Thursday, April 2, 2015

GLUTEN FREE BISCUITS

1 CUP OF BROWN RICE FLOUR
3/4 TEASPOON OF BAKING SODA
3/4 TEASPOON SALT
1/4 CUP OLIVE OIL
3/4-1 CUP GREEK OR FULL FAT YOGURT
1 EGG OPTIONAL
MIX THE DRY INGREDIENTS TOGETHER THAN ADD WET INGREDIENTS. DO NOT OVER MIX. DROP BY HEAPING TABLESPOONS INTO A BAKING PAN AND BAKE AT 425 DEGREES TILL GOLDEN BROWN.
2 TABLESPOONS OF FLAX COULD BE ADDED FOR PROTEIN IF DESIRED BUT WILL MAKE THE BISCUITS HEAVIER.