In honor of National Buttermilk Biscuit Day (May 14), here is my recipe for gravy and gluten-free buttermilk biscuits.
Gluten-Free Buttermilk Biscuits
recipe from Fine Cooking’s Gluten-Free 2014 Magazine – makes 10-12 biscuits
-1 1/4 cups Gluten-Free All-Purpose Flour
-3/4 cup cornstarch
-1 Tablespoon sugar
-2 teaspoons baking powder
-1 teaspoon baking soda
-3/4 teaspoon xanthan gum
-1/2 teaspoon salt
-6 Tablespoons (3/4 stick) cold unsalted butter, cubed
-1 large egg
-1 cup buttermilk
1. Heat oven to 375 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, mix together all dry ingredients (flour, cornstarch, sugar, baking powder, baking soda, xanthan gum, salt) until well combined.
3. Cut butter pieces into flour mixture with a pastry cutter (or a fork or two knives), until the mixture resembles course crumbs.
4. In small bowl, beat egg and add buttermilk. Mix thoroughly.
5. Pour liquid mixture into flour mixture and stir with a fork until all dry ingredients are moistened and mixture comes together into a soft dough.
6. Drop heaping tablespoonfuls of dough onto prepared baking sheet, spacing 2 inches apart.
7. Bake until golden brown, 12-15 minutes at 375 degrees.
8. Immediately transfer biscuits to a wire cooling rack. Serve warm.
-1 log Jimmy Dean mild breakfast sausage
-2 Tbsp butter or bacon grease
-1/4 cup flour (I use my GF flour mix)
-2 cups milk (I’ve made with unsweetened almond milk and it works great too!)
-salt & pepper
1. In skillet, melt butter or bacon grease on medium-high heat.
2. Scramble and cook sausage.
3. Reduce heat to medium, add flour, and stir until slightly browned.
4. Slowly add milk, stirring constantly, until gravy is thickened.
5. Season with salt and pepper, to taste.
6. Serve with warm biscuits.
These biscuits are great with gravy, butter, jam, or plain!
I love a good mac and cheese. The real cheese, rich, flavorful ones. Unfortunately, not many places make gluten-free mac and cheese, so if I get a craving for it I have to make it at home. No worries though, I’ve been using this recipe for a couple years and love it!
White Cheddar Mac and Cheese (Gluten-free)
adapted from this recipe, here.
-1 box (at least 12 oz) penne or other shaped pasta (I like this GF kind)
-6 Tbsp butter
-2 cloves garlic, minced
-1/2 Tbsp Dijon mustard
-1/4 tsp cayenne pepper
-4 Tbsp flour (I use my GF all purpose flour)
-1 cup chicken broth
-1 1/2 cups milk
-2 1/2 cups freshly shredded white cheddar cheese (or you can use a mixture of cheeses if you prefer – I usually use at least one 8 oz block of white cheddar, then add a bit of Gruyere, Parmesan, or whatever else I have in the fridge)
-salt, pepper, Italian seasoning to taste
1. Boil water and cook pasta according to package directions (I like my pasta al dente).
2. In large skillet, melt butter (over medium/high heat). Stir in garlic, mustard, and cayenne pepper and cook for about 1 minute.
3. Whisk in flour, stirring and cooking another minute or so until golden.
4. Whisk in broth and milk and stir constantly for 10 minutes or so, until sauce bubbles and thickens slightly (turning heat down to medium if needed).
5. Stir in cheeses until melted. Salt and pepper to taste. (I sometimes sprinkle in a little Italian seasoning as well). Stir in cooked pasta.
6. Either enjoy as is, or if you have extra time, place in glass baking dish, sprinkle with toasted GF breadcrumbs, and bake in the oven at 400 degrees for another 30 minutes or so until it is nice and bubbly!
P.S. This recipe works great to add in chicken and broccoli or other vegetables for a main dish. If you do decide to bake afterwards, I would suggest only cooking the pasta on the stove until it begins to soften, but is still slightly crunchy. Otherwise baking it might overcook the pasta and get too soft/mushy. As it is baking, the pasta absorbs more of the sauce and it is delicious! But, let’s be real, I’m usually in a hurry to get dinner done after work and don’t have time for that!
Happy Mardi Gras!
