Monday, November 5, 2007


so, too lazy to go to the grocery after some eggs, I decided to give xanthan gum one last try. I found this recipe online: and actually followed the instructions (except substituting the same volume of different flours, well, and without buttermilk, okay, I didn't really follow the recipe all that much after all, but much more closely than I normally would). They turned out pretty good, though barely enough for this family of four. I'll double the recipe next time, and bake at just a tad lower temp.

1/2 cup Gluten Free Sweet White Sorghum Flour
1/4 cup Potato Starch
1/4 cup Tapioca Flour
1 tsp Sugar
1 Tb Baking Powder
1/2 tsp Xanthan Gum
1/4 tsp Sea Salt
1/4 cup Butter
1/2 cup Buttermilk

Preheat oven to 450°F. Spray baking sheet with cooking spray, set aside.

Sift dry ingredients together in medium bowl. Cut butter into flour mixture until it resembles small peas. Stir in enough buttermilk to form soft dough that holds its shape when pressed together. (You may not need all the buttermilk).

Place the mixture on prepared baking sheet. Lay sheet of waxed paper over biscuit mixture and press to 1” thickness and about 6” x 6” square or circle. Remove sheet of waxed paper and cut into 8 or 9 round biscuit shapes using a 2” biscuit cutter or open end of glass. Remove uncut portions of biscuit dough and gently shape into 2” circles, or simply cut dough into 9 square pieces and spread pieces across baking sheet.

Bake for 10-12 minutes or until lightly browned.

Makes 9 biscuits.


Jen-Jen said...

What did you sub for the potato starch?

stacy said...

for the flour, I usually use (and don't remember if this is what I used for these or not) anyway, I usually use equal parts arrowroot flour, quinoa flour, and soya powder. The arrowroot is the starch. Can't use potato starch no matter what anyone says about it not being a problem for those with potato allergy, my littlest kid can't eat it!

stacy said...

nope. I do remember, and for these biscuits I used sorghum instead of quinoa, and tapioca flour as well (which is also starchy, so you don't have to adjust the ratio of the other ingredients).