Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    By Scott Adams •

    Roben Ryberg's Biscuits (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.

    Celiac.com Sponsor (A12):
    Roben Ryberg: This dough is great fun to work with. My kids like to play with the scraps. This dough is quite soft, and so are the biscuits.

    Ingredients:

    1/3 cup shortening
    ½ cup potato starch
    ¾ cup cornstarch
    1 ¾ teaspoon xanthan gum
    1 tablespoon baking powder
    ¼ teaspoon baking soda
    1 tablespoon sugar
    ¾ cup milk
    ½ teaspoon salt

    Directions:

    Preheat oven to 375 . In medium bowl, blend all ingredients. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky. Roll or pat our dough on a lightly floured (cornstarch) surface. Dough should be about ½ inch thick. Cut out biscuits with 2 ½ inch cookie cutters. An inverted glass will also do the job. Place biscuits on lightly-greased baking sheet. Bake for 12-15 minutes, until lightly browned.

    Makes 6-8 large biscuits.


     Share
    Go to articles

    User Feedback

    Recommended Comments

    Guest Greg

    We tried these biscuits with strawberries and whipped cream. The results were amazing.

    Link to comment
    Share on other sites
    Guest Becky

    I thought they tasted strange, but my gluten intolerant kids loved them, so I guess they will be made again. Think they would taste great with berries, kids liked it with the stew I made. Will make again.

    Link to comment
    Share on other sites
    Guest Rita Hale

    Guest Rita Hale

    Posted

    I have made this recipe several times recently, but I make one change. I substitute 1 - 1 1/4 cups of whipping cream for the milk and shortening that is called for in the original recipe. Makes a tender and delicious biscuit.

    Link to comment
    Share on other sites
    Guest Carol-Ann Power

    Guest Carol-Ann Power

    Posted

    I've been looking for a good pastry recipe to go with stew and this recipe definitely delivered. It has been two years since i have made this dish because I had no gluten-free pastry that did not fall flat or taste gritty. Thank you Robyn! Even my husband thought it was great.

    Link to comment
    Share on other sites
    Guest lizi

    Just made these and they're excellent!

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Related Articles

    Scott Adams
    Serving Size: 12
    1 cup sorghum flour
    ¾ cup gluten-free Flour Blend
    ¼ cup Sweet Rice Flour
    1 teaspoon xanthan gum
    2 teaspoons sugar
    3 teaspoons baking powder
    ½ teaspoon cream of tartar
    ¼ teaspoon salt
    ½ cup shortening -- cubed
    1 egg
    ½ cup milk
    Crack egg into large measuring cup. Add milk to make 2/3 cup of liquid. Lightly beat together. Set aside. Sift all dry ingredients. Place in food processor. Pulse in cubed shortening. Add milk/egg mixture. Pulse until dough is formed. I usually wrap dough in plastic wrap and chill 1 hour or overnight, but you could roll or pat it out right away and use a biscuit cutter to cut biscuits. Place on baking sheet and bake at 450 degrees for 10 min. I usually brush melted butter on them the last coupl...
    Scott Adams
    This recipe comes to us from Nina.
    Makes 18 - 20 buns.
    Use the bread/roll recipe below, adding more flour (a little at time) in order to make the dough more workable. Then, roll the dough out on a floured board with floured saran wrap on the top. Make a large rectangle (approx. 14 x 20). Then lift the saran wrap, dot the dough w/butter and sprinkle w/a lot of cinnamon/sugar and raisons. Then, carefully roll it up the long way (It will be challenging) . Place the seam on the bottom. With a very sharp knife or non-flavored dental floss, cut slices approximately ¾ wide. Place the pinwheels on a buttered cookie tray. When the come out of the oven, I top them with a confectioner sugar glaze. Quite Yummy (easily freezable)!
    BREAD / ROLL RECIPE
    1. ½ cup warm water
    Scott Adams
    This recipe comes to us from the Denver Metro Chapter of CSA/USAs High Altitude Gluten-Free Cookbook.
    gluten-free All Purpose Flour mixture:
    4 cup brown rice flour
    1 ½ cup Sweet rice flour (at Asian markets)
    1 cup tapioca starch flour
    1 cup Rice polish (Ener-g food at health food stores)
    1 tablespoon of Guar gum (health food stores)
    Whisk all ingredients together. Make large batches and store in Ziploc bags in freezer.
    Sandwich Buns/Pizza Shells/Cinnamon Rolls
    2 teaspoon sugar
    1 ¾ c. lukewarm water
    3 large eggs
    ¼ c. butter or margarine (not low fat substitute)
    1 ¼ c. water (yes, an other l ¼c of water)
    1 tsp. gluten-free vinegar (I use Heinz)
    1/3 c. sugar, less the 2 tsp. above
    1 ½ teaspoon salt
    2/3 c...
    Scott Adams
    This recipe comes to us from Becky Ilog. Ingredients:
    2 packages of active dry yeast
    1 and one half cups of water at 110F
    1 teaspoon brown sugar
    Dash salt
    2 cups brown rice flour
    1 cup tapioca starch
    1 cup potato starch
    4 teaspoons xanthan gum
    1 Tablespoon baking soda
    ½ cup warm water
    1 cup real butter, melted
    Toppings (See below)
    Directions:
    Mix first 4 ingredients in a large bowl. Let rest for 5 minutes.
    Mix rice flour, tapioca flour, potato starch, xanthan gum in a medium bowl. Put half the flour mixture into the yeast mixture. Mix with a hand electric mixer on low speed until all ingredients mixed in. Add the other half of the flour. Mix with the mixer until well combined. Do not over beat.
    Grease a bowl with Crisco ...

