Moist & Delicious Gluten-Free Teff Biscuits

Here's a recipe for some quick bread using high-fibre, highly nutritious teff flour. I was so delighted when my attempt at biscuits turned out, because not all of my inventions do!


Ingredients:

1 1/2 cups teff flour
1/4 cup sweet rice flour
1/4 cup ground corn meal or millet flour ( Corn meal gives it a "grainier" texture.  I prefer millet flour)
2 Tbsp. ground salba, chia, or flax seeds
2 tsp. gluten free baking powder
2 tsp. granulated sugar or xylitol (opt.)
1/2 tsp. salt
1/3 cup coconut butter (or oil)
1 cup milk (any kind - I use rice milk)
Preparation:
In mixing bowl, stir together teff flour, sweet rice flour, ground corn meal or millet (grind whole millet in a coffee grinder until fine.  We prefer ground millet as it gives the biscuits a finer texture),  ground salba or flax, baking powder, sugar and salt.

With pastry blender, cut in coconut butter until the mixture resembles fine crumbs.

Quickly stir in milk to make a soft dough.  Turn out onto a lightly floured surface.  Knead about 8 to 10 times until the dough feels smooth.  If you need to you can add a bit more milk or flour.

 Roll out to 1/2 to 3/4 inch thickness.  With a floured cookie cutter or top of a small glass cut out biscuits to whatever size you desire.

Place on a nonstick baking sheet.  I prefer to bake them using a Pampered Chef clay pan.  They don't stick and never burn! Bake at 400 degrees for about 15-20 minutes or until done.

Enjoy!

- Joanie