Absolutely Awesome Drop Biscuits (Gluten-free)

 

I have missed a nice biscuit or scone since being diagnosed Celiac so I was thrilled when a friend brought the Garlic cheese biscuits made with Betty Crocker’s Biscuit Mix https://annesfavourites.ca/2014/10/22/almost-famous-cheddar-biscuits-gluten-free/ .These are so good you do not have to make a wheat version for company! I immediately tried a homemade version of the same with my regular all purpose flour mix but they were very disappointing. Also tried my own recipe for biscuits with a gluten-free mix and they also fell short of my expectations and of course I searched the internet for other people’s ideas for biscuits and none was up to scratch but these…….ARE!!

Biscuits

I revamped my Bread flour mix based on the past year’s experiences and used it with a little extra potato starch but I think the real trick is using the eggs in place of some of the milk. The buttermilk definitely adds an extra element of flavour but I plan to try them with soured milk when I use up all my buttermilk. I’m thinking if it makes a difference I will freeze the buttermilk in correct quantities for this mix.
I am giving you the recipe for the plain drop biscuits and the garlic cheese biscuits. Either is a great complement to a hearty soup meal.
Enjoy 🙂
I have successfully adapted this recipe to Grace Gammie’s Scones and will try to get that posted tomorrow so you can treat your Valentine this week-end to an afternoon tea or use them as a delicious addition to brunch.

Plain Drop Biscuits Click here for PDF version https://www.dropbox.com/s/xmqps5zrmxb61at/Drop%20Biscuits.pdf?dl=0

2 cups GF bread flour*
1/4 cup potato starch
1 tsp xanthan gum
1 Tbsp GF baking powder
1/2 tsp baking soda
1 Tbsp white sugar
1/2 tsp salt
1/4 cup butter or margarine
2/3 cup buttermilk
3 eggs
1/2 cup raisins, shredded Cheddar or mixed peel (optional)

  • Sift flour, potato starch, xanthan gum, baking powder, baking soda, sugar and salt in a bowl.
  • Cut in butter with a pastry blender or your clean hands until crumbs are between the size of peas and lentils.
  • Whisk buttermilk with eggs and pour over dry ingredients and mix with a fork until batter is combined.
  • Add cheese or fruit, if desired, and continue to stir until dry ingredients are incorporated and raisins are evenly distributed.
  • Drop by tablespoon onto ungreased cookie sheet or parchment paper. Bake in a 425°F oven for about 12 – 15 minutes until the biscuits are lightly browned and barely give when pressed on top.

Makes 13 – 15 two inch biscuits

*Bread Flour Mix

2 cups sweet rice flour
1 cup brown rice flour
1 cup white rice flour
1 cup tapioca starch
1/2 cup potato starch
1/2 cup millet flour

ALWAYS whisk or shake together before measuring.

Garlic Cheese Biscuits

Biscuits:Click here for PDF version https://www.dropbox.com/s/ebivagb6jzfj8tv/Garlic%20Cheese%20Biscuits.pdf?dl=0
2 cups GF bread flour*
1/4 cup potato starch
1 tsp xanthan gum
1 Tbsp GF baking powder
1/2 tsp baking soda
1 Tbsp white sugar
1/2 tsp salt
1/2 tsp garlic powder
1/4 cup butter or margarine
2/3 cup buttermilk
3 eggs
2/3 cup cheddar cheese, shredded
Topping:
1/4 cup butter, melted
1 clove garlic, crushed or 1/4 tsp garlic powder
2 Tbsp fresh or frozen chopped parsley or 1 tsp dried
1/3 cup shredded Cheddar cheese

  • Sift flour, potato starch, xanthan gum, baking powder, baking soda, sugar and salt in a bowl.
  • Cut in butter with a pastry blender or your clean hands until crumbs are between the size of peas and lentils.
  • Whisk buttermilk with eggs and pour over dry ingredients and mix with a fork until batter is combined.
  • Add cheese or fruit, if desired, and continue to stir until dry ingredients are incorporated and raisins are evenly distributed.
  • Drop by tablespoon onto ungreased cookie sheet or parchment paper.
  • Bake in a 425°F oven for about 12 minutes until the biscuits are lightly browned and barely give when pressed on top.
  • Mix melted butter, garlic and parsley and brush on hot biscuits.
    Sprinkle with remaining cheese and return to oven for 2 – 3 more minutes until cheese is melted.
    Makes 13 – 15 two inch biscuits

Anne’s Favourites

Almost Famous Cheddar Biscuits – Gluten-free!

Kathy Knechtel brought these delicious cheddar biscuits, reminiscent of the Red Lobster specialty, to a dinner party and the young people were lining up for seconds and thirds without having to eat gluten-free! They are easy to make using the new Betty Crocker Bisquick Gluten-free mix!

http://www.bettycrocker.com/recipes/gluten-free-cheese-garlic-biscuits/781e1a42-c051-4ab9-bd5e-ac38c7588bc0

  • I don’t keep garlic powder because it goes hard before I use it up so I just used one clove of fresh garlic, crushed, in the butter for flavour and brushed a bit of the flavoured, melted butter on the pan where I was dropping a biscuit. It gave it lots of garlic flavour.
  • I used a little more grated cheese, maybe 3/4 cup and sprinkled some on top.
  • Kathy used buttermilk and I made them with regular milk and buttermilk and liked the buttermilk better but if you don’t have it on hand I would not hesitate to make them with plain milk.
  • Kathy add a few Tablespoons of chopped fresh parsley to the dough and in the butter topper and it made them perfect.

