|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Ricey Oat (No Wheat) Biscuits|
|Contributed by: Stormy||Added: Oct 09, 2007 at 05:09 PM|
These are very tasty, sweet nutty taste. Delish! And easy to make. I did find them quite crumbly, though. Less so, if you actually wait till they are cool. :-)
How to make it:
- 1 cup brown rice flour
- 1 cup oat flour (rolled oats ground in a blender works into a fine flour)
- 2½ teaspoons baking powder [baking powder recipes]
- ½ teaspoon sea salt
- ¼ cup canola or olive oil
- ¾ cup water or soymilk [or other BTD compliant milk]
- Peheat oven to 450 degrees.
- Combine dry ingredients in a bowl.
- Add the oil and cut in well using a pastry cutter or a fork. Work this in until the oil appears to be dispersed evenly through the flour.
- Pour in the water or soy milk. Use pastry cutter to combine.
- If it looks too wet to knead, add a little more rice flour and combine.
- Knead the dough 20 times.
- Sprinkle brown rice flour or oat flour onto the surface before rolling out your dough.
- I divided the dough by hand into eight biscuits, placed them on a cookie sheet and pierced the tops with a fork, and then put them into the preheated oven.
- Bake for 10 to 12 minutes.
- These biscuits don't get golden brown like flour biscuits, so be careful not to over bake. If you're not sure if your biscuits are done, check the bottom of one. Look at the color, hold it in a towel, and tap the bottom. You should get a hollow sound.
- Serve with your favorite topping or spread.