Gluten Free Sourdough Biscuits

I have been an avid sourdough baker for many years.  This was a result of our cruise to Alaska where I was introduced to the rustic texture and flavor of sourdough.  After going gluten free I was somewhat concerned that my love relationship with sourdough was over.

Never fear.  I did some research and found a recipe for making brown rice flour sourdough starter.  I tweaked the recipe to my liking.  Gluten Free Brown Rice Sourdough Starter is made with commercial yeast instead of attracting and growing the wild yeast; however, it is good and gives me hope that I can still enjoy the flavors of sourdough. 

The starter has been used to make Multi-Grain Gluten Free Sourdough Waffles and now biscuits.  I have made Honeymoon Sourdough Biscuits in the past using regular sourdough and Bisquick and have now succeeded in making them gluten free. 

Betty Crocker has recently put on the grocery shelves Gluten Free Bisquick.   I purchased a box and was pleased with the shortcakes.  Remembering how quick and easy the sourdough biscuits were with Bisquick, I gave it a try.  My very first try produced some very good biscuits.  Then I forgot to write down what I had done and the second time around I wasn't as successful.  Now I am writing it down.

Gluten Free Honeymoon Sourdough Biscuits

• 3/4 cup Gluten Free Bisquick
• 2 tablespoons Crisco shortening
• 1/2 teaspoon gluten free baking powder
• 1/2 cup freshly fed Gluten Free Brown Rice Sourdough Starter
• 1/4 cup milk, room temperature

1. Preheat oven to 425 degrees.
2. Measure the Gluten Free Bisquick into a medium size mixing bowl.  With a pastry cutter, cut in the shortening and baking powder until thoroughly combined.  Cut in the starter and enough milk to make a soft dough but not a sticky dough.
3. Divide the dough into 6 equal portions.  Shape into a ball and place into a 6 hole muffin tin.  Flatten the dough slightly, cover and allow to rest for 10 minutes.  Top each biscuit with a small amount of butter, place into preheated oven and bake for 12 to 15 minutes or until lightly browned.  Enjoy!

Remember that sourdough baking isn't an exact science.  Add in liquid gradually.




 

Simple Pleasures

Sometimes it is the simple pleasures in life that really make the difference.  The other day I came home for lunch and in my search to find something quick and easy a grilled ham and cheese sandwich seemed like the thing that would hit the spot.

I had made Gluten Free Multigrain Miracle Bread.  The bread had been sliced and placed in the freezer.  The texture was nice but the bread collapsed a bit while cooling.  I'm not sure why but will probably make it again to make sure that my measurements were accurate.

The bread was quickly defrosted for a few seconds in the microwave, buttered, layered with a couple of slices Dietz & Watson sliced ham and sharp cheddar cheese.  After the first bite I knew that this was exactly what I needed.  The only thing that is missing were the dill pickles.  I seriously tried but unfortunately couldn't get the jar open.  Served with some multi-grain corn chips this really hit the spot.

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According to the Dietz & Watson website, 99% of of their premium meats are Gluten Free making them a perfect choice for gluten free diets.

Gluten Free Isn't Just About Baking

Dinner tonight was true comfort food!  I took a recipe used rice pasta, sharp cheddar and potato starch in lieu of flour as a thickner.  I was delighted to learn that Aidells Chicken and Apple Smoked Sausage is gluten free. 

The sausage is purchased at Costco.  It is fully cooked, low fat and delicious.  It was used to make Kielbasa and Apple Pasta Bake.

 Being gluten free does require a commitment to reading labels.  It doesn't mean that meal time has to be boring.

Buckwheat = Gluten Free Baking Success

Okay, I have now confessed my disasters and probably the reason I started the blog.  You see I do a lot of web surfing, finding fantastic recipes and information and then some how or another the information gets lost in the wide world of cyberspace.  After my sad experiences with yeast bread I did decide to try something a little different and I discovered buckwheat.

Buckwheat isn't really wheat.  It is is a broad-leaf crop that is in the same plant family as rhubarb.  It is not related to any other wheat.  It is a crop that has been grown in America since colonial days and was a common livestock feed as well as in great demand for making flour.  One of my first experiences with buckwheat was waffles.  After all my disasters I was ecstatic to find a waffle that baked up crisp even if they were a little dense, Buckwheat Waffles (Vegan and Gluten Free).

Since I have yet to follow directions carefully, the one egg became 2.  The whites were separated from the yolk and the yolks beaten before adding to the mix.  The whites were then whipped till stiff and folded in.  Like I said they were a crisp and a little dense but with maple syrup and fresh berries a gluten free delight.

