I tweaked a biscuit recipe I found till I liked it, then discovered I could do sweet or savoury!
1/2cup brown rice flour
1/2cup GEMS flour
1/4cup tapioca flour
1/4cup potato starch
1 Tbsp baking powder
1/2tsp guar gum
1/4c butter or shortening
2/3cup milk of choice
if sweet – add 1Tbsp sugar,
will also need 2Tbsp melted butter, 1/4c brown sugar & 1 1/2tsp cinnamon for filling
If savoury – Add 1/2cup grated cheese, and/or 1Tbsp each chives & parsley
Preheat oven to 450. Blend flours & dry ingredients, cut in butter. Stir in milk & remaining ingredients so that mixture forms a ball. Pat into 1″ thick on a floured surface (a silicone pastry sheet or parchment paper works great) and cut into biscuit circles using a cookie cutter or drinking glass. For cinnamon rolls, pat into a 1/2″ thickness and spread with melted butter. Sprinkle with 1/4c brown sugar blended with 1 1/2tsp cinnamon. Gently roll up into a roll, and slice into 1″ thick rounds. Place on baking sheet (or for cinnamon buns – in muffin tins) and bake at 450 for 15 minutes. I’ve also made a cinnamon roll log – bake for approx 20 minutes Can also blend in bits of meat with the savoury option and top with a bit of pizza sauce.
I love stuffing, but gluten free bread isn’t always tasty or cheap. Hubby doesn’t like classic stuffing, so this recipe came around so I could have stuffing and he’d like it too 🙂
1 1/2 pounds lean ground pork – season with 1/2tsp sage, 1/4tsp thyme, 1/2tsp pepper, 3/4tsp parsley, 3/4tsp salt, 2 tsp sugar & 1/8tsp nutmeg Mix well and let sit in fridge overnight.
Fry sausage until onions are transparent:
2 stalks finely chopped celery
1/2 an onion, finely chopped
2Tbsp poultry seasoning.
Rinse with water and add:
1 cup wild or brown rice
Fry for about 5minutes or until fragrant.
Place in slow cooker on high with 7 cups liquid. I used 2cups homemade broth concentrate & 5 cups water.
Add salt & pepper to taste, cook on low for 4 hours – enjoy
My friend’s recipe that is just too tasty not to share!
1 recipe of pastry… goodandglutenfree.wordpress.com/2013/04/21/naomis-pie-crust/
Chill pie crust for 1-2 hours. Roll into a 10×8″ (or so) rectangle, about 1/8″ thick.
Sprinkle with grated ‘cheese’ (i.e. Daiya mozza, jack or swiss cheese). Spread with slices of cooked turkey (or maybe cubed turkey) and then a thin layer of cranberry sauce. Carefully roll into a log. Chill for 1 hour. Slice into 1″ thick rolls, and bake at 425 for 15minutes or until golden. Enjoy!