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Monday, September 1, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
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GLUTEN-FREE DROP BISCUITS
Breads
Contributed by: Janet Evans
Ingredients:
  • 1/4 cup unsalted butter or buttery spread, at room temperature
  • 3/4 cup 1 percent milk
  • 1 large egg, at room temperature
  • 1 cup King Arthur gluten-free multi-purpose flour
  • 3/4 cup cornstarch
  • 2 tsp. xanthan gum
  • 11/2 tsp. cream of tartar
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • Oil or melted butter, for brushing
Preheat oven to 425 degrees. Grease or line with parchment paper a 9- by- 13-inch dull gray baking sheet (not non-stick).
In a food processor, blend the butter, milk and egg together until combined. Add the flour, cornstarch, xanthan gum, cream of tartar, baking soda and salt. Blend until the dough is very smooth, scraping down the sides of the bowl with a spatula, if necessary. The dough will be very soft.
Drop by large scoops onto the prepared baking sheet. Bake for 12-15 minutes or until browned and crisp. Remove the biscuits from the oven and brush with oil or melted butter. Serve immediately.
from Gluten-Free Quick & Easy
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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