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Gluten Free Jalapeno Cheddar Biscuits

December 16, 2017 by officially gluten free 3 Comments

Gluten Free Jalapeno Cheddar Biscuits

These Gluten Free Jalapeno Cheddar Biscuits are so Soft and Flaky. They’re also incredibly Cheesy and are packing just the right amount of Heat from the Jalapenos. I used pickled Jalapenos, which I thought worked perfectly. If you Prefer, you could use fresh Jalapeno Slices instead. You can also make your own Buttermilk by adding a Tbsp of Lemon Juice to regular Milk.

The best thing about these Gluten Free Jalapeno Cheddar Biscuits is that they’re so quick and easy to make. They’re much easier to make than buns and they taste just as good. We had them with Shrimp Fettuccini Alfredo for Dinner and then again with Omelettes and Hashbrowns fo breakfast in the morning. They went so well with both meals, that I couldn’t tell you which one I preferred. If you love Gluten Free Tea Biscuits then you may also like these 5 Easy Gluten Free Recipes Using Tea Biscuit Dough.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

Note: Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag is ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

If you’re looking for another delicious Gluten Free Recipe for the Holidays, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

Gluten Free Jalapeno Cheddar Biscuits

Ingredients

1 1/4 Cups Rice Flour

1/2 Cup Potato Starch (corn or tapioca)

3 Tsp Baking Powder

5 Tbsp Butter

3/4 Cup Buttermilk

1 Cup Shredded Cheddar Cheese

1/2 Cup Sliced Pickled Jalapenos

Directions

1. Pre heat oven to 450 F

2. In a large bowl, cut the cold butter into flour, starch and baking powder. Mix until well combined.

3. Add the buttermilk, 1/2 a cup of the cheddar cheese and 1/4 cup of the chopped jalapeno slices. Mix until a dough forms.

4. Using a rolling pin, roll out dough on a floured surface. Using a round cookie cutter or a cup, cut out biscuits.

5. Place onto an ungreased or parchment paper lined baking sheet. Sprinkle the remaining cheese and jalapeños on top of each of the biscuits.

6. Bake for 8 – 10 minutes.

This recipe makes 10 Gluten Free Jalapeno Cheddar Biscuits.

If you liked this recipe for Gluten Free Jalapeno Cheddar Biscuits, you may also like these recipes for:

Gluten Free Perogies

Gluten Free Pumpkin Pie

Everything Mashed Potato Flatbread

Gluten Free Stuffing

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Gluten Free Jalapeno Cheddar Biscuits

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Prep time

10 mins

Cook time

8 mins

Total time

18 mins

Author: Lyndsay Baker

Recipe type: Buttermilk Biscuits

Cuisine: Biscuits and Buns

Serves: 10 Biscuits

Ingredients

1¼ Cups Rice Flour
½ Cup Potato Starch (corn or tapioca)
3 Tsp Baking Powder
5 Tbsp Butter
¾ Cup Butter Milk
1 Cup Shredded Cheddar Cheese, Divided
½ Cup Sliced Pickled Jalapenos, Chopped

Instructions

Pre heat oven to 450 F
In a large bowl, cut cold butter into flour, starch and baking powder. Mix until well combined.
Add the milk, ½ a cup of the cheddar cheese and ¼ cup of the chopped jalapeno slices. Mix until a dough forms.
Using a rolling pin, roll out dough on a floured surface. Using a round cookie cutter or a cup, cut out biscuits.
Place onto an ungreased or parchment paper lined baking sheet. Sprinkle the remaining cheese and Jalapeños on top of each of the biscuits.
Bake for 8 - 10 minutes.
This recipe makes 10 Gluten Free Jalapeno Cheddar Biscuits.

