I so missed bread when I was eating gluten free that I experimented until I came up with this recipe for those times when I just had to have bread. The dry ingredients can be premixed and stored in the refrigerator in a sealed container. I live alone and I didn't want a lot of leftovers so I cut the recipe down until I could make just 2 biscuits in the toaster oven in 12 minutes. I mix them in a large mug for easy cleanup.
prep time10 Min
cook time10 Min
spelt flour, white
1 1/2 Tbsp
How To Make
Mix these three dry ingredients and store in the refrigerator until you feel a need for biscuits.
To a generous 1/2 cup of the flour mixture, add a scant TBS of vegetable oil (I use canola) and a scant 1/4 cup of tepid water. A large mug makes a perfect mixing bowl.
Beat 10 strokes. Drop in 2 or 3 mounds on a baking sheet. (I use my toaster oven and put foil on the baking sheet)
Bake 12 minutes until firm to the touch and lightly brown on the bottom.
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