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Categories:
palm shortening soy-free vegan buttery spread brown rice flour millet flour tapioca starch potato starchBobs Red milk flour xanthan gum baking powder cane juice baking soda agar powder water lemon juice
Viewed: 39 - Published at: 8 years agoIngredients
- 1/2 cup palm shortening (Spectrum(R))
- 6 tablespoons soy-free vegan buttery spread (Earth Balance(R)), or butter of choice
- 1 cup brown rice flour (Bob's Red Mill(R))
- 1 cup millet flour (Arrowhead Mills(R))
- 3/4 cup tapioca starch (Bob's Red Mill(R))
- 3/4 cup potato starch(Bob's Red Mill(R))
- 3/4 cup Vance's DariFree(R) powder, or dry milk powder of choice
- 1/2 cup gluten-free oat flour (Lara's(R))
- 4 teaspoons xanthan gum
- 4 teaspoons baking powder (Rumford(R))
- 1 teaspoon evaporated cane juice (Wholesome Sweeteners(R))
- 1 teaspoon baking soda
- 1 teaspoon agar powder (NOW(R)), or unflavored gelatin of choice
- 2 cups fresh water
- 2 tablespoons lemon juice
Method
- 1. Using a tablespoon, measure palm shortening and Earth Balance(R) into freezer-safe container; place in freezer for 15 minutes.
- 2. Place oven baking rack into second position; preheat oven to 375°F; line rimmed baking sheet with parchment paper; set aside.
- 3. In airtight container, combine brown rice flour, millet flour, tapioca starch, potato starch, Vance's DariFree(R) powder, GF oat flour, xanthan gum, baking powder, evaporated cane juice, baking soda, and agar powder; place on lid; shake vigorously to combine and to introduce air; pour into mixing bowl; set aside.
- 4. Remove fats from freezer; quickly dice into small pieces; add to mixing bowl.
- 5. Using pastry cutter, cut in frozen fats until mixture becomes loose pea-sized meal.
- 6. Measure water; stir in lemon juice; add to mixing bowl; beat by hand to form loose batter; set aside 5 minutes.
- 7. Meanwhile, cover work surface with parchment paper; heavily dust parchment with millet flour; coat hands with millet flour.
- 8. Turn batter-like dough out onto parchment paper; dust heavily with millet flour; using hands, pat dough to one-half inch-thickness.
- 9. With biscuit cutter of choice, punch out biscuits; gather scraps, press together gently to form 1/2"-thick dough; cut out more biscuits; repeat until dough is used.
- 10. Place biscuits onto prepared baking sheet; put into preheated 375°F oven; bake 18 minutes.
- 11. Remove biscuits to wire cooling rack (or eat warm!), cool completely; store in airtight container up to 3 days.
