Colin Anderson, chef and owner of Eureka Compass Vegan Food in St. Paul, Minnesota, prefers baking with this gluten-free flour blend with certain quick breads that are small in size and require the heat to circulate around their surface area. He found this blend works best in his Do-Ahead Gluten-Free Mushroom & Herb Drop Biscuits recipe. Anderson says of his blend, “It’s like a house: windows, walls, floors, roof, nails, wood, all the elements, but when put them together in different ways and amounts, you get what works for you. It's okay to adjust the elements to appease your individual palate based on the taste, texture and density you’d like in a baked good.”
Gluten-free biscuits are versatile & go great with soup, salad, pasta or the ever-popular biscuits & gravy.
Anderson adds, “Store-bought gluten-free flours are great in a pinch, but they also may contain ingredients with allergens or unnecessary preservatives such as xanthan gum, which can be an issue for people with autoimmune issues. In this recipe, the ground flaxseed and potato starch operate as the binder and stabilizer instead of xanthan gum.” He also prefers to purchase gluten-free oats and process them into flour in a blender, which creates a fluffier flour and “exquisite texture in the biscuits.”
After blending the oats, he grinds whole flaxseed; the residue from the oats prevents any oil released from sticking to the inside of the blender. “Flaxseed gives baked goods better shape and stability and binds everything as it cooks while adding moisture, too,” Anderson says. He suggests grinding just the amount needed for a recipe and refrigerating any leftover whole or ground flaxseed in the refrigerator. “Because of their volatile oils, flaxseed products are heat-sensitive and have a shorter shelf-life,” Anderson notes.
Gluten-Free Flour Blend for Biscuits, Scones & Muffins
Yields: about 4 cups
- 1 cup gluten-free oat flour
- 1 cup ground flaxseeds
- ½ cup coconut flour
- ½ cup fine corn meal (or coarse corn meal for more texture)
- ½ cup rice flour
- ¼ cup granulated sugar
- 2 Tbsp baking powder
- 1 Tbsp potato starch
- 1 tsp salt
In large bowl whisk together all ingredients until well-blended. Store in airtight container in cool, dry place.