Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    Banana Biscuits (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Elizabeth Griffith.

    Makes 12 biscuits.

    Celiac.com Sponsor (A12):
    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.



    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    Ingredients: makes 20 biscuits
    1 oz or 25g cocoa powder
    2 oz or 50g potato flour
    2 oz or 50g rice flour
    1 oz or 25g chick pea flour
    1 oz or 25g ground almonds
    3 oz or 75g granulated sugar
    3 oz or 75g hard margarine or butter
    1 egg
    Mix all the dry ingredients together. Beat the egg before adding with the butter and mix together until a soft dough is produced that sticks into a large ball. Break the dough into walnut-sized pieces and place on a greased tray or nonstick baking parchment. Flatten each lump with the back of a fork dipped in cold water.
    Preheated oven
    gas mark 4 350°F 180°C
    Bake for 12 - 15 minutes.
    Cool on a wire rack.
    Variations: Add chopped nuts or crystallized ginger
    ...


    Scott Adams
    This recipe comes to us from Nina.
    Makes 18 - 20 buns.
    Use the bread/roll recipe below, adding more flour (a little at time) in order to make the dough more workable. Then, roll the dough out on a floured board with floured saran wrap on the top. Make a large rectangle (approx. 14 x 20). Then lift the saran wrap, dot the dough w/butter and sprinkle w/a lot of cinnamon/sugar and raisons. Then, carefully roll it up the long way (It will be challenging) . Place the seam on the bottom. With a very sharp knife or non-flavored dental floss, cut slices approximately ¾ wide. Place the pinwheels on a buttered cookie tray. When the come out of the oven, I top them with a confectioner sugar glaze. Quite Yummy (easily freezable)!
    BREAD / ROLL RECIPE
    1. ½ cup warm water

    Scott Adams
    This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.
    Roben Ryberg: This dough is great fun to work with. My kids like to play with the scraps. This dough is quite soft, and so are the biscuits.
    Ingredients:
    1/3 cup shortening
    ½ cup potato starch
    ¾ cup cornstarch
    1 ¾ teaspoon xanthan gum
    1 tablespoon baking powder
    ¼ teaspoon baking soda
    1 tablespoon sugar
    ¾ cup milk
    ½ teaspoon salt
    Directions:
    Preheat oven to 375 . In medium bowl, blend all ingredients. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky. Roll or pat our dough on a lightly floured (cornstarch) surface. Dough should be about ½ inch ...


    Destiny Stone
    I miss biscuits more thananything. Before going gluten-free, I loved to eat biscuits andgravy, strawberry shortcake (on homemade biscuits) and warm biscuitswith honey! There is nothing that compares with the satisfaction ofeating a warm homemade biscuit. Which is why the following recipe isso exciting. This is a recipe that can be manipulated to cater tospecific dietary restrictions-even mine! There are dairy-free,soy-free and egg-free options included. It might take a couple triesfinding the right combination for you, so spend a day making somedelicious gluten-free home-style biscuits.
    Home-style Drop Biscuits(Gluten-Free)
    Servings: 16 largebiscuits
    Ingredients:
    1 ½ cup brown rice flour 2 cup corn starch orpotato starch or tapioca starch ½ cup soy flour orsorghum f...


  • Recent Activity

    1. - Scott Adams replied to Braver101's topic in Coping with Celiac Disease
      2

      Constant sweating with celiac disease

    2. - Scott Adams replied to Julie Riordan's topic in Traveling with Celiac Disease
      2

      Any ideas for travelling

    3. - trents replied to Julie Riordan's topic in Traveling with Celiac Disease
      2

      Any ideas for travelling

    4. - trents replied to Braver101's topic in Coping with Celiac Disease
      2

      Constant sweating with celiac disease

    5. - Julie Riordan posted a topic in Traveling with Celiac Disease
      2

      Any ideas for travelling


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,489
    • Most Online (within 30 mins)
      7,748

    Ronnieb8675
    Newest Member
    Ronnieb8675
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • JustGemi
    • Linedancegal
    • Hannah24
      9
    • jessiemariecar
    • Rhonda H
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...