Living gluten-free has become pretty routine for me. I know what to look for when I read labels. I have figured out how to replicate almost every one of my favorite foods. The only challenge I still face is adapting certain baked goods. It can be challenging to try to replicate the properties of gluten in traditional baked goods. I recently whined on Twitter about my lack of success with creating gluten-free biscuits. There is nothing like a fresh warm biscuit topped with you favorite jam or just a little spread of butter.
I recently had a chance to check out my friend Jeanne Sauvage’s cookbook Gluten-Free Baking for the Holidays. Her book is full of recipes for the holidays including cookies to cakes to savory items. I spotted her recipe for Featherlight Buttermilk Biscuits and knew it would was something I had to try.
Jeanne is an active member of the gluten-free community, and writes a blog called The Art of Gluten-Free Baking. I first met Jeanne last year at Big Summer Potluck. We discussed the progress of her book and the excitement surrounding all the details that go into putting a cookbook together. I couldn’t wait to check it out.
Her recipe is easy to follow. I didn’t pay close attention to my measurements when rolling out the biscuits. I ended up with 10 biscuits instead of 12 but they turned out fine.
I am excited to report that the biscuits are phenomenal. I found myself hiding them from my family in case they decided to try them. No one else in my family is gluten-free. For me, these were little nuggets of gold that I did not want to share. I had a few fresh out of the oven. I reheated the leftover biscuits at 350 degrees for 3-5 minutes. They tasted just as fresh as when I first made them.
I would highly recommend Jeanne’s book to anyone who is gluten-free. Her book makes it easy to bake homemade treats for the holidays.
*Published with permission from the author. I am not receiving any compensation for this review or the Amazon link.