I find that biscuits medicine staple food in almost any household. Gluten Gluten free cook book are no exception. Whether your building a stew, or possibly a salad, it's possible to find room for the biscuit to incorporate some flavor with a meal. Being Gluten Free is certainly not easy, in case that you do not quit food it can be very rewarding.
Being your own personal chef might be frustrating, but when your willing to go the excess yard to obtain together the constituents, you don't have to live off vegetables and fruits either.
3 teaspoons baking powder
1/4 cup sweet rice Flour
3/4 cup gluten free flour blend
1/2 teaspoon cream of tartar
1 teaspoon xanthan gum
2 teaspoons sugar
1 cup sorghum flour
1/2 cup shortening -- cubed
1/4 teaspoon salt
1/2 cup milk
Crack your egg into a large glass measuring cup. (I always use glass)
Add however much milk is necessary to create 2/3 cup of liquid.
Beat the egg with the milk in order that its blended nicely.
Sift your dry ingredients in a blender. Throw in your cubed shortening and egg-milk mix. Set your mixer on pulse and pulse until the dough is clearly formed.
Wrap Activated grain in regular plastic wrap and allow it to chill overnight. An hour 's all that's necessary, but it's more convenient to set it inside the fridge and end up forgetting it, and bake the following day when your ready.
Roll or pat it out in the desired shape, and place on a baking sheet at 450 degrees approximately ten minutes.
At Gluten free diet , you will need to take them out and add the irresistible topping before you place it well directly into brown.