2 ½ to 3 cups biscuit mix
¾ cup milk
Preheat oven to 450ºF
In a large bowl, mix all ingredients together.
Roll out on a floured board to ½” thick and cut with a round cookie cutter.
Place the biscuits on an ungreased cookie sheet and bake for 10 to 15 minutes.
HOW TO MAKE BISCUIT MIX
4 cups GF all purpose flour mix
4 cups Cassava flour
1 ¼ cups non-fat dry milk powder
¼ cup baking powder
1 tsp guar gum
2 tsp salt
2 cups solid vegetable shortening
In a very large bowl, blend together the flours, milk powder, baking powder, guar gum and salt.
Cut in the shortening using a pastry blender or two knives until it resembles coarse corn meal.
Store in a container with a tight fitting lid in a cool dark place.
Use this as you would “Bisquick”
I was very pleased to be sent two of Lauren’s Gourmet mixes. I received the CINNAMON COFFEE CAKE and the SOUTHERN CORN BREAD.
My opinions on these two products are entirely my own and I was under no obligation to Lauren’s Gourmet to give a good review.
That being said, I want to tell you that both of these mixes were quick and easy (A big bonus in my life) They are also all natural, and free of:
- And nuts
The CINNAMON COFFEE CAKE came out light and moist. I enjoyed it so much that I decided not to take it to work to share with my co-workers – Sorry guys!
The SOUTHERN CORN BREAD would make any Southern Belle proud to serve it. I normally make mine from scratch but after trying this – so quick and easy and moist – I don’t think I will make it from scratch any more. (They don’t add preservatives!!)
Looking for mixes? Check out Lauren’s Gourmet.
Gluten Free in Five Minutes is an incredible book of recipes that serve one or two people. Yes! You read that right! Roben Ryberg , the author of this fabulous book, gives us quick and easy recipes for just about any bread, roll, cake or muffin you could want. But that’s not all.
She also provides the reader with tips and helpful hints.
In this book, you will find a section on cooking safely, another on what you need in your pantry to make the delicious recipes, and another on trouble shooting for microwave cooking. Each and every recipe in this book tells you what you need to cook it in (ie: 2 cup ramekin, microwave-safe mug etc.) Each recipe is simple and easy to follow and each one makes a gluten free treat!
When my book arrived, I wanted to just drop everything and try out every recipe. They all looked so good. I went into the dollar store and purchased glass dishes and ceramic ramekins and then I started at the beginning of the recipes with the bagels and breads.
Then I started making cakes and muffins.
The one problem with this book is that once you have made one item, you will be compelled to try them all!
I absolutely love this book! No more turning on the oven on hot summer days just to have a muffin. As you know, I convert my old recipes to gluten free and what you don’t see is how much time and money I have wasted on the failures. This book allows you to make enough for one or two and it doesn’t matter anyway because they are all delicious!
If you are going to buy one cookbook this year, this is the one I would recommend.