GF Herbed Yogurt Biscuits

Makes 6 to 8 biscuits

2 cups Bob’s Redmill 1 to 1 GF Flour, plus more for rolling
1 tablespoon baking powder
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
4 tablespoons (2 ounces) cold unsalted butter
1 cup whole or low-fat plain Greek yogurt
1/4 cup minced fresh herbs, such as dill and Italian parsley or 2 tsp dried herbs
Cold milk (whole or 2%), as needed
Fresh Chives Chopped (Optional)

Preheat the oven to 450°F. Line a sheet pan with parchment paper.

In a medium mixing bowl, combine flour, baking powder, salt, baking soda, and pepper and whisk to incorporate. Cut the butter into razor thin slices; add to the dry ingredients, tossing to coat with flour, and place the bowl in the freezer for 5 to 10 minutes.

Gently fold the Greek yogurt and minced herbs into the dry ingredients, stirring until most of the flour is absorbed and the dough forms a shaggy ball. If the dough still seems too dry, add milk, a tablespoon at a time, as needed. Turn the dough out onto a floured work surface and knead just until it forms a smooth ball, about 10 to 15 seconds.

Pat the dough into a 1/2-inch thick round. Flour a sharp biscuit or circular cutter and cut out biscuits, as close together as possible. (Do not twist the cutter; press straight down and pull straight up.) Use a bench scraper or spatula to transfer biscuits to the prepared baking sheet, spacing them about 1/2-inch apart.

Bake the biscuits for 12 to 14 minutes, rotating halfway through cooking time, until tall and golden brown. Remove from the oven and allow to cool for 5 minutes before serving. 

GF Carrot Cake

2 cups Bob's Redmill 1 to 1 GF Flour
2 teaspoons Baking Soda

½ teaspoon Salt

2 Teaspoons Cinnamon 

½ teaspoon Nutmeg

1 cup Oil

2 cups Sugar

4 Eggs

2 teaspoons Vanilla

3 cups Shredded Carrots

1 can (8oz) Crushed Pineapple undrained

1 cup Chopped Pecans (optional)

Frosting

1 pkg (8oz) Cream Cheese softened

½ cup (1 stick) Butter softened

1 tsp Vanilla

2 cups powdered sugar

Preheat oven to 350 degrees. For the cake mix the flour, baking soda, salt, and spices in a bowl. Add remaining ingredients. Mix well. Pour into greased and floured 13x9 inch baking pan. Bake for 45 minutes or until toothpick comes out clean.

For frosting, beat cream cheese, butter, and vanilla until well blended. Add sugar slowly while beating the cream mixture until incorporated. Frost cooled cake. 

GF Citrus Sunshine Cake

2 cups Bob's Redmill 1 to 1 GF Flour
1/2 teaspoon salt
3 teaspoons baking powder
1 1/2 cups granulated sugar
1/2 cup milk
1/2 cup orange juice

1/2 cup vegetable oil
3 eggs, beaten
1 1/2 teaspoons grated orange zest

6 tablespoons butter, softened
2 cups confectioners' sugar

2 Tablespoons of Orange Juice (more if needed)
1 teaspoon Vanilla Extract

·       Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans or line cupcake pans with 20 wrappers.

·       In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs, and 1 1/2 teaspoon orange zest. Set aside.

·       Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.

·       Divide batter into prepared pans. Bake in the preheated oven for 35 minutes for cake or 20 minutes for cupcakes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

·       To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners' sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla.