A non |
B non |
O non |
Ricey Oat (No Wheat) Biscuits
Click Here For A Complete Or Abbreviated Printer Friendly Version
Share this recipe on Facebook
|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. :-)
Best Used By Blood Types:
- Type A (4 beneficials)
- Type A Non Secretor (1 beneficials)
- Type AB (5 beneficials)
- Type AB Non Secretor (5 beneficials)
- Type B (7 beneficials)
- Type B Non Secretor (4 beneficials)
- Type O (1 beneficials)
- 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]
How to make it:
- 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.
Blood Type Diet Analysis:
Hint: You can click on the arrows  at top of the table(s) to sort by columns.
Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.
|Name||Notes||A Sec||A Non||ABSec||ABNon||B Sec||B Non||O Sec||O Non|
|Canola Oil||2 ,4|| N|| N|| N|| N|| A|| A|| N|| A|
|Olive Oil||3 ,4|| B|| B|| B|| B|| B|| B|| B|| B|
 This recipe uses ingredients with a high glycemic index.
 This recipe uses ingredients which may be genetically modified .
 This recipe uses ingredients rich in lignans.
 This recipe uses ingredients which may help limit bacterial overgrowth.
This recipe is low in common allergens. This recipe is gluten free. This recipe uses ecologically friendly ingredients.
Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.
Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of all the new features and food lists. Please be patient until the process has been completed.
Click here to go to the BTD Forums - Cook Right 4 Your Type board to discuss this recipe.
- Revised Oct 09, 2007 at 09:39 PM By: Don
- Revised Oct 16, 2007 at 01:52 PM By: Drea