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It's All About the Baking came about because I want to share my Gluten-free baking. I've developed recipes and tricks over the past ten years so I could enjoy old favorites that tasted, well, just like the old favorites! Hundreds of experiments and tastings (including and especially friends who can eat gluten) later, I'm ready to share!

Wednesday, December 3, 2014

Not Your Usual Pancakes

On the griddle
Ever have a craving, a feeling that you need a particular food? We'd been talking about having pancakes for several days but with the abundance of lovely carbs at Thanksgiving, and in anticipation of a wonderful assortment of Christmas cookies, we tried putting it off. I had  been planning on trying a recipe with more protein, so the use of almond flour in these pancakes surely lifted them from the realm of pure carbohydrates. Right? One can only put off this type of need for so long, and these wonderful pancakes did the trick. The finished product surprised me by it's lightness! The almond flour lent a bit of sweetness and just a hint of flavor, a very pleasing mix of ingredients. The texture was good, a bit crispy on the outside, probably due to the millet flour I added, and light and moist on the inside. Really, you can't go wrong with these!

(If you're truly in a rush, just use 1 1/4 cups of your favorite gluten-free flour mix. But, please, try these as written sometime soon. They're not much more hassle and the taste will be worth it!)

Preheat and grease your griddle or large, cast-iron skillet. (I use Spectrum shortening for this step.) If several of you are sitting down to breakfast at once, preheat your oven to 200 degrees and as the pancakes are done, slip them into the oven to keep warm. I put a wire cooling rack on a cookie sheet and transfer the cooked pancakes there to await serving.

Sift or whisk together:
2/3 cup sorghum flour or your preferred GF flour/mix
1/3 almond flour or meal
1/4 millet flour or your preferred GF flour/mix
1 TB baking powder
1/2 tsp baking soda
1/8 tsp or pinch ground nutmeg
1/2 tsp salt
1 TB sugar
3/4 tsp xanthan or guar gum, or psyllium seed husk powder

Beat together:
Dig in!
2 eggs, beaten
1/2 cup whole milk yogurt combined with 1/2 cup whole milk
   or 1 cup buttermilk
2 TB vegetable oil
1 tsp vanilla extract

Stir the wet ingredients into the dry ingredients and stir thoroughly to combine. Mixture should be a bit lumpy; don't worry if it is or isn't.

When the griddle is hot (drops of water should sizzle when sprinkled), drop a big spoonful or two onto the hot griddle for each pancake. After two to three minutes, check for bubbles to appear in the pancakes or gently lift an edge to check for browning. Carefully turn the pancakes over taking being sure not to mash them down; you want them to stay light and fluffy! After a couple of minutes, push lightly on the middle. If it springs back, it's done. You may also check to see how brown they are on the bottom but the touch test is most accurate.

Since there were just two of us eating this particular morning, I made three for each of us then put the remainder of the batter in a glass jar, stored it in the fridge, and finished them off a few days later. At this point the batter will need just a bit of thinning with milk or water, but will be as delicious as the first day.

Serve with warm, pure maple syrup or fruit compote. I'm smiling at how much you'll enjoy the first bite!

Sunday, November 23, 2014

Cocoa-date Muffins

Let's eat!
  This time of year I think of spices reminiscent of the holidays, foods richly layered with flavors. These muffins have been forming in the back of my mind for the past couple of weeks, and with the anticipated arrival of a friend for tea this afternoon, it was time to get serious. Though cocoa powder is a key ingredient, these are not chocolate muffins. Not overly sweet, they have a deep, rich flavor. Tea anyone?

Sift or whisk together:
1 2/3 cups gluten-free flour*
1/3 cup cocoa powder
1 TB baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp xanthan gum
1/8 tsp ground nutmeg
1/2 cup dates, chopped
Sifting dry ingredients

Beat together:
1/2 cup sugar
1/3 cup vegetable oil
1/2 cup plain whole-milk yogurt
3 large eggs, beaten
1 tsp espresso powder dissolved in 2 TB hot water or 2 TB water
1 tsp vanilla extract

Mixing dry and wet ingredients

Pour the combined liquid ingredients into the dry ingredients. Stir thoroughly scraping the bowl down; a silicone spatula does the job efficiently. Once combined, cover the bowl of batter (which will be very thick and dough-like) with plastic wrap or a clean plate and let sit on the counter at room temp for half an hour. Letting the dough rest allows the flours to absorb the liquid and the oil, You'll get a good rise in the oven, too.

