Included in this 2nd edition are some minor updates from the Limited 1st edition, plus a handful of brand NEW recipes. I will be posting the new recipes here for all of you with 1st editions to enjoy as well. Or course also for those of you who want to try out some of my recipes before purchasing your very own copy.
As the temperatures are starting to drop at night, I can almost feel the cool Autumn air approaching. With that cool air comes roasting vegetables, warming soups, and of course more baking in my kitchen. What better thing to go with soup, other than garlic bread, than a fluffy, flaky biscuit.
Now being gluten-free, I long since given up on the idea of a fluffy biscuit, and settled for more dense versions of biscuits or nothing at all. But, as with any other food craving I get, I just have to try to make it! I have to admit, I was almost shocked at how good these came out. They are the biscuits I had been dreaming about all these years. And now I also have a great dough base for other things like, crust for a quiche, blankets for 'pigs in a blanket', and more things to dream up.
Dream up your own way to use this versatile dough, and share what you come up with!
Classic Biscuits : Gluten - Free, of course!
3/4 Cup Brown Rice Flour 2 Organic Eggs
1/4 Cup Arrowroot Powder 1/3 Cup Coconut Oil Ghee, melted
1/2 Cup Tapioca Flour 1/2 Cup Almond Milk, unsweetened
2 tsp Baking Powder 1/2 Cup Grated Raw Cheese, Optional
1 tsp Xanathan Gum
1/2 tsp Real Salt
1 TB Granulated Sugar
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together all the DRY ingredients on the LEFT.
Mix in all remaining ‘wet’ ingredients until batter is just mixed.
Drop dough onto parchment lined baking sheet as 2” round biscuits.
Bake for 10 - 12 minutes until biscuits start to lightly brown.
Let cool, serve & enjoy alone or dip into a hot soup!
No comments:
Post a Comment