This recipe is kindly provided by my friend Monika Soria Caruso of www.windycityvegan.wordpress.com. She’s a wonderful gluten-free baker and even has her own flour blend. If you don’t want to make the custom flour and starch blend in this recipe, you can use 2 cups plus 2 tablespoons (285 g) premixed gluten-free flour blend, plus extra for kneading, in place of the sorghum flour, millet flour, potato starch, and tapioca flour.
GLUTEN-FREE SOY-FREE OPTION
TOTAL PREP TIME: 45 minutes
TOTAL COOKING TIME: 20 to 25 minutes
YIELD: 12 to 16 biscuits
INGREDIENTS:
- 3/4 cup (100 g) sweet sorghum flour, plus extra for kneading
- 3/4 cup (90 g) millet flour
- Scant 1/4 cup (48 g) potato starch
- 6 tablespoons (45 g) tapioca flour or starch
- 2 teaspoons fine-grain sea salt
- 1 tablespoon (13.8 g) baking powder
- 1/2 cup (112 g) vegan shortening (such as one Earth Balance buttery margarine stick), chilled and cut into small cubes (*use soy-free)
- 1 to 1 1/3 cups (230 to 307 g) plain soy yogurt (*use coconut yogurt)
INSTRUCTIONS:
- Sift the flours, starches, salt, and baking powder thoroughly in a large bowl and then transfer to a food processor. Distribute the cubes of chilled shortening evenly over the surface of the flour and pulse several times until the pieces of shortening are the size of peas.
- Add 1 cup (230 g) of the yogurt and pulse just until incorporated. The dough will be stiff, with a few dry spots. If needed, add the remaining 1/3 cup (77 g) yogurt and pulse to incorporate. Transfer the dough to a large bowl, cover, and chill for half an hour.
- Preheat the oven to 450°F (230°C, or gas mark 8) and place a cookie sheet on the center rack to preheat at the same time.
- Tear a large piece of parchment paper the size of your cookie sheet. Lay it out flat and sprinkle lightly with gluten-free flour. Turn your dough out onto the parchment paper and sprinkle the top lightly with more flour so your fingers don’t stick.
- Pat the dough out into a 1-inch (2.5 cm) rectangle, cut in half, and stack one half onto the other. Repeat five or six times, patting the final rectangle to 1/2 to 3/4 inch (1.3 to 2 cm) tall.
- Cut the rectangle into several small pieces (about 12 to 16). Space them out as much as you can over the piece of parchment paper. Using a peel or another baking sheet, carefully transfer the parchment paper onto the preheated cookie sheet.
- Bake for 20 to 25 minutes until the biscuits have turned golden.
- These keep for up to 2 days if wrapped loosely in a dish towel but taste best if eaten the same day.
NUTRITIONAL INFORMATION:
PER BISCUIT:
- 166.8 calories; 8.2 g total fat; 2.3 g saturated fat; 2.4 g protein; 21.0 g carbohydrate; 1.0 g dietary fiber; 0 mg cholesterol.
