeast and mix with plastic whisk. Set aside and let it foam about 15 minutes. I like to set it near the stove to keep it warm.

Preheat oven to 325* Add a 9×13 inch baking pan filled half way with water, to bottom rack of oven. This will keep rolls moist while baking.

When yeast is ready, add dough and yeast mixture to food processor or mixer. Blend on highest setting until well mixed. Do not over mix, it will make rolls rubbery. I usually blend no more than 30 to 40 seconds or until all lumps are gone and dough is smooth.

Pour dough onto wax paper that has been lightly greased and floured (with GF flour). Lightly sprinkle more flour on top of dough, just enough to roll out. Roll out dough to about 1 inch thickness. Using a 2 ½ in round cookie cutter, cut rolls and place in a lightly greased nonstick pan. Or if you are using a glass baking pan you must lightly grease and flour the pan or the rolls will stick. I can get 18 rolls into a 9×13 inch pan. This will make 24 – 25 rolls depending on how big you make them. I use a smaller pan for the rest of the rolls. Try not to handle the dough any more than you have to. The more it is worked the tougher it makes the rolls.

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Melt ½ stick of salted butter and generously brush top of rolls. Let rolls rise in a warm place for about 20 minutes.  Place in top rack of oven, above water,  when rolls have risen and bake for 20 minutes then remove pan of water from oven and let rolls finish baking for another 5 to 10 minutes or until completely brown and done in the center. Insert a wooden toothpick in the center roll, if it comes back clean, then they are done.

Remove from oven and butter again while warm. Lightly cover rolls with foil that you have pierced with a fork, ( so rolls do not sweat) until you are ready to serve.

IMG_1512Rolls should be about 2 inches thick when done.

Nov16

Gluten Free Croutons

on November 16, 2014

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Gluten Free Croutons

Preheat oven to 400*

Gluten Free bread

1 Teaspoon additive free garlic powder

1 Teaspoon salt

Per 2 ½  Cups cubed bread

I use leftover Gluten Free bread if I can, and I like to save the ends for croutons also. But if you need several cups at a time, one 9×4 inch loaf will make about 4- 5 cups of baked croutons. To cut each slice into small crouton size squares, I usually stack the slices of bread, then cut so it goes faster. And spread the little squares on a cookie sheet, or baking pan one layer thick.  Sprinkle on garlic powder and salt, and bake. About 20 – 25 minutes or until crisp. Make sure to check them at about 15 minutes, they will need to be stirred. When done, let them cool, and store in an air tight container in the freezer until needed.  To use in a salad, take out what you need and microwave about ten seconds. Or save them for stuffing.

My dressing (or stuffing) recipe calls for 4 cups of croutons. My baking pans will hold 2 ½ cups of cubed bread at a time, which equals (after shrinkage) 2 cups of croutons. So after baked and cooled the 2 ½ cups will shrink to about 2 cups.

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Small Loaf White Bread

2 Cups Tom Sawyer GF & Betty Crocker GF Rice Flour Blend mixed (see the recipe in the previous post) If you use Betty Crocker flour alone, then you must add ¼ Teaspoon of xanthan gum.

2 Teaspoons Gluten Free Baking Powder (Clabber Girl)

¼ Teaspoon Salt

¼ Teaspoon Baking Soda

½ Stick melted Butter (1/4 Cup)

¼ Cup Warm Water (not hot, it will cook the egg whites)

¼ Cup Oil ( I use Gluten Free Canola)

½ Cup Pure Egg whites (or 3 beaten eggs)

In mixing bowl whisk together the 2 cups flour with the baking powder, salt and baking soda. In small bowl melt butter, just until soft don’t get it too hot ( or it will kill the baking powder) add water and oil. Add butter, water and oil, to flour mixture, then add egg whites. Fold in all liquids and flour until all of the flour is moist. Let this set in fridge for at least 20 – 30 minutes, so that the rice flour can absorb the liquids. I like to make this dough up the day before and just let it set in the refrigerator overnight.

Yeast Mixture:

¼ Cup scalded Milk ( in the microwave about 45 seconds)

¼ Cup cold tap water

½ Cup White granulated sugar

1 Tablespoon dry active yeast

In medium glass mixing bowl, add sugar, scalded milk, & water. Stir to dissolve sugar. Temperature should not be over 110 degrees. (It will kill the yeast) Add yeast and mix with plastic whisk. Set aside and let it foam and rise for about 20 – 30 minutes. I like to set it near the stove while I’m cooking this will activate the yeast.

Preheat oven to 325* Add a 9×13 inch baking pan filled half way with water to bottom rack of oven. This should keep bread from cracking on top.

