Gluten-Free Biscuits Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

PORTIONS: 6 to 10 SMALL BREADS *

REFRIGERATION: 1 HOUR

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ORGANIC INGREDIENTS

  • 45 ml (3 tbsp) chia
  • 245 g (2 3/4 cups) all-purpose flour "La Merveilleuse"
  • 20 ml (4 tsp) baking powder
  • 2.5 ml (1/2 tsp)  cream of tartar
  • 2.5 ml (1/2 tsp) salt
  • 1 ml (1/4 tsp)  baking soda
  • 115 g (1/2 cup) butter, cubed (see reference below for hypotoxic or dairy-free version)
  • 185 g (3/4 cup) plant-based milk substitute, to taste (or cow's milk, if you are not on a non-dairy diet)
  • 15 ml (1 tbsp) honey
  • 5 ml (1 tsp) cider vinegar

As a substitute for butter, if you are on the hypotoxic diet: You can use ghee (clarified butter), which is allowed with this diet.

To replace butter, if you are on a dairy-free diet: Vegetable margarine will not work for this recipe because it does not have the same characteristics as butter. You need a fatty substance that solidifies in the cold and displays a certain resistance to cooking. So, while it's not our preferred alternative, you could substitute butter for lard.

PREPARATION

  1. Finely grind the chia in a coffee grinder.
  2. In a medium bowl, mix together ground chia, flour, baking powder, cream of tartar, salt and baking soda.
  3. Add the butter and break it up very finely with your hands or with a pastry cutter, until you obtain a grainy texture. If you have a food processor, this step can be done very easily. Simply run the food processor on pulse mode several times until the butter is nicely broken up and the texture is grainy.
  4. In a small bowl, whisk together the plant-based milk substitute, honey and apple cider vinegar.
  5. Pour over the flour and butter mixture and mix everything thoroughly with a wooden spoon.
  6. Form the dough into a ball, cover and refrigerate for 1 hour.
  7. Then preheat the oven to 450 °F (225 °C) and line a baking sheet lined with parchment paper.
  8. On a floured surface, roll out half of the dough to about 1.5 cm to 2 cm (3/4 to 1 inch) thick. Cut using a round cookie cutter (you can use a Mason jar lid).
  9. Place on the baking sheet and do this for the rest of the dough, using the scraps as well.
  10. Bake on the center rack for 12 to 14 minutes or until the buns are golden brown on top and bottom.
  11. Remove from the oven, let rest lightly on a wire rack then serve hot.
Quick baking powder buns Gluten-free, dairy-free (casein-free) and hypotoxic recipe By: Cuisine l'Angélique

Quick buns that can be used in a thousand and one ways!

*The yield may vary depending on the size of the cookie cutter used and the desired thickness.

TIP

You can serve these southern style buns as an accompaniment to soup, chili or stew. Or served hot, with butter and jam.

You can also use them in a more traditional Quebec way, replacing the pie crust for chicken pies, for example. Simply place the chicken pie mixture in a pyrex dish and cover with the dough, cut with a cookie cutter about 1 cm (1/3 inch) thick. Then bake on the central rack, until golden brown.

In conclusion, these quick buns can be used in a thousand and one ways!