  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to Tonya Kane's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Water filters and gluten

      I've been using a Brita water filter for well over a decade without any issues. I seriously doubt that these water filter companies would use glues that would end up in your water, as that would be counter to what they are trying to do, which is to purify tap water. Please provide some specific evidence to back this claim up, as such speculation can...
    2. trents
      - trents replied to aperlo34's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      2 months in... struggling with symptoms

      Welcome to the forum, @aperlo34! You said you had a colonoscopy "ordered" in July? Has that procedure happened yet? A colonoscopy cannot be used to diagnose celiac disease so I assume the order for the colonoscopy is to check for something else. The procedure used to diagnose celiac disease is the endoscopy. So, I assume you have had blood antibody testing...
    3. Scott Adams
      - Scott Adams replied to Jordan Carlson's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      8

      Raw Meat Craving

      This article may also be helpful as it offers various ways to relieve the itch:
    4. Scott Adams
      - Scott Adams replied to Dawn R.'s topic in Related Issues & Disorders
      4

      Gluten Ataxia

      The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium. Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend...
    5. cristiana
      - cristiana replied to aperlo34's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      2 months in... struggling with symptoms

      Hi @aperlo34 Welcome to the forum. I am so sorry to read that you have been going through all of this. Firstly, I should say that your experience of anxiety is very common, and also, the worsening of symptoms is also something we see reported quite a lot on this forum. Achy joints, twitching as you describe and other symptoms were things...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      125,930
    • Most Online (within 30 mins)
      7,748
    Robert Osborne
    Newest Member
    Robert Osborne
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Popular Now

    • Dawn R.
      4
      Gluten Ataxia

      By Dawn R.
      Started

    • jadeceoliacuk
      5
      How to choose a Naturopath for 6yr old

      By jadeceoliacuk
      Started

    • Gluten is bad
      7
      Gluten Free ADHD medications

      By Gluten is bad
      Started

    • gemknorodo
      5
      Help with blood test result

      By gemknorodo
      Started

    • pasqualeb
      13
      Muscle atrophy in legs

      By pasqualeb
      Started

  • Popular Articles

    • Scott Adams
      60
      The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free

      By Scott Adams

    • Scott Adams
      78
      Forbidden Gluten Food List (Unsafe Ingredients)

      By Scott Adams

    • Scott Adams
      66
      Safe Gluten-Free Food List (Safe Ingredients)

      By Scott Adams

    • Scott Adams
      144
      What Are the Symptoms of Celiac Disease?

      By Scott Adams

    • Scott Adams
      72
      Gluten-Free Alcoholic Beverages

      By Scott Adams

  • Upcoming Events

×
×
  • Create New...