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    You are in: Home / Recipes / Egg, Yeast, Casein and Gluten Free Biscuits Recipe
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    Egg, Yeast, Casein and Gluten Free Biscuits

    Average Rating:

    2 Total Reviews

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    • on February 20, 2011

      This recipe is great! I used it for a pizza crust with a few changes. I substituted olive oil for the ghee, used goat's milk and skipped the baking powder (I think it makes things taste too salty). I sprayed my rectangular pan with olive oil, dumped the batter on to the pan and then spread it very thinly. A rubber spatula did not work well so I sprayed a piece of plastic wrap with olive oil and laid it over the batter to spread it out. It worked so well! I baked up quite a few and topped them with toppings to freeze. That way they are ready when we need them!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 18, 2014

      Yummy! Never would have guessed they are gluten and egg free. Substituted regular butter for the ghee. We used these for strawberry shortcake. They were so easy to roll and cut out - even cut out a shamrock for St. Patrick's Day! They would be yummy just served with butter, too.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Egg, Yeast, Casein and Gluten Free Biscuits

    Serving Size: 1 (18 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 103.1
     
    Calories from Fat 47
    46%
    Total Fat 5.3 g
    8%
    Saturated Fat 3.2 g
    16%
    Cholesterol 13.1 mg
    4%
    Sodium 314.8 mg
    13%
    Total Carbohydrate 12.8 g
    4%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.0 g
    0%
    Protein 0.9 g
    1%

    The following items or measurements are not included:

    tapioca flour

    xanthan gum

    rice milk

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