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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Kathy P ·
They should work w/ cow's milk (I'm assuming that's what you mean by regular milk) or most other milk alternatives. I've used unsweetened unflavored soy milk as well. The "flaky" part mainly comes in w/ not overworking things. Don't be too aggressive on cutting in the fat. It's OK to have some pieces you can actually see. And then handle it gently so you don't heat things up w/ your hands. GL - I hope they come out well for you! I've baked many a hockey puck in my day....but have always been...
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

BobDiane Elder ·
Thank you. Yes, I was referring to milk out of a jug..cows milk!!! I have a problem with soy, also. Don't do eggs..anything connected with a bird, wheat and soy and a couple of other items...like watermelon!! Again, thanks. Will try these tomorrow.
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Kathy P ·
Let me know how they come out!
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

BobDiane Elder ·
Will do...many thanks.
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

BWolinski ·
Ooohhhh, I'm making these this weekend!!!! Hubby will love the mess when he comes home ) Cooking with a 2, 4 and 6 yr olds )
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Kathy P ·
I'm sure they will be great helpers!
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

BobDiane Elder ·
They turned out just fine. Going to make them again today. Thanks for the recipe.
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Kathy P ·
You are most welcome! I'm glad they turned out well and hope they become a new family favorite. Now I want biscuits! My kids would happy to come home to biscuits.
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Theresa Espinoza ·
Can these be made with only plain white all purpuse flour?
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Kathy P ·
Yes, you can use all all-purpose flour. Just use 2 cups of flour.
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Will Way ·
I noticed your comment about using a scale. I have read other bakers who prefer weighing their flours on a scale too. Are the measurements in parentheses the numbers that you use for measuring with a scale? What at kind of scale do you have?
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Kathy P ·
Yes I always use a scale these days. I have a Cuisinart scale I got at Bed, Bath & Beyond with a coupon. Just be sure that it has 1g granularity. I put my mixing bowl on the scale and tare it which zeros out the weight. I weigh out the first flour then tare again to measure the next. I mix up my flour mixes by weight as well and write the per cup weight on the container. The numbers I'm parentheses are the individual weights in grams.
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Soulfighter83 ·
Do these freeze okay? Tips to freeze well?
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Kathy P ·
They freeze very well. I actually freeze them as breakfast sandwiches that include a cooked sausage patty and optionally a cooked egg patty and cheese. We wrap those in paper sandwich wraps and microwave to reheat. As plain biscuits, you can reheat in microwave for ~30 sec or in a toaster oven.
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Kathy P ·
If you want more info on using then for frozen breakfast sammies, lmk. It was a bit of experiments to find the right methods for all the parts.
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Soulfighter83 ·
Thank you! I'm planning to make a batch after baby naps!!
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Kathy P ·
I may need to make a batch (or 3) today too - LOL!
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Soulfighter83 ·
Yeppers! If the kids like it then I hope to freeze 20 or so lol
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Kathy P ·
Depending on how big you make them, a batch doesn't make that many! You'll definitely need a double batch, and no one to eat any, to be able to freeze 20!
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Soulfighter83 ·
I messed up. I have to sub b. Soda/vinegar for b. Powder. Well got everything in there and cut and now baking and realized I put in b. Soda but forgot the vinegar. Cry.
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Kathy P ·
Oh no! I hope they aren't too bad. What I would do in that case is clabber my milk sub. Add the vinegar to the milk to make buttermilk. Maybe there is enough acid - fingers crossed!
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Soulfighter83 ·
They were already baking. Just tossed them and started over. Adding pic of this batch. Now troubleshoot me please. I didn't have sweet rice flour so I used sweet sorghum in place. Odd texture but tastes amazing. Should I sub a diff flour? I have 15 to choose from lol!
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Soulfighter83 ·
To sub b. Powder I am putting the soda in dry ingredients, vinegar in wet ingredients then mixing together. Is this wrong?
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Kathy P ·
Sweet rice flour is not easy to sub. Are they kind of gritty?? I think that's what sorghum would do. Sweet rice flour absorbs differently than other flours. It's sort of b/w a starch and flour since it's so sticky. Not really sure how to swap that out. It's generally available - look in the Asian section of the grocery store.
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Soulfighter83 ·
I will order some!
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Mar McG ·
Help, I'm stumped! I was going to make the biscuits, so first I made the brown rice flour mix. It didn't come out anywhere near the same weight as yours. All my ingredients seemed to weight more than the weights specified on the recipe. I measure by weight very carefully and checked my scale make sure it was weighing correctly. I don't know where to go from here. Any help would be very appreciated.
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Kathy P ·
I'm not sure I'm following...what is not weighing the same? You mean when you weight a cup of the mix, it's not 116g? I don't even use volume measurements - so when I "convert" a recipe, I use the grams per cup to convert it to weight. If something calls for 1 1/2 cups, I weight out 116*1.5g or 164g.
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Mar McG ·
I obviously don't understand the volume/weight instructions. I still a novice at baking. When I made the recipe for the Brown Rice Flour mix (using weigh measures) I thought the "Brown Rice Flour Mix(116g/1 cup)" in the recipe meant that 1 cup of the flour mix should weigh 116 grams. I'm confused that 1 cup of the flour mix doesn't weigh 116g and 1 ½ cups doesn't weigh 164g, but it sounds like I should just make the biscuits by using the weigh of the ingredients and not look at the volume at...
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Kathy P ·
Depending on how compacted or fluffed up your flour/mix is, you will get different amounts for the same volume. So, if you fluff up your flour and measure a cup, it may be very "light". Likewise, if you scoop up a cup, it may compact and be "heavy". I was always getting very inconsistent baking results with gluten free flour until I started measuring by weight. I just put a bowl on the scale and start measuring. Not cups involved.
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Mar McG ·
I made the biscuits today using weight measures(ignoring the cups). I didn't have much milk so I substituted soy milk and coconut creamer. They turned out wonderful! I can make a decent drop biscuit, but haven't had a real, true flaky biscuit is several years. They were sooo good I'll admit to gobbling up three before they were even cool. I have leftover ham from Easter so I'm going to make some ham and cheese biscuit sandwiches. Yum! Thank you so much for your help!
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Kathy P ·
Yay! I've been nervously waiting for an update hoping they turned out for you! I'm sooooo glad they did! And you have me drooling over the idea of a ham and cheese biscuit!
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Ashleycrossmoore ·
Would flax or rice milk work? Or any type other than coconut/nut/soy/cow milk (due to allergies)?
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

