Gluten Free “Biscuits”

Gluten-Free "Biscuits"

My husband and I have been hungry for biscuits since we’ve been eating gluten free for some time now.  I had the idea to make the “biscuits” in a muffin pan, by basically making flatter muffins. They turned out delicious and flaky!!!  They are great with butter and honey or my homemade sugar-free peach preserves.

Makes about 10 biscuits

In large bowl add:

3/4 cup Almond Flour/Meal

3/4 cup Oat Flour

1 teaspoon Real Salt

1 Tbsp. Homemade Corn-Free Baking Powder

1/2 teaspoon Powdered Stevia

2 Tbsps. Ground Flax Seed

Mix together with whisk, then in 2 cup liquid measuring cup add:

2 Large Eggs

Beat with whisk, then add:

4 Tbsp. Melted Butter +  Enough Oatmeal Milk or Water (about 1/2 cup) to bring liquid ingredients to measure 1 cup. Blend liquid ingredients in the 2 cup measuring cup with whisk.  Add liquid ingredients to dry ingredients and stir until blended.

Using 1/4 cup measuring cup, dip batter into greased muffin tin.

Bake at 375F for 12 minutes.

 

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Homemade Corn-Free Baking Powder

This recipe is from the book,  Battling the “MSG Myth” A Survival Guide and Cookbook that can be purchased through the msgmyth.com website.  This recipe is for people that are sensitive to corn starch which is in baking powder.  Corn starch does contain “MSG-like” properties.  Glutamate is freed up when corn is hydrolyzed to make corn starch, thus it is often “contaminated” with FGA (Free Glutamic Acid better known as MSG) .

Use as you would regular baking powder.

Combine in a glass jar:

1/4 cup cream of tartar (1.5 oz. container)

1/4 cup tapioca flour

1/8 cup baking soda