Hello everyone! I hope everyone is having a great week. I’m back today for Wednesday’s Breakfast and a Book with a new recipe, tea, book, and update!
It was -17 degrees yesterday morning and with all the snow and cold weather, I was really craving biscuits. I don’t know what it is about a hot drink and biscuit in the morning, but it’s what I was craving and because I’m gluten free, I had to figure something out. I’ve been trying to go completely 100% gluten free for some time now, but sometimes I slip up and have wheat. The truth is, I love wheat, but my body doesn’t and it makes me so sick. So, here’s a gluten free biscuit recipe that I found online. It’s pretty good. This is the second time I’ve made it and this time they came out much better. I did learn a few things this time around that I need to improve on. Gluten free baking isn’t always easy, but I’m learning.
GLUTEN FREE BISCUIT RECIPE from Spinachtiger.com by Angela Roberts
- 6 tbsp Butter, unsalted
- 2¼ cups (342 grams) plus more for dusting I recommend Bob’s Red Mill 1-1 Flour order here
- 1 tablespoon gluten-free baking powder
- 1 teaspoon sea salt
- 2 tablespoons of golden flax meal (see notes)
- 2 tablespoon sugar (optional)
- 1 egg
- 1 cup buttermilk (see notes for substitutes)
- 3 tablespoon whole milk ricotta cheese (see notes)
- Cut butter into small pieces. Freeze for 15 minutes.
- Whisk together the dry ingredients, flour, salt, baking powder, golden flax meal, sugar.
- Add in butter with your hands or pastry cutter. (The Video shows how to do this).
- Mix Ricotta Cheese with Buttermilk. Add egg to the milk mixture. Stir.
- Add in to mixture. Use a wooden spoon.
- Mixture should be wet. Put some more flour on bottom and top of sticky dough.
- Form into a disc. Cut Biscuits.
- Put on a baking dish separated.
- Bake at 450 degrees for 15 to 20 minutes.
- Let them cool at least 5 minutes or longer. Until they cool, the biscuits are gummy. They get better as they cool, very different from biscuits with gluten.
However, if you are skipping the ricotta cheese, adding the two tablespoons of golden flax meal will make a difference.Milk Substitutes: You can use water with a teaspoon of vinegar. Some have also been successful using coconut milk. (Still use vinegar). Vinegar is a tenderizer.
Here’s what I did:
I mixed together all the dry ingredients. I used Namaste Foods Gluten Free Flour that I picked up at Costco.
I didn’t have ricotta cheese, so I used cottage cheese that I pulverized in my Vitamix. I also didn’t have fresh buttermilk on hand, so I added a little vinegar to the milk and let it sit for about 5 minutes or so. I chopped up the butter into dice sized pieces and froze it for about 10 minutes.
I mixed the butter into my flour mixture and used my hands to break up the pieces into crumbs. I ended up using a really large fork to help out.
I whisked in the egg and cheese into the milk and added it all to my flour mixture, turning with a wooden spoon until just mixed.
The dough was very sticky and I couldn’t get a picture with my hands so messy, but basically, I patted it out on the counter with a little flour underneath and on top.
I put them in a nicely greased cast iron pan, sides touching. I had four extra biscuits and put them into a separate cast iron pan, sides not touching, just to sort of experiment a bit.
I baked these in a 475 degree oven on convect, which means the oven was lowered to a temp of 450 degrees. I could tell that the separated biscuits looked a little more brown with nice edges at around 17 minutes.
The other pan turned out okay, but the edges were more soft. These biscuits also didn’t cook as quick and I ended up cooking them another five minutes or so. We completely cooled them before eating as Angela suggests with her recipe.
The family consensus was that you really need jam, peanut butter, or butter to make these taste great. They were sort of bland without something on them. The consistency is definitely not like a wheat biscuit, but it was pretty good! I think Angela did an awesome job creating this recipe. I had my biscuit with homemade plum jam.
Next time, I’ll make it with the ricotta cheese and I’ll cook them on a cookie sheet with sides not touching. I think this will make a huge difference. The consistency of this biscuit sort of reminded me of a English muffin, which I love!
For my tea this morning, I used this little packet of herbal tea that I received in my Owlcrate a few months ago. It’s an Owlcrate exclusive from Riddles Tea Shoppe and Curiosities titled Sherwood Forest, which is decaf Ceylon tea with sweet blueberry.
Here are the ingredients below. This is a new favorite! The blueberry aroma when steeping this tea was so enticing. You could smell it throughout the kitchen.
This Week’s Books:
I really started this year off with a bang! I started reading around six books at a time which I think is a little overload. This isn’t counting the children’s books I’m reading with my kids, but here are a few that stand out below.
N. N. Light’s Book of Daily Inspiration
“Spread the Light and inspire others to do the same.” — N. N. Light
In 2013, we wrote a mission statement and started the Princess of the Light (POTL) blog. We wanted to test a theory. Could one person (or in our case, one couple) use uplifting words to create change?
