Notes on a recipe
Jan. 5th, 2023 07:45 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
legalmooseUp far too early this morning (this is becoming a bad habit that I need to break), so I decided to try my hand at adapting a biscuit recipe (Butter Swim Biscuits) to my particular dietary needs. Substituted Buttery Sticks for the butter (my favorite margarine - doesn't have a lot of excess water like some others do), and Bob's Red Mill Gluten Free 1-to-1 Baking Flour for the all-purpose stuff, because that's what I had on hand (we try to keep King Arthur's Gluten-free Measure For Measure in the house, too, but we haven't done a good BJ's run in a while). And last but not least, almond milk with apple cider vinegar for the butter milk (and for posterity, the ratio is one teaspoon vinegar per cup of milk, which works with both dairy and non-dairy milks when you don't have buttermilk around the house).
Made it this time according to the recipe, and cooked it for the maximum time (25 minutes). Not bad, the flavor bones are definitely there, but a little too gummy/moist at the end. It did have a lovely thin crust on the edges. I'll try cooking them for longer next time, and letting them sit for a little bit in the pan before I cut them to let the bake finish. Gluten free biscuits are something of a holy grail, because the flour just doesn't react in the same ways that wheat flour does. This, though, came closer than most other recipes I've tried. I think with some tinkering of the baking times, and perhaps a tweak to the amount of liquids (butter and milk), that we'll have a winner.
Made it this time according to the recipe, and cooked it for the maximum time (25 minutes). Not bad, the flavor bones are definitely there, but a little too gummy/moist at the end. It did have a lovely thin crust on the edges. I'll try cooking them for longer next time, and letting them sit for a little bit in the pan before I cut them to let the bake finish. Gluten free biscuits are something of a holy grail, because the flour just doesn't react in the same ways that wheat flour does. This, though, came closer than most other recipes I've tried. I think with some tinkering of the baking times, and perhaps a tweak to the amount of liquids (butter and milk), that we'll have a winner.
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Date: 2023-01-06 12:50 am (UTC)I am so glad I am not gluten intolerant. :o
If you figure out how to sleep, LET ME KNOW!!!!!!!!!!!!!!!!
lol......
Hugs, Jon