Biscuits (Gluten-free Egg-free)

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Work in progress


  • 2 T flax in ½ c warm water
  • ½ c superfine brown rice flour
  • ½ c yam flour
  • ½ c cashew flour
  • ¼ c pea flour
  • ½ c tapioca starch
  • ¼ c potato starch
  • ¾ t salt
  • 1 T baking powder
  • ⅔ c Greek yogurt
  • ¼ c butter, softened
  • ¼ c applesauce


Let the flax soak on its own for at least 10 minutes. Mix the dry ingredients together. Blend the wet ingredients in a blender (alternately, you can first grind the flax in a coffee grinder, soak, then just hand mix it into the wet ingredients). Add wet to the dry. Portion out onto a greased cookie sheet. Bake at 325 for 30 minutes.


Out of the oven (325 for 30 mins) these were soft and fluffy. Great butter taste and slight yogurt tang. After cooling, though, they condensed and became a little gummy. Pea flour taste is also noticeable, but maybe a little sugar would cover that.