Cinnamon-Raisin Biscuits: Gluten-Free
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My parents from Washington visited us for two whole weeks and just left on Sunday.Β We had so much fun with them!Β Because my parents are on a gluten-free, dairy-free, sugar-free diet, I took some time before they came to do some experimenting :).Β I now have quite a variety of gluten-free, dairy-free, sugar-free recipes that are so good!Β My parents were so excited to have some recipes to try that were easy and did not take a long list of expensive ingredients to make!Β I am sharing one of those recipes with you today.Β Probably within the next few days I will have a brand new ebook available in my Homemaking Booklet Series:Β A Gluten-Free Cookbook for Beginners-Vol. 1!Β Watch for details soon!Β For now…enjoy the recipe!
ΒΎ cup brown rice flour
ΒΎ cup potato starch (or cornstarch)
2 tsp. Baking powder
1 tsp. Xanthan gum
1 tsp. cinnamon
1 tsp. Salt
2 eggs
1/3 cup olive oil
ΒΌ cup agave nectar or honey
ΒΌ cup milk substitute (rice milk or almond milk)
Β½ cup raisins
Combine flour mix, baking powder, xanthan gum, cinnamon, and salt.Β Set aside.Β Mix eggs, oil, agave, and milk substitute.Β Stir in raisins.Β Pour over dry ingredients.Β Mix by hand.
Spoon dough onto oil sprayed cookie sheet.Β Bake at 350 F for 10-12 minutes or until lightly browned.Β Makes 12 biscuits.
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