I really couldn’t tell you where this gluten free journey would go when I started it at the outset of the summer. It could have gone either way. Last week we went to a cottage with a crowd of family members and although my daughter quit her gluten free diet (it’s impossible to convince a 14-year-old of anything much sometimes) I maintained mine. We gave up on hers for a bit and that’s okay, I think. I wish she had stuck it out, but maybe another time. Anyways I am super stoked to share this gluten free biscuit recipe with you here because it’s proof I have made it.
I managed a whole week at the cottage and had only one slip up on the way there, which was not really a big one. I had no gluten free food packed and ready to eat and everyone in this family requested Subway on the way for lunch/dinner. There’s nothing gluten free about that place. That’s kind of the one thing I have had trouble with. The breads. I mean everyone needs a tiny bit of bread, right? I found a gluten free loaf of bread and travelled with it and ate only that at the cottage. Happy clapping, because that was hard. And it lasted most of the week. For the remainder of the week I had lots of barbecued meats and fish and I even maintained the small weight loss that has happened. It’s no big thing really but 4-5 pounds matters to me right now because I was at my heaviest weight ever this May. I’ve also been working on my blood pressure too. It’s all part of the gluten free deal for me.
Anyways these gluten free biscuits are all my own and proof I am committed to baking and changing my habits as needed for this gluten free lifestyle to work. My heartburn is so much better than it was since the beginning of the summer.
Gluten Free Biscuits #GayLeaMom
- 2 cups rice flour
- 1 tbsp Baking soda
- 1/4 teaspoon salt
- 3 eggs
- 1/3 cup of shortening but for this one we didn't have any so we used Gay Lea Spreadables Light and some vegetable oil.
- 2/3 cup milk
- Put rice flour in a bowl.
- Add the milk and eggs.
- Add salt and baking powder.
- Stir in shortening and vegetable oil (if you don't have the shortening then you can combine vegetable oil and Gay Lea spreadables.)
- Bake at 400 for 15 minutes.
- Serve with Gay Lea Spreadables.
Gay Lea’s Spreadables Butter takes traditional creamery butter and adds unsaturated canola oil to make it spreadable. Enjoy the delicious taste of butter right out of the fridge!
• No Preservatives
• Source of Omega 3
Gay Lea’s Spreadables comes in:
• Cinnamon Brown Sugar
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