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.
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
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.
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:
- Cut in the shortening, as the heat of the hands melts the shortening and more flour gets worked into the dough, toughening it.
- 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.
- Bake in a very hot oven at 450 degrees for about fifteen minutes, depending on size of biscuits.
- 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.