Gluten Free Butter Tarts

December 7, 2017 by officially gluten free 3 Comments

These Gluten Free Butter Tarts are a Canadian favourite! The delicious tarts are made with a flaky gluten free butter pie crust that’s filled with a rich buttery caramel filling and topped with salty pecan pieces. The yummy Butter tart is Canadian classic dessert made of brown sugar, butter and eggs.

How to make Gluten Free Butter Tarts with Flaky Butter Crust

Pie crust can be a little challenging to make but if you take your time and keep mixing it, a lovely dough ball will form. When I’m rolling the dough out, I press the sides back in as I go. I will do a few rolls with the rolling pin, then press it all tightly back together again. Then a few more rolls, and so on.

A trick That I found very helpful, is to use a piece of parchment paper or a thin plastic mat to roll it out on. It makes it much easier to get the crust really thin and helps a lot if you need to flip the crust into a pie pan. One more important factor in making great Pie Crust is keeping the dough cold. Placing the dough in the fridge for half hour before rolling it out and again for 10 minutes before the filling goes into it, helps keep the crust nice and flaky but not too dry.

Butter Tarts make a great Handmade Gift for Family and Friends

For years I’ve been making homemade Butter Tarts for Christmas Gifts for my family and friends. Every year they happily put in their special orders before Christmas. Some like raisins, some like theirs with no pecans and others wanted extra nuts. I think there’s something special about making homemade gifts for people, rather than buying them. They appreciate it so much more and love getting exactly what they chose.

Gluten Free Butter Tarts

Since going Gluten Free I haven’t been making Butter Tarts. My old Gluten Free Pie Crust was just too crumbly for a tart. A few months ago I made a delicious Gluten Free Butter Pie Crust that actually holds up and I have been dying to make these Gluten Free Butter Tarts with it. It’s been years since I’ve had one and these Gluten Free Butter Tarts didn’t disappoint. The Light and Flaky Butter Crust is a perfect match for the Sweet Buttery, Butter Tart Filling. These Tarts are seriously addictive.

Recipe Notes:

Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag is ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.
A trick That I found very helpful, is to use a piece of parchment paper or a thin plastic mat to roll it out on. It makes it much easier to get the crust really thin and helps a lot if you need to flip the crust into a pie pan.
One more important factor in making great Pie Crust is keeping the dough cold. Placing the dough in the fridge for half hour before rolling it out and again for 10 minutes before the filling goes into it, helps keep the crust nice and flaky but not too dry
Some People like raisins in their Gluten Free Butter Tarts. I didn’t add any to this recipe but if you’re fond of them, you could add them in. Just soak 1 cup of raisins in hot water for 10 – 15 minutes. Drain them, then pat them dry. Add them into the brown sugar butter mixture before adding to the tarts.

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Gluten Free Butter Tarts

These Gluten Free Butter Tarts are a Canadian favourite! The delicious tarts are made with a flaky gluten free butter pie crust that's filled with a rich buttery caramel filling and topped with salty pecan pieces.

4.47 from 15 votes

Print Pin Rate

Course: Tarts and Pies

Cuisine: Christmas Recipe

Keyword: christmas, Dessert, gluten free, pastry

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: tarts

Author: Lyndsay Baker

Ingredients

For the Tarts
2 Cups Rice Flour
1 Cup Potato Starch Tapioca or Corn Starch
3/4 Cup Butter
1 Tbsp Sugar
2 Egg Yolks
1/4 Cup Milk
1 Tsp White Vinegar
For the Filling
1/2 Cup Butter
1 1/2 Cups Brown Sugar
2 Eggs
2 Tsp Vanilla
2 Tbsp Heavy Cream
1/2 Cup Pecans

