Techniques and Recipes

Gluten-Free Biscuits
These biscuits are naturally tender and fl aky due to
their lack of gluten. Everyone—not only those who
avoid gluten—will reach for seconds.
INGREDIENTS
– 1¾ cups gluten-free fl our,
such as King Arthur
Measure for Measure
– 1 tablespoon
granulated sugar
– ½ teaspoon kosher salt
– 1 tablespoon baking powder
– ½ teaspoon baking soda
– 4 tablespoons butter, melted
– ¾ cup plain yogurt
– 3 tablespoons heavy
whipping cream
SPECIAL SUPPLIES
– Biscuit cutter
PREPARATION METHOD
1. Preheat oven to 375°F Convection Mode with a rack set at
position “3.” 2. In a medium bowl, combine dry ingredients and
set aside. In a separate bowl, combine wet ingredients and mix
thoroughly. 3. Add dry ingredients to the wet; mix until well
combined. 4. Gather the dough and roll out on a lightly fl oured
surface, about 1 inch thick. 5. Using a biscuit cutter, cut biscuits
and place on a baking sheet lined with parchment paper. 6. Bake
12–15 minutes or until lightly browned.
MAKES RACK POSITION COOK TIME
24 3 12–15 MINUTES
Tof fee Cook ies
Thanks to the warm, circulating air of Convection Mode, you can bake an entire batch of cookies at
once—three trays at a time.
INGREDIENTS
– 1 cup (2 sticks) unsalted butter
– 2 cups all-purpose fl our
– 1 teaspoon baking soda
– ¾ teaspoon kosher salt
– 1 cup dark brown sugar,
fi rmly packed
– ⁄ cup granulated sugar
– 2 large eggs, room temperature
– 2 teaspoons vanilla extract
– 2 1.4-ounce chocolate to ee bars,
chopped into ¼-inch pieces
– 1½ cups chocolate chunks
– Flaky sea salt
PREPARATION METHOD
1. In a small saucepan over medium heat, cook butter, stirring often
until foamy and beginning to brown. 2. Move the browned butter to
a small bowl, scraping the saucepan, and allow to cool slightly. 3. In a
medium bowl, whisk fl our, baking soda, and kosher salt; set aside.
4. In the work bowl of a stand mixer, add brown sugar, granulated
sugar, and browned butter. 5. Beat on medium speed until well
incorporated. 6. Add eggs and vanilla; beat until mixture lightens
and begins to thicken. 7. Turn speed to low, add fl our mixture, and
beat until just combined. 8. Add chopped to ee bars and chocolate
chunks; stir with a wooden spoon or rubber spatula. 9. Prior to
baking, allow dough to rest at room temperature for at least 30
minutes, until thickened. 10. Preheat oven to 350°F Convection Mode
with racks set at positions “1,” “3,” and “5.” 11. Scoop 2-tablespoon
portions of dough onto parchment-lined cookie sheets, spacing
about 3 inches apart. Sprinkle with sea salt. 12. Bake until edges are
golden brown and fi rm but centers remain soft, about 10 minutes.
13. Cool on baking sheets for 15 minutes, then transfer to a wire rack
and cool completely.
MAKES RACK POSITION COOK TIME
12 1, 3, AND 5 10 MINUTES
14
15
MODES Convection