RCI-BR.003.0214.001
Gluten-free Banana Biscuits
Recipe makes 12 biscuits.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultybeginner
Ingredients
- gluten free flour mix with a bit of chick pea flour thrown in (tapioca1 cupbrown and white rice flour, potato starch, chick pea flour, ½-teaspoon of xanthan gum/cup)
- ½ cup
- 1 teaspoon
- 2 teaspoons
- – 4 tablespoons sugar3 unit
Method
1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2
Combine the gluten-free flour mix (brown and white rice flour, potato starch, chickpea flour, and xanthan gum), tapioca flour, baking soda, and baking powder in a large bowl. Whisk together until evenly distributed.
3
In a separate bowl, mash the bananas until mostly smooth, leaving some small chunks if desired. Stir in the sugar until combined.
4
Create a well in the center of the dry ingredients and pour in the banana mixture. Gently fold together with a spatula until just combined; do not overmix.
5
Drop spoonfuls of batter onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
6
Bake for 12 minutes until the biscuits are light golden brown on top and a toothpick inserted into the center comes out clean.
12 minutes
7
Remove from oven and allow biscuits to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
5 minutes