Sunday, February 3, 2013

Biscuits - (strawberry shortcake!)

1 1/2 cups sourghum flour 
1 1/2 cups millet flour 
1 cup tapioca starch
1 tsp zanthum gum
2 tbs + 1/4 tsp baking powder
1 + 1/4 tsp baking soda

2 tsp salt 
2 tbs your sugar
1/8 cup apple cider vinegar 
7/8 cup milk (I used rice milk, room temp)
3 tbs melted butter substitute (coconut oil works, but something 'butter flavored' tastes MUCH better) 

Add all dry ingredients to a bowl and mix, in a separate bowl, combine the "milk," vinegar, and oil. Add the wet to the dry and stir until just combined - the mixture will 'shrink' and then become fluffy/foamy (stop mixing!) 'drop' onto pan, they will bake as is, so you don't need much space between them.  Bake at 425 for 12-15 min 
I topped these with extra sugar to use them for strawberry shortcake - and also made coconut whipped cream for the topping- YUM.