Light and Fluffy Biscuits {Gluten Free}

I had originally planned to use this biscuit dough for chicken and dumplings, but when I saw that recipe was not working out, I didn't chance wasting the dough. I made regular biscuits instead and froze them to use as I'd need them. They turned out pretty good, great with butter and jam and even breakfast sandwiches. I've even had them dipped in my hot beef stew as the rest of the family had dinner rolls.

Light and Fluffy Biscuits {Gluten Free}

from Gluten Free Cooking School

(Yield: 16 large biscuits)

1 1/2 c. brown rice flour
2 c. corn starch
1/2 c. soy flour
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum
1 stick of cold butter
1 1/4 c. milk
1 1/4 c. water
1 Tbsp. cider vinegar
1 egg, beaten

1. Preheat your oven to 350 degrees.

2. In a large mixing bowl thoroughly combine the flours, corn starch, baking powder, salt, baking soda, and xanthan gum.

3. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.

4. Add the milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.

Using a large spoon (I used my large scooper), drop the dough onto a greased pan to make 16 biscuits. Cook at 350 degrees for 15 minutes or until golden brown.
-Can be frozen, thaw before use.

enjoy,

Lemon Chicken

Pinterest has become my new recipe box. I saw this there and it looked so good, but we're not big on lemon chicken. I made it anyways. It was really good. The skin crisped up and the chicken wasn't too lemony. I used a cut up whole chicken and threw in extra legs for them. This needs marinating time, so keep that in mind.

Lemon Chicken

from Annie's Eats

2 tbsp. lemon zest

1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2-3 tbsp. melted butter
Thinly sliced lemons, for garnish

Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.

Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Brush the top of each piece of chicken with melted butter.
Bake for 50-55 minutes (check the breasts after about 40 mins so they don't dry out), until the skins are crispy and well-browned. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter, garnish with lemon slices and serve.

enjoy,

Molasses Crinkle Cookies

When I saw a fellow blogger Lori aka Recipe Girl (also from San Diego) post about her gluten free cookies, I had to try them out for Christmas. I loved gluten ones I made years ago and since I can longer have them, these are a must try. They came out just the way I like my cookies, soft, dense and chewy and the spices weren't too strong, subtle infact. My kids enjoyed them as well. These freeze well too.


Molasses Crinkle Cookies {Gluten Free}
from Recipe Girl

1/2 cup + 2 tablespoons brown rice flour
1/2 cup + 2 tablespoons white rice flour
1/2 cup tapioca flour
1/2 cup sweet rice flour (aka Mochiko)
2 teaspoons baking soda
1 teaspoon baking powder
1 (scant) teaspoon xanthan gum
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) salted butter, melted
1 cup granulated white sugar
1 large egg
1/3 cup dark molasses
additional small bowl of sugar for rolling

Directions:
1. In a medium bowl, mix dry ingredients- flours through cinnamon.

2. In a large bowl, use an electric mixer to combine butter and sugar. Blend in the egg and then the molasses. Add in the dry ingredients, a little at a time, until you can no longer see any streaks of flour. Cover the bowl with plastic wrap and refrigerate for at least 4 hours.

3. Preheat oven to 350 degrees and line cookie sheets with parchment paper or silpat mats. Scoop out a spoonful of the dough, roll it into a ball with clean hands and roll it in the bowl of sugar. Place it on the cookie sheet and continue with the remaining cookie dough. Bake for 10 to 12 minutes, or until the cookies are crackled and set. Let the cookies cool for 10 minutes on the cookie sheet, then remove them to a wire rack to cool completely.

enjoy,