The answer is a resounding yes! People from all over the world responded to our short inspirational thoughts of the day, and our following grew. What started out as a few people promoting kindness and goodwill turned into a movement. In every city, there are Light-Bearers making a difference and we want you to join us.
Everyone needs inspiration. It doesn’t matter what spiritual belief you hold dear, you have the Light inside you. Kindness, compassion, empathy, encouragement are all attributes of the Light. In this book, you’ll find a ninety second inspirational thought for each day of the year. You’ll be inspiring people to spread the Light daily with our collection of inspirational thoughts. From giving of yourself to simply smiling, these are easy concepts for anyone to apply!
I’m just about done with this one and I’ve loved it. This is a perfect book to read throughout the year as it contains an inspirational quote and story for each day. Even after I finish this, I plan to use it throughout the year as an inspirational daily calendar. It’s that good!
How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease
From the physician behind the wildly popular website NutritionFacts.org, How Not to Die reveals the groundbreaking scientific evidence behind the only diet that can prevent and reverse many of the causes of disease-related death.
The vast majority of premature deaths can be prevented through simple changes in diet and lifestyle. In How Not to Die, Dr. Michael Greger, the internationally-renowned nutrition expert, physician, and founder of NutritionFacts.org, examines the fifteen top causes of premature death in America — heart disease, various cancers, diabetes, Parkinson’s, high blood pressure, and more — and explains how nutritional and lifestyle interventions can sometimes trump prescription pills and other pharmaceutical and surgical approaches, freeing us to live healthier lives.
The simple truth is that most doctors are good at treating acute illnesses but bad at preventing chronic disease. The fifteen leading causes of death claim the lives of 1.6 million Americans annually. This doesn’t have to be the case. By following Dr. Greger’s advice, all of it backed up by strong scientific evidence, you will learn which foods to eat and which lifestyle changes to make to live longer.
History of prostate cancer in your family? Put down that glass of milk and add flaxseed to your diet whenever you can. Have high blood pressure? Hibiscus tea can work better than a leading hypertensive drug-and without the side effects. Fighting off liver disease? Drinking coffee can reduce liver inflammation. Battling breast cancer? Consuming soy is associated with prolonged survival. Worried about heart disease (the number 1 killer in the United States)? Switch to a whole-food, plant-based diet, which has been repeatedly shown not just to prevent the disease but often stop it in its tracks.
In addition to showing what to eat to help treat the top fifteen causes of death, How Not to Die includes Dr. Greger’s Daily Dozen — a checklist of the twelve foods we should consume every day. Full of practical, actionable advice and surprising, cutting edge nutritional science, these doctor’s orders are just what we need to live longer, healthier lives.
I took a trip to Costco last week and every time I’m always drawn to the book tables. I just can’t resist. I saw this book and had to grab it because after just browsing through it at Costco for a few minutes, I learned at least three things I didn’t know before and I’ve read a ton of health books. This one is chock-full of so much information on how to avoid many different illnesses and diseases. It’s one to keep on the shelf for sure.
Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals
The definitive cookbook for using a spiralizer: the kitchen gadget that turns vegetables and fruits into imaginative, low-carb dishes.
On her wildly popular blog, Inspiralized, Ali Maffucci is revolutionizing healthy eating. Whether you’re low-carb, gluten-free, Paleo, or raw, you don’t have to give up the foods you love. Inspiralized shows you how to transform more than 20 vegetables and fruits into delicious meals that look and taste just like your favorite indulgent originals. Zucchini turns into pesto spaghetti; jicama becomes shoestring fries; sweet potatoes lay the foundation for fried rice; plantains transform into “tortillas” for huevos rancheros.
Ali’s recipes for breakfast, snacks, appetizers, sandwiches, soups, salads, casseroles, rices, pastas, and even desserts are easy to follow, hard to mess up, healthful, and completely fresh and flavorful. Best of all, she tells you how to customize them for whatever vegetables you have on hand and whatever your personal goal may be—losing weight, following a healthier lifestyle, or simply making easy meals at home.
Here, too, are tons of technical tips and tricks; nutritional information for each dish and every vegetable you can possibly spiralize; and advice for spiralizing whether you’re feeding just yourself, your family, or even a crowd. So bring on a hearty appetite and a sense of adventure—you’re ready to make the most of this secret weapon for healthy cooking.
This is a book from Santa and I was very happy to receive it. I’ve had a spiralizer for years, but so far I haven’t made any recipes that involve cooked foods with it. I cannot wait to try the Jicama fries! I would’ve never thought that this vegetable could be used in this manner. I’m fairly positive that this book will get a high rating from me. I will share a recipe from this book when I review it.
I may be changing Breakfast and a Book to any day of the week due to my crazy schedule. What do you think? Any suggestions?
That’s it for this week! I hope you enjoyed the post. What are you reading this week? Have any gluten free recipes or tips to share? Feel free to share your thoughts below!