In the meantime, preheat oven to 375 degrees. Grease, or line with muffin papers, 12 muffin cups. Divide batter between the cups and bake for 18 to 20 minutes until done. If your oven heats unevenly, rotate the pan at the ten-minute mark. Cool in pan on wire rack for ten minutes then serve. Once muffins have cooled, seal in a plastic zipper bag. If you won't be using them within a day or so, double wrap them and freeze.

Ready to be served

These tender muffins brought smiles all around!

** ATK flour blend:
24 ounces (4 1/2 cups plus 1/3 cup white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (3/4 cup) potato starch
3/4 ounce (3 TB) nonfat milk powder
If you want to understand the science behind why this works, please buy the ATK cookbook.

Saturday, September 27, 2014

Lake Garda Apple Cake

Fresh from the oven!
I've been making this lovely cake for more than 20 years. It was one of the first recipes I converted to Gluten-free and I was delighted at how perfectly it turned out. It had already gone through a few iterations before the big jump to Gluten-free, and it's often the first recipe I turn to in autumn when the new crop of apples comes in. If you're looking for a lighter dessert to end a meal, this is the perfect choice. If you want a cake to serve with afternoon tea, this is it. if you prefer to start the day with something a little sweet, make this recipe! In all the times I've served it from my kitchen, it's never failed to please.

The recipe from which this cake was adapted calls for Golden Delicious apples and my first cakes were perfect with them. You need an apple that softens and bakes with the batter, that is fork tender when cutting into the cake. Over the past few years I've had less success with the Golden Delicious variety. I don't know what's changed, whether it's the apples themselves, the shipping and storage they go through, or something else, but they do not soften sufficiently. This resulted in apples that are tough and a cake that got mashed when cutting into it. In this particular cake I used an early variety of Transparent apples. They softened to just the right texture. If you have good experience baking with a particular apple variety, please use it and please let me know which one you use.

Separating the eggs and whipping the whites gives the finished cake a bit more height and lightness. If you're pressed for time you may skip this step, add the eggs to the combined wet ingredients, and the cake will still be delicious. And pretty! In this recipe I've used the America's Test Kitchen gluten-free flour mixture using Anson Mills Carolina Gold Rice Flour. Feel free to use the flour of your choice. For years I've been making it with sorghum flour with great success. Using a little corn flour or finely ground cornmeal gives it a pleasing flavor profile, too. 

Let me know how yours turns out!

Lake Garda Apple Cake

8 TB softened butter
3/4  Sugar
3 TB whole milk or cream
1 tsp vanilla
Grated zest of one lemon

1 1/2 cups Gluten-free flour (please see note at end)
1 tsp baking powder
1 tsp psyllium seed husk (guar gum or xanthan gum may be substituted)
1/2 tsp salt

4 large eggs, separated, whites whipped to soft peaks
Folding the egg whits with a silicone spatula

Mix together and reserve:
4 TB sugar
1 tsp cinnamon

3 Golden Delicious or Transparent apples, peeled, cored, and sliced into 16 thin slices. Combine with half of the cinnamon
sugar mixture.

Preheat oven to 350 degrees. Place rack in upper half
of oven.

Grease bottom and sides of a 9 inch spring form pan.
Cut parchment to fit bottom of pan and grease and flour it.
Preparing the pan

In a stand mixer fitted with a paddle (or by hand)
cream the first five ingredients. Add the egg yolks. Set aside.

Whisk or sift together the flour, baking powder, psyllium seed husk, and salt. Add these dry ingredients to the butter/sugar mixture scraping down the sides and bottom of the bowl once. Remove the paddle if using stand mixture and fold in one third of the egg whites with a spatula. When blended in, fold in the rest of the whites until no white streaks or pieces are visible.

Ready for the oven!

Scrape batter into prepared pan, smooth top just a bit. Place apples in concentric rings on top of cake and sprinkle remaining cinnamon sugar over apples. Bake in preheated oven for about an hour, checking at 50 minutes. The top should be a deep golden brown and spring back when pressed lightly. In my oven, it's done in about 55 minutes. Cool on a rack in the pan for five minutes, loosen the side with a sharp knife and then remove side of spring form pan. Cool completely and slip off-set spatula between the cake and parchment and move to serving plate with a large pancake turner.
Why, yes, I will have a slice!

