Gluten Free Buttermilk Biscuits
1/2 cup sorghum flour
1/2 cup tapioca starch
1/2 cup potato starch
1/2 cup sweet rice flour
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1 1/4 teaspoon kosher salt
4 tablespoons butter
1 egg white
3/4 cup buttermilk (approximately)
Preheat the oven to 450°.
Combine all the flours, the baking powder, and the salt. Stir, then sift them into a large bowl.
Cut the butter into small pieces and drop them into the flour mixture. Using a pastry blender or a fork, cut the butter into the flours. You should have a good blend, with the butter the size of small peas by the end.
Mix the egg white until frothy. Pour the egg white and the buttermilk into the dry mixture. Stir them in slowly with a rubber spatula, taking care to not overwork the dough. When the liquids are incorporated into the flours, stop stirring. Bring it all together with your hands.
Drop small balls (the size of a plum) of the biscuit dough onto an ungreased cookie sheet. Bake the biscuits for about 20 to 25 minutes until golden brown.
Perfect Brown Rice
Tired of not knowing how to cook brown rice? Sick of overly chewy, crusty brown rice? Here’s your answer!! The folks at Saveur magazine have the perfect recipe. Celiacs are always in search of sources of fiber, and brown rice has twice as much as white rice. Serve as a side dish, or reheat in the morning with brown sugar, cinnamon, and hot milk as a cheap alternative to GF oatmeal.
1 cup short, medium, or long-grain brown rice
Kosher salt, to taste
1. Rinse rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink.
2. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork, and season with salt.
This recipe was first published in Saveur in Issue #111