Gluten Free Maple Butter Blondies
14

You know about my next gluten free cookbook after GFOAS Bakes Bread, right? Copycat recipes for all the name brand snack cakes, cookies, breakfast treats your family’s been missing now … more »

Gluten Free Maple Butter Blondies

You know about my next gluten free cookbook after GFOAS Bakes Bread, right? Copycat recipes for all the name brand snack cakes, cookies, breakfast treats your family’s been missing now that you’re baking gluten free. Woohoo! I’m gearing up for the photo shoot for that next book (in less than a month! *yikes* I’ll show you behind-the-scenes photos of it, if you’d like to see). So, you know, I’m kind of jittery. But even more than jittery, I’m in full-on copycat mode. If they can make it with gluten, I’m bound and determined to make it without. So when one lovely reader asked on Facebook if I would develop a recipe for Gluten Free Maple Butter Blondies in the style of the old Applebee’s blondies it sailed right to the top of the list.

Gluten Free Maple Butter Blondies

Well, actually, first I had to look it up. I’m so *ashamed* but the truth of it all is that I had never even heard of maple butter blondies. But it seems that it’s, like, a thing. Near as I can tell, they no longer serve it at Applebee’s (not that they ever served it gluten free), but it’s still a chain restaurant thing. Where have I been?!

Gluten Free Maple Butter Blondies

I thought of this as sort of a deconstructed butter pecan ice cream. But in the form of a thick, chewy blondie studded with pecans and white chocolate chips…

Gluten Free Maple Butter Blondies

… topped with a butterscotch sauce made with pure maple syrup (hello maple butter!), then a scoop of the best vanilla ice cream I have ever had (not to mention the easiest!), and more maple butter. ‘Cause why not. You can make each of the parts separately, and way ahead of time if you like. Each part on its own is pretty impressive. But put them all together, and no one will forget this dessert. Or you. They’ll be calling your name. And begging you for just … one … more… bite. Seriously, you guys have the BEST ideas!

Prep time: 20 minutes       Cook time: 45 to 55 minutes       Yield: 9 blondies
Ingredients

BLONDIES
1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

4 ounces white chocolate chips

2 ounces chopped nuts (I used raw pecans)

1/2 cup (100 g) granulated sugar

1 1/4 cups (270 g) packed light brown sugar

1/2 cup + 2 tablespoons (140 g) unsalted butter, at room temperature

3 eggs (180 g, out of shells) at room temperature, beaten

1 tablespoon pure vanilla extract

MAPLE BUTTER*
1/4 cup (56 g) unsalted butter, chopped

1/2 cup (109 g) packed light brown sugar

1/2 cup (168 g) pure maple syrup

3/4 cup (6 fluid ounces) heavy whipping cream

Pure vanilla extract, to taste

Coarse salt, to taste

FOR SERVING
No-Machine 3-Ingredient Vanilla Ice Cream

*The maple butter can definitely be made even a few days ahead of time. Store it in a sealed container in the refrigerator. It will solidify. When you are ready to serve the sauce, uncover it and warm it in the microwave or in a water bath in a small saucepan on the stovetop over medium heat, stirring frequently until smooth.

Directions
  • Preheat your oven to 325°F. Grease and line an 8-inch x 8-inch (for thicker bars) or 9-inch x 9-inch (for thinner bars) baking pan, and set it aside.

  • First, make the blondies. In a large bowl, place the flour blend, xanthan gum, salt and baking soda, and whisk to combine well. Transfer a tablespoon of the dry ingredients to a small bowl, and add the white chocolate chips and chopped nuts to the small bowl. Toss to coat the chips and nuts in the dry ingredients, and set the small bowl aside. To the large bowl of dry ingredients, add the granulated sugar and packed light brown sugar, and whisk to combine, working out any lumps in the brown sugar. Create a well in the center of the dry ingredients, and add the butter, eggs and vanilla, mixing to combine after each addition. The dough will be thick. Add the chocolate chips and chopped nuts with the reserved dry ingredients, and mix until the pieces are evenly distributed throughout the dough. Transfer to the prepared baking pan, and spread into an even layer with wet fingers and/or a wet spatula.