* ATK flour blend:
24 ounces (4 1/2 cups plus 1/3 cup white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (3/4 cup) potato starch
3/4 ounce (3 TB) nonfat milk powder
If you want to understand the science behind why this works, please buy the ATK cookbook. Having said that, I use only Anson Mills Carolina Gold Rice Flour for both types of rice flour in this formula. Anson Mills is a wonderful company and deserves to be supported, and this flour makes the absolutely best baked good.

Thursday, July 17, 2014

Berry Sheet Cake

Berry Cake!

This cake is adapted from the July/August issue of Martha Stewart Living and is easy to make. It stayed moist for several days, though I'll caution that because of the fresh berries, it will last longer if wrapped tightly and refrigerated. While I'd intended to take a photo of the cake plated with a dollop of whipped cream,  it was gone before I had the chance. Because it isn't overly sweet, it  makes a nice snack cake or a satisfying breakfast pastry when paired with a glass of milk or a latte. My co-diners asked to take some home for breakfast and I was happy to share.

1 1/2 cups of your favorite gluten-free flour mix* or rice or sorghum flour
3/4 cup corn flour (you may use a fine grind of cornmeal)**
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp psyllium seed husk powder (you may sub guar or xanthan gum but it will not be as moist)
3/4 tsp salt

1 1/2 sticks butter, room temp, plus more for buttering the pan
1 1/2 cups sugar
3 large eggs
1 1/2 tsp vanilla extract
1/2 cup whole milk mixed together with:
1/4 cup whole milk yogurt (in a pinch, use buttermilk)***
Dough will be very thick;
spread with a spatula.

2 TB sugar reserved to be used to top the cake
18 ounces of fresh berries; for the Fourth of July I mixed blueberries and raspberries for a patriotic theme but you may use berries of your choice.

Whipped cream for serving, optional, or vanilla ice cream if you prefer. Also optional but delicious!

Preheat your oven to 325 degrees; butter a 9x13 baking pan, line with parchment, and butter it, too.

Sift or whisk together the flour, corn flour, baking powder, baking soda, psyllium seed husk powder, and salt.

Beat together the softened butter and 1 1/2 cups of sugar on medium until thoroughly combined and fluffy. Scrape down the bowl, add the eggs, then scrape down the bowl again. Beat in the vanilla.

Add 1/3 of the flour mixture followed by 1/2 the milk/yogurt mixture alternating until all flour and milk mixtures have been added, and mix just until ingredients are combined.  Batter will be thick.

Scrape the batter into your prepared pan. It will be thick so spread it evenly with the back of a spoon or spatula. Scatter berries on top (I lightly pressed them down into the batter) and sprinkle your reserved two-tablespoons of sugar evenly over the top.

Bake for about an hour, testing at 55 minutes
Cool on a wire rack.

Ready for the oven.
* ATK flour blend:
24 ounces (4 1/2 cups plus 1/3 cup white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (3/4 cup) potato starch
3/4 ounce (3 TB) nonfat milk powder
If you want to understand the science behind why this works, please buy the ATK cookbook.
**If you don't have a variety of GF flours including corn flour, just use your favorite GF flour mix. I believe you'll still get good results. (You are always welcome to let me know or ask a question.)
                                                        ***You may use just butter milk with good results. If you use only yogurt, you'll need to thin it down a bit. If you elect to use regular milk, leave out the baking soda; the batter will likely be thinner. The proportion of milk to yogurt is not set in stone.

Friday, June 27, 2014

Seeded Chocolate Chip Cookies, New York Times

Seeded Chocolate Chip Cookies   
from Martha Rose Shulman, New York Times
I've adapted the recipe from the June 18th edition article, "Chocolate Chip Cookies Spread Their Wings." Instead of the recommended whole-wheat and all-purpose flour in the recipe, I used a combination of sorghum and millet flour. Both are whole "grain" and quite nutritious and each lend a unique quality to the end product: the sorghum has it's own sweetness and softness and the millet, a crisp texture. I love them and will definitely double the recipe next time! In my opinion, they're better than almost any other chocolate chip cookie I've tried. I'm also providing a link to the original recipe from the New York Times.
Preheat the oven to 350 degrees

