Gluten-Free Hawaiian Bread Biscuits (yeast-free)
Moist and tender, they'll melt in your mouth!
- 2/3 cup white rice flour
- 1/3 cup brown rice flour
- 1/4 cup almond meal
- 1/2 cup sweet sorghum flour
- 1/4 cup potato starch
- 1/3 cup tapioca flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp sea salt
- 2 tsp xanthan gum
- 1/4 tsp ginger (I used the dried powder)
- 1/4 tsp dried orange zest (Penzy's is best)
- 3 1/2 TBSP sugar
- 2 large eggs
- 1/2 cup crushed pineapple
- 1/4 cup milk
- 3 TBSP partially melted butter (melt for 30 secs)
- 1 TBSP sweetened apple sauce
- 1 tsp vanilla extract
Preheat oven to 375 degrees
In a large bowl, mix together white and brown rice flour, almond meal, sweet sorghum flour, potato starch and tapioca flour. Then mix in the baking soda and baking powder (mix very well with a fork). Mix in the salt, sugar, xanthan gum and dried orange zest. Make sure everything is mixed together well and set this bowl aside.
In a medium sized bowl, add the vanilla extract and mix together with the eggs. Next, add the melted butter and apple sauce, mix again. Add the milk; mix well.
Now combine the wet contents from the medium bowl into the large bowl with the flours. You can use a fork at first, but finish mixing the dough with your hands (as if you were kneading dough, do this for about 30 seconds).
Now wash your hands. Grease a round 9 inch cake pan with non-stick spray or butter. Use a large ice cream scoop to scoop the dough into biscuits/balls of dough, place each one in the greased cake pan.
When you're done, fill a cup with about 1/4 cup lukewarm water. Dip your clean pointer finger into the water, then you'll smooth out the tops of the biscuits with your wet finger -- you can also use melted butter and a sturdy pastry brush (about 1 tbsp butter), just make sure it's not hot!
Bake the biscuits at 375 for about 15 minutes. Let cool for about 5 minutes then eat!