• Jane

    posted on August 25, 2009 at 12:21 pm

    This looks delicious!

    Jane

    [Reply]

  • darnold23

    posted on August 25, 2009 at 5:56 pm

    I would love to invite you to join me for Crock Pot Wednesday at diningwithdebbie.blogspot.com. Please come check it out. Thanks so much for posting.

    [Reply]

  • Sandy Gillett

    posted on August 25, 2009 at 7:36 pm

    Looks wonderful! I actually made crispy on the outside flaky on the inside biscuits last night after my clafouti didn’t turn out. (it was the frozen cherries, I’m sure) I was desperate for a success and I’m searching for something for breakfast. I was very happy these turned out. I adapted a recipe from foodallergies.com.

    2 c. GF flour blend (I used Namaste Foods)
    1 1/2 t. xanthan gum
    1 1/4 t. sea salt
    1 t. baking powder
    1/4 t. soda
    4 T. organic shortening
    1 c. rice milk + 1 T. cider vinegar

    Preheat to 400*F.
    Usual biscuit precedure. These can be gently patted and cut with a biscuit cutter and gently lifted to a parchment lined baking sheet. Bake 10 – 20 min. Makes 12 2″ biscuits.

    [Reply]

    Amy Reply:

    Your recipe looks like a real winner. I am going to have to try it. Thanks for sharing.

    [Reply]

  • Linda

    posted on August 25, 2009 at 10:26 pm

    That looks delicious, Amy, but I think I’ll wait till the weather cools to try it.

    [Reply]

  • Lisa@Blessedwithgrace

    posted on August 25, 2009 at 10:26 pm

    That sure does look great and very much comfort food I like!!!

    [Reply]

  • Alta

    posted on August 26, 2009 at 7:15 am

    Oh man, my husband would adore this. It seems a bit warm (at least to me) to make chicken pot pie, but I’ve been starting to crave warmer, comforting foods, even if the weather says it’s still summer.

    [Reply]

    Amy Reply:

    It never occurred to me that it’s too warm for chicken pot pie. I have thought that it’s too warm for soup but I’ve started craving it and even bought the ingredients for Joe’s favorite.

    [Reply]

  • gfe--gluten free easily

    posted on August 28, 2009 at 10:54 am

    Another mouth-watering dish, Amy! I love that you shared why you like Barefoot’s cooking style … that you can just go to the regular store or use what’s in your pantry. That is the essence of living gluten free easily. Have a basic gf flour blend on hand that works for you and you can make just about any mainstream recipe! And, of course, there are so many dishes that require no flour at all. Sometimes folks overlook these recipes/dishes in their quest for something that’s gluten free. It doesn’t have to have that label to be gluten free … as you show all the time. Without the label, we’re learning what our ingredients really are and can make anything as a result. :-)

    I’ll be making this later for sure. Thanks for sharing that you left out the sugar in the biscuit part. I’ll do that, too.

    Shirley

    [Reply]

  • gfe--gluten free easily

    posted on August 28, 2009 at 10:58 am

    After going on and on, I still forgot to answer your question. I love to feed people. It was a natural thing that my support group meetings would evolve into dinner meetings because of that. They would be so much less if we didn’t share our gluten-free meal together. And, it’s not just me … all of us enjoy making special dishes or trying out new recipes for everyone. It really educates others, too, as almost everything at our meetings is naturally gluten free.

    Shirley

    [Reply]

  • d.a.

    posted on August 28, 2009 at 10:36 pm

    I am so thrilled to have found your site! I’ve recently figured out that HFCS and cane sugar really does a number on my nerves & digestive system. Your recipes – especially the desserts – give me hope that I can have GF sweets once again. Will be trying some out this weekend. Thank you, thank you, THANK YOU!

    [Reply]

    Amy Reply:

    Thank you! It’s wonderful to know that I’m helping other people. I’m glad you found me, too!

    [Reply]

  • Elise

    posted on December 10, 2009 at 5:57 am

    My kids are asking for chicken pot pie…your recipe fits the bill! Trying it tonight.

    [Reply]

    Amy Reply:

    @Elise, I’d love to hear your results. :)

    [Reply]

    Elise Reply:

    @Amy, Turned out great…definitely need more biscuits. We enjoyed it the next day as well. going to freeze half of the stew next time and just make the biscuits fresh. Thanks! (I love Barefoot Contessa too!)

    [Reply]

  • Sarah

    posted on November 2, 2010 at 6:13 pm

    I’d love to try this recipe, but am wondering which of your GF Flour blends you use?

    Thanks!

    [Reply]

    Amy Reply:

    @Sarah, The biscuits work best with a starchier blend like the All-Purpose mix. :) But I’ve made them with all of the blends. The starchier blends just give a much lighter texture.

    [Reply]

  • Sarah

    posted on November 3, 2010 at 12:25 pm

    Thank you, I’m going to try this next week!

    [Reply]

  • Liz

    posted on January 3, 2011 at 9:41 am

    Amy, I also don’t eat white potatoes (due to a food sensitivity) and have been looking for flour mixes that do not contain potato starch. It looks like you changed your mind about the All Purpose Gluten-Free Flour Mix being a favorite. Are there any other good flour mixes without potato starch that can be used for cakes, cookies, etc.?

    Thanks

    [Reply]

    Amy Reply:

    @Liz, I like this blend better because it has more nutrition. Arrowroot should work just fine instead of potato starch. Or, you could use all tapioca starch.

    Hugs, Liz!
    Amy

    [Reply]

  • Jeanette Iuzzolino

    posted on April 1, 2011 at 8:54 am

    @Amy, Can you use the high protein flour blend with this recipe or does it have to be the basic flour blend?

    [Reply]

    Amy Reply:

    @Jeanette Iuzzolino, I’ve tried it with other blends and this one is best with a starchier flour blend because they’re lighter – more like a regular biscuit. You can make them with the other flour blend, they will just be a little heavier.

    Hugs,
    Amy

    [Reply]

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