Yum! I made an all gluten free supper tonight. I usually don’t make “bread” with our suppers but my husband loves it so tonight I made some garlic cheese biscuits. I adapted a recipe off the back of my Bob’s Red Mill sorghum flour bag. They have a great gluten free scone recipe that my family all likes. I left out the sugar and raisins and added garlic powder, onion powder and cheddar cheese.
I get my Bob’s Red Mill sorghum flour from Vitacost.com. It is fairly reasonable for a gluten free flour – comparable to the bulk organic buckwheat groats that I get from a health food store for 2.00/lb.
1 3/4 cup sorghum flour
2 tsp baking powder
1/2 tsp sea salt
1 tsp xanthan gum
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup shredded cheddar cheese (approx)
1/2 cup coconut milk (cows milk should work fine too) or 2/3 cup plain yogurt (I had to add dashes of coconut milk until the dough barely held together…you don’t want it to be too wet)
4 TB cold butter cut into 1/2 inch slices
1 large egg, beaten
Mix dry ingredients. Cut butter into dry ingredients. Add cheese. Add beaten egg and milk. Mix all together and mash a bit with your hands until the dough forms a ball. Turn out onto cutting board and press until 1/2-1″ thick. Cut out with biscuit cutter or ring for a mason jar. Place on cookie sheet or stone. Bake at 400 degrees for 12/15 minutes. MMmmmmm….
My entire supper menu was gluten free salmon patties, organic steamed green beans and gluten free garlic cheese biscuits. I used the Salmon Dill Burger recipe from Elana’s The Gluten Free Almond Flour Cookbook. I used lemon juice instead of lemon zest, minced garlic instead of dill, almond meal instead of almond flour and canned salmon instead of fresh. I love this recipe, though. The almond meal gives it a crunch when fried! I love to use grassfed beef fat to fry in…SO GOOD!!!