I have been baking and creating for a very, very long time. With gluten free baking I really do feel like a mad scientist. My latest try at a Buckwheat Sourdough Bread is in the oven rising. I’ll keep you posted on how it turns on. In the meantime lets turn our attention elsewhere.
Growing up in the south, nothing beats fresh baked biscuits. Most of the gluten free biscuits I have tried have been dry and crumbly or they looked unappealing. Several weeks ago I ordered a Lodge Drop Biscuit Pan and tried my hand yet again at sourdough biscuits.
- 1-1/2 cups King Arthur Gluten Free Whole Grain Flour Blend
- 2 tablespoons Expandex Gluten Free Modified Tapioca Starch
- 1 Tbsp. Sugar
- 2 tsp. King Arthur Bakewell Cream Baking Powder
- 1/4 tsp. baking soda
- 1 tsp. Xanthan Gum
- 1/2 tsp. sea salt
- 1/4 cup butter, softened
- 1/2 cup Gluten Free Brown Rice Sourdough Starter
- 1 egg, beaten, room temperature
- 3 to 4 heaping tablespoons Greek Yogurt
- 1 tablespoon butter, melted
Preheat oven to 375 degrees. Lightly oil the biscuit pan with olive oil.
In a medium bowl, blend together the flour blend, Expandex, sugar, baking powder, baking soda, Xanthan Gum, and salt. Cut in the butter until thoroughly combined.
Add in starter, egg and enough yogurt to make a soft dough that holds together when kneaded with your hands. Gently pat or roll the dough out on a surface that has been lightly sprinkled with additional flour blend. Cut the dough using the 2-inch cutter, gathering scraps and re-rolling as necessary.
Place the biscuits in pan and brush lightly with the melted butter. Place in preheated oven and bake until lightly brown, approximately 15 minutes. Serve with butter or homemade jam.
As for the bread, I just peaked and the success is questionable. I’ll keep you posted.