Sift or stir together:
1/2 Cup (60 grams) millet flour
1/2 cup (65 grams) sorghum flour
   Or: 1 cup your favorite gluten-free flour
1/2 tsp baking soda
1/2 tsp guar gum

Cream together in stand or hand-held mixer until light, stopping to scrape down:
4 ounces (1 stick) butter at room temp
1/4 cup (50 grams) sugar
1/2 cup (80 grams) packed light-brown sugar
1/4 tsp salt

Add to butter/sugar and combine thoroughly:
1 egg
1 tsp vanilla extract

Measure and reserve:
1/4 plus 2 tsp (50 grams) sunflower seeds
2 heaped TB (25 grams) pumpkin seeds
1 TB (12 grams) chia seeds
1/2 cup (scant) (50 grams) rolled oats

8 ounces block, bittersweet chocolate chopped into 1/4 to 1/2 inch pieces or 8 ounces bittersweet chocolate chips
"Chipped" chocolate!

Add the flour mixture to the butter, egg, sugar mixture and mix/beat until thoroughly incorporated, scrape down the sides of the bowl, then add the seeds, oats and chocolate chunks and thoroughly mix in by hand.

At this point I covered the dough and put it in the refrigerator for a couple of hours. I always chill my GF cookie dough from an hour or two to a couple of days.

Line your cookie sheets with parchment paper or silicone mats and drop the dough by heaping teaspoons full. Space them two inches apart then bake for 14-15 minutes. This baking time produced a crisp cookie; if you like yours softer, reduce the baking time by a minute or two.  I got three dozen (minus 2) cookies. They will be dark brown and crisp but are not over baked.

Tuesday, June 24, 2014

Oatmeal Muffins

These are not glamorous muffins. They are the workhorse of breakfast and afternoon snacks. They have a wonderful, nutty flavor and a unique texture from treating the oats two different ways. They're delicious and good for you. Add a glass of milk or a cappuccino and you have breakfast!

Preheat oven to 400 degrees; line 12 muffin cups with muffin papers.

Whisk together:
1 cup sorghum flour (or a combination of sorghum, millet, corn flour or oat flour; this is flexible)
1/4 cup sugar
3 tsp baking powder
1/8 tsp nutmeg, optional

1 c gluten-free oats, divided

1/2 cup dried blueberries (or raisins, dried cherries, chopped dates) OR 1 cup fresh blueberries, optional
1/2 cup chopped walnuts or pecans, optional

1 generous cup whole milk, not quite an extra 1/4 cup
2 large eggs, beaten
1/4 cup vegetable oil of choice
1 tsp vanilla extract

Soak half of the oats in the milk, 15 minutes or so is good, longer is OK, too.

Stir the reserved oats, nuts, and fruit into the dry ingredients.

Stir the eggs, vanilla, and oil into the soaking oats and then combine all with the dry ingredients. Mix thoroughly then cover and let sit for 15 to 25 minutes. The batter will be thick and spoonable.

Batter will have foamed up slightly so stir it down. Divide between the 12 muffin cups. Bake 20-25 minutes (mine are done at 23) and test at 20. Cool for a few minutes in the pan then cool on wire wrack. Enjoy! These are best warm so when eating left over muffins, wrap in foil and warm for a few minutes in a low-temp oven. They freeze well, too.

Wednesday, June 18, 2014

Rhubarb Pie!

I'll have a slice!
Or cherry or berry! The trick is in the gluten-free crust. It isn't difficult at all, the hardest thing for me was forgetting all the years and dozens of pies in my gluten-filled, pie-making past. Gluten-free crust handles differently, so don't worry about handling it too much. You will likely have to patch it in places which is just fine; it won't be tough or ruined. This crust is crisp, really tasty and delicious. I hope you'll give pie a try soon!

this is adapted from the America's Test Kitchen Gluten-free Cookbook

Notes: The instructions call for use of a food processor. If you don't have one, cut the butter and shortening in by hand with a pastry cutter or two knives. For the flour, I made the ATK flour blend* but you can use your favorite GF flour, though results and taste may differ a bit. I would use a mixture of rice flour,** millet flour, and sorghum flour.

For the crust for one nine-inch double-crust pie***
5 TB ice water
3 TB sour cream
1 TB rice vinegar

13 ounces (2 3/4 cups plus 2 TB) gluten-free flour blend
1TB sugar
1 tsp salt
1 tsp of xanthan gum
1 tsp psyllium seed husk. If you don't have this ingredient, double the gum. I use the husk because it makes the crust more pliable
8 TB unsalted butter, cut into 1/4 inch pieces and frozen
8 TB shortening cut into a few pieces (I use Spectrum organic shortening.)

Thoroughly combine the ice water, sour cream, and vinegar. Set aside.

Process the flour, sugar, salt, xanthan gum, and psyllium seed husk in food processor or whisk by hand for a few seconds. Sprinkle the frozen butter and shortening over the flour and pulse (or cut with pastry cutter or two knives) until the butter and shortening are about the size of small peas. Pour in the wet ingredients and pulse a few times until the dough comes together (or toss with a fork). Divide the dough in half, flatten it into a five or six inch disk and wrap in plastic wrap. Refrigerate for about an hour, taking it out 10 to 15 minutes before you plan to roll it out. Don't let it get too warm.

After it's chilled, roll one half out between two sheets of parchment or wax paper so it's 10 to11 inches in diameter. Peel off the top sheet and replace it with a fresh sheet. Flip the crust over and repeat with new paper for the bottom side. Remove the top sheet and carefully roll or flip the crust over your pie plate. Or you may center your plate on the rolled-out dough and gently flip both. If dough gets too warm/soft at any point, slide it back in the fridge on a cookie sheet for a few minutes.
Ready for the oven!

For the filling
The filling is adapted from Joy of Cooking.
Combine thoroughly and let sit for 15 minutes, giving an occasional stir:
5 cups rhubarb cut in one-inch pieces (about 1 3/4 to 2 pounds)
1 1/4 cups sugar
1/4 cup cornstarch
1/4 tsp salt

Set aside 1 TB butter cut in small pieces

Pour the filling into the bottom crust. Roll out the top crust using the same method used for rolling the bottom crust. Top with the pieces of butter.
You'll need to cut vents in the top which I did using the center from a donut cutter. You could just make slits or use another shape like a star.  Once you've flipped the top crust on to new paper, carefully center (using the "roll/flop" method) it on to the pie, then trim and crimp the edges. If desired, brush half-and-half or milk over the crust with your fingers and then sprinkle with a little sugar.

Bake in a preheated 450 degree oven for 30 minutes. Turn the temp down to 350 degrees and bake for an additional 25 to 30 minutes, watching for browning.
When making a fruit pie I always slip a cookie sheet on the rack below the pie to keep the inevitable drips from hitting the oven floor and burning.
Let cool on on a rack, then enjoy. If there's any left, you'll find that it's magically turned into Breakfast Pastry by the next morning!

* ATK flour blend:
24 ounces (4 1/2 cups plus 1/3 cup white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (3/4 cup) potato starch
3/4 ounce (3 TB) nonfat milk powder
If you want to understand the science behind why this works, please buy the ATK cookbook.

**I always use Anson Mills Carolina Gold Rice Flour.

***This would be great with a streusel topping instead of a top crust.

Tuesday, June 3, 2014

Yogurt Cake

Yogurt Cake with Rhubarb Sauce

I bought a rhubarb plant a few years ago. It felt like it would take forever before it was large enough to harvest much rhubarb but now it's huge! I made a pie on Saturday (watch for the recipe!) and will make this cake for friends tomorrow. It's simple yet elegant, moist, just right for a warm summer evening, maybe with a glass of Proseco. Hope you make it soon; enjoy!

Preheat the oven to 350 degrees. Grease a nine-inch spring form pan. Cut out a circle of parchment to fit the bottom of the pan and grease it, too. Set aside.

1 cup plain, whole-milk yogurt
1/3 cup vegetable oil of your choice. I use canola or olive oil
1 cup  sugar  (don't cut this back. This is not an overly-sweet cake)
zest of half an orange
1/4 cup of orange juice *
2 large eggs, lightly beaten*
1 tsp vanilla extract

1 2/3 cups gluten-free flour. You may use sorghum or America's Test Kitchen* mix, or a GF flour mix you like. One of my favorite flours is Anson Mills Carolina Gold Rice Flour.
2 teaspoons baking powder
3/4 teaspoon xanthan gum or two tsp psyllium seed husk powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Yogurt Cake
Whisk the wet ingredients together. Sift or whisk together the dry ingredients. Combine the two in the bowl of a stand mixer, a regular bowl if using a hand-held mixer, or a bowl and whisk by hand until nicely combined. Pour this batter into your prepared cake pan. Bake for 35-40 minutes until a toothpick or skewer comes out of the middle of the cake clean. Cool on a wire rack for ten minutes, then run a sharp knife around the edge of the pan. Loosen the side of the pan and lift it away. When completely cooled, you may transfer to a cake plate.

