Gluten Free Cheddar Bay Biscuits | Garlic, My Soul

I was in the gluten free test kitchen mode this week. And after seeing this alluring recipe fly around Pinterest recently, my path was clearly chosen.

I usually try to keep myself from attempting to straight recreate fan favorites minus the gluten – as the results no matter how good are usually disappointing – but in this case, it simply couldn’t be helped. They just looked too delicious!

Cheddar Bay Biscuits have a deep and abiding place in my soul. In my previous life as a baker I would make cheddar and gluten-filled biscuits drenched in butter from a recipe reportedly to have been stolen from Red Lobster.

Tall tales notwithstanding, they were damn delicious and we (my bakers and I) always had to adjust the recipe to account for biscuits nicked straight from their oven trays by the kitchen staff before dinner was even served.

This new gluten free recipe also spoke to me from a simplicity standpoint. It is entirely comprised of tapioca flour – I’ve grown a little tired of gluten free flour mixes of late – and is so delicious in its own right, that it gives those gluten-free-ers among us reason to hope they will live to eat another Cheddar Bay.

Good work, Pinterest.

Gluten Free Cheddar Bay Biscuits | Garlic, My Soul

Ingredients

½ cup butter
1/3 cup water
1/3 cup milk
2 cups tapioca flour
2 eggs, lightly beaten
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried parsley
2/3 cup grated cheddar cheese

Directions

1. Preheat oven to 375 degrees.
2. Grease or line a sheet tray with parchment paper. Set aside.
3. Going against all your biscuit training (namely cutting the butter into the flour at a temperature as cold as humanly possible) bring butter, water, milk and salt to a slow boil then remove from heat.
4. Mix in tapioca flour until a lumpy paste forms. Be sure not to over mix.
5. Let your dough rest for about 10 minutes.
6. Then stir in the eggs, garlic and parsley.
7. Fold in the cheese.
8. Scoop using an ice cream scoop or spoon, place biscuits evenly spaced on your sheet tray.
9. Bake for 15-20 minutes depending on the size of your scoops. Check and rotate your tray after 10 minutes. They will be just barely golden on top and have a nice crispy golden bottom.

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Today we’ve decided to curb our recipes and talk to you about something we care about – hunger. It is World Food Day, dedicated to raise awareness around hunger throughout our globe, and a day of action to help stop hunger. Though we live in a country of plenty, did you know that one in nine people live with chronic hunger? We can help feed the hungry, whether it’s through food drives, or helping out at a shelter to provide meals to the homeless, or by walking in a hunger walk to raise awareness.

You can learn more about ways you can help here.

For now, get to Pinterest and pin Megan’s fun and informative infographic to help educate the masses – with your help, we can change the world.

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Roasted Vegetable & Arugula Salad | Garlic, My Soul We at GMS are very excited about the impending autumn. Although autumn hasn’t really shown its face around these parts, we are expecting it will soon, and in anticipation of that we’ve come up with an easy roasted vegetable & arugula salad that you guys can throw together and enjoy in the cold months – with plenty of veggies for good measure. Our inspiration was this delicious looking salad. Toasted Oat & Pepitas | Garlic, My Soul This recipe involves taking oats and pepitas and roasting them with a little sweetener (we used brown sugar) and a little olive oil, and then roasting a pile of vegetables (we used beets, a butternut squash, a shallot, and a sweet potato) and serving it all over arugula, using whatever dressing you feel like in your heart – we used a peanuty dressing and did not regret it. Roasted Vegetable & Arugula Salad | Garlic, My Soul Roasted Vegetable & Arugula Salad | Garlic, My Soul For the whole recipe, head here. You won’t regret throwing together this quick dish for a side – or a main course. It’s colorful, it’s easy, it is a pile of veggies, and it’s got some crunch. It’s perfect for cooling temperatures when you still want the vibrant greens that summer held. Roasted Vegetable & Arugula Salad | Garlic, My Soul

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I have been telling Jennie for years how much I love beef stroganoff, and she has called me crazy every time. When I finally convinced her to try this recipe out, I wasn’t the least bit surprised when she found this as delicious as I did. Victory sure is sweet!

Beef Stroganoff | Garlic, My Soul

We were surprised to learn that a good beef stroganoff does not require hours of slow cooking, but can actually come together in a little more than 30 minutes. I suspect all those stroganoff haters out there have only had versions of the dish that cook for so long that all the ingredients eventually turn to indistinguishable mush. Not this recipe, folks. This one is fresh and flavorful and surprisingly easy to prepare.

Beef Stroganoff | Garlic, My SoulWe adapted this recipe by Gimme Some Oven, making some minor adjustments to seasonings and ingredients according to our tastes. We did add a couple tablespoons of whole grain dijon mustard, which I highly recommend.

Beef Stroganoff | Garlic, My Soul

Now that it’s finally getting cold again, this warm comfort food is an absolute must. Give it a try!

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Hey y’all! Jennie and Corelyn are taking some time off surrounding Jennie’s wedding. While they’re gone, please enjoy some guest posts from our favorite bloggers.

This post is from one of our favorite dessert bloggers, Julianne from Beyond Frosting. Everything Julianne makes is delicious, beautiful, and somehow unexpected. She brings the party to every event, and we love seeing what she’s baking up. Check out her site and the delicious post below!

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Hey everyone! My name is Julianne and I blog over at Beyond Frosting. I am a bit of a sugar addict with a knack for cupcakes and frosting. Since Jennie is taking some time off to enjoy her new life as a mrs, she graciously invited me to come hang out over here for a day!

Rachel's Rum Cake | Beyond Frosting for GMS

I met Corelyn and Jennie back in April when I attended the LA Bake for Good tour hosted by King Arthur Flour. It was clear these two had a very special bond, and I quite enjoyed getting to know them! I had never met anyone who was “afraid” of flour the way Jennie was, and it was pretty awesome to see her try and overcome her fears as she rolled up her sleeves and stuck her hands right in the big bowl of flour!

Later in the summer, Corelyn and Jennie invited me to a summer solstice party, where I got my first farm-to-table experience. The party was co-hosted by Farmhouse 38; it turned out to be one of the most gorgeous dinner parties I’ve ever attended.

I am here today to share with you a recipe that is pretty special to me. The recipe was given to me by my friend Rachel; I practically begged her for it! She had to recreate it because she just “threw it together” the first time she made it. Little did I know, it was super easy!

Rachel's Rum Cake | Beyond Frosting for GMS

I later made this recipe for the first Christmas party I attended at my boyfriend’s family’s house. That was just over three years ago. We had only been dating for a few months, and his grandparents invited me to share in their family Christmas celebration. I would like to say that this rum cake won me a spot at the dinner table for many years to come.

His grandfather is so obsessed with this cake. So much so, that I usually make one for them every time we get together. Well a few weeks ago, we were headed up there for a cookout for his grandfather’s birthday and I knew I would be making rum cake. I decided to take out a slice to photograph it, to update the original post, which was written in the early days of Beyond Frosting.

Rachel's Rum Cake | Beyond Frosting for GMS

You know you are friends with a food blogger when they give you a cake with a slice cut out, right? Well he wasn’t mad that I had sliced the cake, he was more surprised when I suggested that we share it as the dessert after the BBQ. HAHA! I guess I should have made them a spare cake. I just adore his grandparents, and that’s why this recipe will always be a special one for me. Thanks for the hook up Rachel!

Please head over to my site for the recipe!

Rachel's Rum Cake | Beyond Frosting for GMS

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