Gluten Free Biscuits and Gravy

My sister in law, Tammy, made a comment on facebook about southern cooking and it really got me thinking. I found a gluten free biscuit I like but it would be even better smothered in gravy. Being allergic to wheat, I haven't found any gravy I can have. I decided to try making a gravy but wasn't sure how to start. Zack asked what I used for the biscuits and said "buckwheat oat flour". He suggested I try starting with that. I played with it a bit and ended up with a really delicious biscuit and gravy. It was a touch sweet so next time I'll try using buttermilk powder instead of powdered milk. Here's the recipe:

Gluten Free Biscuits and Gravy
You will need:
1 recipe of Buckwheat Oat Amaranth Biscuits
4 TBSP bacon grease with no bits in it.
      (In theory, you can use olive oil, butter or some other grease. I will experiment with that later.)
2 TBSP Gluten Free Buckwheat Oat flour (mix 1 Tbsp Buckwheat flour and 1 TBSP GF Oat Flour)
1 TBSP Pepper
A dash of salt (or more to taste)
2 Cups milk (I used prepared powdered milk)
2 TBSP Arrowroot starch (for thickening)

Make the biscuits according to the recipe. They will be done before the gravy.

Gluten Free Gravy


Start a pan heating on medium heat.

Pour in the grease and let it heat til it's nice an melted. Add the buckwheat oat flour and the salt and pepper. Stir and let it heat for a few minutes. I think I actually let it heat for 5 minutes. Usually I wait til the flour is browning nicely but since Buckwheat is a dark color I couldn't really tell.

SLOWLY pour in the milk while stirring constantly to keep it from clumping. Keep stirring. It will start to thicken a little but mine was still very thin for a gravy. That's when I got the idea to add arrowroot starch.

Take the arrowroot starch and put it in a small bowl. Add some gravy to the bowl and start stirring. Keep stirring until the lumps are all dissolved then pour the arrowroot starch mix into the pan while stirring constantly. It should thicken up pretty quick.

Remove from heat once it starts to thicken but continue stirring for about a minute.

Serve over the Buckwheat Oat Amaranth Biscuits and ENJOY!

For more recipes, click here.

Gluten Free Buckwheat Oat Amaranth Biscuit

Since I found out all my allergies back in August 2010, I haven't been able to find a bread I can eat. For the most part, I don't miss it at all, or at least that is what I have tried to convince myself. It didn't work. I want a sandwich, or biscuits or something!

I spent the last the last year searching and experimenting with recipes trying to find ANY bread I can eat. Either they can out like bricks (I could built houses with some of the bread recipes) or they looked beautiful but tasted like crap.

This week, I was in another experimenting mood and found a biscuit I can eat, that tastes great (everyone is eating them... my kids, guests, friends) and that have a lovely bread feel to them. Here is the recipe!

They taste great with gluten free gravy!

Note: I added clickable links to each ingredient.

Gluten Free Buckwheat Oat Amaranth Biscuits
Makes 12

Nutritional Info
Calories 125.5
Fat 5.9
Carbs 15.1
Protein 3.5

Ingredients:

• 3/4 C Oat Flour (Note: Not all Oat Flours are gluten free.)
• 3/4 C Buckwheat Flour
• 1/2 C Amaranth Flour
• 1 TBSP Baking Soda
• 1 tsp Arrowroot Starch
• 1/4 tsp Salt
• 1/3 C Powdered Milk
• 1 TBSP Buttermilk Powder
• 1 C Hot water
• 1/4 C Extra Virgin Olive Oil or Canola Oil

Preheat the oven to 450.

Mix all the dry ingredients together in a bowl (from oat flour to buttermilk powder)

Add the oil and water. Stir thoroughly.

Spoon onto a greased cookie sheet. I use an ice cream scoop and get a beautiful 12 biscuits with a teensy bit left over. They don't expand a lot so you can put them a little close together.

Bake for 10-12 minutes (I usually go the whole 12 minutes).

Let cool and enjoy.

I LOVE these with butter and blackberry jelly. I keep meaning to make a sandwich with them but they don't last very long.

I got smart today and made a buckwheat/oat flour mixture by mixing 1 part buckwheat flour to 1 part oat flour. I think I did 3 cups each. I mixed them together well and put them in a new container by themselves. Now when I go to make the biscuits, I'll just add 1 and 1/2 cups of the mix. I am good! And so are the biscuits!

If you try this recipe, leave a comment and let me know what you think!

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