Long Summer

May 28, 2016

Biscuits – gluten and dairy free

Filed under: Food — by dbmamaz @ 3:57 pm
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I love my biscuits and so does my family.  They are tender and tasty!  Ok, I admit that there are random times when the dough is too soft and I have to make them as drop biscuits, and other times the dough comes out so dry that I have to add water.  But i have to assume those moments are ‘user error’ . . . sometimes I rush.

Several times, I’ve had people ask for my biscuit recipe, so here it is.  Also, I have had people ask what they can substitute – definitely corn or arrowroot starch can be substituted with tapioca – i’m allergic to tapioca.  Not sure about the other flours, though.  Oh, and they are good with cinnamon . . .


These quantities are for 6 biscuits.  Pictures are of a triple recipe.


  •  1/2 c corn starch
  •  1/2 c potato starch
  •  1/4 c arrowroot starch
  •  1/4 mixed bean and coconut flour (garfava or soy)
  •  1/2 tsp guar gum (or xanthan)
  •  2 tsp BP
  •  pinch BS
  •  1/2 tsp salt
  •  1/4 c shortening (i use part margarine and part shortening)
  •  3/4 c sour milk (1 tsp of lemon juice per cup of milk – i prefer soy or hemp)

Cinnamon Swirl filling: this is for a single recipe of biscuits

  • 2tb brown
  • 2 tb white sugar
  • 2 tsp cinnamon!
  • optional butter – you may wish to brush melted butter on the dough before putting on the final cinnamon sugar.

Ham filling:

  • 1 cup chopped ham
  • 1 cup grated cheese (I use this recipe)
  • optional, a half cup of tiny broccoli florets, nuked until soft




Measure dry ingredients in to a large bowl.




Cut in shortening with a pastry cutter until well mixed.  Then stir in soured milk.  You may want to add the milk slowly to make sure its not too much, or may need to add a little milk (or water) if the dough is too dry.





For plain biscuits, oil your hands (I use spray coconut oil in the summer, and melted coconut oil in the winter) and form by hand.  Place on parchment-lined baking sheet.  Bake at 435 for 12 minutes.  I usually turn / change sheet position once during baking.  This dough is drier and firmer than usual.


For cinnamon biscuits – lay some waxed paper on the counter.  Sprinkle with some of the cinnamon sugar mix, and lay the dough on top.  Again, this dough is drier and firmer than usual.  Pat down a bit, then sprinkle with more cinnamon sugar and pat in to a rough rectangle.  Maybe add a little more sugar mix.




Cover with another layer of waxed paper and roll out with a rolling pin.  Try to keep the dough in a rectangle shape.  I dont measure the rectangle, but try to make it reasonably thin . . .but dont push it too much or it just gets really hard to work with.





Remove top layer of paper.  Grab one of the wide ends and carefully start to roll the dough.  Try to keep the dough tight against itself.  Often the dough will stick to the paper and rip, but just be patient.  It will taste just as good either way.


Carefully slice the dough in to ‘circles’ about 1-2 inches thick.  Ok, it’ll be more like an oval, but do your best.  and thslice.jpgplaceen lay on to the cookie sheet.






Raw biscuits


cooked biscuits

For Ham biscuits, I use spray oil on the wax paper instead of cinnamon sugar.  I fold the rectangle in half instead of rolling, and cut slices of biscuit about 2-3 inches wide to place on the cookie sheet.  Cook ham biscuits a little longer.

April 26, 2010

GFCF tasty pie crust!

Filed under: Allergy safe recipes,Food,Gluten Free recipes — by dbmamaz @ 7:39 pm
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Early in my gluten-free cooking adventures, I read a website where someone said she got tired of scraping perfectly good filling off of inedible gluten-free pie crusts.   However, I had to try.  I tried a recipe, and tried another recipe.  I tried a mix which other people said was just fine.  ICK! 

Well, then I had an allergy test in which I reacted to rice . . . rice?  So for a while, I gave up on baking at all.  Until my sweet tooth got the best of me.  After a bit of work, I came  up with a pie crust recipe which I really love!   My 6 yo eats the crust first when I make savory pies for dinner.  I roll out leftover crust and cover w brown sugar and eat it like cookies! 

A few notes:  I have been using half crisco shortening, and half fleishman’s unsalted margarine, which is dairy-free.   I found that Earth Balance did not make as flaky a crust.  However, I can no longer find this margarine!  I have been using half regular and half butter-flavored crisco, and that seems to do ok, too. 

