Gluten Free Fluffy Butter Biscuits

 

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“The American meaning for biscuit was first noted by John Palmer in his Journal of Travels in the United States of North America, and in Lower Canada, (1818), and by 1828 Webster defined the confection as "a composition of flour and butter, made and baked in private families." In general usage such puffy leavened little breads were called "soda biscuits" or "baking-soda biscuits," in contrast to the unleavened cracker type....Recipes for soda biscuits are found in every nineteenth-century cookbook, especially with reference to the cookery of the South...The South is also the home of the beaten biscuit, which was first mentioned in 1853...In 1930 General Mills began selling a packaged quick biscuit mix called Bisquick that was a great success and spawned many imitators."

      

 

Encyclopedia of American Food and Drink, John F. Mariani  [Lebhar-Friedman: New York] 1999

 

2½ cups Bisquick® Gluten Free Biscuit mix
⅔ cup milk
2 sticks butter or margarine
1 large egg

 
Preheat oven to 450ºF.

 

In a medium bowl, add the Bisquick mix. Using the small holed side, grate the butter into the Bisquick mix.

Mix the butter into the Bisquick mix so there are no large balls of grated butter. Add milk, and beaten egg to the flour then mix well. 

Use a large spoon to drop dough onto a greased pan. Bake for 9-10 minutes or until golden brown.

Top with melted butter and serve with honey, syrup or your favorite jelly, jam or preserves.

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Gluten Free Shrimp Creole

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"Creole in a Red Turban" Artist: Jaques Amans, circa 1840

medium- oil on canvanas. Location: Historic New Orleans Collection

Louisiana Creole cuisine is a style of cooking originating in Louisiana which blends French, Spanish, Portuguese, Italian, Native American, and African influences, as well as general Southern cuisine. The Cajun's largely assimilated and adopted Creole cuisine for their own.

 

Although the Creole cuisine is closely identified with New Orleans culture today, much of it evolved in the country plantation of the pre-Civil War Creoles. 

 

It is generally known that there are two types of Creole cuisine: Urban Creole and Rural Creole. Urban Creoles cuisine is observed and prepared for mainly tourist of New Orleans. Rural Creole cuisine is usually hidden in the bayous and swamps of the Old Creole Parishes/Acadiana or Creole Country. 

 

 

1 1/2 pounds shelled uncooked shrimp (medium large 36-40 shrimp per pound)

 

1/4 cup olive oil

1 large chopped onion

2 minced cloves garlic

1/2 cup chopped bell pepper

1/2 cup chopped celery

3-4 tablespoons Bob's Red Mill Rice flour

1 teaspoon sea salt (or to taste)

1/2 teaspoon fresh ground pepper

1/4 - 1/2 teaspoon cayenne

1/4 cup finely chopped parsley

4 small finely chopped green onions

3 1/2 cups tomatoes (fresh chopped or canned)

1/2 cup water

4 cups cooked rice

 

 

 

Pour olive oil into a large stockpot.

Over medium high heat sauté onions, garlic, bell pepper and celery until the onions are transparent.

Stir in rice flour.

Add seasonings, tomatoes, parsley, green onions and water.

Cover and simmer for 1 hour.

Add shrimp 5 minutes before serving.

Place a large portion of cooked rice in the bottom of each bowl.

Add soup and serve hot.

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Gluten Free Peach Cobbler

 

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circa 1850-1865 from U.S. National Archives

 

 

Cobbler is an amalgam of European tradition and American ingenuity. According to the food historians, cobbler (peach, apple, plum, cherry, etc.) originated in the American West during the second half of the 19th century. It was a deep-dish thick, quick crust filled with whatever fruit (fresh, canned, dried) was on hand.

Necessity required westward-bound pioneer cooks to adapt traditional oven-baked pie recipes to quick biscuit treats that could be cooked in Dutch ovens. 

The Barnhart Dictionary of Etymology (p. 184) states, “American dictionaries, word history books and food history reference sources generally agree the term cobbler, as it applies to a fruit dessert covered with rough biscuit dough, originated in the American west in the middle of the 19th century.”

 

 

2 29-ounce cans sliced peaches in syrup

(drain and reserve 1 cup of syrup)

1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
1 cup cane sugar
1 cup Bob's Red Mill Gluten-free All Purpose Flour
1 3/4 teaspoons Rumford Baking powder
1/2 teaspoon salt
1 large egg
6 tablespoons unsalted butter (melted)
2 tablespoons Almond milk
1/2 teaspoon McCormick vanilla extract
1 tablespoon cane sugar mixed with 1/2 teaspoon ground cinnamon for topping

 

Preheat oven to 350°

Drain sliced peaches in a large mesh sieve and reserve 1 cup of syrup. Place drained peaches in mixing bowl. Sprinkle with cinnamon, nutmeg and cornstarch and stir to blend. Pour in 3/4 cup of the reserved syrup and stir to blend. Pour peach mixture into an 11 x 7 baking dish.

In a separate bowl whisk sugar, gluten-free flour, gluten-free baking powder and salt until thoroughly combined. Add remaining 1/4 cup reserved peach syrup, egg, 4 tablespoons of the melted butter (reserve 2 tablespoons to drizzle over batter,) milk and vanilla. Beat until blended.

Use a tablespoon to evenly spoon batter over peaches. Drizzle reserved melted butter over peaches. Sprinkle with 1 tablespoon sugar mixed with 1/4 teaspoon cinnamon.

Bake 35 to 40 minutes or until batter is golden brown. Cool before serving -- sauce thickens as cobbler cools.

 

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