Sunday, December 11, 2011
Breakfast and Brunch Biscuits - Gluten Free
Most of the conversation I hear from someone newly gluten-free is about Gluten- Free Biscuits. Well, let’s try to make them a little more nutritious than simply using cornstarch or tapioca flour!
I remember home-made biscuits and keep trying to make them like I was used to. Most of the commercial biscuit mixes tend to have more starch than wheat flour, so I mix flours.
My flour blend tend to include sorghum, chickpea, potato(flour), millet and brown rice flours, and of course tapioca and or potato starch, to smooth it out.
There are two pre-mixed whole grain mixes that I am aware of: King Arthur Gluten-free Whole Grain Flour Blend (Whole Grain Flours (sorghum, Brown Rice, Amaranth, Quinoa, Millet, Teff), Tapioca Flour.) and Hodgson Mill, Multi Purpose, Gluten Free Baking Mix(Whole Grain Millet, Garbanzo, Soy, And Brown Rice Flours)
I would use the KAF mix for cookies or part of a bread mix, because I tend not to add Teff or Quinoa flours to biscuits. I purchased the Hodgson Mill mix in the past, but no longer will due to the soy flour it contains. I have since gone soy-free also for health reasons. It is a very good mix, if one does not have issues with soy beans.
So, I always start out with 1 1/4 cups of my whole grain mix and then add additional starch or an additional 1/4 cup of the whole grain mix, depending on what the end product will be. For Biscuits, its 1/4 cup of another starch or less dense fiber flour.
Since I tend to have brunch rather than breakfast, I made biscuits suitable for either.
Actually, I saw a recipe for Elsie’s Biscuits in a cookbook by Southern Living Homestyle Cooking, chapter Taste of the South that gave me the nudging to make biscuits. That recipe uses sour cream instead of yogurt. The yogurt I used was not on the market when the cookbook was published. Over all the cookbook recipe is a really good one.
I had decided to make an omelet (liquid egg product). I discovered that I only had liquid egg whites and no liquid egg product, so a little substitution has to be done. Egg white with cumin and turmeric to change the color a bit.
After mixing up the biscuits, and dividing the dough into 6 balls, I added a tablespoon of grated Parmesan cheese to three of them. So there are 3 plain and 3 with a little cheese.
Breakfast N Brunch Biscuits
1 1/4 cups Self-rising Whole Grain Baking Mix
3 tbsp tapioca flour or starch
2 tbsp potato flour (not potato starch)
1 tsp sugar
4 Tbsp Buttery Spread (used Earth Balance) ( or butter or shortening)
2 tbsp 0% Greek Yogurt or sour cream
1/4 cup water
1/4 cup buttermilk
1 pinch Vanilla extract or cinnamon
Optional Add Ins
3 tbsp grated Parmesan or Romano cheese
Preheat oven to 400 degree F.
Combine all of your Dry Ingredients. With a pastry blender or wire whisk, cut in Fats into Dry Ingredients until mixture resembles coarse crumbs.
Combine Liquids and add all at once to the Dry Ingredients; stir with a wooden spoon until moistened.
Stir the dough about 15 more seconds as it pulls together.
Optionally divide the dough in half and add cheese to one half.
Divide the dough into 6 portions, using food service gloves and a biscuit cutter to help shape it. Place biscuits at least 1-inch apart on a lightly greased or parchment paper covered baking sheet.
Bake for 10 to 15 minutes or until golden. Remove biscuits from baking sheet and serve hot
Nutrition (per serving): 213 calories, 8.8g total fat, 3.7g monounsaturated fat, 1.9g polyunsaturated fat, 2.2g saturated fat, 2.9mg cholesterol, 29g carbohydrates, 2.3g fiber, 26.7g net carbohydrates, 4g sugar, <1g starch, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, <1g maltose, 215.6mg sodium, 127mg potassium, 4.5g protein, 129.7mg calcium, 47.2IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, <1mg vitamin c, 0IU vitamin d, <1mg vitamin e, <1mcg vitamin k, <1mg iron, <1g lysine, 1.4mcg selenium, <1mg thiamin, <1mg zinc.