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 Fresh Tomato and Herb Drop Bisquits

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Bete'avon!
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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

PostSubject: 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 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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