Gluten-free Jalapeno Pepper Jack Biscuits. Vegan Gum-free Recipe

Did anyone say Biscuits! Gluten-free, Oat-free, Gum-free! When I posted the Spelt Sweet Potato biscuits, I knew I would get questions on if they will work with gluten-free flours. :)

I have a couple of gluten-free breads using Oats (and I should probably come up with a proper all purpose gf blend, since you all keep writing to me about how you used the same flour blend I use in my breads to make other baked gf things like muffins or biscuits:). Most of the gluten-free baking frm the past two years has Oats. This year  am  trying a hand at Oat-free gf baking like these Sweet Potato blondies and now these delicious biscuits!


These spicy and cheesy biscuits passed hubbs’s ‘I can detect gluten-free anytime I want’ test. He ate them all and did not mention a word about anything being different. There is obviously a slight difference in texture compared to with gluten biscuits, but most times he uses the difference in taste to be sure.(as some gluten-free grains have stronger notes). And with all the Jalapeno, thyme and pepper jack goodness in these, there was no way to detect that. These biscuits will be made again and again. Use any cheese shreds of choice and use any dried non spicy peppers or onion flakes instead of Jalapeno. 


I forgot to cover the above pictured batch of these biscuits with foil. Seriously, how I can forget my own lessons and techniques to make soft and moist glutenfree+vegan baked goods! Steam! capture the steam. gf bakes tend to dry out really quickly. You can see the difference between the baked with steam biscuits below and the larger ones in the rest of the post. You can squish these completely.




If you capture the steam during baking, you get a higher rise and do not need the gum.

See that soft interior! yum.





WildlifeSOS is an amazing rescue and sanctuary that I wrote about earlier too. There are communities/villages in India and in neighboring countries, whose only source of income is Dancing bears. They steal the cubs from the mothers and train them from a young age with a ring and rope through their nose, sometimes filing down their teeth and nails too. the bears have a miserable life of torture, dancing, food scraps and die very young. When Wildlife Sos decided to rescue these dancing bears, they knew that taking away the current set of bears will just lead to the communities getting other bear cubs later from the forest or black market. So they came up with a plan to provide education and skills to the community to find other ways of earning to provide for their families. With the offers and help to each family, the families themselves surrendered their Bears and helped find other bears as well. Most dancing bears have now been eliminated from India, and the team is now trying the do the same for Bears in Nepal. See this video of Herbie who was recently rescued from Nepal.

WildlifeSOS is raising funds for this effort. This holiday season, please support this wonderful organization to help eliminate the practice of this miserable life for Bears. 

More gluten-free and vegan breads(yeasted), all gum-free. Most have been tried, tested and loved! These biscuits today are yeast-free.

Gluten-free Oat focaccia style Pizza crust
White Oat Sandwich bread
Gluten-free Naan flat bread
Strawberry Sandwich bread
Teff Oat Pizza Crust
Mini pull apart dinner rolls
Faux sourdough with fermented lentil and rice batter.

Steps:

Mix all the dry ingredients well.



Blend the tofu, oil, flaxmeal and almond milk into a smooth paste. Add the mixture to the dry ingredient.s Mix to form crumbs. use cold tofu and milk directly from the refrigerator. 




Add the rest of the wet and mix to form a soft lightly sticky dough. Add the Jalapeno and cheese shreds of choice.




Mix, pat the dough onto a parchment lined sheet. use biscuit cutters to make biscuits or roll up into free form rounds.




Spray water on all sides of the  biscuits. Then brush a little oil on top. Preheat the oven.

Lightly place aluminium foil on top of the baking sheet and bake for 17 minutes. Remove foil and bake for another 2-3 minutes. I use a deep large pan and place the foil on top so it captures the steam better than placing the foil on top of a flat baking sheet. 



Cool for 2-3 minutes. Serve warm with vegan butter, gravy, soups. Hubbs enjoyed his with Coconut chutney.



