One thing that my husband and I are always trying hard to perfect as being gluten-free and vegan are bread recipes.
They are honesty >>really hard<<
It is one thing for a bread to be gluten free (you can use egg), yet it is a whole different thing to be gluten free and vegan (eggs are left under their mama). I mean, if you aren’t going to include expensive, or just plain “weird to many people” ingredients, then it takes time and effort to make a good product.
That’s what happened with these gluten free, vegan, soft, and plump biscuits. It took time, but a good thing resulted.
Yes, my other uploaded biscuit recipe is good, but this one is great. Why? Because I made buttermilk – – -> the secret weapon <- – – And truly it is good!
Try these out and let me know in the comments what gluten free vegan recipe you are still trying to master?
- For Buttermilk: 2 tsp ACV + ¾ to 1 cup very cold coconut milk
- 1 cup fine asian rice flour + plus more for dusting
- ½ cup organic corn starch
- ½ cup potato starch
- 2 teaspoons aluminum free baking powder
- 1 teaspoon xanthan or guar gum
- ½ teaspoon sea salt
- ¼ tsp baking soda
- 7 tbsp very cold vegan butter
- Preheat the oven to 400 Fahrenheit.
- Next, in a small mixing bowl, add apple cider vinegar and dairy-free milk and allow to sit for about 5-10 minutes while you prepare the other ingredients.
- Now, in a separate medium-large bowl, mix in dry ingredients followed by cutting in cold butter.
- Add buttermilk and lightly work the dough. If dry, add a tablespoon more of milk.
- Continue to knead the dough until smooth. Avoid over kneading.
- Now, begin forming uniform sized biscuits in disk shape, or use a circle cut out ring to make them even.
- Carefully place each biscuit on a lined cookie sheet.
- Bake biscuits for 15 minutes, or until golden on top and done on the inside.