I will try them with a scratch biscuit mix and add some pictures to this blog later but I wanted to get the word out on this special treat for people on a gluten-free diet. It sure fits the bill for something to go with a hearty soup meal as the cool weather descends.

Black Bean Brownies

I needed a gluten-free, vegan brownie recipe for my niece’s shower and found two excellent recipes.

Check them out on these blogs:

Vegan, Gluten-free Black Bean Brownies from the Minimalist Baker – Who would believe that a can of black beans and some cocoa could taste this good!!

Vegan Zucchini Brownies from Chocolate Covered Katie, The Healthy Dessert Blog

I made these in mini muffin pans and topped them with a small swirl of vanilla “butter” cream frosting (made with margarine and almond milk)


 

 

 

Shrimp Risotto

Shrimp Risotto

Last night when the mercury soared above 30 for the third day in a row I did not really feel like eating and had used a lot of my BBQ favourites since we were on holidays without hydro for the preceding week. I wanted something to make without turning on the oven or BBQ and risotto came to mind. You only had to eat a little and the leftovers would be a great lunch if your appetite did not return but … with the vegetable preparation and testing the chilled apple wine for the risotto we were ready to enjoy our dinner by the time it was ready!

Cliff picked the last of the peas out of the garden, overgrown multiplier onions took the place of leeks and fresh parsley and garlic scapes brought the garden to the table.

Shrimp Risotto click here for pdf version of recipe

I like to make risotto when you only have 45 minutes to get supper on the table and you haven’t thought of anything yet. I always keep chicken stock frozen in 2 cup containers and I like to have a package of frozen shrimp to use for meals like this. If I do not have mushrooms I do not worry, I try to find something else. The more vegetables you add the better.

2 cups chicken stock, homemade or low sodium
2 Tbsp butter or chicken fat
8 – 10 mushrooms, sliced
1 medium – large onion, finely chopped
1/3 cup leeks, chopped, white and light green parts (optional)
1/4 cup pepperette, thinly sliced (optional)
1 clove garlic, crushed
1 carrot, sliced thinly
3/4 cup rice, Arborio or Italian short-grain
1/4 tsp pepper
1/2 cup water
1/3 cup white wine
1/2 red pepper, chopped
1 cup fresh or frozen peas
10 – 12 large shrimp, peeled, deveined and tails removed
1/4 cup grated Romano or Parmesan cheese
Heat chicken stock and keep warm.
Cook mushrooms in 1 Tbsp butter until browned then set aside.
Cook onion and leeks in same pan with remaining butter or chicken fat until soft.
Add pepperette and garlic and continue cooking another minute.
Add carrot and rice and cook several minutes before beginning to add the chicken stock.
Add warm chicken stock one ladle full at a time stirring to deglaze the pan then continue stirring and cooking uncovered adding liquid as it is absorbed.
I usually pour my wine and water in with the stock so you just keep adding from one
pot as needed.
Add red pepper and peas with last addition of liquid.
Put shrimp on top of risotto after final addition of stock and cover to steam shrimp.
Check after 5 minutes to see if they are nicely pink and ready to eat.
Stir in Romano cheese just before serving.
Serves 3 Anne’s Favourites
Variation: Vegetarian Risotto

Omit Shrimp and Pepperette and substitute vegetable stock for the chicken stock.

Butter Tarts and Blossoms

Butter Tarts GF

Once a year I make tarts for the Horticultural Society Soup and Sandwich lunch and make enough extra for Cliff’s Plumbing and home. This year it worked out particularly well because I thought I need to update the butter tart photo on my blog to a gluten-free version and this gave me the opportunity. I recall counting butter tarts as one of the blessings that was naturally gluten-free when I first began my diet. I do not indulge often but it is good to know I can still add them to a special picnic or camping trip when I want to and they are just as decadently delicious as always!

At first I made the “gluten-free” pastry but now I just make my regular pastry with gluten-free all purpose flour and by using plastic wrap to roll it I am able to manage quite nicely. Thanks to Jenn Croft in Owen Sound for the idea to do that! If you do not have your own favourite pastry recipe you may try this one. GF Pastry – Click for pdf copy of recipe

Butter Tarts – Click here for pdf version of recipe

GF Pastry for 30 tart shells
2 cups brown sugar, packed
1/2 tsp salt
1/2 cup melted butter*
1/2 cup corn syrup
3 – 4 eggs, depending on their size, I usually use 4
raisins, walnuts or coconut to taste

