Cole's Moveable Feast

Cole's Moveable Feast

Wednesday, May 9, 2012

Gluten Free Dairy Free Biscuit and Pancake Mix

This mix, which you keep in the fridge, is from Allyson Kramer's wonderful Great Gluten-Free Vegan Eats. Also makes tasty biscuits and shortcakes:

* 3 c. superfine brown rice flour
* 1 1/2 c. sorghum flour
* 3/4 c. potato starch
* 1/4 c. tapioca starch
* 1 tsp. guar gum (I use this instead of xantham gum, which upsets all five stomachs in this family)
* 1/2 tsp. salt
* 1 1/4 tsp. baking soda
* 3 T. baking powder
* scant 1 c. coconut oil, softened but not melted (I set the jar in a 150 degree oven for a few minutes)

In a large bowl, whisk together dry ingredients. Stir in coconut oil with pastry blender or hands until crumbly. If your mixture is already cold (I keep superfine rice flour and sorghum flour in the freezer), transfer to a food processor and pulse until it turns into a very uniform, fine mixture. (If your crumbly mixture is not cold after cutting in the coconut oil, refrigerate it for an hour or two before running it through the food processor). Store in airtight container in refrigerator for up to three weeks. For basic pancakes (approx 12 pancakes), mix 2 c. of above mix with 1 1/2 to 2 c. almond, rice or soy milk , 1 T. apple cider vinegar and a dash of vanilla. For biscuits (about 6), mix 2 c. of above mix with about a 1/2 to 3/4 c. nondairy milk to form dough. Knead a few times, then shape biscuits and place on parchment-lined cookie sheet. Bake at 400 degrees for 13 to 15 minutes. For shortcakes, follow biscuit instructions but add a few T. sugar or agave and a dash of vanilla to the batter.

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