Instructions

For the Crust
- Cut the cold butter into the flour, starch and sugar, mix until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms)
Add the egg yolk, milk and vinegar. Then mix with your hands pressing it into the bottom of the bowl and kneading it like bread dough. The dough seems a little to dry at first but keep mixing it and a firm dough will form after a few minutes.
Place the dough in a disc shape, wrapped in plastic wrap in the fridge for 1/2 hour.
On a lightly rice floured piece of parchment paper, roll out the dough. If the dough breaks or cracks just press it back together with your fingers.
Use a large round cookie cutter or a large cup or bowl to cut out circles in the dough. Place the dough circles into a muffin tin. Place in the fridge for 10 minutes.
Preheat oven to 400 F.
For the Filling
- In a small pot over low heat, melt the butter. Add the sugar, then stir until well combined.
Remove from heat, then add the eggs, cream and vanilla. Mix well, then fill the tarts 2/3 full. Place a few pecans on top of each of the tarts.
Bake for 15 - 20 minutes.
Let the Gluten Free Butter Tarts cool completely before eating.

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Gluten Free Butter Tarts

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Gluten Free Gingerbread Cookies

November 29, 2017 by officially gluten free 1 Comment

These Gluten Free Gingerbread Cookies are incredibly light and unexpectedly soft. They’re not too strong tasting. The best thing about these yummy Gluten Free Christmas Cookies is that, they’re so easy to make. They dough is really pliable and easy to work with. So easy that a 9 year old can roll it out with ease. The dough doesn’t stick to counter and keeps its shape in the oven.

Ingredients Needed To Make Gluten Free Gingerbread Cookies:

For The Gluten Free Gingerbread Cookies

Butter
Brown Sugar
Egg
Vanilla
Molasses
Rice Flour
Potato Starch (corn or tapioca)
Baking Soda
Ginger
Cinnamon

For the Royal Icing

Powdered Sugar
Egg White
Lemon Juice
Food Colouring

How do you make Gluten Free Gingerbread Cookies?

To make these delicious Gluten Free Christmas Cookies:

Step 1: In a large mixing bowl, using a mixer, mix the butter on low speed until smooth. Mix in the brown sugar. Then mix in the vanilla and egg. Add the molasses, then mix on low speed for another 2 minutes or until smooth.

Step 2: Add the rice flour, potato starch, baking soda, ginger and cinnamon. Mix by hand for a few minutes, until a dough ball forms. The dough will be slightly sticky.

Step 3: Wrap the dough in plastic wrap in a disc shape. Then place in the fridge for 3 hours or overnight.

Step 4: Preheat oven to 350 F. Then, Roll out dough on a well (rice) floured counter. Keep the unused dough in the fridge until needed. Return the scrap pieces to the fridge again before rolling out again, as well. Cut out shapes using desired cookie cutters. Place the cookies onto a parchment paper lined cookie sheet, then place in the fridge for 10 – 15 minutes before baking.

Step 5: Bake for 7 – 8 minutes. Remove from the oven, let cool before removing from the pan. Let cool completely.

Step 6: Prepare the royal icing by mixing the powdered sugar with the egg white and lemon juice. Mix until smooth. Separate into smaller bowls and add desired food coloring a few drops at a time until you you get the color you need. Decorate as desired.

More Gluten Free Christmas Recipes To Try:

Gluten Free Gingerbread Cookies

My son and I had a blast making these Gluten Free Gingerbread Cookies. The dough holds together well enough that he was easily able to roll it out himself. He absolutely loved getting to cut the cookies out and make his own shapes and he especially enjoyed helping me ice them. He was beaming with pride as he told his dad about it when he got home from work. It was the perfect activity to do together to kick off the Holiday Season.

To Make The Gluten Free Royal Icing

When decorating cookies it’s important to use Royal Icing, which hardens as it dries. If you use regular icing, it smears when stacked or touched. To make Royal Icing just mix Powdered Sugar with Egg Whites and a splash of Lemon juice.

Separate the icing into smaller bowls and add desired food coloring a few drops at a time until you get the color you need. If you add a lot of food coloring to get a really dark color, you may need to add a little more powdered sugar to get your desired thickness. You’ll need to ice them somewhat quickly because the icing does harden as you go.