Gluten Free Baking Powder Biscuits

This recipe was written on lined paper and stored in our Betty Crocker Cookbook. It turns out the original was from my mom’s middle school home economics class. (We will not mention how long ago that was.) We played with the proportions of gluten-free flours before settling on the best ratio. This recipe is a basic staple. It makes a quick, versatile dough perfect for strawberry shortcake or garlic cheese biscuits. We also like to wrap the dough around hot dogs for pigs-in-blankets. The biscuits are soft on the inside and crunchy on the outside. They're also egg free.

Problems Only Gluten Free People Understand Continued

In case you missed it here's Part 1.

You are annoyed at hidden sources of gluten.

Why does soy sauce have wheat in it? Why do Campbell’s soups have wheat in them, and why do people put canned soup concentrate in casseroles?

Rhubarb Crunch {Gluten Free}

Strawberries and rhubarb are in season right now, and we are enjoying rhubarb crunch. A "crunch" is very similar to a "crisp." A crunch dessert has a streusel-like layer on the bottom in addition to the streusel-like layer that would be on the top only if the dessert were a crisp. One layer means it's a crisp, sometimes called a "crumble," and two layers means it's a crunch. (And while we're on the subject on desserts that start with "C," "cobblers" are fruity desserts that have a biscuit topping, as opposed to crisps that have oats in them.) But no matter what you call it, it's a wonderful blend of flavors and textures.