When you are ready to make the bread, remove the dough from the fridge and spoon it into the food processor or mixer. (I like to use the food processor.) Then pour yeast mixture over the dough and mix until all lumps are gone. I mix it on high for a very short amount of time, in order to get air into the dough. Just don’t over work the dough, it will make the bread tough. When dough is smooth pour into greased and floured (with GF flour), 9×4 inch loaf pan. Smooth out dough with a buttered or oiled spatula. I set the loaf pan on the back of the stove to let the dough rise for about 30 minutes. Do not punch down dough before you bake. When dough has risen to about ¼ to ½ inch above loaf pan it is ready to bake. Place loaf pan on rack directly above the pan of water. After bread has been in the oven about 30 minutes slide it over, so that loaf pan is not directly above water. This will let the bottom of the loaf brown, and bake for another 20 – 25 minutes. Total time is 50 – 55 minutes. Insert toothpick in the center, when it comes out clean bread is done.  Cover with foil and let bread rest in pan for about 15 minutes.  After you remove bread from pan stand it on its end, and wrap loosely in foil. You may have to lean it against something to keep it from toppling over. This will keep bread from squatting and it will hold its shape. When completely cool store in air tight container or zip lock bag.

Gluten Free Corn Bread

IMG_1473The Stuffing or Dressing recipe I use calls for 2 pans of corn bread, which equals about 12 cups of crumbled corn bread. I try to make my corn bread early, measure it out and put it into bags and freeze it. That way when it’s time to make my dressing for Thanksgiving, all I have to do is add it to the recipe.

Below is the recipe I use for the flour mix, and my Gluten Free Corn Bread. I hope this helps you getting prepared for your Gluten Free Thanksgiving.

Gluten Free Corn Meal Mix

1–24 oz. bag of Bob’s Red Mill Gluten Free Stone Ground Whole Grain Corn Meal

2- 24 oz. bag of Bob’s Red Mill Gluten Free Corn Flour

Mix well with whisk, in a large mixing bowl, and pour in air tight container. Be sure and label container.

The reason I like to use the mix of corn flour and cornmeal, is because the GF corn meal is coarser than regular cornmeal. So when you add the corn flour it just evens it out. If you like the grit of the corn, then just use the cornmeal. ( I have a thing about texture. I don’t even like regular pears because of the grit!)

If you like the finer grind of the Corn Flour, just use the Corn Flour alone instead of adding the Whole Grain Corn Meal

Gluten Free Corn Bread

2 Cups GF Corn Meal/Corn Flour Mix (2 bags Bobs Red Mill Corn Flour, 1 bag Bobs Red Mill Corn Meal)

½ Teaspoon Salt

2 Teaspoon GF Baking Powder

½ Teaspoon Baking Soda

1 Tablespoon Sugar

¾ Stick of softened Salted Butter (6 Tablespoons or 3/8 cup of oil)

1 Cup Water or Milk

2 Eggs Beaten

In large mixing bowl whisk together dry ingredients, then add butter, water and eggs. Mix well and pour into a greased, 9 – 10 inch skillet, or baking dish. Bake at 350* for 25 – 30 minutes, or until set and browned around the edges. Cool and serve, or freeze in freezer bags for Turkey and dressing.

Gluten Free Ham and Cheese Yeast Biscuits

 

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GF Ham and Cheese Biscuits

3/8   Cup White Granulated Sugar

¼ Cup Scalded Milk (in the microwave about 45 seconds)

¼ Cup Cold tap water

2 Teaspoons Dry Active Yeast

In medium glass mixing bowl, add sugar, scalded milk, & water. Stir to dissolve sugar. Temperature should not be over 110 degrees. (It will kill the yeast) Add yeast and mix with plastic whisk. Set aside and let it foam and rise for about 30 minutes. I like to set it near the stove to keep it warm.

½ Cup Pure Egg Whites

¼ Cup Oil (any oil that you can tolerate)

1 ¾ Cups Betty Crocker/Tom Sawyer GF Flour Mix ( ½ & ½ )

¼ Teaspoon Salt

¼ Teaspoon Baking Soda

1 ½ Teaspoons GF Baking Powder

¾ Cup GF Ham Chopped ( Fricks GF or Farmland GF )

½ Cup GF Chunked Sharp Cheddar Cheese (about ¼ inch square chunks)

Preheat oven to 325*      (Tip when you add the ham, there is usually about a tablespoon of juice in the package, go ahead and pour it in, remember the tip on fats & oils) 

In food processor or mixer, blend all ingredients with yeast sugar mixture, except ham and cheese. When dough is smooth, (remember don’t over work the dough) remove beaters or blades and fold in chopped ham and cheese. Grease a non-stick regular muffin pan (not the large muffins). Or you can just use the cupcake liners. Fill each muffin cup with ¼ cup of dough. I use a triggered ice cream scoop, (mine holds just about ¼ cup) to fill the muffin pan. Let the dough rise and the rice flour absorb liquids for 10 minutes or so. Bake for 25 – 30 minutes or until browned. Let cool and serve, or put them in freezer bags and store in the freezer for a quick morning snack. When you remove frozen biscuits, to heat. Put in the microwave for about 20-25 seconds, heating time will take longer if you thaw more than one. This will make 12 biscuits.

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