Jul 19, 2010

gluten free and fat free biscuits

Like I said before, my kids simply do not care if they have the same things in a row. Last night we had Seitan and Dumplings (read: biscuits) and today Kate wanted to make Biscuits.

We make a whole wheat biscuit that is fat free. This is probably the fifth time she has made these. The kids love it and I don't cringe when they put Earth Balance on it because I did not add fat to it.

Today I tried my hand at making gluten free biscuits, thanks to Simply Healthy Family blog. It certainly can't hurt to be moderate about wheat - one of the key reasons why we don't eat anything exclusively, like soy. Too much of a good thing is not necessarily a good thing, and all that.

I made them the same way we make the regular biscuits, just replaced the whole wheat pastry flour with GF flour. It needed a half cup more flour than wheat recipe, but I still didn't want to add xanthan gum or fat. Because they were still a little softer than the wheat ones, I baked them in my cast iron biscuit/cornbread pan. I'm sure a little more baking time would be nice, and preheating the pan would be great, too, to get them golden brown. In the end, they are fluffy, held together, are light and tasty. I'm sure adding 2-4 T of fat would make them even better, but like I said, my kids would add it no matter what I did to the batter.

Cost Breakdown:
whole wheat flour: $.50
almond milk: $.50
chives, bak. powder: $.25
Total to make 6 biscuits:

GF biscuits:
GF flour : $2
almond milk: $.50
chives, bak. powder: $.25
Total to make 7 biscuits:

WW, FF on right
GF, FF on left


  1. cool break down ;) I will definitely give these a try!

  2. Awesome! They look great! So they wern't crumbly huh? I can't wait to try this, chives and almond milk are great ideas. What brand GF mix do you use?

  3. Thanks, Ladies. I will post the recipe tonight :)

    Nope, not crumbly, as far as I can tell. I used Bob's Red Mill. The chives add some needed flavor, too.


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