Servings: 24 cookies
Preheat the oven to 350
1 cup shortening
1 1/2 cups packed brown sugar
1 tablespoon vanilla
1 tablespoon honey
2 eggs
1 cup buckwheatbuckwheat flour
1 cup sorghum flour
1/2 cup tapioca starch
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons baking soda
1 teaspoon salt
5 tablespoons rice milk
chocolate chips
1. Whisk together the flours, tapioca starch, xanthan gum, baking soda and sea salt in a big mixing bowl.
2. Beat the shortening, brown sugar and vanilla extract until combined. Add beaten eggs and beat to combine.
3. Add in the dry ingredients a little bit at a time and rice milk, beat to combine.
4. Add in the chocolate chips by hand.
5. Spoon dough onto a parchment lined cookie sheet.
6. Bake 10 minutes or until a light golden brown.
Friday, January 14, 2011
Saturday, January 8, 2011
Gluten Free Sweet Potato Biscuits
This is my all time favourite recipe ... and it is gluten free!! These beautiful moist biscuits are unbelievably delicious served warm with butter!! Yummy! Added bonus ... they are low in fat compared to your typical biscuits. They are a staple at our house!
Servings: 24
Preheat oven to 350.
Ingredients:
4 cup brown rice flour
1 cup gluten-free cornstarch
4 tsp gluten free baking powder
2 tsp xanthan gum
2 tsp baking soda
3 tsp salt
4 tbsp maple syrup
1/2 cup butter (chilled)
1/2 tsp apple cider vinegar
¼ cup rice or almond milk
3 1/2 cups cooked and pureed sweet potato
sweet rice (glutinous rice) flour to prevent sticking
Method:
1. Sift the dry ingredients together to add air – gluten free flours are not pre-sifted like wheat flours
2. Cut in butter with mixer or pastry blender until it resembles coarse meal.
3. Mix maple syrup, milk, sweet potato puree, apple cider vinegar and add it to the other ingredients.
4. Turn dough on a (sweet rice) floured surface and roll to 3/4 inch thickness using sweet rice flour to prevent sticking.
5. Cut biscuits with a biscuit-cutter and place on a cookie sheet lined with parchment paper.
6. I use a tiny pizza sauce can with the top and bottom cut out .
7. If desired brush top with egg to for glossy top.
8. Place in preheated oven and cook until risen and slightly brown. 17 minutes in my convection oven.
Servings: 24
Preheat oven to 350.
Ingredients:
4 cup brown rice flour
1 cup gluten-free cornstarch
4 tsp gluten free baking powder
2 tsp xanthan gum
2 tsp baking soda
3 tsp salt
4 tbsp maple syrup
1/2 cup butter (chilled)
1/2 tsp apple cider vinegar
¼ cup rice or almond milk
3 1/2 cups cooked and pureed sweet potato
sweet rice (glutinous rice) flour to prevent sticking
Method:
1. Sift the dry ingredients together to add air – gluten free flours are not pre-sifted like wheat flours
2. Cut in butter with mixer or pastry blender until it resembles coarse meal.
3. Mix maple syrup, milk, sweet potato puree, apple cider vinegar and add it to the other ingredients.
4. Turn dough on a (sweet rice) floured surface and roll to 3/4 inch thickness using sweet rice flour to prevent sticking.
5. Cut biscuits with a biscuit-cutter and place on a cookie sheet lined with parchment paper.
6. I use a tiny pizza sauce can with the top and bottom cut out .
7. If desired brush top with egg to for glossy top.
8. Place in preheated oven and cook until risen and slightly brown. 17 minutes in my convection oven.
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