Gluten-Free Yeast Biscuits
I literally CANNOT keep these addictive gluten-free yeast biscuits in my house without eating all of them. It’s a good thing my family loves them too! This recipe is good enough to convert even the pickiest gluten-free skeptics.
1 pkg dry yeast
1 c warm water
1/3 c sugar
2 eggs, beaten
1 t salt
1/3 c coconut oil
3 ½ c gluten-free flour (I like Pamela’s or Bob’s Red Mill)
Melted butter to brush over formed biscuits
A FEW GLUTEN-FREE BAKING TIPS TO READ BEFORE BEGINNING…
The key is to handle the finished gluten-free dough as little as possible. Do not punch or excessively knead dough; just mix enough to have a cohesive dough. This dough really doesn’t rise so the size of the biscuit formed from the dough is the same size as the baked biscuit. To make the biscuits about the same size, divide the finished dough into half (can get 6 rolls from each half). You can also divide the two half portions so that you end up with the dough in fourths (can get 3 rolls from each fourth). Place the rolls close together on cookie sheet; this helps to prevent drying out. Makes about 12 GF rolls. Can bake immediately, or cover with wax paper and leave on the counter for several hours or overnight, or freeze and bake later. Just remember to mix the dough, form the biscuits, and bake; no punching, rising time, etc.
In a large bowl dissolve yeast in 1 cup very warm water.
Add 1/3 cup sugar to yeast mixture; stir and let sit for about 3 minutes.
Add 2 beaten eggs and salt to mixture; stir to combine.
Add 1/3 cup oil (if it has been heated and melted, be sure it has cooled some).
Mix in flour one cup at a time; mix well. Use some GF flour when lightly mixing/kneading with your hands.
Form into rolls and place rolls close together on oiled cookie sheet.
Brush with melted butter.
Cover with wax paper.
Bake at 400 for 10-15 minutes or until golden brown. Makes 1 dozen.