Friday, February 27, 2015

Gluten-Free Feature Friday: Gluten-Free Biscuits & Gravy + BakeItFun Mat Review


Gluten-Free Biscuits and Gravy from The Wholey Trinity

I am so excited to share this post!! Why?

Because I have FINALLY made a delicious recipe with coconut flour!!

It has been a long, painful road, my friends! I apologize to my boyfriend for my constant sobbing about failed attempts baking with coconut flour. But now I have found the secret!


First, I will tell you my mistake. I kept substituting coconut flour for regular flour 1:1. This means if a recipe called for 1 cup of flour, I would use 1 cup of coconut flour.

Now, if you are familiar with baking with coconut flour, you are probably grimacing right now... The reason is because this is such a rookie mistake, to assume that two flours can be swapped no problemo. (FYI: They can not...)

Coconut flour is much more absorbent than normal flour. So, if you do the 1:1 approach, the coconut oil sucks up the liquid like it is a cactus in the middle of a desert. In fact, the results are quite the same... a terribly dry and scratchy baked good!

So, what is the secret?

For every one cup of all-purpose flour, use only 1/3-1/4 cup of coconut flour. You also need to add additional eggs to the recipe, about 1 per 1/4 cup of coconut flour. Or 4 eggs per 1 cup of coconut flour.

This helps to re-establish the dry-to-liquid equilibrium in the recipe. Results? Fluffy baked goods instead of cactus ones!! Yay!!

However, this does make coconut flour a bit unfavorable for vegans. Although I am sure there are many great vegan recipes out there that use coconut flour and do not call for eggs. This is not one of them...

I am also excited for this post because it will feature my review for the BakeItFun Silicon Baking Mat! I am sure you have probably seen a few of these silicon baking mats floating around the internet. So look for that after the recipe!

Gluten-Free Biscuits & Gravy
Time: 20 Minutes
Serves: 2 (4 biscuits)

You Need:
For Biscuits:
1/4 cup coconut flour
1/2 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoon non-dairy butter (Like Earth Balance)
1 egg
1/2 cup plain almond milk
1/2 tablespoon lemon juice


For Gravy:
Half of a package of gluten-free breakfast sausage (Jimmy Dean is GF)
2 tablespoons of corn starch
2 cups of almond milk
1 teaspoon of pepper

Directions:
Start with the biscuits:
Preheat oven to 450 degrees.
Combine coconut flour, baking soda, baking powder, and salt in a large bowl. 
Add in and cut into the mixture with either a pastry cutter or fork.
Next another bowl, whisk egg until doubles in size (I used a snazzy electric hand whisk, which made it a lot easier. Can also use hand mixer.)
Then whisk in almond milk and juice. 
Once combined, make a whole in middle of dry ingredients (like a volcano) and pour liquid into crater.
Then combine into a dough.
Spoon and shape dough into "biscuit" shape on a silicon baking mat (like BakeItFun)
Put into oven for about 12 minutes.

Next you can get started on the gravy.
Brown sausage in a pan. 
Once brown and you have rendered the fat, mix in corn starch. 
When fully dissolved, add in almond milk 1/2 cup at a time. 
Mix in pepper.
Simmer on low until biscuits are done. 
If gravy gets too thick, add in a bit more almond milk.


Once the biscuits are done, allow to cool for about 10 minutes. Once cooled, if you have used a mat like BakeItFun, your biscuits should come right up!


Easy, peasy! This part amazed me! I have baked in a lot of kitchens and using a lot of equipment, and I have NEVER had something come off a baking sheet as easily as those biscuits! With absolutely no trace of the biscuit left. No baked-on biscuit silhouette, nothing! And I could just simply lift it off with my hands, resulting in beautiful biscuits. I was impressed!




The BakeItFun silicon baking mat comes with those pre-set circles for easy cookie placement (which I definitely need) and measurements along the borders. So when a recipe says to space cookies so far apart, you will actually know how far that is! :-D

The mat fits on a standard 16 1/2" - 11" baking sheet and is also BPA-free! I am totally in love with this and still cant believe how easily those biscuits came up. It works far better than parchment paper and is much more eco-friendly as well! If you are someone who is a frequent baker, I would highly recommend looking into one of these bad boys. (And remember, baking is much healthier than frying!!)

Now, just plate your biscuits, smother in gravy, and dig in!!

With the coconut flour mystery decoded, I will hopefully be able to have a lot more success with recipes like this! As usually, I will certainly keep you all posted if I do! :-D

What is your favorite coconut flour recipe? OR what would you bake with the BakeItFun silicone mat?

Disclaimer:  I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.
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