  • Place the pan in the center of the preheated oven and bake until a toothpick inserted in the center comes out nearly clean, with just a few moist crumbs attached (about 35 minutes for the 9-inch x 9-inch pan, and about 45 minutes for the 8-inch x 8-inch pan). Remove from the oven, place the pan on a wire rack and allow the bars to cool in the pan until stable enough to move without cracking (about 20 minutes). Remove the bars from the pan, place on the wire rack and allow to cool completely before slicing into 9 equal pieces.

  • While the bars are cooling, make the maple butter. In a medium-size, heavy-bottom saucepan, place the chopped butter. Gather the remaining maple butter ingredients into small bowls, lined up right alongside the stovetop so that you can move quickly once we get going. Melt the butter over medium-low heat. Add the brown sugar, and stir until the mixture is wet and grainy. Add the maple syrup and continue to cook over medium-low heat, stirring occasionally, until the mixture begins to look smooth (about 3 minutes). Add the heavy whipping cream and switch to a whisk (a flat whisk is ideal for getting into all of the edges of the pan, but a balloon whisk will do just fine). Reduce the heat to low, and whisk constantly until the mixture is smooth (about 1 minute). Once the mixture is smooth, bring it to a simmer and continue to cook, whisking occasionally, for about another 5 minutes, or until it is slightly reduced and coats the back of a spoon. Remove from the heat, and taste the maple butter with a clean spoon. Add pure vanilla extract and coarse salt to taste.

  • To serve, place each blondie on a separate plate, drizzle with some of the warm maple butter sauce, top with a scoop of vanilla ice cream, and drizzle with more sauce. Moderation is not really the point here.

Love,
Me

 

P.S. If you don’t have your copy of Gluten Free on a Shoestring Bakes Bread yet, won’t you grab one today? Your support means everything to me!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-maple-butter-blondies/
Braided Stuffed Spinach and Pepperoni Gluten Free Pizza
7

It hasn’t made it onto the Gluten Free Bread FAQs, but another frequently asked bread question I get asked about Gluten Free on a Shoestring Bakes Bread is which bread … more »

Braided Stuffed Gluten Free Pizza

It hasn’t made it onto the Gluten Free Bread FAQs, but another frequently asked bread question I get asked about Gluten Free on a Shoestring Bakes Bread is which bread recipe I use the most. I’m not gonna tell you, oooooh they’re all my children I can’t possibly choose just one! I can totally choose just one. The recipe that I use the most, hands down, is the recipe for Thick-Crust Pizza Dough on page 187. I make it every single week at least once. In fact, I usually make 1 1/2 times the recipe so that I can stretch it out over 2 days. When I think I have nothing for dinner, and we’re totally in a rush, I always have some pizza dough in the refrigerator. And dinner … is served. I usually just roll the pizza into rounds, scatter some sauce and cheese, and serve it with a big salad. But lately, I’ve been stuffing and braiding that gluten free pizza dough. And it’s been pret-ty exciting.

Braided Stuffed Gluten Free Pizza

The first few times I made this braided and stuffed pizza, I made it with ground beef, broccoli and cheese (always lots and lots of cheese). And I made it into individual braids, one for each family member. I’ll be honest, though. Even though there was no complaining from the peanut gallery (hello! pizza doesn’t get complaints), I wasn’t thrilled with how dough-y the small braids had to be. I much prefer the single braid. The balance of dough to cheese to other fillings is much easier to strike.

In case you’ve never seen it, above is my Charlie Chaplin impression of silently shaping the pizza dough from the book. Oh, and you can absolutely still use the gluten free pizza dough from the blog; it just won’t be as easy to handle, but there are plenty of shaping instructions in that blog recipe so you’ll be fine. Now for the comprehensive step-by-step shaping instructions…

Step by Step Directions for Braided Stuffed Gluten Free Pizza

That’s my husband, Brian. The hand model. He was extremely proud of how he did, and you’ll be happy to know that he received very, very little instruction. And he still totally nailed it! Don’t you think?!

Braided Stuffed Gluten Free Pizza

Please know that this really is the easiest thing to pull together. Its ease just doesn’t translate that well into words. It’s much more intuitive in pictures, and unfortunately a bit wordy, well, in words. So stare at the lovely hand model in the pictures for a bit before you read through the recipe. And don’t skimp on the cheese, okay?

Prep time: 15 minutes       Cook time: 15 minutes       Yield: 1 stuffed braided pizza
Ingredients

1 pound gluten free pizza dough (I used the recipe for Gluten Free Thick-Crust Pizza Dough from page 187 of GFOAS Bakes Bread; the older recipe for gluten free pizza dough here on the blog still works, too!)