My next experiment was bread.  I used Gluten-Free Buckwheat Bread.  The texture was wonderful and the bread froze well.   At last bread!

Buckwheat is an interesting flour with a nutty taste.  It is high in nutrition, fiber, amino acids, protein and vitamin B.  Buckwheat is also gluten free so it is a great substitute for anyone that is gluten intolerant. 

Gluten Free Baking Disasters

I have been an avid baker for years.  Some of my recent gluten free baking disasters would tend to prove otherwise.  After confiding in friends that I was "going gluten free" they invited me and hubby to dinner.  So as not to stress them to much, I offered to bring the bread.  Of course prior to this I had read a number of articles on the subject and had visited several websites which offered a wealth of knowledge.  Nothing prepared me for the challenge ahead.

On one of the many gluten free sites I had visited, I found a wonderful recipe for gluten free yeast bread using the bread machine.  I carefully measured out the ingredients and hit the start button to let the machine do it's thing.  The bread was a disaster!  Not sure what went wrong....it did not rise and was very gummy.  Into the trash bin it went.  I hurriedly made my first pan of gluten free cornbread and my confidence level was restored.  Cornbread is a much safer alternative than yeast bread. 

I then braved the world of making scones with success, biscuits and English Muffins.  The first recipe I used for English Muffins produced a very sad looking product.  The taste was okay but the appearance left something to be desired.   I found that if I split the muffins, buttered the inside, grilled and made inside out sandwiches they weren't to bad.  The second recipe for the English Muffins produced a wonderful yeast biscuit.  Not an English Muffin but tasty nonetheless.   Using the first recipe I tried, I think I have succeeded in developing an English Muffin recipe that works for me.  I'll give it another try before sharing.

For those of you who have never done any gluten free baking, the dough is soft and sticky.  Yeast bread isn't kneaded and the rise time is usually shorter.  The dough will spread and therefore a form of sorts is needed with formed products like English Muffins.  Santa Claus had brought me English Muffin rings several years ago and these come in handy in my new endeavor.  One site I visited did suggest that well washed tuna cans with both ends removed made a good form. 

Then there was the almost pizza disaster.  The recipe I used was from King Arthur Gluten Free Pizza Crust.  There is a 30 minute rest period with the yeast, oil and a portion of the dry ingredients.  The yeast mixture and remaining flour mixture are combined and then another 30 minute rest period.  After carefully spreading the dough onto a pizza pan there is a 15 minute rest period.  Are you getting the idea that this a labor intensive process?

The finished product was beautiful.  A gluten free crust topped with my homemade tomato sauce, Italian sausage, caramelized sweet onions and lots of freshly grated Parmesan Reggiano with crumbled feta.  Then panic struck.  You see I don't have a pizza pan.  I have a pizza crisper.  No problem just cover with foil and oil as you would a regular pan.  Right?  Not so.  The crust stuck.

After my initial panic subsided the crust became a little firmer (typical of gluten free baking) and the foil was easier to remove.  With the foil off, the pizza was placed back onto the crisper and returned to the hot oven.  After a few minutes it was crisp and ready to enjoy. 

Next time around I will opt to use my cast iron round griddle which is what I should have used this time and then transfer the finished product to the crisper for a few minutes crisping in the hot oven.

Gluten Free and Loving It

 
It has been several months now since I made the decision to go Gluten Free.  It wasn't a decision that was made in haste.  It was one that was well thought out.   Several months ago my dental hygienist mentioned that she had gone gluten free and that she was feeling great.  I really had no idea what all that entailed and being a web-surfer and someone who loves cooking, I decided to do research.  There is a lot of information on the web and I started reading.  The rest is history.

The more I read the more that I realized that many of the symptoms I had experienced over the years were the same as those mentioned for gluten intolerance.  After the research phase then came identifying pros and cons.  I broached the subject with my doctor who didn't encourage nor discourage me to continue my quest.  She did tell me that Gluten Free could be expensive. 


I think that overall my eating patterns are much healthier.  I am choosing to eat less processed foods and including a larger variety of whole grains to my diet along with fresh fruits and vegetables.  Breakfast this morning consisted of a creamy buckwheat cereal topped off with a apple-maple syrup combo and a touch of almond milk.


There are times that I question my decision.  Like when I walk through the grocery store and  realize just how many products have gluten in them.  But I continue to move forward.  My symptoms have improved, I have more energy and my weight is stable.  I am continuing to experiment with gluten free cooking and hope to share my success and failures while continuing to learn.