Today I decided to try Arrowhead Mills’ Gluten Free Baking Mix for making biscuits. I decidedly prefer the flavor of it. I made a few adaptations. They were probably my favorite biscuit since yeast-free dieting. My husband enjoyed them, too…and as he says, “I’m not even on a Gluten Free diet!”
Best thing!?! They might even satisfy that longing for a “breakfast crunch.” I’m going to try it out in the morning.
Here is the recipe as I made it:
“Breakfast Crunch” Biscuits
Makes about 15 small biscuits
- 2 cups Arrowhead Mills Gluten-Free All Purpose Baking Mix
- 3 t. non-aluminum baking powder
- 1/3 t. Sea Salt
- 1/3 c. non-sweetened applesauce
- 1/3 c. olive oil
- 1/3 c. Rice Milk
- 5 drops Stevia
- 1/4 c. Bob’s Red Mill “Mighty Tasty Hot Cereal” (Gluten Free)
- 2 T. flax meal
Preheat oven to 425ºF. Combine all ingredients. Stir with fork. Spoon into balls on a non-stick baking sheet. Let set 5 minutes on top of warm stove. Bake 12-15 minutes or until edges are slightly brown.