Wednesday, May 13, 2009

New Recipe Wednesday

Some of you may know, some of you may not. My 4 year old was diagnosed just after her second birthday with Celiac Disease. At first the thought of completely having to change her diet (and my own to some extent) just terrified me! So much of our diet contains wheat or gluten that I couldn't imagine doing without and then when I would go shopping and would find gluten in the strangest places (watch out for Modified Food Starch and Malted Barley Extract or Malt Flavoring!) that I thought it couldn't be done.

But lo and behold! over the past two years the food industry has really caught up finding ways to appeal to this particular niche market. Even as recently as last month, General Mills finally switched from using Malted Barley Extract to using Molasses so they could market their Rice Chex as Gluten-free. My mother found the greatest cookbook called The Gluten-Free Kitchen by Roben Ryberg and we have used it extensively. So far there hasn't been a recipe in it that I haven't liked and because I don't want to feed my girl anything I wouldn't eat myself - I make sure to eat everything she does at least once.

Todays recipe for Biscuits comes from the Gluten-Free Kitchen. These biscuits are as light and fluffy as you can expect gluten-free breads can be. They are excellent with butter and honey on top or to use to dip into a soup - not a whole lot of flavor to eat by themselves.

1/3 cup Shortening
1/2 cup Potato Starch
3/4 cup Corn Starch
1 3/4 teaspoonz xanthan gum
1 tablespoon baking powder
1/4 teaspoon baking soda
1 tablespoon sugar *I used a smidge more*
3/4 cup milk
1/2 teaspoon salt

Preheat oven to 375 degrees. Blend all ingrediants. Mix well to remove lumps. Dough will be very soft and sticky.

Roll out dough on a mediumly floured surface - be sure to use corn starch NOT flour! Roll dough to about 1/2 inch thick. Cut out biscuits with 2 1/2 inch cookie cutter. (I used just a decent sized cup turned upside down). Place biscuits on a lightly greased cookie sheet (I used parchment paper).

Bake 12-15 minutes, until lightly browned. Serve warm! Serves not as many as the recipe says which is 6.

I served this last night with some leftover soup. We had 8 normal sized biscuits and 2 shrunken ones that the girls made themselves. Every single biscuit was eaten! It was a hit!


Tip-Tops said...

I know quite a few people that are sensitive to gluten. I wonder if cutting out gluten would help me-I have lots of migraines, and have heard that cutting out gluten could help. It just sounds so DAUNTING to do! Thanks for the book link. I'll have to check it out.