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?
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.
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.
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!
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.
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.
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.
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...
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.
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!
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?
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.
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!
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)
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...
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!
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.
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...
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.
I can't speak to this recipe, but because we avoid corn, I make a corn free (but NOT safe for milk or wheat food allergies) version of condensed cream of mushroom soup, with cream and flour , and I freeze it very successfully. This is despite the fact that most freezer resources tell you that you can't freeze cream-based, flour-based sauces without a loss of taste or texture. True, if you were using this as cream of mushroom soup, you'd need to add more milk to adjust for the thickness of...
Thank you for sharing your cream of mushroom soup recipe! Our family will try it. Our daughter struggles with EoE and she is learning to cook before she goes away to college in a few years. This is perfect for helping to widen her selection.
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