Biscuits on an Elimination Diet

Yes, again I've been adventuring in the kitchen. This time I didn't go quite as far afield, starting with a recipe that was at least close to what I needed. But eggs, soy, corn, and dairy are still off the list, so I still couldn't make the recipe verbatim. Also, it seemed to need a higher oven temperature, given our high altitude--it might have just been the lack of butter, but the biscuits only just started to brown 40 minutes.

But they were still quite tasty. Here's my modified recipe:

Wheat, Egg, Gluten, and Dairy-Free Biscuits

Preheat an oven to 350 degrees, and grease a large pan. Mix together well in a large bowl, ideally in a bowl mixer:

1 1/2 c. brown rice flour
2 c. tapioca starch
1/2 c. oat flour
4 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum

Cut into the above bowl, until you have the consistency of crumbs:

1/2 c. palm shortening

You can use a flat beater on a bowl mixer to cut the shortening through. The recipe on the previously referenced page suggested using a grater with chilled butter, but I didn't have time to attempt to chill the shortening; that would likely work just as well.

Stir in until the dry ingredients are just moistened:

2 Tbsp. olive oil
2 c. rice milk
1/2 c. water
1 Tbsp. vinegar

Use a large spoon to drop sixteen biscuits onto the greased pan, and put them in the oven for 30 minutes, or until they start to brown.

Enjoy!