Gluten-Free Master Biscuit Mix

 Gluten-Free Master Biscuit Mix

Wheat, barley, and rye contain gluten; a protein that affects 3 million Americans.

Wheat, barley, and rye contain gluten; a protein that affects 3 million Americans.

Why Gluten Free? About 3 million Americans have Celiac Disease, a disorder that prevents the small intestine from absorbing nutrients into the blood stream. According to *Selene Yeager and the authors of Prevention Magazine, a cure is unknown but it can be treated by avoiding grains that contain gluten, a protein found in wheat, barley, rye and some oats.  So, what grains can you eat?...

Here is a partial list of grain and flour substitutes that usually can be eaten when they are consumed with all of their bran, germ, and endosperm. The level of gluten intolerance varies from person-to-person.  CONSULT A DOCTOR to be sure what you eat is safe..

  • Flour* ( rice, corn, plus legumes: pea, bean, lentil, soy)
  • Oats (gluten-free but often contaminated with wheat-growing nearby in the field. Bob’s Red Mill Oats are certified “gluten Free.”)
  • Amaranth
  • Buckwheat
  • Corn,
  • Rice,
  • Millet
  • Sorghum x
  • Quinoa
  • also, tapioca, teff
  • Make a Master Biscuit Mix with one of the grain flours listed above. But, before you use your gluten-free master mix in a recipe, read Nicole’s article on gluten-free baking. http://glutenfreeonashoestring.com/the-myth-of-a-cup-for-cup-gluten-free-flour/                       She suggests that you adjust the recipe for different purposes.

“Gluten-free baking is still the Wild, Wild West. No one can claim to know everything about it. Sometimes, we’re still groping around in the dark. “

Recipe for Gluten Free Biscuit Master Mix

  • 2 Cups Gluten Free All Purpose Flour*
  • 1 Tsp Gluten Free Baking Powder
  • 1 Tsp Sugar
  • 1/2 Tsp Salt
  • 1/4 Cup Unsalted Butter, Softened
  • (optional) powdered milk

Direction

  1. Place ingredients in a bowl and use a pastry cutter or forks to cut the butter into small uniform pieces. Continue mixing until ingredients are well mixed.
  2. Place mix in a tightly sealed jar and refrigerate.

If you want to make your own gluten-free all-purpose flour mix*, we suggest you visit: http://www.artofglutenfreebaking.com/2009/11/the-story-behind-my-gluten-free-flour-mix/

It is a painstaking process to make it and there are lots of ingredients necessary to bind the recipe together. Instead, you can buy the flour locally. Bob’s Red Mill is a dependable brand and there are others available.

 For more information:

Regarding Celiac disease:   http://www.celiac.com/

 And “The Doctor’s Book of Food Remedies” by Prevention Magazine.