Coconut Milk Drop Biscuits (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
½ cup brown rice flour
½ cup white rice flour
½ cup sweet rice flour
½ cup amaranth flour
1 teaspoon salt
2 teaspoons xanthan gum
1 tablespoon baking powder
1 teaspoon sugar (optional - amaranth flour is sweet)
1 can (13.5 oz) cold and solidified coconut milk - not low fat.
Preheat the oven to 450F degrees.
Put all the dry ingredients in the bowl of a food processor run until all the dry ingredients are mixed. Open the food processor and add the coconut milk. Run the food processor just long enough to mix thoroughly. You might have to open it once to scrape down the sides. The dough should be airy. Drop by tablespoon full onto cookie sheet. Bake for 12 minutes. Makes about 18 small biscuits.
I started making this in the winter and the coconut milk is always solid, with a little clear liquid in the bottom of the can. Im not sure how this would work with coconut milk that is liquid. If I was trying it with warmer, liquid coconut milk, I would add the coconut milk gradually through the feed tube while running the food processor.
You could try other flour types, but I think the sweet rice flour makes a big difference in the consistency.
These biscuits are really good heated up in a toaster oven.
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