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Teff Biscuits


Rate Teff Biscuits

5 starsAvg. rating: 5 from 3 votes.
  

 Recipe Information  
Category: Breads
Recipe Created By: Sarathomps



 

 Ingredients  
3/4 cup white rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1/4 cup teff Flour
1 tsp xanthan gum
1 Tbsp sugar
3 3/4 tsp baking powder
1 tsp salt
1/2 cup Spectrum Shortening
3/4 cup milk (rice, soy, etc)


 Directions  
Preheat oven to 450 °F.

Put dry ingredients into a food processor. Pulse a few times to blend. Add shortening in small chunks and pulse until it looks like small crumbs. Alternatively, use a pastry blender or 2 knives to create the same texture.

Dump mixture into a medium bowl. Add 3/4 cup of milk. Stir gently until dough starts to leave sides of the bowl. Add more milk if necessary.

Sprinkle a counter or silpat with rice flour. Turn dough out and very gently knead 5-10 times. Pat it out to 3/4 - 1 inch thickness. Use biscuit cutters or a glass to cut out biscuits and place on an ungreased cookie sheet.

Bake 10-12 minutes or until golden brown. Take off of cookie sheet and serve immediately.


 Notes  
This recipe tastes very whole wheat like and the texture is awesome. They are best served fresh. You can store leftovers in a storage bag or Tupperware. Wrap biscuit with a damp paper towel and reheat in microwave.


 Substitutions  
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame


 Keep in Mind  
  1. Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.
  2. A check in a box on a recipe means you can make a recipe "free of" that allergen. You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.
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