Multi-Grain Gluten Free AND Vegan Biscuits
Makes approximately 27 – 30 biscuits.
11/20/2023
Make your “flax eggs.” In a small bowl, place:
- 4 tablespoons flax meal
- ½ cup warm water
Leave to soak for 5 minutes.
Whisk with a fork.
Place dry ingredients in a stainless-steel mixing bowl:
- ½ cup psyllium husk powder
- 2 tablespoons instant yeast
- 2 tablespoons turbinado sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons xanthan gum
- 1 cup millet flour
- 1 cup teff flour
- 1 cup sorghum flour
- 1 cup quinoa flour
Mix lightly on low speed.
Add wet ingredients to the bowl:
- “Flax egg” mixture
- ½ cup sunflower oil
- 3 ½ cups warm water
Mix until blended, but it will be sticky and like children’s clay.
Oil 3 large cast iron pizza pans.
Preheat oven to 425 degrees (convection preferred if possible).
Put a sheet of parchment paper on your counter.
Flour it lightly with millet flour.
Drop 1/3 the dough in the center, and flour the top with millet flour dust.
Put another sheet of parchment paper on top.
Use a rolling pin to roll out until about ½ inch thick.
Use a glass or cookie sheet to cut out rounds, and place them onto your pan.
Repeat 2 more times until all dough is rolled out and cut.
Makes about 27 to 30 biscuits, depending on the size of your cutter.
Bake 15 minutes.
Remove from oven, let sit away from drafts for 15 minutes.
ALLERGY STATEMENT:
Gluten Free, Milk/Dairy Free, Egg Free, Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free