Jalapeno Pepper jack Thyme Biscuits
Allergen Information: Free of Dairy, egg, yeast, Gluten, gum. Can be made nut-free, corn-free.
Makes 9-12 biscuits depending on size.
Ingredients:

Dry:
1/4 cup brown rice flour
1/4 cup white rice flour
1/4 cup amaranth flour (or sorghum or millet or other gf flour)
1/4 cup tapioca flour/starch
1/4 cup potato starch
1 Tablespoon cornstarch (or arrowroot starch)
1/3 tsp salt
2 tsps baking powder
1/4 tsp baking soda
1/2-1 tsp dried thyme
1/2 tsp garlic powder
a generous dash of black pepper

Wet:

1/3 cup + 2 Tablespoons almond milk or other non dairy milk
1 tsp apple cider vinegar or lemon juice
1/4 cup firm or silken tofu (or use non dairy yogurt or applesauce or sweet potato puree)
1.5 Tablespoons flax sead meal
2 Tablespoons oil/vegan butter ( I use 1 Tbsp evoo + 1 Tbsp solid virgin coconut)

1/4 loaded cup daiya pepperjack shreds, diced to make the shreds a bit small (or cheddar)

1/2 a Jalapeno, finely chopped or 2 Tbsp dried Jalapeno

Method:

In a large bowl, add all the dry ingredients and whisk well.
Curdle 1/3 cup of non dairy milk by adding a tsp of vinegar or lemon juice. Mix and keep for a few minutes. Blend the tofu, 2 Tbsp milk, Oil, flaxmeal into a smooth consistency. Add the blended tofu+oil into the flours and mix well to make crumbs. Add curdled milk into the flour mix and knead for 2-3 minutes. If the dough appears dry or stiff, add 1-3 tsps water. Add in the jalapeno and pepper jack and knead for a minute to distribute well.
Drop the soft(not stiff and not too sticky) dough onto a parchment lined sheet. Press with your hands to make a 1/2-3/4 inch flat rectangle. use a bit of oil or rice flour if needed. Use a cookie cutter to make the biscuits or hands to roll up into free form bun style biscuits. I used 1.5 inch round cookie cutter. Place biscuits half an inch apart on a greased or parchment lined sheet or pan. Spray water all over the biscuits. Then brush the tops with melted vegan butter or evoo. Lightly cover the sheet with aluminium foil.
Bake in pre-heated 425 degrees F for 18-20 minutes until the tops just start to get golden. Remove the foil from top at the 17 minute mark, if you like the biscuits more golden and crisp, and bake without the foil for 2+ minutes. Remove biscuits from the oven and let cool for 2-3 minutes. Slice open and serve with vegan butter, gravy, soups. If you bake them for the entire time without the foil, the biscuits might appear hard on the outside, but they will be moist and soft on the inside.

Notes: I like to make rolls instead of biscuit cuter biscuits as the dough gets dryer because of additional flour to make it easier to work with the cutter. The dough can also make a great pot pie crust. Use non dairy yogurt like So delicious dairy free plain coconut milk or almond milk yogurt instead of tofu. If you are looking for a with gluten recipe, see these Spelt Sweet Potato biscuits


These biscuits are being shared at Ricki’s wellness weekend, Slightly indulgent Tuesdays, allergy Free wednesdays.

On another note, hubbs has a new app on IPhone. It is a video app to records videos from both the back camera and the front camera, which can be combined. So you can go to the game and record the game and record your expressions as well. Or record the making of some goodies and record everyone;s reactions! Download the app here. 
check out some videos on the UpDown Facebook community page, and also share your videos on the page(the videos you share will need to be public for the community page).

Comments

  1. Anonymous says

    These look delicious!
    I am not gluten free…I guess just use 1 1/4 cups whole wheat flour or 1 1/2 cups? What do you think?

  2. says

    I so badly want a cookbook, you are THE BEST and most creative food blogger I stalk by far. I also love that there are so many gf versions–i’m intolerant, but i’m naughty around sweets and breads and pay for it big time later on– and they don’t call for xanthan gum like so many others. You’re amazing, happy holidays!

  3. says

    Do you think I could double the potato starch and not use the tapioca? I have an allergy to it, which of course makes gluten free baking very difficult.

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