Also, I have not actually used this on a sweet pie yet.  I’m not sure why!  I THINK it would be fine with a sweet pie, as well.  If you try it, please tell me how it worked out!

Rolled Single Pie Crust (double the recipe to make a top and a bottom)

  • ¼ c corn starch
  • ¼ c arrowroot starch
  • 1/8 c soy flour
  • scant 1/8 c coconut flour
  • 3/8 cup potato starch
  • ½ tsp guar
  • ¼ scant tsp salt
  • ¼ tsp sugar (more or less depending on pie)
  • ¼ cup margarine
  • ¼ cup Crisco
  • sprinkling of lemon juice
  • 1-3 Tbsp ice water, as needed
  • corn starch for rolling
  1. In medium mixing bowl combine  flours and starches, guar gum, salt, and sugar.  
  2. With pastry blender, cut in margarine and Crisco until pieces are pea-size.  Do not blend too long, there should still be some visible bits of shortening.
  3. Sprinkle lemon juice over the mixture, and toss with a fork.  Add water, a tablespoon at a time, until most of the crumbs are sticking to larger bits. 
  4. Form in to a ball with hands, pressing firmly if needed.  If it will not hold together, sprinkle in a bit more water.  Cover with plastic wrap and refrigerate for one hour for easier handling.  
  5. Roll out pastry between 2 pieces of wax paper, dusted w corn starch to reduce sticking. Transfer very carefully as the dough is very fragile.    
  6. For a baked crust, prick bottom crust with a fork about 5 times.  Bake at 400 for 10-15 minutes or until slightly browned.  Cool before filling.

And for a special bonus, I’m including a family favorite.  My French-Canadian husband loved his aunt’s salmon and potato pie growing up, and this is my version:

Salmon and Potato Pie


  • 4 medium potatoes
  • 1 small onion (I sub celery), diced
  • 1 clove garlic, optional
  • 1 TB olive oil
  • 1 12-oz can RED salmon, undrained
  • 1 tsp dried thyme
  • liquid from salmon plus (soy) milk to make 2/3 cup
  • salt/pepper to taste (note, fish is already salted)
  • 2 unbaked pie crusts 
  1. Preheat oven to 400 degrees
  2. Cook potatoes – I prefer in the microwave, but you may boil if preferred.
  3. In a medium saucepan, sauté onion/celery/garlic in oil until softened.  Add the milk liquid and the thyme and warm slightly.  Add the potatoes and mash well
  4. Remove salmon from can and pick out any larger bones or skin pieces.  Gently fold salmon in to the potatoes.  My son likes big chunks of salmon in his pie, but my husband prefers it more evenly mixed
  5. Fill pie crust and top with second crust.  Crimp crusts (I use a fork and cut it off that way), and cut slits or poke fork holes in the top. 
  6. Bake about 30 minutes, until nicely browned

January 15, 2010

My allergy safe banana muffins

Filed under: Allergy safe recipes,Gluten Free recipes — by dbmamaz @ 3:49 pm

Although I expect this blog to be mostly about home schooling, i knew I might throw in a bit about our food allergy adventures and my cooking.  So since I saw an invite to an allergy blog carnival, i thought i could sneak this in here  . . .

These banana muffins are not only free of gluten and dairy, they are free of rice, egg, tapioca and xanthan – all things I can’t have yet.  And just look, they look like real muffins!  I actually prefer them with a darker buckwheat flour, they come out TOO sweet with the lighter flour.

Totally safe (for me) banana muffins:

  • 1 (generous) cup mashed banana
  • ½ c sugar
  • ½ c oil
  • 1 package vanilla soy yoghurt
  • ¼ c golden flax meal
  • 1 tsp guar
  • ½ tsp cinnamon (optional) 
  • ½ tsp salt
  • 1 tsp baking soda
  • flour mix:
    • ½ c corn flour
    • ½ c buckwheat flour
    • ½ c quinoa flour
    • ¼ c potato starch
    • 1/8 c corn starch
    • 1/8 c quinoa flakes

 Blend wet ingredients in large bowl.  Add dry ingredients and mix well.  Bake at 325 in non-stick sprayed muffin tin for 20 minutes or until tooth pick comes out clean (ok, that really means no batter – crumbs are ok!).

note:  i like to take old bananas and peel them and keep them in the freezer.  Take them out and thaw in the microwave, and they become extremely liquidy and easy to cook with.