K8sMom2002 ·
Ashley, I'm not sure, but I'll send up a flare ... you can also post a new topic on our Food And Cooking forum to ask this specific question. And welcome to KFA! I take it you manage coconut/nut/soy and diary allergies?
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Kathy P ·
You can use whatever milk alternative you usually use. I've used soy, almond and coconut and they all worked just fine.
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

MommyAnderson ·
Is there anything I can substitute for the Potato Starch in the Flour Mix.? I'm trying to find something my whole family can enjoy for the holidays, and this covers almost everything, but my mom is allergic to potatoes.
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Momofthree ·
Hi MommyAnderson! Welcome to KFA! I'm thinking you can switch it to corn starch but I will check for you? What foods do you need to avoid?
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Re: Flaky Biscuits Recipe: Dairy-Free, Egg-Free, Wheat/Gluten-Free

Kathy P ·
Hi Mommy Anderson - yes, you should be able to swap out the potato starch 1:1 with cornstarch if that is safe for you. Otherwise, I'd recommend using more arrowroot starch. I hope the recipe works for your family. These are my absolute favorite biscuits!
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Re: Milk-Free, Soy-Free, Gluten-Free Cream of Mushroom Soup Recipe

camenae ·
I don't really know how to cook (thanks, food allergies, for making me learn!). How would I turn this into cream of chicken? Also, what kind of flour could I use if not using this recipe right away? (so it won't thicken so much)
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Re: Milk-Free, Soy-Free, Gluten-Free Cream of Mushroom Soup Recipe