This is a very special recipe. It was my family’s favorite food growing up, one that was often requested for birthdays or served on special occasions like Christmas Eve (I mentioned it here). I hadn’t had it in several years (since going gluten-free), so a few weeks ago I tried working on a gluten-free version. It is just as delicious gluten-free and surprisingly simple to make for such a special recipe. Spaetzle is a type of German dumpling, if you’ve never had or heard of it before. This dish is similar to chicken and dumplings, except that these dumplings are a little more firm than your standard American dumplings.
makes about 6 servings
-3 cups flour (I use my GF All-Purpose Flour mix)
-1 tsp salt
-6 Tbsp melted butter
-4 Tbsp water
-8 cups chicken stock/broth
-2 cups cooked, shredded chicken
-1-2 cups frozen peas
-salt, pepper, herbs/Italian seasoning, to taste
1. In large stockpot, bring 8 cups chicken broth to a boil.
2. In medium bowl, mix together flour and salt.
3. In small bowl, beat together melted butter, water, and eggs.
4. Pour liquid mixture into bowl with dry ingredients and mix with wooden spoon until smooth.
5. Turn chicken broth down to a low simmer.
6. Press spaetzle dough through spaetzle maker or potato ricer into broth, cutting off every inch or so.
7. Stir gently so spaetzles do not stick. Spaetzle is done when it floats.
8. Scoop floating spaetzles out into a bowl. Continue process until all spaetzles are cooked.
9. Once all spaetzles are cooked, add back into chicken broth.
10. Add chicken and peas.
11. Add salt, pepper, and Italian seasoning (or herbs/spices of your choice) as desired.
12. Serve when peas are cooked and chicken is heated through.
A few notes:
If the spaetzles absorb too much broth while cooking, feel free to add in more before serving. You can also thicken the broth with cornstarch or add in a can of cream of chicken soup (not gluten-free), if you want thicker broth. The first time I made this gluten-free, I also added 1/8 tsp xanthan gum, but forgot to add it the second time I made it and didn’t notice a difference between the two. If you are making this gluten-free, feel free to add it or not.
The original recipe calls for half of this one [1 1/2 cups flour, 1/2 tsp salt, 3 Tbsp melted butter, 2 Tbsp water, 2 eggs], but I wouldn’t recommend making that little, unless there is only one person eating. If you want to make it for more than 6 people, you might triple this recipe, instead of doubling the one above. Up to you. At family gatherings we’ve been known to quadruple this recipe. :)
I’ve been eating a gluten-free diet for almost two years now and this month is the first time I’d tried making my own gluten-free all-purpose flour. I’m not sure why I resisted so long! When I first went gluten-free, I resisted having to buy a million different gluten-free flours, so I stuck to recipes I could make with simply brown rice flour or a combination of just a few other flours. However, over the past few years for various recipes I’ve ended up with a pantry full of different GF flours anyway. It was about time I mixed some together and came up with a simple substitute for my old gluten flour recipes!
Gluten-Free All-Purpose Flour
makes about 9 cups
-4 cups finely or stone-ground white rice flour
-2 cups stone-ground brown rice flour
-2 cups tapioca flour or tapioca starch
-1 cup potato starch (not potato flour)
1. In an extra-large bowl or container, combine flours. Whisk together until the ingredients are thoroughly blended. Use a large spoon to bring flour up from the bottom of the bowl to the top and whisk again. Repeat a few times to make sure the flours are evenly distributed throughout the entire mixture.
2. Store the flour in an airtight container at room temperature for up to 1 month. Store in the refrigerator or freezer for longer use. (I store mine in a half-gallon mason jar in the fridge.) Allow the flour to come to room temperature before using.
3. Lightly stir the flour before measuring. Spoon the flour into measuring cup and level off with a straight edge (the back of a butter knife works perfectly).
Note: Depending on the recipe, you might have to add a little bit of xanthan gum to your regular recipe to get the best gluten-free result (it acts as a binder similar to gluten).
I’ve already used this GF flour mix several times in the last week or two to make family recipes I hadn’t had in years! It has worked wonderfully for me so far. I actually had to mix up a second batch of it yesterday to make some biscuits. More gluten-free recipes using this flour mix will be coming soon!
This yummy dessert was my favorite pie growing up, and was one that was often served at Thanksgiving. I hadn’t had it in a few years (since going gluten-free), so I decided to finally make a gluten-free version. It is delicious warm, served with whipped cream and banana slices.
-9 inch unbaked pie shell/crust (I use my homemade gluten-free version, here)
-1 1/2 cups sugar
-1 1/2 cups graham cracker crumbs (I use these GF ones from my local grocery store)
-1 1/2 cups chopped pecans
-1 1/2 cups coconut
-7 egg whites, unbeaten
1. Prepare pie crust.
2. Mix all dry ingredients together.
3. Stir egg whites into dry ingredients.
4. Pour mixture into unbaked pie shell.
5. Bake in preheated 325 degree oven until glossy and set (about 25-30 minutes). Center should be gooey. Do not overbake.
6. Serve warm with whipped cream and sliced bananas.