Gluten-Free, Dairy-Free, Egg-Free Biscuits
(Corn-Free, aside from the xanthan gum)
(Corn-Free, aside from the xanthan gum)
Makes 6 Biscuits
- 1 c. King Arthur Flour Gluten-Free Multi-Purpose Flour*
- 1/2 tsp. xanthan gum (I used the Ener G brand xanthan gum)**
- 1 tsp. baking powder (corn-free, if necessary)
- 3 T. Spectrum Organic Palm Shortening (or your go-to allergy-safe shortening)
- 1/3 c. non-dairy milk (hemp, rice, etc.)***
- 1 "egg" (using Ener-G egg substitute)
- 1/4 c. applesauce
**The Ener-G customer service representative assured me that all corn is removed from the final product, but those with a severe corn allergy may wish to try guar gum, or another corn-free option.
***I used vanilla hemp milk, because that's all I had on hand and it really did not give it a vanilla flavor, at all. You should use plain non-dairy milk, of course.
- Pre-heat oven to 400°F.
- In a medium bowl, whisk together the flour, xanthan gum and baking powder.
- Cut in shortening with a fork, or a pastry blender. (A pastry blender definitely works best.) Keep blending it until it's crumbly and you've incorporated as much of the flour as you can.
- Prepare the egg replacer in a small bowl, per package directions.
- Mix in the applesauce and non-dairy milk.
- Make a well in the flour mix and pour in the wet ingredients. Stir until combined.
- Using a cookie scoop, place scoops of batter onto a lined cookie sheet or muffin top pan.
- Bake for 22-25 minutes. Remove from oven and cool on cooling rack.
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