Buckwheat, Oat Biscuits
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
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
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