My First Gluten-Free Foray

I got Bob's Red Mill All-Purpose Gluten-Free Flour and some Xanthan gum from Whole Foods, so I was excited to start making stuff I can eat. I was baker's block (like writer's block) and couldn't think of anything I wanted a dozen of. (Which is probably why I give away everything I make anyway.) I finally found a simple recipe for biscuits and decided to try it out. I wish my rice milk wasn't vanilla flavored so I could have used that instead of regular milk, which gives me a big ol' tummyache usually. I put them in the oven and they turned out... flat and unimpressive.



First off, I would not recommend eating these plain. They taste metallic and just not that good. They smell a little funny, too. However, a nice dollop of apple butter or raspberry jam with margarine really spices things up. They tasted almost like real biscuits that way! The only problem is that they were too thin and crumbly to break open to spread the stuff inside, so I just had to plop it on top.

Nothing can compare to real, big, fluffy biscuits though, so I don't know what I was expecting. I'm a Southern girl at heart and it's worth the stomachache to eat the real thing. Maybe using this flour in a cookie or cake recipe will yield more satisfactory results.