Gluten-Free, Vegan, Soy-Free, Corn-Free
Cost of Ingredients: $ Time: 1 hour total
This blog is meant to be a collective of recipes that are safe for a variety of allergies, and yet delicious for those without allergies. I believe that we succeed in finding, making, and posting many of those recipes, but there are some dishes I have yet to perfect. So today, rather than posting one recipe, I am posting a solution.
Compromise is a huge part of any successful relationship. But sometimes even the best of relationships can use differing opinions. In my house we stick to his and hers orange juice, because he likes as much pulp as possible, and I like no pulp at all. I think a compromise on this topic would lead to some unhappy orange juice drinkers, and since we don’t want that, we buy two bottles. The same applies (for now, I’m not giving up hope!) to biscuits.
Biscuits are pretty easy to make, so it isn’t too much of an imposition to make two kinds at the same time. To make sure I don’t mix up the bowls I use different colors. While the gluten-free biscuits don’t rise quite as much as the regular ones, I found that the recipe I use for the normal ones adapts pretty well to my allergy substitutions. Following only one recipe also makes the simultaneous baking a little simpler.
In these pictures the regular biscuits are in the green bowl, the gluten-free ones are in the turquoise bowl.
At this stage they look quite similar. I make sure to use different forks to mix the dough so that I don’t cross-contaminate the allergy safe biscuits. Since I don’t have two sets of measuring spoons I measure the allergy safe biscuit ingredients first, then the regular ones. Since this is a simple one-bowl recipe that doesn’t complicate things too much!
When rolling out the dough, I also start with the gluten-free biscuits, that way I don’t have to clean the surface before rolling out the regular ones.
I’m not a fan of one use kitchen gadgets, so I don’t have a biscuit cutter, but a water glass will do the trick. I bake them on the same tray, for the same amount of time, and so far that has worked well for me. If you have very sensitive allergies, however, you might want to use separate trays.
I follow The Smitten Kitchen’s Biscuit recipe, adapted here to be allergy-friendly. Since I usually am only making biscuits for two people, and making two separate batches, I’ve started cutting the recipe in thirds.
3/4 cup gluten-free flour (such as Bob’s Red Mill 1-to-1 Baking Flour)
2/3 tsp sugar
1 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
3 Tbsp coconut oil or vegan butter (I use soy-free vegan earth balance)
1/4 cup buttermilk substitute (1/4 cup coconut milk and 1 tsp lemon juice)
- Preheat oven to 400 Degrees fahrenheit.
- Mix dry ingredients in medium-sized bowl.
- Prepare buttermilk: Mix coconut milk with lemon juice and let sit for a few minutes.
- Add coconut oil or vegan butter to dry ingredients and break up/mix with a fork (I don’t have a pastry cutter, but if you do, feel free to use it here). Dough should be quite crumbly at this point.
- Add buttermilk to dough and mix until it comes together. The dough will be quite soft.
- Turn onto a floured surface and roll or press to about half an inch thickness.
- Cut round shapes with biscuit cutter or glass (water or rocks glass, depending on what you have and what size biscuits you would like).
- Place on parchment covered cookie sheet and bake 12-15 minutes until slightly browned.
- Enjoy with vegan butter and honey, or nut butter and jam, or however you enjoy biscuits the most!
There is a bit of sugar in these biscuits, but they are by no means sweet. If you would like to adjust the sweetness to make strawberry shortcake, experiment with adding a bit of sugar.