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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 120.3
  • Total Fat: 6.3 g
  • Cholesterol: 5.6 mg
  • Sodium: 126.1 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.3 g

View full nutritional breakdown of Buckwheat, Oat Biscuits calories by ingredient
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Buckwheat, Oat Biscuits

Submitted by: DOTCHILATHAM
Buckwheat, Oat Biscuits

Introduction

A WHEAT-FREE biscuit? You bet!

Being allergic to wheat and spelt, I really miss my biscuits! I have been trying to find ANY bread I can eat.

In my search for biscuits I can eat, I concocted this recipe. I love the taste! And I can use it for Pizza dough too!
A WHEAT-FREE biscuit? You bet!

Being allergic to wheat and spelt, I really miss my biscuits! I have been trying to find ANY bread I can eat.

In my search for biscuits I can eat, I concocted this recipe. I love the taste! And I can use it for Pizza dough too!

Number of Servings: 16

Ingredients

    1 C Oat flour
    1 C Buckwheat flour
    1/2 C Amaranth flour *
    1 Tbsp Baking powder
    2 tsp Arrowroot Starch (optional)
    1/4 tsp Salt
    1 tsp baking soda
    1 tsp cream of tartar
    1 C Half and half
    1/4 C Extra Virgin Olive Oil

    *NOTE: If you don't like the taste with amaranth flour, take it out and replace it with equal parts buckwheat and oat flours.

Directions

Preheat Oven to 450.

1- Mix all the dry ingredients together in a bowl.

2- Add the half and half, egg and oil and mix well. Dough will be sticky.

3- Spoon onto a greased cookie sheet. I like to pat the tops down a little or the bits that are sticking up will cook too much and burn.

4- Bake for 10-12 minutes.

5- Let cool. Enjoy with butter or honey.

Serving Size: Makes 12 biscuits






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