Gluten Free Biscuits with White Bean Flour
This is another recipe that I tried from my new favourite recipe booklet http://www.pulsecanada.com/pulses-and-the-gluten-free-diet 😀 I’ve been wanting to experiment with bean flours more lately and this was one that caught my eye. I didn’t have white bean flour so I made it myself by grinding in my coffee grinder!
Makes 12 small biscuits
1 cup (250 ml) cornstarch
½ cup (125 ml) white bean flour
¼ cup (50 ml) tapioca flour
2 tbsp (30 ml) sugar
2 tbsp (30 ml) baking powder
½ tsp (2 ml) baking soda
½ tsp (2 ml) xanthan gum
½ tsp (2 ml) table salt
5 tbsp (75 ml) unsalted butter or buttery spread, room temperature, divided
¾ cup (175 ml) milk of choice, room temperature
1. Generously grease an 8-inch round nonstick metal pan.
2. In the bowl of a food processor, process cornstarch, white bean flour, tapioca flour, sugar, baking powder, baking soda, xanthan gum and salt until well blended. Add 4 tbsp (50 ml) of butter and pulse until mixture forms pea-size balls.
3. With the motor running, add milk through the feed tube of food processor and process until a very soft dough forms.
4. Dip a metal ice cream scoop or 2-tbsp measuring cup into hot water, scoop out ball of dough and place in pan, rounded-side up. Continue with remaining dough, wetting the scoop each time and placing 12 balls close together so biscuits rise up, rather than spread out. Melt the remaining tbsp of butter and brush on biscuit tops. Cover the pan with plastic wrap; let stand 20 minutes in a warm place (85ºF/30ºC) while oven preheats.
5. Place rack in lower third of oven. Preheat oven to 375ºF (190ºC).
6. Bake until biscuit tops are lightly browned, about 15 to 20 minutes. Transfer biscuits to wire rack and cool 10 minutes. Serve immediately.