Rhubarb Sauce 
2 cups rhubarb cut in 1/2 inch pieces
1/3 cup sugar, more or less to your taste
2 teaspoons corn starch
1/4 cup water
Combine dry ingredients in a sauce pan, stirring to evenly distribute sugar and corn starch. Pour in the water. Turn heat on to medium-low and cook until rhubarb is soft and sauce has thickened. Serve next to or over the cake.
If you run out of time, the cake is perfectly delicious plain.

*You may substitute lime or lemon zest and juice for the orange for a delicious twist.
*OR separate the eggs and beat the whites to just stiff-peak stage. once wet and dry have been combined, fold the beaten egg whites into the batter. The cake will be lighter and hold the "rise" a bit better. If short on time, the quicker method yields a wonderful, moist cake.

** ATK flour blend:
24 ounces (4 1/2 cups plus 1/3 cup white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (3/4 cup) potato starch
3/4 ounce (3 TB) nonfat milk powder
If you want to understand the science behind why this works, please buy the ATK cookbook. Having said that, I use only Anson Mills Carolina Gold Rice Flour for both types of rice in this formula. This is a wonderful company and deserves supporting and this flour makes the absolutely best baked good.

Monday, May 26, 2014

Old Fashioned Drop Biscuits    

I've promised several friends a copy of this recipe, adapted from America's Test Kitchen Gluten-free Cookbook. I know how I like my biscuits and though some folks might prefer the original recipe, I like the recipe as I've adapted it. These biscuits are flaky and tender, but don't take to cutting through with a knife (they tend to compact or mash down) so do split with a fork. These are marvelous on their own or with butter, jam or honey, if you insist.

9 ounces (2 Cups) ATK Gluten-free flour blend* (other flour blends/brand will produce a different biscuit)
4 tsp baking powder
1 1/2 tsp powdered psyllium husk
1 tsp xanthan gum
1 tsp salt
1/4 tsp baking soda

4 TB butter chilled and cut into little 1/4 inch pieces
2 TB Spectrum Organic Shortening (if Crisco is all you have, go ahead)

3/4 C Whole-milk plain yogurt (please don't sub low-fat or non-fat)
1 large egg, lightly beaten
2 tsp rice-wine vinegar, white vinegar, or lemon juice

Stir dry ingredients together. Cut in butter and shortening in food-processor, pastry blender, or 2 knives until the solid pieces are about the size of petite peas. Beat together yogurt, egg, vinegar or lemon juice.
Using a silicone or rubber spatula, combine both sets of ingredients, sort of cutting but not mashing it together. Let rest on the counter for half an hour.

Meanwhile preheat your oven to 450 with the rack in the middle of the oven. To avoid burned bottoms (who likes that!) nestle one cookie sheet just inside of a larger one. You can fiddle with baking pans till something works. Line the sheet/pan you're going to bake the biscuits on with parchment or a silicone baking sheet.
When the 30 minutes are up, scoop about 1/4 to 1/3 cup of dough at a time and drop on to baking sheet. You can use a big spoon, measuring cup, or tall cookie cutter for this. I use a biscuit/cookie cutter that's about 2 1/2 inches in diameter and push the dough through.
Crowd the biscuits, only about 1/2 inch apart.
Bake for about 15 minutes or until golden brown. Honestly, it took mine about 18 minutes, but please check around the 13 minute mark. Cool on wire rack and don't eat until they're cool enough to handle!

* ATK flour blend:
24 ounces (4 1/2 cups plus 1/3 cup white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (3/4 cup) potato starch
3/4 ounce (3 TB) nonfat milk powder
If you want to understand the science behind why this works, please buy the ATK cookbook. Having said that, I use only Anson Mills Carolina Gold Rice Flour for both types of rice flour in this formula. This is a wonderful company and deserves supporting and this flour makes the absolutely best baked good.