Gluten free drop biscuits

Fluffy Gluten Free Drop Biscuits

Fluffy gluten free drop biscuits

Fluffy gluten free drop biscuits

Hi everyone! I just made these fluffy gluten free, lactose free biscuits to go along with our favorite chicken noodle soup (I’ll post that soon). These biscuits are a snap to make! They are light and tender with a slightly crispy edge.  Additionally, the next morning they can be made into fabulous protein packed breakfast sandwiches. 

Gluten free foods can be void of nutrition and fiber for sure. I’m always aware of that, and try to boost nutrition where I can for my kids. TQ’s diet is very limited so it’s important for him to eat nutrient dense foods (heck, it’s important for all of us!) But, sometimes you just want a biscuit with your soup that doesn’t taste like a hockey puck! My little solution included the addition of some ground flax seed to this recipe – without altering the texture and taste too much. (I will experiment with adding a touch more and keep you updated)

Ground flax seed is a nutrition powerhouse! It’s loaded with vitamins, minerals and omega 3’s, a heart healthy fat. It also offers a healthy dose of fiber. As an added bonus, it is low in fructose and safe for FODMAP diet (although each individual varies). Make sure you buy ground flax or flax meal, apparently we can’t digest the whole seed.

The ingredients:

4 Tb Earth Balance Vegan Sticks
2 Tb Ground flax seeds (Can be eliminated if intolerant)
1 1/3 cups Cornstarch
2 t Granulated sugar
1 1/4 t Xanthan gum
1/2 t Baking soda
1 Tb Baking powder
1/2 t Pink Himalayan salt
3/4 cup Lactose free milk (I used Lactaid)
1 t White vinegar

To begin: Preheat the oven to 350 degrees. Add teaspoon of vinegar to milk and let sit, this creates a faux buttermilk.
In a large mixing bowl stir together flax seed, gf flour, xanthan, baking powder and soda, and salt.
Break apart the Earth Balance into mixing bowl. Use hands (or pastry cutter) to break the large butter pieces into tiny pieces resembling cornmeal. I used my hands to rub the dry together with dry ingredients.

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Next, add milk/vinegar mixture to bowl and stir. It will be wet and sticky. (If too dry, a splash of milk might be needed)

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Finally, drop large rounded spoonful to baking pan lined with parchment.
Bake for 20 minutes or until biscuits are slightly golden

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Enjoy with a bowl of soup or stew! Happy baking!

~ Karina

 

Fluffy gluten free drop biscuits
Yields 7
A fluffy, gluten free, lactose free drop biscuit ready to accompany your next bowl of hearty soup.
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Prep Time
20 min
Cook Time
20 min
Total Time
1 min
Prep Time
20 min
Cook Time
20 min
Total Time
1 min
125 calories
23 g
0 g
2 g
3 g
1 g
59 g
282 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
59g
Yields
7
Amount Per Serving
Calories 125
Calories from Fat 20
% Daily Value *
Total Fat 2g
4%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 282mg
12%
Total Carbohydrates 23g
8%
Dietary Fiber 2g
6%
Sugars 1g
Protein 3g
Vitamin A
0%
Vitamin C
0%
Calcium
11%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 Tb Earth Balance Vegan Sticks
  2. 2 Tb Ground flax seeds
  3. 1 1/3 cups Gluten free flour mix
  4. 2 t Granulated sugar
  5. 1 1/4 t Xanthan gum (if not contained in gf flour mix)
  6. 1/2 t Baking soda
  7. 1 Tb Baking powder
  8. 1/2 t Pink Himalayan salt
  9. 3/4 cup Lactose free milk
  10. 1 t White vinegar
Instructions
  1. Preheat oven 350 degrees
  2. Add teaspoon of vinegar to milk and let sit, this creates a faux buttermilk.
  3. In a large mixing bowl, stir together flax seed, gf flour, xanthan, baking powder and soda, and salt.
  4. Break apart the Earth Balance into mixing bowl. Use hands (or pastry cutter) to break the large butter pieces into tiny pieces resembling cornmeal.
  5. Add milk/vinegar mixture to bowl and stir. It will be wet and sticky. (If too dry, a splash of milk might be needed)
  6. Drop large rounded spoonful to baking pan lined with parchment.
  7. Bake for 20 minutes or until biscuits are slightly golden
beta
calories
125
fat
2g
protein
3g
carbs
23g
more
karinakappelonline.com http://karinakappelonline.com/

 

 

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Hi! Welcome and thanks for visiting.

I’m a single mom, busy like we all are – two jobs, two kids, three cats…..(sorry that’s for another blog). My journey began a couple of years ago with my son (TQ) being diagnosed with oral allergy syndrome. If you have to have a food allergy, that’s the one to have! Oral allergy syndrome is a food allergy where the reaction is localized in the mouth or throat. For the most part, it hasn’t been too serious for him. If he accidentally ingests a trigger food, it is treated with an over the counter anti-histamine. (TQ’s oral allergies are raw peas, carrots, pesticides found on berries, tree nuts and celery). More information on oral allergy syndrome is here if anyone is interested – it’s rather fascinating actually. His trigger foods are related to allergies to various tree and grass pollen.

The next symptom which needed to be investigated was TQ’s constant stomach aches.  This brought us on another long journey. Long story, short (a year later…after many Mom’s-intuition diagnoses on the internet ) I made an appointment with a pediatric gastroenterologist. Another 6 months later we had discovered he was lactose intolerant- aced that test with flying colors! He must avoid all milk products. Later scored even higher on the fructose malabsorption test – TQ is the poster child for that!  But, it answered a lot of questions. At the same time, I asked the allergist to repeat a whole panel of allergy tests (it had been a couple of years since the original pollen tests) He ran the full panel and blood work panel to reveal  new allergies to all tree nuts and wheat. Interestingly, peanuts are still ok and I use those a lot in my recipes.

So, there I had all of the answers to what was causing his problems and discomfort – but no real solutions. The doctors’ suggestions are to avoid milk and milk products and stay away from fructose. Hmmmm, easier said than done! The biggest challenge is fructose malabsoption. TQ can’t digest fructose which is naturally found in all fruits and some veggies. It is surprisingly common – yet most people don’t know they have it (think IBS sufferers). More on that later…. But, how frustrating to get the answers with no solutions! I was a fish out of water, how can I cook for this guy? And did I mention I’m a bakery owner…. hehehehe- that just seems like a cruel joke. Just like all of us here, I took to the internet. I researched incessantly.  My work is always in progress, but I sure hope I can help someone else navigate this crazy journey.

As an avid cook, baker and recipe enthusiast, I have a huge collection of recipes. My goal was to make my favorite recipes work with TQ’s new diet. So, most of my recipes are gluten free, lactose free (or I use lactose free cheese) and FODMAP friendly. I am happy to go into more detail regarding any of restrictions if my audience interested. I use little tricks that I’ve learned along the way, and of course, I’m still learning. Most of these recipes are TQ approved – some are even MK approved! MK is my uber picky eater – if I can make a recipe that she eats then I’m sure your whole family will love it! She’s actually my toughest challenge 🙂 Thanks again for visiting and I hope we can learn some things together.

Here’s to our health ~ Karina, TQ and MK