Gluten Free Forums - Elana's Pantry » recipes

1. veg_rn
   Member

   I just tried the classic drop biscuits from Elana's book and was curious to know how they turned out for others.

   While they had a familiar "biscuit" aroma, the actual texture and taste was much closer to a cookie. I try to eat vegan most of the time so I did not use eggs but used the typical natural egg replacer (1 TB flax meal mixed with 3 TB water). I have used this replacement in many recipes with great results so I don't know if it was successful here.

   Anyone else make this recipe using real eggs? If so, what were your results?

   Posted 2 years ago #

2. Sugarfreedom
   Member

   Hi there,

   I am still waiting for to book to arrive...so cant be of any help about the biscuits, but would like to ask you if you have tryed the flax+water egg replacement with the Gluten Free Dark "Rye" Bread or any other of Elanas breads, and if so how did it come up?
   Thanks

   Posted 2 years ago #

3. veg_rn
   Member

   I have not made any of Elana's breads but I have been baking cookies all weekend (double chocolate mocha from the website) and the flax replacer made a huge difference. The recipe didn't even call for egg or replacer but the consistency was just wet, flat and runny. I modified the wet ingredients and the dry to no avail. The flax addition made them great.

   After you get the book, let me know about your experiences.

   Posted 2 years ago #

4. earthmotherpurplesky
   Member

   I made the drop biscuits last night using eggs. The only changes I made were that I reduced the agave to 1/8 cup and added a little cheddar cheese. The biscuits were good. I don't think they needed the extra sweetener. I had them with sugar free Polaner blackberry jam and butter. I think with the extra sweetness, they would have had more of a cookie flavor. The texture was okay to me, but my husband describes the texture as "muffiny." I haven't had any bread in two months, so it was a welcomed treat for me, but next time, I think I will try omitting the agave completely. I hope this helps.

   I should mention that the only problem I had was that the bottoms were too brown even though I only baked them for 12 minutes.

   Posted 2 years ago #

5. jessica
   Member

   These biscuits came out perfectly! I followed the recipe and did not make substitutions, using the recommended type of almond flour.

   Posted 2 years ago #

6. veg_rn
   Member

   earthmotherpurplesky ~ Thanks for your reply. It's ironic because my husband said basically the same thing. He called them a muffin cookie :-)

   jessica ~ I have ordered flour from honeyville and am eager to see if it changes anything. Thanks for your reply.

   Posted 2 years ago #

7. Loubelle48
   Member

   We tried them and added 1 tsp. of garlic powder and 1/2 cup of shredded sharp cheddar, and we LOVED them! They tasted very similar to Red Lobster's biscuits, but I agree with previous posts, the agave nectar is not needed, or not as much, anyway.

   Posted 2 years ago #

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