  • Mix brown sugar, salt, melted butter and corn syrup.
  • Whisk eggs then stir into brown sugar mixture being careful not to beat. If you get too much air in the mixture some of the tarts may seem hollow when baked. 
  • Place raisins, nuts, coconut or a mixture of these in the tart shells then cover with butter tart filling to 3/4 full with a 7/8 oz scoop if you have one.
  • Bake at 400°F for the first 10 minutes then reduce heat to 350°F and continue baking 
  • for another 15 – 20 minutes or until filling is set. 
  • If you like your tarts runny you may take them out a little early or reduce the number of eggs to 3.
  • Makes 27 – 30 large tarts

*I would not substitute margarine here.
Anne’s Favourites

Corrections – Anne’s Favourites Cookbook

Anne_CB_Cover_2
I was totally unprepared for the amount of time it took to edit  my cookbook for publication. It took 40 hours to read it through and that needed to be done about 8 times (should have been at least one more but I couldn’t do it!), checking all the ingredients and instructions to make sure they matched and nothing was typed in wrong. I thought since I had made each recipe a number of times from the draft it would be correct in the book. I had no idea there was so much room for error as print is formatted to look good on the page…. whole lines disappear, words get moved or lost and every time you correct something there is a chance you made another error in that process!

I am so thankful to Carolyn Klymco at Ampersand Printing for her patience with these edits after we submitted the manuscript or the book would have been full of errors. I doubt another printer would have been so helpful.

Despite the hours of editing and help from Claudia and Nick and the Irwins there are some corrections that you should be aware of if you are cooking with this book:

Pg 86      Whole Wheat Flax Bread – In the instructions it should just be 1 cup of whole wheat flour added in the initial mixing. I also missed adding the flax seed in the instructions for the remaining addition.

Pg 95       Bath Buns – It should be only ½ recipe of the sweet roll dough that you add the extra ingredients to.

Pg 113     Lemon Loaf – It should be ½ cup of yogurt or milk

Pg 152     Gluten-free Muffins – Now that I have been baking gluten-free for a year I would not include a separate recipe for gluten-free muffins. I would substitute my GF all purpose flour with a ½ tsp xanthan gum per cup for the wheat flour and try the recipes in the book. I have brought Banana, Pumpkin, Mincemeat, Prune Spice, Chocolate Zucchini and Orange Almond for coffee break and nobody at Cliff’s Plumbing & Heating  complains.

Pg 160     Ranger Cookies – there should be a cup of all purpose flour as well as the whole wheat. I made them myself out of the book and they were still quite good – just flatter and crisper!

Pg 170     Chow Mien Chocolate Drops – Spelling of chow mien in title. I corrected it in the body of the text but the titles don’t show up in the spell check! When I checked the spelling in the index to see if it was corrected I saw that it was missed in the index!

Pg 208    Orange Carrot Cake –  The ingredient list is correct but the instructions say baking soda and it should say baking powder.

Please let me know if you notice any other errors or omissions!

Gingerbread Pumpkin Cake with Caramel Lemon Sauce

Gingerbread Pumpkin Cake –
Gingerbread Cake

I was thinking I would have to wait until next fall to post the recipe for this delicious cake because it just has more appeal when it is cold and blustery outside but this week fooled me! Thoughts of trifle and spring were quickly replaced with Gingerbread and Stew on Monday morning but you will not regret trying this cake to celebrate the winter’s last blast (is that too hopeful?)!

A common problem with gluten-free baking is not having enough structure to support your creations so they compact as they cool. I found switching to the 9 x 13 pan let the cake bake evenly and I also tried the addition of a small amount of cocoa because for whatever reason chocolate cake is much more successful. With those amendments the cake was a success.

Even the less successful attempts with this cake were sought after when they were topped with the amazing caramel lemon sauce! Once you try the sauce you will want to think of other places it can be used. For sure use the leftover sauce with some bananas and ice cream!

The cake this was developed from a recipe that appeared in the December 2011 Canadian Living magazine made with wheat flour.
Caramel Lemon Sauce
1 1/2 cups dark brown sugar, packed
3/4 cup canola oil
1/4 cup sour cream or yogurt
1/3 cup molasses, fancy
3 eggs
2 cups pumpkin puree
2 1/2 Tbsp fresh ginger, grated
1 tsp vanilla
2 1/2 cups GF all purpose flour
1/4 cup cocoa powder
1 1/2 tsp xanthan gum
2 tsp GF baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
Caramel Sauce:
2/3 cup white sugar
1/2 cup butter
2 tsp lemon juice
1/2 cup whipping cream
Beat brown sugar, oil, sour cream, molasses and eggs 2 minutes..
Stir in pumpkin, fresh ginger and vanilla until combined.
Sift flour,cocoa, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger, nutmeg
and cloves. into pumpkin mixture.
Mix until combined then scrape sides of bowl and beat for another 3 minutes.
Pour into a greased 9 x 13 inch pan and bake at 350°F for 50 – 60 minutes until cake is
pulling away from the sides of the pan and internal temperature has reached 200°.
For sauce: Melt butter with sugar and lemon juice over medium heat stirring until sugar is
dissolved and mixture begins to simmer.
Reduce heat slightly and continue to cook without stirring until amber coloured, about 5
minutes
Carefully stir in cream taking care that steam does not burn you. then continue to simmer
until thick, about 2 minutes. This sauce will keep 2 weeks in the refrigerator.