Biscuits or Dumplings (Gluten-Free)

Courtesy of Gluten Intolerance Group

Servings: 12
Prep Time: 10 Min.
Cook Time: 12 Min.

* 1 1/2 c. Gluten-Free Flour Blend *** (see print copy for flour blend recipe)
* 2 tsp. baking powder
* 1 tsp. xanthan
* 1 tsp. salt
* 2 eggs
* 1/3 c. oil
* 1/4 c. milk (or milk substitute such as soy or rice milk)

1. Combine flour blend mix, baking powder, xanthan gum, and salt. Set aside.
2. Mix eggs, oil and milk. Add in dry ingredients. Stir together with a fork.

*** Brown Rice Flour Blend
* 1 1/3 cup brown rice flour
* 7 Tbsp. potato starch
* 3 1/2 Tbsp. tapioca flour

*** For 1 1/2 cup gluten-free flour blend:
* 1/2 c. rice flour
* 1/2 c. cornstarch
* 1/2 c. tapioca starch/flour
* 1 Tbsp. potato flour

DROP BISCUITS: Spoon dough onto oil sprayed cookie sheet. Bake at 350°F for 10-12 minutes or until lightly browned. Makes 12 biscuits.
DUMPLINGS: Spoon dough into a bubbling, hot stew. Cook covered for 10-12 minutes. Remove pot from stove and leave the cover on for ten minutes more. Makes 12 dumplings.

* Courtesy of: Gluten Intolerance Group
Visit www.gluten.org to learn more about gluten intolerance