Gluten-Free Alternatives

Season Two: Episode One


Gluten-Free Biscuit Gravy

*Substitute 6 tablespoons rice flour (or other gluten-free flour) for the 6 tablespoons all-purpose flour.

Kevin’s Gluten-Free Sausage Biscuits

  • 1 Cup Sweet Sorghum Flour
  • ½ teaspoon Xanthan Gum
  • 1 Cup White Rice Flour
  • 1/4 Cup Softened Butter
  • 2 Tablespoons Coconut Flour
  • 1/4 Cup Extra Light Olive Oil
  • 1-½ Teaspoon Baking Powder
  • 1/2 Cup Sour Cream
  • 1 Teaspoon Baking Soda
  • 1/4 Cup Agave Nectar
  • 1/2 Teaspoon Sea Salt
  • 1 Egg, Beaten
  • 2 to 3 Tablespoons Milk

Preheat oven to 400 degrees; line a baking sheet with parchment paper.  Whisk the gluten-free flours, baking powder, baking soda, sea salt, and Xanthan gum together in a bowl.  In a separate bowl, cream together butter, sour cream, honey, and egg.  Add to flour mixture and stir until dough is just combined.  Turn dough onto the prepared baking sheet and shape into a large round, about ¾” thick.  Use a knife to score dough into 10-12 biscuit circles, without cutting all the way through dough.  Bake in preheated oven until golden brown, about 17 minutes.  Once done, slice on the scored lines through the dough to separate into individual biscuits and enjoy!!

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