Ingredients
- 2 C. high-protein, gluten-free flour mix - see note below shopping list
- 1 t. baking soda shopping list
- 2 t. baking powder shopping list
- 1/2 t. xanthan gum shopping list
- 1/2 t. salt shopping list
- 1/4 c. gluten-free oats shopping list
- 1 egg shopping list
- 1 c. buttermilk shopping list
- 1 t. orange zest shopping list
- 1/3 c. golden raisins shopping list
- 1 T. sugar shopping list
- additional sugar shopping list
How to make it
- Preheat oven to 375. Lightly dust a cookie sheet with gluten-free flour.
- Mix flour blend, baking soda, baking powder, xanthan gum, salt, oats, orange zest, raisins, and 1 T. sugar in bowl.
- Add egg and buttermilk and mix to form a soft, sticky dough.
- Place dough on a lightly floured (gluten-free) surface and kneed three times.
- Shape dough into a 6" flat round. Plce on prepared cookie sheet. Sprinkle with gluten-free flour and score a large X on the top. Sprinkle with additional sugar.
- Bake in preheated oven until top is golden brown, about 30-35 minutes or until it sounds hollow.
- NOTE:
- Living Well's High-protein gluten-free flour
- 1 1/4 c. bean, chickpea or soy flour (I used soy)
- 1 c. arrowroot starch, cornstarch or potato starch (I used half cornstarch and half potato starch)
- 1 c. tapioca starch
- 1 c. white or brown rice flour (I used white)
- Blend ingredients together. Store in overed container in the refrigerator until used.
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