gluten free whole grain biscuits

It has been on of those afternoons and evenings.  Puttering.  To the library I go for dvds and books.  At home it is tea and weaving and stitching.  Projects that are so big that they do not finish quickly.  I am working on the baby quilt and the rug.  A little every day settles me well.  Chop wood, carry water type of prayer and meditation.  

I did make a lovely breakfast the other day.  My Beloved is trying to be gluten free again but also prefers whole grains.  These biscuits remind me of whole wheat biscuits.

gluten free whole grain biscuits

1/4 cup teff flour

1/4 cup arrowroot flour

1/4 cup almond flour

1/4 cup millet flour

1 tablespoon ground flax

1 tablespoon boiling water

1 teaspoon sugar

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 to 3/4 cup heavy cream

This will make four biscuits.

Preheat oven to 425 degrees Fahrenheit.  Line  a baking sheet with a silpat or parchment paper.  In a bowl mix the teff, arrowroot, almond, millet, baking soda, cream of tartar, and sugar.   Whisk well.  

Put the 1 tablespoon of ground flax and 1 tablespoon boiling water in a small bowl.  Mix together.  

To the flour mixture add the flax mixture and cream.  Less liquid makes a biscuit to cut, more liquid makes very good drop biscuits.  

Bake for 10 to 15 minutes or until there are golden edges.

I served these for breakfast with scrambled eggs from the farmer's market and white bean gravy.  

Pretty fantabulous.  Probably should have made it for dinner instead of tea and toast with cheese!