1 cup cornstarch
1 cup brown rice flour
1 tsp. xanthan gum
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sea salt
4 Tbsp. butter, unsalted, chilled, cut into small cubes
1 cup buttermilk
2 egg whites
cocounut cooking spray
1. Preheat oven to 400 F. Prepare two baking sheets by lining them with parchment paper and a light coating of cooking spray.
2. In a medium mixing bowl, add cornstarch, brown rice flour, xanthan gum, baking powder, baking soda, and salt. Combine with a fork until ingredients are evenly distributed throughout the mix. Add the chilled butter cubes and work the butter into the dry ingredients using your fingers or a pastry cutter until the mixture has a sandy, crumbly texture.
3. In a small measuring cup, measure the buttermilk and add the egg whites. Pour the wet ingredients into the mixture of dry ingredients and butter and work with a fork until just combined. This is a wet, slightly sticky dough, and you can easily make these into drop biscuits.
4. Bake for 15, or until the bottoms are golden brown. Serve warm with butter or jam.
*The biscuits are not super puffy. They also store well in the freezer.
Recipe from Domestifluff.
I just had the BIGGEST Pinterest FAIL! I was trying to make an eggl-ess, gluten free cookie dough and I don’t know how their recipe turned out but mine was like soup….so I had to make lots of adjustments. These guys would be a good pre or post work out snack as they are protein packed!!
6 tbsp. almond butter
3/4 c almond milk
1 tsp coconut oil,melted
6 drops of stevia
1/2 tsp sea salt
6 scoops vanilla protein powder (I used doTERRA Slim and Sassy)
1/2 c brown rice flour
3 tbsp ground flax seeds
1 c oats
1/3 c chocolate chips
- In a bowl, mix all ingredients together except the oats and chocolate chips. Once combined add the oats.(Add more oats if needed)
- Fold in the chocolate chips. Serve immediately or wrap and refrigerate or roll into balls and freeze for later!
- I found the dough actually tasted better baked. Bake at 350F for 6 1/2 minutes.
3/4 C + 1 tbsp Brown Rice Flour
2 tbsp Corn Starch
1/3 c coconut sugar
1 tsp baking powder
1/2 tsp Salt
5 Tbsp butter, cold
6 Tbsp Milk
3 Tbsp honey
- Preheat the oven to 350 F.
- In a food processor, pulse together the dry ingredients until the ingredients are well combined.
- Add the butter to the dry ingredients & pulse until the butter becomes small pea-sized pieces.
- Add the milk & honey. Pulse all the ingredients together until the mixture is combined.(It will not be a thick dough)
- Put parchment paper on a cookie sheet. Dump the dough out onto a piece of parchment paper into a rectangle shape about 1/4 inch.
- Chill the dough in the freezer for 10 minutes.
- After chilling, remove from the refrigerator & place the cookie sheet back onto the counter. Using a butter knife cut the dough into rectangle shapes. 3”x3” is a great s’more size. Poke holes in the cracker with a fork.
- Bake for 9 minutes, rotate the pan & bake for another 9 minutes. Re- score the crackers and poke with the fork if needed. Place back in the oven and continue baking, rotating the pan every 2-3 minutes until brown & crispy.
- Cool on a cooling rack before breaking into individual crackers.
- Store finished crackers in airtight containers, or freeze for longevity. Crackers may soften over time. Pop them back into the oven (or toaster oven) to re-crisp, if necessary.
Adapted from Sweet Treats blog.