I haven’t written much about food lately, which is such a crying shame because preparing and enjoying food is a big passion of mine. Part of the reason why I’ve neglected this category is of a recently discovered gluten intolerance. AH yes, I’m now a part of the GF troops. At first I refused to believe that this pancake-sandwich-pizza obsessed woman couldn’t eat gluten. I was in denial. But the fact is it makes me sick. So sick. And in order to live a happy, healthy, functioning life I needed to make a sacrifice. So I did. I begrudgingly started shifting my eating habits, learning about what I could and could not eat. While going through this process, I also learned that I actually had a few friends who were doing this GF thing, too. I wasn’t alone. One of my friends, who has a kick @$$ food blog helped me realize that you can actually make – and enjoy – many of the same foods while swapping out a few ingredients. Sure, you had to be more aware about what you were putting in your body, but at the end of the day, if you want to make pizza, you can make a GF version. If you want to enjoy pancakes, those are doable – and delicious! – too. One brand I discovered that really makes it easier to create these GF meals is Bob’s Red Mill. I had a craving for biscuits and saw their baking mix. I had a LOT of fresh thyme that has been begging to be used, and thought and herb-infused biscuit would be delicious for breakfast. I repurposed one of the recipes on the back of the packaging to help guide this creation and I think they turned out great.
You can eat these as-is, or you can put a mildly sweet jam on top like apricot to create a nice balance of savory and sweet. Or if you love egg sandwiches like I do, put one fried egg with a bit of sriracha aioli for an AMAZING breakfast. Enjoy!
– 24 ounces of Bob’s Red Mill Gluten Free Baking Mix
– 1/4 cup sugar
– 1 cup salted butter, chopped up into cubes
– 1 tbsp chopped fresh thyme
– 2 cups of water
– 1 cup cheddar cheese (or you can also choose Monterey Jack or other variations)
Preheat oven to 350°F. Line a baking sheet with parchment paper. With a wooden spoon, combine the Biscuit Mix, salt, sugar, butter, and thyme. The mixture will be crumbly, but then add water until combined. Next add in the cheese (and if you’re like me, more than what’s called for). When mixed in, create 6 large balls of dough – bigger than a golf ball but smaller than a lacrosse ball. And if these sizes mean nothing to you, just guess! With a wet spatula) or your hands), press down the balls of dough until they’re about 1-inch thick . If you’d like, sprinkle a bit of cheese on top then bake in the oven for 15 minutes. You want them to have a touch of golden brown on top, but want them to not be overdone in the middle.