holdingtomorrow

our journey of hope and healing through autism

Gluten-Free Protein Drop Biscuits- Egg Free, Yeast Free, Refined Sugar Free

It can be hard to find school snacks that have protein and are free of many of the common allergens.  My kids love biscuits (and I love that they are quick, and don’t call for yeast, since one of us has a yeast sensitivity), so I’ve been tweaking my go-to recipe to add a protein punch.  I replaced half the fat, with bean puree.

1/4 c. coconut oil (or your favorite solid-at-room-temp. fat)

1/4 c. mung bean puree (or any light colored pureed bean if you are not following a low oxalate diet.  Garbanzo  or navy beans work well)  I follow WAPF guidelines to make beans that aren’t a musical fruit. 🙂  It’s more work, but I feel it’s worth it.

4 cups sprouted brown rice flour (I like to grind this sprouted brown rice http://www.wildrootsfoods.com/Products/grains-and-seeds/sprouted-brown-rice.html)  You could also use a GF flour mix instead.

2 tablespoons honey (you can omit this, but this biscuits will not brown without a bit of sweetener)

2 tablespoons baking powder (We buy wheat, corn, and aluminum free baking powder from our local organic grocery store)

1-2 teaspoons salt

2 c. water

Mix dry ingredients.  Cut in the oil with a fork or pastry cutter until the crumbs/clumps are small.  Add a bit of water at a time, stirring, until the dough  leaves the bowl sides, and forms a ball.

Grease a cookie sheet, or line with parchment paper.  Drop the biscuits by the spoonful onto the cookie sheet.  I like to make my dough lumps about 1.5 inches across.  Bake for 10-12 minutes until lightly browned.  The biscuits tend to be crusty (in a good way!) on the outside, and moist and chewy on the inside. Just how we like them.  🙂  They are probably a denser biscuit than you’d find from a prepackaged wheat dough variety biscuit, but we love them.  🙂

 

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This entry was posted on March 9, 2015 by in Gluten Free, WAPF, what do you eat?.
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