April 29, 2009

Millet Drop Biscuits or Shortcakes


Millet Drop Biscuits or Shortcakes
Gluten-free, Dairy-free, Soy-free & Sugar-Free

3/4 cup millet flour
1/2 cup tapioca starch
1/2 cup cornstarch
1 teaspoon xanthan gum
1 teaspoon cream of tartar
3/4 teaspoon baking soda
1/8 teaspoon sea salt

1/4 cup Earth Balance Margarine, Soy-free, softened
2 tablespoons agave nectar
1 large egg
3/4 cup coconut milk, light
1 teaspoon organic raw apple cider vinegar

Whisk the dry ingredients in a mixing bowl and set aside.
In the mixer bowl, beat the butter, agave, egg, coconut milk and vinegar.
Add the dry ingredients and beat on high about 30 seconds.
Scrape down the sides and mix well.

Using a serving spoon or a large cookie scoop coated with olive oil drop the biscuits onto a baking pan coated with olive oil.
Bake at 400 degrees F about 12 minutes or until golden brown.

This is my third revision from a recipe that I found at The Gluten-Free Homemaker. The first revision was to make her recipe dairy-free and this time I adapted that recipe, Gluten and Dairy-Free Drop Biscuits by replacing sorghum flour with millet flour. Well, if that's confusing do not worry, because this is the most delicious biscuit ever! After picking strawberries at an organic farm we made these into Strawberry Shortcake with agave sweetened berries and coconut cream whipped topping. Absolutely delicious!





16 comments:

  1. Somehow I missed this post earlier. They look terrific. I'll have to try it soon. I have some strawberries...

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  2. These look very good...Maybe I shall make them later!

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  3. Ooh, these look great. I'm going to try and make them completely vegan by replacing the egg with an egg replacer. I'll let you know how they come out. Thanks!

    Ellen
    www.Iamglutenfree.blogspot.com

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  4. can i replace the margarine with coconut oil?

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  5. Jennifer,

    I haven't tried substituting the margarine with coconut oil, but I expect it would work well. Some general guidelines that might help you:

    When replacing butter in recipes, use ¾ the amount of coconut oil as the recipe calls for.

    Another option that I have tried, is Spectrum Shortening (made with 100% organic expeller pressed palm oil) which doesn't yield the same buttery taste as when I made them with the Earth Balance margarine. I guess I would have never known the difference if I hadn't had them with the Earth Balance.

    I would love to know your results with the coconut butter and I hope you enjoy the biscuits! Now you have made me curious, so maybe I will try it myself.

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  6. This comment has been removed by the author.

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  7. I think these are next on my list to try!

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  8. I have been looking at this recipe for 2 weeks. I finally made it today, only with Milet flour instead of sorghum. These are the best biscuits I have made since I went off wheat 6 years ago. I have been using spelt and barley/rye combos for everything. I can't wait to try the pancakes. - Jennifer K.

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    1. Yeah! I am so happy to hear that these worked out with your changes. Thanks for letting me know...it makes my day!

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  9. Hey we also used Water instead of coconut milk and Guar Gum instead of Xantham Gum b/c that is what was in my cupboard! Still great. Jennifer K

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    1. Jennifer,
      Oh, great! Thank you for letting us know so others may want to do this too. I see you homeschool, too. Thanks for taking time to comment.

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  10. Made these today & they were delicious! I split the batch & made half with dried herbs, yum. Thanks for the recipe! I have missed biscuits since going GF 2 years ago.

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  11. Also, What is the best way to store these? Thanks!

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    1. Lori, I am very glad that you are able to have biscuits once again. What a great idea to add herbs.

      At our house we store them covered sitting on the counter...but they get eaten so quickly here that I don't know how long they would keep this way. Refrigerate for longer storage is always a safe choice.

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