posted by Becky 07-17-102 9:25 PM
Biscuits – Food Allergy
source: The Complete Food Allergy Cookbook
flours - (choose from kamut, spelt, light buckwheat, rye, oat, quinoa, amaranth, barley, or garbanzo.
Not recommended for millet, brown rice, or teff flour.)
1/2 c flour
1 tsp baking powder
dash salt
1 1/4 tbsp margarine or 1 tbsp oil
1 to 2 tbsp soy milk or other milk substitute
Preheat to 435.
Mix flour, baking powder, and salt. Cut in margarine or oil, mixing well with fingers to totally incorporated fat. Add milk. Still until absorbed and dough sticks together. Add more liquid or flour if needed.
Shape into 5 round biscuits - 1 1/2 inches across and 1 1/2 inches tall. Place on pie pan and bake about 10 minutes. Recipe may be doubled.
Suggestions - combining 1/4 c amaranth flour and 1/4 c quinoa flour work well in this recipe. Margarine works better than oil, but oil is healthier.