Wednesday, October 30, 2013

Old Fashioned Country Biscuits

For the lightest biscuits, the less you handle the dough, the better. A delicious country classic; like mom used to make!

2 cups GF flour blend, plus 1 T. extra for dusting
1/2 t. salt
4 t. baking powder
1/4 t. baking soda
2 T. butter, chilled and chopped into pieces
2 T. coconut oil, chilled
1 cup buttermilk or sour milk

Preheat oven to 450˚F.

Combine all dry ingredients and whisk together. Add the butter and coconut oil and work into the dry ingredients quickly, using a pastry cutter or fork. Do not allow the fat to melt. Make a well in the center of the dry mixture and pour in the buttermilk. Stir just until the dough forms a soft, moist glob. It should be sticky. But it still needs to have enough body to be able to form a very soft dough that you can cut into loose biscuits. We are not making hockey pucks here!

Plop the ball of dough onto a tea towel that has been dusted with the extra flour. With floured hands, very gently knead the dough 4 or 5 times and gently pat down  into a mound that is about 1 1/2 inches thick. Again, do not overwork the dough!

Cut biscuits with a floured drinking glass or 2.5 to 3 inch biscuit cutter and  arrange them, touching each other, in an unbuttered cake or pie pan.

Bake 15-20 minutes or until lightly golden and flakey (not doughy) when pulled apart. They should read around 205˚F on an instant read

Makes: Eight biscuits.

Notes: For a shortcake biscuit to be used with berries and as dessert, add a
little extra sugar to the recipe and sprinkle extra sugar on top of the

biscuits just before baking.

This recipe is from the cookbook: "The Farmer's Daughter Cooks Gluten Free."

To watch a slide show "tour" of book click this link~

Monday, September 23, 2013

Best Gluten Free Turkey Meatloaf

Summer days were very demanding with watering and keeping up with the garden and trees on our 3 acres. But now, as we head into the cooler days of Fall, I can finally savor the change of seasons. 

My tried and true comfort food turkey meat loaf recipe can also be sliced cold for lunch boxes. 

Pictured with yellow wax beans from our garden.

Note: Don't let the horseradish throw you; this is my BEST turkey meatloaf recipe.  Enjoy!

1 cup onion, chopped
2 cloves garlic, minced
2 T. olive oil
1 t. sea salt
½ t. freshly ground pepper (I like using Trader Joe’s smoky South African blend)
1 t. fresh thyme leaves, minced
1 t. fresh sage leaves, minced (optional)
¼ cup Worcestershire sauce
1½ T. horseradish
1/3 cup chicken stock
2 T. ketchup 
3 pounds ground turkey or ground turkey breast
1 cup plain GF bread crumbs (I use Kinickinick's panko-style crumbs or make my own)
2 large eggs, beaten

½ cup catsup, mixed with 1 t. hot sauce and 1 T. GF Worcestershire

Preheat oven to 325˚F.

In medium sauté pan over medium-low heat, cook the onions and garlic with oil until translucent. Add the seasonings and herbs. Add the Worcestershire through the 2 T. catsup and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs and the onion/garlic/ seasonings mixture. Mix well and shape into ovals (two medium sized loafs) on an oiled baking sheet that has an edge to catch over flow juices. (Or place into two loaf pans.)

Mix together the topping ingredients and spread over the top of meatloaf/s. Bake 1 - 1¼ hours until internal temperature is 160˚F.

Serve hot, at room temperature, or sliced cold for sandwiches.

Makes: 12-16 servings.

*Note: I added ½ cup finely chopped carrots or celery as an option.

To see a Youtube slide show "tour" of the cookbook, click this link:
The Farmer's Daughter Cooks Gluten Free cookbook