I have to warn you, once you make this recipe, you are going to wish you made it in a bigger pan and that you made double. I have a hard time with gluten free baking, but this time I hit the nail on the head and I guarantee you will be pleased.
2 cups Bob’s Red Mill GF All Purpose Baking Flour
1 Tbsp Bob’s Red Mill Whole Ground Flaxseed Meal
2 tsp Baking Powder
1 1/2 tsp Xanthan Gum
1 Tbsp unflavored Vegan Gelatin (Natural Desserts brand)
2 tsp Sea Salt
1 1/2 tsp Corn Starch
2 Tbsp fresh chopped Parsley
1/2 Tbsp Italian Spices
1 container of Unsweetened Apple Sauce
2 Tbsp Agave
1/4 cup Canola oil
1/2 cup Water
Before you begin mixing the ingredients, oil a baking sheet or use floured parchment paper and set aside. Mix all wet ingredients together in a bowl and set aside. Be sure to squeeze all moisture from the chopped parsley with a paper towel, consider the parsley a wet ingredient. Mix all dry ingredients together in a bowl, then slowly the mix to the wet ingredients. Scrape down the side of the bowl with a spatula. Lightly oil hands and begin mixing by hand.
Shape the dough into biscuit shapes, or however you please, you may need to reapply oil to keep the dough from sticking to your hands. Set oven to 350°F, bake for 35 minutes, check with a toothpick in the middle of a biscuit, if still wet bake for another 5 minutes, be careful not to burn.
Makes six small biscuits.
Let me know how these turn out for you.