Gluten Free Buttermilk Biscuits

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Ingredients

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

Directions

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.

xo erin

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Cookie Dough

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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!!

Ingredients:

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

Directions:

  1. In a bowl, mix all ingredients together except the oats and chocolate chips. Once combined add the oats.(Add more oats if needed)
  2. Fold in the chocolate chips. Serve immediately or wrap and refrigerate or roll into balls and freeze for later!
  3. I found the dough actually tasted better baked. Bake at 350F for 6 1/2 minutes.

xo erin

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Gluten Free Graham Crackers

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Ingredients:

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

Directions:

  1. Preheat the oven to 350 F.
  2. In a food processor, pulse together the dry ingredients until the ingredients are well combined.
  3. Add the butter to the dry ingredients & pulse until the butter becomes small pea-sized pieces.
  4. Add the milk & honey. Pulse all the ingredients together until the mixture is combined.(It will not be a thick dough)
  5. 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.
  6. Chill the dough in the freezer for 10 minutes.
  7. 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.
  8. 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.
  9. Cool on a cooling rack before breaking into individual crackers.
  10. 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.

xo erin