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Banana Biscuits

Gluten Free Recipes

This recipe makes a standard biscuit dough for Banana Biscuits using gluten free flour mix and tapioca flour. Add two ripe mashed bananas for a delicious banana biscuit.

Banana Biscuits

Recipe Ingredients

1 cup gluten free flour mix with a bit of chickpea flour added in (tapioca, brown and white rice flour, potato starch, chickpea flour, 1/2-teaspoon of Xanthan Gum/cup)
1/2 cup tapioca flour
1 teaspoon baking soda
2 teaspoons gluten-free baking powder
3 to 4 tablespoons sugar

Recipe Directions

Sift all this together and add two medium large, ripe, well-mashed bananas and mix well.

Add chick pea flour until the dough is just barely non-sticky drop onto oiled baking sheet.

Bake at 400-degrees for 12 minutes.

Nutrition Nibbles

If you want a quick fix for flagging energy levels, there is no better snack than a banana. Research has proven that just 2 bananas provide enough energy for a strenuous 90-minute workout.

Bananas can also help overcome or prevent a substantial number of illnesses and conditions making them a must to add to your daily diet.

The Secret to Making Light Biscuits

Anyone can make good biscuits by following the four principles which govern their production:

  1. Cut in the shortening, as the heat of the hands melts the shortening and more flour gets worked into the dough, toughening it.
  2. Have a very soft dough. Add just enough liquid to combine the flour and dough. Use cold milk or very cold water. Keep dough cool.
  3. Bake in a very hot oven at 450 degrees for about fifteen minutes, depending on size of biscuits.
  4. Use Calumet Baking Powder.

While kneading is good for yeast bread, it will ruin biscuit dough. A stiff baking powder dough kneeded and worked will make poor biscuits, while a soft dough handled lightly will make them tender, light and palatable.