Tuesday, July 10, 2018

Gluten Free Cheddar Garlic Biscuits #BreadBakers

I made these gluten free, egg free Cheesy Garlic Biscuits for a friend of mine. PACKED with cheese and peppered with parsley, they're reminiscent of that famous restaurant appetizer but with a lower price tag!

Cheesy Garlic Biscuits


I'm not going to lie, those cheesy garlic biscuits from the famous seafood restaurant are insanely addictive. However, for those needing to avoid gluten due to either celiac or a gluten intolerance, the dreams of those rich, flavourful treats are often far in the distance. Since a friend of mine is avoiding gluten as a treatment for eczema and loves the famous biscuits, I decided to give making a gluten free version of them a shot.

I was extremely pleased at the outcome - soft and slightly flaky, packed with aged Cheddar cheese, parsley and of course garlic, they were a home run right out of the oven as well as reheated gently until steaming. If you're not going to polish them off within a day or so, freeze the leftovers - an oven re-warming is perfect treatment.

Check out all the Gluten Free Breads from the #BreadBakers this month:
BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.


Gluten Free Cheddar Garlic Biscuits
Makes ~14
Adapted from Gluten Free Baking
6 oz (~1 ½ cups) rice flour
2 oz (~½ cup) sweet rice flour (AKA glutinous rice flour)
2 oz (~½ cup) tapioca starch
1 tbsp chickpea flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp garlic powder
½ tsp guar gum
2 ½ oz vegetable shortening, cubed
2 oz cultured unsalted butter, cold and cubed
1 cup grated old Cheddar cheese
1 tbsp dried parsley flakes
¾ cup buttermilk
  1. In bowl of food processor, pulse together the dry ingredients (rice flour through guar gum).
  2. Add shortening and butter and pulse to create a texture similar to coarse breadcrumbs.
  3. Pulse in the cheese and parsley.
  4. Add buttermilk and pulse until a cohesive but still slightly crumbly dough forms. Cover and let stand for 30 minutes.
  5. Heat oven to 400°F. Line baking sheet with SilPat.
  6. Drop dough by ¼ - ½ cup spoonfuls onto the baking sheet.
  7. Bake for 20 minutes or until golden brown.