Banana 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
Makes 12 biscuits.
1 cup gluten-free flour mix with a bit of chick pea flour thrown in (tapioca,
brown and white rice flour, potato starch, chick pea flour, ½
teaspoon of xanthan gum/cup)
½ cup tapioca flour
1 teaspoon baking soda
2 teaspoons baking powder
3-4 Tablespoons sugar
Sift all this together and add 2 medium large, ripe, well-mashed bananas (¾ cup - 1 cup) and mix well. Add chick pea flour until the dough is just barely non-sticky drop onto oiled baking sheet, and bake at 400 degrees for 12 minutes.
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