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Number of posts : 578 Location : Philadelphia, Pennsylvania USA How long since diagnosed? : 4 years misdiagnosed 15 years Vegitarian : Partial Registration date : 2007-10-02
| Subject: Fresh Tomato and Herb Drop Bisquits Mon Oct 15, 2007 4:05 pm | |
| This recipe is adopted from the 125 best Gluten Free Recipes by Donna Washburn and Heather Butts
I tried this and can give my review on it. I used some tomatoes from my garden along with all fresh picked herbs. This is my version of it.
Chop up two small tomatoes that are ripe, try to squeeze out as many seeds as possible, (this will help to keep the biscuit from being too soggy). Wash and pat dry Fresh herbs and chop with sharp knife or use kitchen scissors to do so, Use, basil, chives and parsley ( Italian kind is fine) enough to make ¼ cup of each. They should be fairly finely chopped but not too fine, the chives should be about 1/8 inch long.
In a medium sized bowl sift in 1/4 cup each of tapioca and potato starch, and 3/4 cup of rice flour, white or brown. Add 1 tsp Xanthan gum, 1 TBSP GF BP, 1/4 teas sea salt, 1-2 Tbls organic cane sugar. Mix well.
Using two knives or a pastry blender :idea:TIP (this can be a multi-tasker by using it to make egg salad, it chops up the hard cooked eggs in a bowl really quick!) to blend into the flour mixture a 1/4 cup of organic shortening. Cut this in until it looks very crumbly. Now add a 1/2 cup of Organic GF Sour cream ( Daisy (non org) or Organic Valley, are both GF). and all the chopped herbs and chopped tomatoes at once, stir to form a soft dough. Drop by heaping spoonfuls onto a baking sheet that has been lined with parchment paper. Put in an oven with pilot light or an electric oven that has been turned on to 200 for one minute, then turned off, make sure you turn it OFF! Let rise for about a half hour.
Bake at 425 for 12-15 minutes on middle rack.
Remove from oven and move to a cooling rack, can be served warm or room temp. Store leftovers in Fridge.
I thought this tasted good, I would like to try it adding some cornmeal and
also some sharp cheddar cheese or Kosher parmesan. I think it would enhance the taste some, but they are good on their own, nice to have with a salad, or lasagna, or even salmon or tuna salad could be served on a split one of these. They can be buttered or eaten plain, both ways are good. | |
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