3 ounces Asiago cheese (or another semi-hard cheese), grated

10 ounces mozzarella cheese, grated (plus more for sprinkling)

5 ounces fresh spinach, chopped

3 ounces pepperoni, thinly sliced

Egg wash (1 egg beaten with 1 tablespoon water)

Directions
  • Prepare the gluten free pizza dough according to the recipe instructions through the rise. Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper, and set it aside.

  • Preparing the dough. If using the thick crust pizza dough from page 187 of GFOAS Bakes Bread, on a lightly floured surface, knead the dough until smoother as directed in  These General Shaping Tips. With well-floured hands and a well-floured rolling pin, pat and roll out about 1 pound of the dough (the entire recipe makes about 1 1/2 pounds) into a rectangle that is about 12-inches by 14-inches, rotating the dough and flouring it frequently, to prevent sticking, as shown in the gluten free pizza shaping video embedded in the post above. If using this gluten free pizza crust, follow those directions for shaping, but do not divide the dough, and roll it into a  12-inch by 14-inch rectangle. Cover the rolled out dough loosely with a moist tea towel and allow it to rise slightly while you prepare the fillings as indicated in the recipe ingredients.

  • Assembling the braid. Once the toppings are prepared, uncover the dough. Using a sharp knife, pizza wheel or pastry wheel, cut a 3 1/2-inch x 1 1/2-inch rectangle out of each of the 4 corners of the dough rectangle. This will allow you to wrap the ends of the braid securely around the fillings. Position the dough rectangle so that one 12-inch side is facing your body as you work. Beginning about 1-inch from the top of each flap on the left and right-hand sides of the rectangle, cut 8 approximately 1-inch strips in those flaps. The fillings will all be placed in the center third of the rectangle, from the top to the bottom of the dough, as shown in the step-by-step photos above. First, scatter all of the grated Asiago cheese in an even layer down the center panel of the dough. Cover with an even layer of all of the chopped spinach, then 1/3 of the grated mozzarella cheese, followed by an even layer of the sliced pepperoni, and finally the remaining 2/3 of the grated mozzarella cheese. Pack down the fillings tightly by pressing down firmly. Starting at one end, pull the flap taught over the filling. Only the flaps on the ends will be pulled taut. The rest of the braid should be much looser, allowing room for expansion in the oven. Alternating sides, braid the 8 strips on each side of the rectangle over the filling, angling the strips slightly. Do not pull the strips taut. Stop braiding when you have reached the bottom two strips (one on each side) and the bottom flap. Pull the bottom flap taut up and over the bottom of the filling, and cover gently with the remaining two strips. Transfer the braid carefully to the prepared baking sheet.*

  • Brush the entire surface of the braid generously with the egg wash. Scatter the additional shredded mozzarella cheese on the top of the braid. Place in the center of the preheated oven and bake until golden brown all over (about 15 minutes). Remove from the oven, slice and serve immediately.

  • *Make ahead option: At this point, the stuffed braid can be covered and placed in the refrigerator for up to 24 hours. When you are ready to bake it, just remove it from the refrigerator, uncover it, and continue with the rest of the recipe as directed. I do not recommend freezing yeast dough, however, as it may kill the yeast. And you won’t know until it doesn’t rise in the oven upon baking.

  • Adapted from this SheKnows.com recipe, as selected by you on my Must Make Gluten Free Pinterest Board.

Love,
Me

 

P.S. If you haven’t yet, I hope you’ll consider picking up a copy of Gluten Free on a Shoestring Bakes Bread!

Recipe Available at: http://glutenfreeonashoestring.com/braided-stuffed-gluten-free-pizza/
Gluten Free Easter Menu 2014
14

Right off the bat, you’ll notice that there are no main dishes on this, my 2014 Gluten Free Easter Menu. That’s because, well, this is really a baking blog. Every … more »

Right off the bat, you’ll notice that there are no main dishes on this, my 2014 Gluten Free Easter Menu. That’s because, well, this is really a baking blog. Every once in a while, someone gets *really* mad at me about that. Emotions can run really high on the Internet (why, I honestly have no idea)! But you and I both know that if I started posting a bunch of naturally gluten free cooking recipes, we’d all get pretty bored. Not to mention that some of you would get kind of mad at me for that. And anyway, there are tons of other resources for that (have you seen this brown sugar baked ham recipe from my friend Mel? It looks amazing). I want to give you back what you’re missing on a gluten free diet. When is nostalgic food more important than on a holiday like Easter? I’m gonna prove to you that, if they can make it with gluten, we can make it without. The sights, the smells, the tastes of holidays past? They’re still yours for the taking. So let’s get started, friends:

[If you've been reading this blog for a while, you know the drill with the clickable collage, but just in case—hover over each photo for the recipe title, then click the picture to open a new window with that post and the entire recipe]Gluten Free Easter Menu 2014

Here’s the 10¢ tour of these 8 Gluten Free Easter Recipes, with a little bit about what I love about each and why I think they should grace your Easter table (plus another set of links):

Gluten Free Texas Roadhouse-Style Rolls: I’m embarrassed to say that, when I first posted this recipe for what I can only describe as the best dinner rolls I have ever made (or, frankly, eaten), I didn’t really think about Easter. But I have you. And right away you told me. This belongs on every gluten free Easter table.

Gluten Free Hot Cross Buns: If Easter brings to mind one food, it’s these. My favorite hot cross buns recipe is on page 147 of GFOAS Bakes Bread. Or you can use the old recipe from the blog. It still works! Whatever you do, don’t forget the cardamom. It’s just … what makes the hot cross buns. Well, that, and the fact that there’s a cross on top. :/

Gluten Free Angel Biscuits: Can you hear the angels singing? I have posted more than just one biscuit recipe here on the blog, but I have honestly never seen you all get as excited about any others like you did about these. Is it because of the magic combination of baking powder, baking soda and yeast?! It’s darn near a religious experience, I tell ya.

Gluten Free Soft Frosted Cut-Out Sugar Cookies (in Easter shapes!): This recipe is an oldie but a goodie. This is basically my Gluten Free Lofthouse-Style Sugar Cookie recipe, but I gave the post a facelift with some new photos, including Easter cutout shapes. I get asked a lot if this dough can be cut out in all manner of shapes for all manner of occasions, so I figured I’d “show” rather than just “tell.”

Gluten Free Carrot Cake Cupcakes: I really did mean to test out this recipe for the very best carrot cake cupcakes you’ll ever have (so moist! so tender!) as an 8-inch or 9-inch round cake! I just haven’t done it yet. No excuses. Maybe you have? Tell us about it in the comments! For what it’s worth, even though muffins don’t always work as quick bread loaves (that loaf shape can be tricky in the baking department), cupcake recipes almost always work great as cakes (just increase the baking time, and watch it carefully), and vice versa.

Gluten Free Easter Chick Cupcakes: Have you ever made modeling chocolate? Maybe you didn’t know just how easy it is. Well, it’s really really (really) easy. And I think you should try it. It’s so easy to work with, you’ll be amazed. It holds together way easier than fondant does in these sort of shapes, and, well, it tastes, like, 100 times better.

Gluten Free Cinnamon Roll Sugar Cookies: These fancy, easy little sugar cookies, all dressed up like cinnamon rolls, are so much fun. It doesn’t hurt that they’re super impressive, but not a lot of work. Lots of bang, very little buck.

Gluten Free Lemon Pudding Cakes: Yesterday’s recipe for these light and airy, tangy little cakes-that-kind-of-taste-like-pudding just says spring. And spring says Easter. Follow me?

Love,
Me

 

P.S. If you don’t have your copy of Gluten Free on a Shoestring Bakes Bread yet, won’t you grab one today? If you’re looking for the perfect recipe for Gluten Free Cinnamon Rolls for Easter morning, turn to page 166. :)

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-easter-menu-2014/
Gluten Free Lemon Pudding Cakes
30

One lovely reader (hi, Michelle!) asked me to post a recipe for gluten free lemon pudding cakes a year and a day ago (or at least it feels that way!), … more »

Gluten Free Lemon Pudding Cakes

One lovely reader (hi, Michelle!) asked me to post a recipe for gluten free lemon pudding cakes a year and a day ago (or at least it feels that way!), but not until I pinned a gluteny version to my Must Make Gluten Free Pinterest Board did I actually set about doing it. It’s not that I didn’t want to. It’s not that I didn’t have it on my ever-growing to-do list. It just … that announcing my intentions on that Pinterest board really seems to light a fire. I love it when you “vote” for recipes on there! And I love it when you make recipe suggestions. How much do I love it? So much that when my site gets something of a redesign in the next couple months, there is going to be a very obvious, very user-friendly Recipe Request Form. Right there in the sidebar. I hope you’ll give it a workout!

