Comments on: Biscuit Template with Dairy Free Substitutions

By: Gluten-Free Sausage-n-Cheddar Bialy Biscuits | Silvana's Kitchen

Gluten-Free Sausage-n-Cheddar Bialy Biscuits | Silvana's Kitchen — Tue, 23 Oct 2012 15:21:19 +0000

[...] Jonathan from The Canary Files made Vegan Sesame Shiso Biscuits Karen from Cooking Gluten Free! Biscuit Template with Dairy Free Substitutions Lisa from Gluten Free Canteen made Fluffy Biscuits, Gluten Free Mary Fran from [...]

By: Karen

Karen — Wed, 11 Jan 2012 15:36:14 +0000

Kathy,
one cup of my Multi Blend mix = 153g
Karen

By: Karen

Karen — Tue, 10 Jan 2012 17:26:02 +0000

Kathy,
Dough should not be sticky wet. Sprinkle more flour into the dough. When dough is wrapped in plastic wrap it should be easy for you to manipulate the dough without it sticking to the plastic wrap. Keep me posted on your success.

By: Kathy

Kathy — Tue, 10 Jan 2012 17:18:03 +0000

I remade the dough using the recipe stated, except I substituted palm shortening. Both doughs are chilling at the moment. The dough was sticky, wet. I am wondering if that is acceptable or I need to add more flour. How did the dough turn before chilling. THank you again for your time.

By: Kathy

Kathy — Tue, 10 Jan 2012 16:27:46 +0000

Thank you for posting your resources. I am trying to figure out how much 1 cup multiblend would weigh, such as tapicoa may weigh 120 g.
I wanted to make the teff/mulit blend biscuits. I thought I read use 130g of each, but it you add up the flour weight in the recipe, it doens’t equal the same. I am sure it is a simple answer, just having trouble figuring it out.
Would appreciate feedback. Thank you again.

By: Heather

Heather — Thu, 05 Jan 2012 15:10:46 +0000

These look great! And thanks for sharing your story about dairy free stuff…I have friends who are dairy free, so I like to learn about baking that way.

By: Jonathan

Jonathan — Thu, 05 Jan 2012 07:21:02 +0000

These look wonderful, Karen! And thank you for sharing the story behind it. I often wonder how my life would have been different if I had eliminated gluten and dairy decades ago instead of just 4 1/2 years ago. But then again, maybe I wouldn’t appreciate and value good health and life as much as I do now if it wasn’t for all that suffering. If you ever have any questions, whether it’s about dairy-free products or being dairy-free period, please know that I am here.

By: Lisa @ GF Canteen

Lisa @ GF Canteen — Thu, 05 Jan 2012 02:08:55 +0000

We’ve been trying to use way less dairy and I will have to check out the dairy free sour cream. Those look fabulous – lots of rise to them. And I’m a big fan of Authentic flours – use them almost exclusively. Hope your daughter is feeling better!

By: AmandaonMaui

AmandaonMaui — Wed, 04 Jan 2012 20:12:24 +0000

I think my celiac disease was triggered in junior high, but we were all convinced it was a dairy issue (and it was partly). We’d never heard of celiac disease back then, and no doctor ever suggested it. The best I got from a doctor was “lactose intolerance.” So, for ten years I used the lactose pills, and drank soy milk or lactaid milk, and I still was often miserable. Finally, an elimination myself proved to be the thing I needed. Gluten.

Doctors don’t know everything.

However, I know that these biscuits look good. They are extremely fluffy. That’s super.

By: ~Mrs. R

~Mrs. R — Wed, 04 Jan 2012 20:05:52 +0000

Your biscuits look great!! Thanks for the dairy free template too!

I use Earth Balance in the red tub because it is soy free. We don’t have a problem but I do my best to avoid it wherever possible!