Tuesday, August 5, 2008
Nummy Biscuits, Gluten & Fructose Free
These are great biscuits to eat with a meal, or to cut in half and use for a simple, light bread. They are best served warm with lots of butter.
½ cup potato starch
¾ cup corn starch
1 ½ tsp. Xanthum gum
1 Tbsp. dextrose
1 tsp. salt
1/3 cup softened butter
¾ cup milk or rice milk
1 Tbsp. baking powder
¼ tsp. baking soda
Soften the butter.
Preheat oven to 375 degrees.
Mix the first 5 dry ingredients together. (It needs all the salt to raise well.)
Add milk and butter to dry ingredients. This will be soupy at the start, but it will soon start to thicken as you stir it.
Add baking powder and baking soda at the end for them to raise the best.
Line cookie sheet with parchment paper.
Drop by good size spoonfuls onto parchment paper.
Bake 12 minutes until lightly browned.
Note: Follow ingredient amounts carefully. They tend to not work very well if alternate ingredients are used, or if too much or too little of something is put in.
Full batch makes 18, This recipe is works well when cut in half.
Eat warm with butter