Lemon Sugar for Gluten Free Lemon Pudding Cakes

Oh, lemon sugar. It’s nothing more than lemon zest ground up with granulated sugar, but I swear it makes the whole house smell like a dream. It just smells like spring to me. Even when it’s winter. (I do know it’s spring as I write this, but maybe when you are reading it, it’s winter!).

Gluten Free Lemon Pudding Cakes
So. Lemon pudding cakes. They remind me a bit of this Self-Saucing Chocolate Pudding Cake. But light and lemony and tart and tangy. Perfect for Easter, right?

Gluten Free Lemon Pudding Cakes

I know that it can be a bit of a pain to bake something in a water bath, but it really helps these little soufflés bake up slowly and evenly. That way, you get a cake with a pudding-like texture. And the method is easy.

Gluten Free Lemon Pudding Cakes

Even though this is not much of a make-ahead sort of deal, you could blend up most of the ingredients ahead of time, and just whip and fold in the beaten egg whites right before you’re ready to bake and serve. I really like to serve these little cakes warm with a light dusting of confectioners’ sugar, but they are also fabulous with a dollop of whipped cream. Then again, what isn’t? Sometimes, when my children are driving me particularly crazy, I dollop them with whipped cream, and then we all feel better.

Prep time: 10 minutes       Cook time: 35 minutes       Yield: 6 servings
Ingredients

Zest of 1 lemon

3/4 cup (150 g) granulated sugar

1/4 cup (2 fluid ounces) freshly squeezed lemon juice (1 big, juicy lemon should do it)

3 eggs (180 g total, out of shells) at room temperature, separated

1 cup (8 fluid ounces) milk, at room temperature (any kind of milk should be fine, just not nonfat)

2 tablespoons (28 g) unsalted butter, at room temperature

1/2 cup (70 g) basic gum-free gluten free flour blend (46 g superfine white rice flour + 15 g potato starch + 9 g tapioca starch/flour)

1/4 teaspoon kosher salt

Confectioners’ sugar, for dusting

Directions
  • Preheat your oven to 350°F. Grease 6 small (about 6-ounce) oven-safe jars or ramekins and place them in a large pan with at least 2-inch sides. Fill the pan with water that reaches about 1-inch up the sides of the greased jars or ramekins. Set the pan aside.

  • In a blender, place the lemon zest and granulated sugar. Blend until the zest is fully integrated into the sugar, and is very fragrant. Add 3 tablespoons of the lemon juice (reserving the final tablespoon), egg yolks (set the whites aside), milk, butter, flour blend and salt, and blend until the mixture is smooth. It will be a relatively thin liquid. Set the carafe of the blender aside while you beat the egg whites.

  • In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld mixer), place the egg whites. Beat on medium speed until the egg whites become frothy. Add the remaining tablespoon lemon juice, and continue to beat on medium-high speed until stiff (but not dry) peaks form. The addition of the remaining tablespoon of lemon juice to the egg whites as they beat creates fluffier and more stable whipped egg whites. Slowly pour the blender mixture of the other ingredients along the side of the bowl of whipped egg whites, and carefully fold the mixture in to the egg whites until few if any white streaks remain. Divide the mixture among the prepared jars or ramekins in the water bath. It will be very pourable.

  • Open the preheated oven and pull the lower rack out about half way. Carefully place the pan on the rack, and pour about another inch of water into the pan to bring the water bath a total of about 2-inches up the sides of the jars or ramekins. Push the oven rack all the way, close the door and bake until the cakes are puffed and very pale golden (about 35 minutes). Remove the pan from the oven, and transfer the cakes to a wire rack to cool for about 10 minutes before dusting lightly with confectioners’ sugar and serving warm. The cakes can be covered and stored in the refrigerator, but they will shrink a bit as they chill in the refrigerator.

  • Adapted from Food & Wine’s recipe for lemon pudding cakes, as selected by you from my Must Make Gluten Free Pinterest Board.

