Fresh from GFF contributor Aran Goyoaga’s delicious gluten-free cookbook Cannelle et Vanille come dreamy, flaky gluten free biscuits just the way you’d want them to be. They’re best served warm so eat ’em fresh from the oven or warm them up before serving.
*(c)2019 By Aran Goyoaga. All rights reserved. Excerpted from Cannelle et Vanille by permission of Sasquatch Books.
Gluten-Free Flaky Caramelized Onion and Fennel Biscuits
There's no reason to skip biscuits with this recipe. Gluten-free and totally delicious, it puts flaky, buttery, moist and delicious biscuits back on the table.
- 1/2 cup (115 g) cultured butter unsalted butter, or dairy-free butter
- 1 tablespoon extra-virgin olive oil
- 1/2 yellow onion cut into 1/4-inch dice (about 2/3 cup)
- 1 teaspoon fennel seeds
- 3/4 teaspoon kosher salt divided
- 1/2 cup plus 2 tablespoons (150 g) whole milk or almond milk
- 2 tablespoons apple cider vinegar
- 1/2 cup (70 g) superfine brown rice flour plus more for dusting
- 1/2 cup (60 g) tapioca starch
- 1/3 cup (60 g) potato starch
- 1/3 cup (50 g) sorghum flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon xanthan gum
- 1 large egg lightly beaten
- 1 teaspoon flaky sea salt
Preheat the oven to 500 degrees Line a baking sheet with parchment paper. Place the butter in the freezer for at least 30 minutes, or until frozen solid.
Heat the olive oil in a small saucepan over medium heat. Add the onion, fennel seeds, and 1/4 teaspoon of the salt, and cook, stirring occasionally, until the onion is tender and slightly browned, about 7 minutes. Transfer the onion to a bowl and place in the freezer.
Combine the milk and apple cider vinegar in a small bowl, whisk together, and place in the freezer for 5 minutes.
In a large bowl, whisk together the brown rice flour, tapioca starch, potato starch, sorghum flour, baking powder, remaining 1/2 teaspoon salt, baking soda, and xanthan gum. Remove the butter from the freezer and grate it coarsely with a box grater. I do this directly over the flour to avoid handling it too long. The goal is to keep the butter as cold as possible for the entire process. Mix the grated butter into the flour using a wooden spoon. Add the chilled caramelized onions and milk mixture. Stir until combined. The dough will be sticky. Knead it with your hands for a few seconds to make sure it comes together into a mass.
Dust a work surface with brown rice flour. Transfer the dough onto the surface, and roll it into a rectangle that is three times as long as it is wide and about 1/2 inch thick. No need to be precise; it just needs to be folded like a letter. Fold one-third of the dough over the center third, then fold the other third over that. Rotate the dough 90 degrees, roll it into a rectangle again, and repeat the letter fold. Repeat a third time, and flatten it into a rectangle that is about 8 inches by 4 inches. Measurements don’t matter so much; you just want to cut even rectangle biscuits. Make sure the surface stays dusted with flour as you go along to keep the dough from sticking too much.
Using a sharp chef’s knife, cut the dough in half lengthwise and then into quarters. I like to clean the blade after each cut, which helps to make nice clean cuts that will allow the biscuits to rise easier in the oven. You should have 8 rectangle biscuits. Place them on the baking sheet, brush the tops with the egg, and sprinkle with flaky sea salt.
Place the baking sheet in the oven, and reduce the temperature to 450 degrees Bake for 18 minutes, until golden brown. Transfer the baking sheet to a cooling rack, and let the biscuits cool on the pan for 5 minutes. Lift them off and serve immediately.
Photography Aran Goyoaga
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