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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 foundedÂ 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
This recipe comes to us from Elizabeth Griffith.
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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