Friday, March 13, 2015

Grandma Bonnie Peters's Gluten-Free Rice Biscuit Bread

This recipe appeared on Associated Content many years ago and later appeared on Bubblews. Since it's no longer available there, we're re-releasing it here.

Although it’s crumbly, this gluten-free bread has a flavor that really can replace traditional buttermilk biscuits...

UTENSILS for Grandma Bonnie’s Gluten-Free Biscuits:

Mixing bowl and spoon
9x13” pan 
A blender or food processor, and a 9x13” Silpat liner sheet, are not essential but very helpful in following this recipe.

INGREDIENTS for Grandma Bonnie’s Gluten-Free Biscuits

3 cups organic brown rice flour 
½ cup cooked brown rice
½ cup unsweetened applesauce
1 teaspoon salt
2 ounces oil (GBP uses a mix of 2 parts olive and 1 part canola oil)
1 teaspoon baking soda
Warm water

METHOD for Grandma Bonnie’s Gluten-Free Biscuits

1. GBP starts by soaking the rice flour in 1-1/2 cups warm water. Soaking for a few hours may make the biscuits less dry. They will be dry, and need to be chewed and savored thoroughly, in any case. 

2. Preheat oven to 400 degrees Fahrenheit and lightly oil the Silpat liner in the 9x13” pan.

3. Put the cooled rice, applesauce, salt, soda,and oil in the blender with another ¾ cup warm water. Blend until smooth. This could be done with a mixer or eggbeater, but it would take a long time.

4. Stir to combine these mixtures.

5. Bake 20-25 minutes. The Silpat liner ensures that the bread bakes slowly and evenly, and will have a flavor and texture similar to buttermilk biscuits. 

6. The key to enjoying this bread as you would enjoy buttermilk biscuits is not to try to eat it exactly as you might eat buttermilk biscuits. Since gluten is what holds bread together, gluten-free breads tend to fall apart when butter and preserves are spread on them. Work with this tendency. Leave the bread flat on the plate, spread biscuit lubricants on top, and pick up one piece at a time, the way polite people used to eat sliced bread.