1 cup Bob Red Mill’s gluten-free flour
1 cup brown rice flour
½ cup tapioca starch
½ cup instant non-fat dry milk powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon cinnamon
½ cup light agave
¼ cup grape seed oil
1 organic Omega-3 egg
½ cup organic unsweetened apple juice
½ cup ground golden flax seed
Preheated oven to 375º. In medium bowl, sift together gluten-free flour, brown rice flour, tapioca starch, milk powder, baking powder, baking soda, xanthan gum and cinnamon. In stand up mixing bowl, combine agave and oil. Beat in the egg and apple juice. Gradually add flour mixture. Lastly, add flax seed. Dough will be sticky, but stiff. Dust hands with little extra flour and form dough into a ball. Refrigerate for two hours.
Fit a piece of parchment paper on a cookie sheet. Take the parchment paper off baking sheet and place on work surface. Place dough on fitted parchment paper and flatten by placing a bit of gluten-free flour on top of dough and pushing down with palm of hand. Next, place a piece of wax paper on top of dough. Roll dough out to within ½-inch of the edge of fitted parchment. Remove wax paper carefully. Cut rolled out dough into two-inch by one-inch bars. Separate the cookies slightly. Bake 15 minutes in preheated 375º oven until light brown. Cool on wire rack.
Yield: Four dozen biscuits.