Comments on: My Favorite Gluten Free Biscuits

By: Juanita

Juanita — Mon, 26 Jul 2010 03:35:02 +0000

I am so glad to find sites like this!!! I have been known for my baking and cooking skill but since finding out I have extensive food allergies (dairy, beef, eggs, gluten, the list is just awful) I haven’t even really wanted to be in the kitchen. Thanks so much for all your hard work in making recipes that actually work for those of us who cannot eat what we love!!!

By: Gen Kreie

Gen Kreie — Thu, 22 Jul 2010 03:48:08 +0000

…and today I had the first real strawberry shortcake I’ve had in a long time due to these biscuits. The way we did it in Iowa. I now live in the Pacific NW and local berries are at their peak. I’d even make these for normies without hesitation.

By: Gen Kreie

Gen Kreie — Wed, 21 Jul 2010 06:05:43 +0000

Something I tried as a sub for buttermilk, since I’ve become sensitive to all the really good stuff in my dottage.
Iused half soy milk and half soy yogert mixed together. It worked great. These biscuits are tres’ bon!

By: Kristen

Kristen — Sat, 24 Apr 2010 23:04:21 +0000

Wow, you guys are making my week! I’m so glad to hear that you’ve had good results with the recipe.

And, Debbie, great idea! Hamburger stew sounds tasty.

susie – White rice flour should work as a substitute for the brown rice flour, but the biscuits may have a slightly different texture. Shouldn’t be a big deal, though.

What I do, since the dough is rather wet, is lay down a piece of oven parchment, spray my hands with non-stick cooking spray, and pat the dough down by hand until I have the thickness I want. After that, I cut the dough with a biscuit cutter (you can spray the cutter, too, if you find that the dough is too sticky). This method works really well for me. Hope this helps!

By: susie

susie — Sat, 24 Apr 2010 22:37:14 +0000

Will rice flour made from white rice work? I saw it in the grocery store today and it’s so much cheaper than the brown rice flour…

Another question: I tried the recipe about a month ago. I followed it to the letter except for milk (I did an almond milk/vinegar sub). It was too mushy to roll out and use a biscuit cutter. I made drop biscuits instead, and they were delicious. But I was just wondering if there’s anything you’d suggest to make the dough more pliable?

Thanks for all of your hard work!

By: Debbie Hagood

Debbie Hagood — Wed, 21 Apr 2010 23:16:35 +0000

I wanted crackers and decided to add a little garlic salt to the mixture. I dropped teaspoon size batter into hot olive oil and flattened. They made a delicious, crispy side to our hamburger stew. Thanks for the recipe.