Saturday, June 4, 2011
I have been experimenting lately with gluten free baking. A year ago I would not have imagined I would be baking with brown rice flour, buck wheat flour, or garbanzo bean flour. Now, I feel very comfortable with gluten free living and it is kind of a rush when something turns out well. :) Gluten is the protein in wheat that helps hold everything together when you are baking. So when I make something gluten free I might add extra eggs and xanthan gum powder to help it rise nicely. So far I have tried some cookie recipes, cakes, muffins, and now biscuits. This was my first batch and it was going along with chicken soup so I was really hoping they would turn out. When Clay took his first bite he said, "these are the best biscuits you have ever made." I told him they were gluten free, and he said, "well, they are the best." So they passed the test! The kids always love anything I give them, I mean they are four and two. But when Clay loves something it means more.
Ellie has been asking about gluten and things that have gluten. She is very sweet about it. Sometimes she will say things like, "I could get you some cookies with no gluten Mommy!" Her and Clay made a Walmart run and came home with gluten free Chex cereal; she was so excited to give it to me. And I was more than willing to indulge in a junkie pregnant snack. :)
Anyhow, here is proof that biscuits can be made gluten free. And these were made with Bob's Redmill Gluten Free All Purpose Flour. This is turning out to be my favorite flour because it isn't grainy like most other flours.