Tuesday, April 12, 2011

Corn Chowder, Vegan Gluten free buttermilk biscuits

Vegan Gluten Free Buttermilk Biscuit Recipe

There are a few tricks with gluten free biscuits that make them light and fluffy.  You really need to use coconut flour, it absorbs a lot of liquid and gives a lot of wonderful light texture to gluten free baked goods.  I have found that when I use coconut flour in gluten free baking I do not usually need to use xanthan gum.  Xanthan gum often causes baked goods to take on a 'gummy' texture that I do not like.  Generally with gluten free baking you either get a crumbly mess to a gummy texture that is undesirable.  Coconut flour solves this problem beautfully.  These delicious vegan gluten free buttermilk biscuits do not contain xanthan gum but they hold together extremely well, they are not crumbly, nor are they gummy.

I generally add between 1/4 to 1/3 c. of coconut flour to each gluten free recipe.  You don't need much or it will absorb too much liquid and make the baked goods dry.  If you are making a gluten free recipe substitute about 1/4 to 1/3 c. of any other gluten free flour with coconut flour.

I try to avoid refined oils if at all possible, this can be a daunting task as most baked goods contain a fair amount of refined oil.  Refined oil gives a rich flavor to baked goods.  This recipe is fairly light, but if you want to add Earth balance for the applesauce you can certainly do that and the recipe will turn out very well that way as well.

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