Here are the videos showing you how to cook the flaky biscuits. I should note that I’ve updated the leavening amount in this biscuit recipe since I recorded this video. So, ignore the amounts of baking powder and baking soda in the video, and just follow the recipe as written. (4/2/12)
I have a couple of questions…would I be able to substitute the whole egg for either egg whites or egg replacer? Also, would replacing the soy milk with either rice milk or almond milk work and still use the cider vinegar? Thank you.
Hi Marcella, I haven’t tried egg white or egg replacer (like EnerG bran), but I have used flax eggs in drop biscuits before and it worked fine. One chicken egg = 1 Tbsp. ground flax seed + 3 Tbsp. hot water. You can replace the soy milk with rice milk or almond milk. Add the cider vinegar to curdle any of those milks so that they are more like buttermilk. The best biscuits all have “buttermilk” =)
Hi Mary Frances, Can I substitute 4 cups of your all purpose flour mix, instead of using the separate brown rice flour, sorghum flour and corn starch? Thanks, Kimberly
Hi Kimberly, I originally tried making biscuits with my all purpose flour mix but the biscuits did not turn out to be as tender as I wanted. So, I changed the flours around to get a better result. That being said, you can use the all-purpose flour mix but you will need to add additional liquids to get the right consistency that you see in the video. Either add’l milk or water will work just fine =)
I just finished my first class which I enjoyed very much. Where do I get the recipe?
Just go back to the class table of content (http://www.glutenfreecookingschool.com/members/2010/3-ways-to-cook-gluten-free-biscuits/) and you’ll find all of the article and recipe links there.