City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Gluten-free Millet Biscuits

May/June 2011

An original recipe (and photo) by Celiac Teen Lauren McMillan ( who says this is one of her favourite recipes. It’s a great base for all sorts of biscuits; try adding grated cheese and herbs, or fresh or frozen berries and grated lemon zest.

1 c. millet flour

1 c. tapioca flour

1/2 c. sweet rice flour

1-1/2 t. xanthan gum

1-1/2 t. sugar

1 T. baking powder

1/2 t. baking soda

1/2 t. salt

1/2 c. unsalted butter, cubed and frozen

1-1/4 c. buttermilk

Preheat the oven to 425°F. In a medium bowl, whisk together the dry ingredients. Cut in the butter with a pastry blender until the mixture is the size of small peas.

Add the buttermilk and stir just until the mixture comes together. Turn the dough out onto a well-floured surface (I use sweet rice flour), and pat into a rectangle that’s about 1-inch high. Cut into 8 squares.

Place the squares on a baking sheet lined with parchment and bake for 10 to 15 minutes, until golden. Makes 8 biscuits.

Rice Grains and Pastas