Kathy P ·
To do cream of chicken, I normally saute onion and celery minced in the oil. Add the flour and blend that all up. Then instead of milk substitute, I use chicken stock. I generally use a rice flour blend - there is one called Kathy P's brown rice flour mix which is my go to. You can us? A commercial blend. I habe not tried it with garbanzo like this recioe. I use 1 tbsp fat, 1 tbsp flour, and 1 cup stock for a slightly thickened sauce. If I want it thicker, I go up to 1.5 tbsp fat/flour...
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Re: Mom's Allergy-Friendly Easy Pumpkin Pie Recipe

Annie222 ·
I have a corn allergy. Do you think potato starch would work in place of the cornstarch?
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Re: Mom's Allergy-Friendly Easy Pumpkin Pie Recipe

Kathy P ·
I think I would probably try tapioca starch over potato starch. I think that will give you a closer texture to the cornstarch.
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Re: Milk-Free, Soy-Free, Gluten-Free Cream of Mushroom Soup Recipe

Allison ·
Couple of questions: 1) How long can this safely be stored in the fridge (i.e. could I make it this weekend and use it in a recipe Tuesday night?) 2) I suppose this could also be used as a base in a pot pie recipe for leftovers next weekend - if it does store, or can it be frozen? and 3) Does the coconut taste come through? (not a coconut fan...) I have never made a green bean casserole but now I want to try!
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Re: Milk-Free, Soy-Free, Gluten-Free Cream of Mushroom Soup Recipe

Starkled ·
Hi Allison! I haven't made this recipe specifically, so I'm not sure on the storing or freezing of it, but I can answer your third question. We use the unsweetened coconut milk all the time--in the green SoDelicious box (the picture above shows the "original" SoDelicious coconut milk, which is slightly sweetened), in savory dishes like mac n' cheese, and mashed potatoes and we've never noticed a coconut flavor at all.
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Re: Milk-Free, Soy-Free, Gluten-Free Cream of Mushroom Soup Recipe

Kathy P ·
I don't find the green SoDe has a coconut flavor. I'm not a big fan of coconut flavor either, and that is my go to milk sub. I'm not sure how long it will store in the fridge. Some thickeners hold up better than others and I haven't use garbanzo flour. I find most times, if I use a gf flour mix, thickened things hold up pretty well or even get a little too thick and need to be thinned a little when I reheat it. I'd probably not keep it more than 3 days in the fridge. But that's more based on...
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Re: Mom's Allergy-Friendly Easy Pumpkin Pie Recipe

CASMOM ·
Hi, I am going to try this pie tonight. Should I get a pie crust that needs to be cooked, like Pillsbury, or one that is ready to use, like Keebler?
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Re: Mom's Allergy-Friendly Easy Pumpkin Pie Recipe

Kathy P ·
That uses an unbaked shell.
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Re: Milk-Free, Soy-Free, Gluten-Free Cream of Mushroom Soup Recipe

Tricia Tiner ·
Thank you! Thank you! This was awesome in green bean casserole. I made a whole dairy free thanksgiving. I find it hard to tell my 5 year old (milk & peanut) he can't eat something and my husband loved it. It's his favorite and he said it was awesome. So if I could reach through the internet and hug you, I would.
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Re: Milk-Free, Soy-Free, Gluten-Free Cream of Mushroom Soup Recipe

Kathy P ·
Aw that's great that it made your day!
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Re: Milk-Free, Soy-Free, Gluten-Free Cream of Mushroom Soup Recipe

Melanie Carver ·
That's awesome, Tricia! You just made my day. Virtual hugs (((((hugs)))))
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Re: Milk-Free, Soy-Free, Gluten-Free Cream of Mushroom Soup Recipe

k.shu ·
Hi, This looks like just what I am looking for, but do you know if I can jar this in my canner for future use?
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