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Archive for December 20th, 2014

Recipe: Rave-Review GF Biscuit Balls

Saturday, December 20th, 2014

biscuit balls Here we are in the holidays… and there are gatherings to attend. I have a lot of food restrictions and so I often bring my own goodies. Also, I’m having a fair number of friends over just a few at a time. I love to make biscuits (and sometimes soup) to keep it simple.

I don’t like sticky hands, so I’m not into kneading dough. Also, since I’m using non-wheat ingredients things bake better in smaller portions. No monster biscuits here. Big ones just don’t cook through to the middle until the edges are too dry.

Regardless of their quirks, these get excellent reviews. If you don’t like them to be balls, just squish them a little bit on top with the back of the scoop. I sort of like them this way!

Lynn’s Rave-Review GF Biscuit Balls

scant 1c Tapioca FLOUR/starch (powder, buy at healthy grocery or Asian market)
Scant 3/4 c Sorghum flour
1/4 c Navy Bean flour or Garbanzo flour
1/8 c Flaxseed meal (golden if you don’t like flecks showing)
optional: 1/8 c Teff flour for protein and brown color
1/2 tsp each: baking soda, cream of tartar, salt
1/4 c oil: any high-heat-friendly (grapeseed, sunflower or safflower)
3/4 or just a bit more very hot water

Preheat 375F
Prepare baking pan with light misting of oil. (Though I show a muffin pan, you can use a cookie sheet just as easily.)

Blend all dry ingredients in medium mixing bowl.
Add liquid ingredients, blend with fork until fully mixed. Let sit a few minutes to saturate flours fully.
Oil a 2 Tbsp scoop or a 1/8 c measuring cup (coffee measure). Drop by slightly-rounded scoops. Should make a dozen.

Bake for 13 minutes. They won’t look baked at all, but a toothpick will pull out clean and they should smell a little dry or toasty.

Pumpkin SoupCool at least so that you don’t burn yourself before diving in… OK? I love them with real butter or homemade pumpkin butter. They make an excellent pair with my equally-highly-reviewed Pumpkin Soup.