Love,
Me

 

P.S. If you haven’t yet, I hope you’ll consider picking up your copy of Gluten-Free on a Shoestring Bakes Bread! It helps me keep the blog going, and it helps my publisher keep asking me to write more cookbooks!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-lemon-pudding-cakes/
Gluten Free Angel Biscuits
47

I’m thinking that we might want to make some gluten free angel biscuits for Easter this Sunday. It seems … almost like a religious experience. If you’ve ever had trouble … more »

Gluten Free Angel Biscuits

I’m thinking that we might want to make some gluten free angel biscuits for Easter this Sunday. It seems … almost like a religious experience. If you’ve ever had trouble making biscuits (or, to be honest, even if you haven’t), then this is the pastry recipe for you. With baking powder, baking soda, and some yeast, they rise like angels. Get it?

Gluten Free Angel Biscuits

The temperature situation did pose a bit of a cognitive dissonance in my mind, to be honest. I mean, yeast likes warm, and pastry (like biscuits) needs cold fat (like butter) to expand in the oven. Pastry is really all about architecture as much as it is chemistry. The big chunks of cold butter, surrounded by flour, expand when they hit the warmth of the oven and push out the flour all around. Puff! But then how is the yeast supposed to proof??

Gluten Free Angel Biscuits

I’ll tell you how, sister (brother?).

Gluten Free Angel Biscuits

You handle the dough like you would any pastry (cold ingredients, light touch). Then we set the dough to rise in our usual warm, draft-free location, but we’ve used a bit less butter. That helps keep the dough together during the rise, without leaking. Then, right before it goes in the oven (after proofing), we shock it in the freezer! The result? See for yourself…

Gluten Free Angel Biscuits

Tender, light and flaky angel biscuits, with a bit of extra flavor from the yeast development—not to mention biscuit-rising insurance. Do you hear them singing?

Prep time: 15 minutes       Cook time: 12 minutes       Yield: 12 biscuits
Ingredients

2 cups (280 g) all-purpose gluten free flour (I like Better Batter or my mock Better Batter here)*, plus more for sprinkling

1 teaspoon xanthan gum (omit if your blend already contains it)

7 tablespoons (42 g) nonfat dry milk (blended into a fine powder)

4 tablespoons (36 g) cornstarch

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

2 tablespoons (24 g) sugar

2 teaspoons (6 g) instant yeast

1 teaspoon kosher salt

6 tablespoons (84 g) unsalted butter, roughly chopped (about 1/2-inch dice will work) and chilled

1 cup (8 fluid ounces) buttermilk, chilled

*In place of the mock Better Batter + nonfat dry milk + cornstarch, you can use 2 1/2 cups (350 g) Cup4Cup gluten free flour, or my mock Cup4Cup blend.

Directions
  • Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

  • In a large bowl, place the flour, xanthan gum, nonfat dry milk, cornstarch, baking powder, baking soda, sugar and yeast, and whisk to combine well. Add the salt, and whisk again to combine. Add the chopped and chilled butter, and toss to coat it in the dry ingredients. Flatten each chunk of butter between your thumb and forefinger. Create a well in the center of the dry ingredients and add the buttermilk, and mix until the dough begins to come together. If necessary, press together with floured hands, handling it as little as possible.

  • Turn out the dough onto a lightly floured piece of unbleached parchment paper and press into a disk. Place another piece of unbleached parchment paper on top of the dough, and roll out into a rectangle that is about 1 inch thick. Remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, replace the parchment paper and roll out the dough once again into a rectangle about 1 inch thick. Once more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, replace the parchment paper and roll out the dough, but this time into a disk about 1/2 inch thick. Peel back the top piece of parchment paper, and, using a floured 2 1/2-inch cookie or biscuit cutter, cut out rounds of dough. Place the rounds about 2 inches apart from one another on the prepared baking sheet. Gather and reroll the scraps, and cut out as many more round of dough as possible, as place on the prepared baking sheet. Cover with an oiled piece of plastic wrap, and place in a warm, draft-free location until nearly doubled in size (about 1 hour). Place the covered baking sheet in the freezer until firm (about 15 minutes).

  • Remove the baking sheet from the freezer place it in the center of the preheated oven. Bake until the biscuits are puffed, very fragrant and lightly golden brown around the edges (about 12 minutes). Remove from the oven and allow the biscuits to cool briefly on the baking sheet before serving.

Love,
Me

 

P.S. If you haven’t yet, please pick up your copy of Gluten-Free on a Shoestring Bakes Bread! Your support keeps me going, in more ways than one!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-angel-biscuits/
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