Day: June 10, 2017

Meet Binky, the anti-social media simulator

 Something happened to social media recently. I don’t know exactly when things changed, but almost overnight, randomly scrolling through feeds became a lot less enjoyable. Flame-wars, bad news, fake news, worse news and anxiety-fueling comment sections meant that social media is no longer the escapism it once was. Along comes Binky counter all of that, creating the ultimate anti-social… Read More

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How to Make Fluffy Gluten-Free Biscuits

Gluten-Free Biscuits

Flaky, buttery, sky-high biscuits are one of life’s simple joys. When I learned that I would need to be gluten-free for rest of my life, biscuits were one of those simple joys that I was not willing to give up. So, I set to working on gluten-free biscuit recipes!

Over the years, I’ve made some truly awesome gluten-free biscuits, but of all those biscuits, these may be my favorite.

In developing this recipe, I used every trick in the book to make my gluten-free biscuits just as good as the gluten-y ones I remember. All those tricks came with a big payoff!

Gluten-Free Biscuits

3 Tips for Mile-High Gluten-Free Biscuits

  • Replace the buttermilk with sour cream and a touch of heavy cream. This results in a light texture, a very tender crumb, and a lovely flavor.
  • Treat the biscuit dough like a pie crust. Work with very cold butter and cold hands. Also, turn and fold the dough to create distinct flaky layers.
  • Bake the gluten-free biscuits in a cast iron skillet with very little room in between each biscuit. The biscuits have almost no room to expand sideways and must puff up high instead. I like using a 9-inch cast iron skillet.

Since this recipe is made entirely by hand, if your hands tend to run warm, soak them in cold water for a minute, then dry them thoroughly before mixing.

Speaking of mixing, I find the best way is to rub the butter and flour between your fingers making a motion that mimics snapping.

Also, don’t skimp on the resting time when making these biscuits. Gluten-free flours benefit greatly from resting since they can take longer to hydrate than wheat flour. Also, working with very cold, well-chilled dough makes those biscuits even flakier.

Gluten-Free BiscuitsThis combination of techniques and ingredients produces a biscuit that is flaky, buttery, and slightly tangy. They are a complete pleasure to eat on their own, drizzled with honey, or topped with strawberries and whipped cream, shortcake-style.

If you’d like to use this biscuit for a savory recipe, like biscuits and gravy or a pot pie, just reduce the sugar to 2 teaspoons.

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How binge listening to podcasts helped me get through my breakup

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On November 8, 2016, Donald Trump was elected to be my president. Two days later, my boyfriend broke up with me out of the blue and, to top it all off, the internet in my flat went out the same night.

Having recently moved from Los Angeles to London for university and to be in with my then boyfriend, I was suddenly very alone in a foreign country with a broken heart and no internet. I couldn’t watch the typical breakup films and TV shows that would have distracted me from the pain of abandonment.

In the silence of my flat, my mind would be pulled into thoughts about the deterioration of my relationship — how it happened, why I didn’t see it coming, what I might have done wrong. I tried to quiet my brain with Youtube videos of baby animals and Vine compilations, but as a student on a budget there were only so many data add-ons I could afford. To fill my need for constant sound I began bingeing on podcasts. Read more…

More about Uk, Itunes, Comedy, Feminism, and Breakup

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