Tuesday, June 30, 2015

Gluten Free, Egg Free Biscuits

Preheat oven to 425 degrees.
Here are your ingredients for a dozen/dozen and a half:
2 cups GF Domata all-purpose flour OR
          1-1/4 cup white rice flour
          1/2 cup cornstarch
          1/8 cup tapioca dextrine 
          1/8 cup potato starch
1 tablespoon non-aluminum, double-acting baking powder
1/2 teaspoon salt
3 tablespoons sugar
3 tablespoons applesauce
3 tablespoons oil
1/3 cup margarine
water (if needed to make moist enough)




First, stir together the white rice flour, cornstarch, tapioca starch, potato starch, baking powder, salt and sugar. Then add the margarine, mixing in with hand until dough is in coarse crumbs. Then add your applesauce and oil. Knead for 2 minutes. Biscuit dough will need to be fluffy, elastic and moist.
For drop biscuits, make sure the dough is a wet, airy dough. Drop by large spoon-fuls onto a greased cookie sheet.
Sprinkle rice flour or cornstarch on a large work surface. Pat your biscuit dough into a ball and place onto floured surface.
Rub cornstarch onto rolling pin and roll dough out to 1 inch thickness. With a floured cup or biscuit cutter, cut out your biscuits as close together as possible so as to not waste dough.
Place on a greased baking sheet. If there is remaining dough, pat back into a ball, avoiding any kneading, then roll out 1 inch thick and cut into biscuits. Repeat this process until all biscuits are cut.
Place in preheated oven and bake until biscuits have risen and are lightly golden. Do not over-bake. Biscuits will be done when they are firm, but not hard. Best when served hot.



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