Since I can’t eat gluten, and I am allergic to eggs and yeast, I am pretty much screwed when it comes to anything bread-y at all. Bread, biscuits and things such as that are pretty much all gluten, eggs and yeast.
I mean, think about it. Really.
Having to replace one or two ingredients, you can sometimes come up with a “reasonable” substitute. Some of them are downright good. But having to replace ALL of them, not so much.
I have really been jonesin’ for some kind of bread-ish something or other. Just something!
Well, when my long-time blogging friend Alta from Tasty Eats at Home asked me to review her new eCookbook, I was a bit hesitant.
It’s called The Secret to Gum-Free, Gluten-Free Baking. And, well… it has chocolate donuts on the cover, so there must be something good going on there, right? I mean… Hello!
Anyway, I told her I can’t eat eggs anymore, but I will give it a shot. (Most of the recipes call for eggs and/or gelatin. Sorry vegans/vegetarians. This is not the book for you.)
I did find one recipe for biscuits that only called for eggs in an egg wash over the top.
“Hmmmm… I think I will try that without the egg wash. What could it hurt?”
Ummmm… yeah… well… the first try was a bit disappointing. They were flat and gummy/chewy. And not in a good way. If fact, LM saw them and thought they were cookies so he asked to try one. When he bit into it, he got this look on his face that was… just… sad. That look when you promise a kid candy and give them broccoli. THAT look. I tried to warn him.
I didn’t get it. I double and triple read everything. How did it turn out so… eh? I know she had recipe testers, so how did this one pass?
Then a took one more look at the recipe. OHHHHHHHHH. Oops. One TABLEspoon of baking soda. Not one TEAspoon. Yeah that could make a big difference.
So I tried it again.
DUDE! Look at those holes in that biscuit!
Granted, they are a bit flat. I made an even dozen out of habit. Then I looked, and it said it made 8 – 10, so I needed to put more dough in each one. And they spread a little. I think I might try them in a muffin tin next time so they can only go up instead of out.
But these were so good. (I say were because they disappeared in 2 days. All of them.) I was going crazy.
And I am not the only one who went crazy for them. LMII did also. (I think LM was gun shy after the first batch.) I offered a bit to LMII, and he snatched the whole thing out of my hand. He gobbled it up saying, “Yummy, yummy!”
So if a two year-old gobbles them up, they must be pretty darn good.
Seriously, I still don’t know how she got them to taste like regular biscuits, but she did. Way to go Alta!
Now, this eCookbook is on available at Amazon for $9.99. For 25 gluten-free, casein-free (and almost always dairy-free, or with dairy-free alternatives) recipes for delicious baked goods, all without the use of xanthan or guar gums, I think it is a pretty good deal.
But… Alta is letting me give away one copy to you. Which “you” will it be? Hmmmm….
Just enter using the Rafflecopter below. It’s my first time trying this Rafflecopter out, so please let me know if it is working ok or not. Thanks!
Alta has graciously let me post the Biscuit recipe so you can have an example of how great these recipes are. I hope you enjoy and get the eCookbook. It’s so worth it.
- ⅔ cup superfine brown rice flour
- ⅔ cup sweet white rice flour
- ⅔ cup tapioca starch
- 2 teaspoons gelatin
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1⁄2 cup cold coconut oil, broken into small pieces
- 1 cup almond milk
- 1 egg whisked with 1 tablespoon water, for egg wash
- Preheat oven to 400 degrees.
- Line a baking tray with parchment paper or a silicone baking sheet.
- Whisk together flours, gelatin, baking powder and salt.
- Add cold coconut oil, and either using a stand mixer on low, or even using a spoon or your hands, mix until the coconut oil is the size of peas.
- Add almond milk and beat until just mixed together.
- Drop dough in large spoonfuls onto parchment paper. (Alternatively, you can make more formed biscuits by lightly pressing dough into a 3‐inch biscuit cutter. I prefer not to roll out gluten‐free biscuits because it seems to make them too dense.)
- Brush tops with egg wash, and sprinkle lightly with kosher salt, if desired.
- Bake for 18‐20 minutes, or until browned and puffy.