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If you do need to avoid gluten, these are the best gluten free biscuits I’ve had! Super yummy! This recipe is adapted from The Whole Life Nutrition Kitchen.

1 1/2 cups sorghum flour

1/2 cup white rice flour

1/2 cup tapioca flour

2 teaspoons baking powder

1 teaspoon xanthan gum

3/4 teaspoon sea salt

1/2 cup unsalted butter

1 cup milk (I used unsweetened soy milk)

Preheat oven to 425 degrees.

Place the flours, baking powder, xanthan gum, and salt into a large bowl. Whisk together.

Add the butter and cut in with a pastry cutter or your hands until small pea-sized crumbs form. Add milk and gently but quickly stir together with a fork. Using a large spoon, scoop out biscuits onto parchment paper covered cookie sheets. This should make about 6-8 biscuits.

Bake for 10 to 15 minutes.

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I have been making this soup for over 10 years. It is one of my favorites. It’s perfect on a cold night.  The flax biscuits are from a new cookbook.  It’s called The Allergen-Free Baker’s Handbook by Cybele Pascal, it’s full of yummy treats.

3 cups split peas

about 7 cups of water or broth

1 bay leaf

2 tsp salt

1 tsp dry mustard

1 large onion, chopped

5 cloves garlic, minced

3 stalks celery, minced

2 carrots, minced

1 small potato, chopped

black pepper

4 Tbsp red wine vinegar

Place the split peas, water, bay leaf, salt and dry mustard in a large soup pot and bring to a boil, lower heat and simmer partially covered for 20 minutes.

Add the onion, garlic, celery, and potato and cook 40 minutes, partially covered.  Add pepper and vinegar to taste.

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