10/29/2023 0 Comments Gluten vegan biscuits![]() I really like these that I got from Amazon because they are tall, have a sturdy handle, and have a thin, sharp cutting edge. If you are making cut-out biscuits, you will need a biscuit cutter. ![]() Stir just to combine, then place the bowl back in the freezer and set a timer for 10 minutes: Get your bowl of dry ingredients out of the freezer, make a well in the center, then pour the liquid mixture into the well: This is what you want the mixture to look like: Spoon milk over the drizzled butter but do not stir in the butter, because you want clumps of butter to form in the cold milk. Stir the icy bits into the “buttermilk”, then drizzle the melted and cooled vegan butter into the very cold milk one large spoonful at a time. It should be starting to freeze around the edges like this: When your timer goes off, remove the “buttermilk” from the freezer. Let it cool at room temperature.Īs soon as the vegan butter is melted, whisk the flour, baking powder, sugar, and salt together in a medium-sized mixing bowl. This only takes about 30 seconds in my microwave. Start by adding the vinegar to the soy milk, then place the “buttermilk” in the freezer and set a timer for 30 minutes.Īs soon as the “buttermilk” is in the freezer, melt the vegan butter (I use Earth Balance Buttery Spread) in the microwave. Keeping your ingredients really cold is critical to getting beautiful biscuits so don’t skip the chilling times! For vegan and/or gluten free biscuits, though, every step in this recipe is important, so please read through all of them before beginning. ![]() It may be that not all of them are necessary when you are using wheat flour with dairy butter. There are quite a few similar recipes online, but none of them use all of the same steps that I do. The texture of the Bob’s was not as fabulous as mine, but was still very good!) You can use all-purpose wheat flour if you are not gluten free. So, I tested the Bob’s side by side with my two-ingredient flour. (Update: several of my readers tried making the biscuits with Bob’s Red Mill 1:1 gluten free flour blend and got good results. They should all work, but you may not get biscuits as light and fluffy as these if you use one of my other blends. I always use either Freely Vegan flour or my two-ingredient gluten free flour blend to make biscuits, and have not tested this recipe with any of my other GF flour blends. What’s more, I can eat them – yep, sorry, my name is Rebecca and I’m not gluten free! If you didn’t know already Glutarama came about because my daughter Bethany was diagnosed at 5yrs old (you can read about this here Coeliac Disease and us diagnosis onwards).I am so excited to share this recipe! I struggled with gluten free biscuits for years, but no longer! (Note that this recipe also works great for vegan biscuits made with wheat flour as the amounts and technique are the same.) These delicious biscuits are perfectly buttery, a bit crunchy on the outside, and wonderfully light and fluffy on the inside! Here are the ingredients you will need: In simple terms it’s a caramelised biscuit spiced with cinnamon and Lotus has been around since 1932. They’re basically a mass produced version of the traditional Speculaas or speculoos biscuit that you tend to see around the Christmas Festivities. I mean I get it! Lotus biscuits are lovely. ![]() Why did I put myself through this recipe development torture in the first place? Well if you’ve not heard about Lotus biscuits or Biscoff Spread recently then where my dear have you been? You can’t look at any social media platform without being taunted with Lotus Biscoff Brownies, Blondies, Cheesecakes, Smoothie Bowls – the list is endless. Am I being hard on myself or can you forgive the ‘homemade’ vide of this gluten free Lotus Biscoff Spread? What’s so special about Lotus Biscoff? Please do come back and let me know if you’ve made this and agree or not with me. The whole idea of Glutarama is that my recipes are easy, accessible, ingredients are often to hand and you don’t feel like you’ve competed in a marathon to make anything. Secondly, I had to scale the original process down. However, the sticking point with this gluten free Biscoff Spread was the texture. I have a knack for working out flavours in my head, playing with ingredients and then when I put it into practice it just works – lucky me. I never want to put a recipe on this website unless I’m 100% happy with it but there comes a point when I have to ask myself ‘am I being too harsh a critic?’ But after 3 weeks of recipe development I’m done with it. Okay, I am going to hold my hands up and say this Homemade Lotus Biscoff Spread is 90% perfect.
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