I came up with this recipe when I was hungry for something to put my Earth Balance soy free margarine on…(yes fake Butter) Being Dairy Free and Gluten Free and Soy Free has its challenges!
Preheat oven to 425 degrees
Flour Mix: In a medium size mixing bowl, blend: 2/3 cup tapioca flour, 2/3 cup nut meal/flour (I use hazelnut), 2/3 cup chestnut or sorghum flour, 1 Tablespoon Now Brand unflavored Pea Protein, 1 teaspoon Xanthan Gum, pinch of Kosher salt, 2 teaspoons sugar(this is optional-it helps with browning) 1/8 teaspoon Citric Acid (optional but helps with leavening and shelf life). 3 1/2 teaspoon baking powder, 1/2 teaspoon Cream of Tartar.
Cut in*: Using a fork or pasty blender cut in 1/2 cup Spectrum non-hydrogenated palm oil shortening or fat of your choice with the flour mix. I have used half Earth Balance and half Spectrum shortening with good success. *I like to use a pastry blender. You don’t want to over do this step. The chunks should be about pea size.
Beat together: 2 eggs, 3/4 cup coconut milk (or milk of choice), 1- Tablespoon So Delicious Unsweetened Plain Cultured Coconut Milk (or yogurt of choice), 1 Tbs. lemon juice or apple cider vinegar.
Add: wet ingredients to the crumb mixture and stir to moisten all the ingredients. This will seem really wet at first. The dough may seem to we at first, I promise it will thicken up. If it doesn’t 1) you may have forgotten the Xantan Gum or 2) add a Tablespoon of additional flour. It should hold its shape but be too sticky to roll out without a lot of flour.
Scoop: Using a cookie dough scoop or Tablespoon, scoop balls of batter onto a cookie sheet lined with parchment paper.
Bake: at 425◦ for 13-15 minutes. Allow to sit for 5 minutes before eating. Freeze well!
VARIATIONS ON FLOUR:
I find that the 1/3 starch, 1/3 nut flour, 1/3 gf flour works well. I have tried multiple combinations without having to change the liquid proportions until I tried Dowd & Rogers Chia Omega 3 Blend. It contains, Chia, Millet, Chestnut and Tapioca.I needed to up my milk to one cup for this flour. The Chia flour soaks up liquids like crazy. The same would be true for coconut flour.
Julie Bakes Gluten Free 