I have found, in all my baking experiments, that it's extremely difficult to get a light texture in your wheat-free baked goods. Especially, as in my case, when you can't use rice flour. A few weeks ago it hit me-what about club soda? So first I used it in place of milk for some cupcakes, which were pretty successful, and last night I used it in biscuits. They were very good! The thing you have to do with non-gluten flours is cut back a bit on the liquid, since there's no gluten to hold the dough together. The recipe called for 2/3 cups of milk and I put in 1/2 cup of club soda instead. It worked perfectly and the biscuits even held together better than they have in my other experiments! And don't worry if the club soda isn't the freshest-I used some that barely has any fizz and it worked fine. Next on my agenda is scones-if it works for biscuits it should work for them!
I am a retired banker spending my days playing with grand kids, traveling with Mr. Claus, sewing and knitting and talking about all that in Mrs. Claus Sews. Recently diagnosed with multiple food allergies, Mrs. Claus Cooks will show my quest to eat well in spite of the allergies.