Those of you with Southern U.S. heritage probably crave Southern food for breakfast now and then. Luckily, those with celiac disease can still eat eggs, sausage, and delicious grits, but biscuits pose more of a problem. In homage to the best of Southern breakfast cooking, we bring you a round-up of some tasty recipes for gluten free biscuits from our gluten-free blogging friends. Some of these recipes are mind-bogglingly creative!
- Mary Frances of Gluten Free [Cooking School] ran out of soy flour one day, substituted corn starch, and ended up with “fluffy” and “tender” gluten-free biscuits. Their current incarnation includes brown rice flour, corn starch, soy or sorghum flour, baking powder, baking soda, and the ever-present xantham gum.
- Shauna James Ahern, the Gluten-Free Girl, makes buttermilk biscuits with sorghum flour, tapioca starch, potato starch, sweet rice flour, baking powder, and xantham gum. Shauna notes that the egg whites in her recipe replace the protein that gluten would provide.
- Scott Adams from Celiac.com has a great-looking recipe for gluten-free Chocolate Biscuits. You wouldn’t eat them for breakfast, would you? They have potato flour, rice flour, chickpea flour, and ground almonds.
- Sheltie Girl at Gluten a Go Go admits that as a Southerner she’s always on the lookout for gluten-free biscuit recipes. That’s why she offers us two: Angel Biscuits and Sweet Potato Biscuits. The Angel Biscuits contain brown rice flour, sorghum flour, sweet potato flour, sweet rice flour, chia seed meal, cream of tartar, and baking soda. The Sweet Potato Biscuits have whipping cream in them! and also brown rice flour, oat flour, arrowroot starch, sweet rice flour, almond meal, baking powder, baking soda and kudzu powder.
Which gluten-free biscuit recipe are you going to try?