Mini Cheddar Biscuits - Gluten Free!

I admit, when I began testing recipes for my Go Gluten Free cooking class, I expected to find some good ones, but nothing to replace wheat flour.  I don't know why - there's nothing inherently special about wheat - it just happens to have become the norm.  I thought biscuits would be a big challenge, but I honestly wouldn't have known these were gluten free had I not made them myself.  They have a slightly chewier texture than wheat biscuits, but not enough to notice unless you were comparing the two.  I based the recipe on another from Bob's Red Mill website.  The original recipe calls for pressing the dough flat and cutting into rounds, but after mixing the dough, I decided to do a drop biscuit instead since it was so moist.  My favorite drop biscuits have cheddar cheese, so it wasn't too much of a stretch to add some to the gluten free version.  You can leave it out if you don't eat cheese or dairy.  Some fresh thyme thrown in wouldn't hurt either.

Mini Gluten Free Cheddar Biscuits

• 1/2 c sorghum flour


• 1/4 c potato starch


• 1/4 c tapioca flour


• 1 tsp sugar


• 1 T baking powder


• 1/2 tsp xanthan gum


• 1/ tsp salt


• 1/4 c butter


• 1/2 c buttermilk


• 1/3 c shredded cheddar cheese

Preheat oven to 450°.  Stir together dry ingredients in a medium bowl.  Cut in butter until mixture resembles small peas.  Add buttermilk and cheese, and stir gently until buttermilk is incorporated and dough thickens.

Drop 12 spoonfuls onto a non-stick baking sheet.  Bake 9-10 minutes until beginning to brown on top.  Serve warm.

Rice Flour Muffins - Gluten Free!

Another gluten free test recipe, another success!  This recipe is based on one I found on the Bob's Red Mill website.    I've always been happy with their products, and there are lots of recipes - gluten free and otherwise - on the site.  My favorite muffin recipe uses yogurt, so I decided to try it in the gluten free recipe, and was really happy with the result.  The texture is a little different from a wheat-based muffin - not quite as fluffy, a little moister, and very light.

I used honey almond Greek yogurt in my muffins, but you can choose any flavor.  Use lemon yogurt, omit the cinnamon, and add 1/2 c blueberries for blueberry muffins.  Next time I think I'll make a gluten free streusel with white rice flour, turbinado sugar, and butter to sprinkle on top.

Rice Flour Muffins

• 1 c white rice flour


• 1 tsp GF baking powder


• 1/2 tsp baking soda


• 1/2 tsp cream of tartar


• 1/2 tsp salt


• 1/2 tsp xantham gum


• 3 T sugar


• 1 egg


• 6 oz GF yogurt (2/3 c)


• 1/4 c unsweetened applesauce


• 1/2 tsp cinnamon

Preheat oven to 350°.  Butter or line 6 muffin cups.

In a large bowl,  mix the dry ingredients.  In a small bowl, beat the wet ingredients.  Add the wet ingredients to the dry and mix until just combined.  Divide batter among muffin cups and bake 16-18 minutes, until tops are beginning to brown.