DH's Oat Biscuit Recipe

[SweetSilver]

Created for my daughter who is allergic to wheat, dairy, corn, rice, eggs, etc. etc etc.  

Heat oven to 410 degrees.  Grease a cookie sheet.

Blend: 1 cup oat flour

          1 cup rolled oats, ground in a blender into a coarse meal (some unground are OK)

           2 tsp baking powder (use corn-free if necessary)

           1/2 tsp table salt

           1-2 Tbsp sugar

Cut into mixture 6 Tbsp palm shortening

Mix into mixture with fork: 2/3 cup soymilk*

Sprinkle with small amount of oat flour until dough comes together and can be rolled out.

Sprinkle a board lightly with oat flour, sprinkle with flour and roll out dough.  Cut into shapes and bake until bottoms are lightly browned, about 23 minutes.  Do not undercook.

*I find with wheat-free baking that the suspended solids in soymilk conditions dough and can replace the bean flours often included in some recipes.  So if you substitute other milks, I would decrease the liquid amount.  

A huge thanks to DH for stepping up and developing this recipe and for keeping our hungry girls in biscuits.  I have to vacate the kitchen every time the oats come out but oats are the only grain she can eat!  She was thrilled to see a heart-shaped biscuits on her plate, just like the wheat ones mama can eat.

                                                                 

[scsigrl]

Just a note, if you are wheat/gluten free it is very important to use GF oats/oat flour.  Oats are VERY commonly processed with the same equipment as wheat.

[SweetSilver]

Yes, indeed!  We are lucky in that hers is a simple wheat allergy.  I have suspected some cross-contamination from adjacent bulk bins at our co-op, though.

Also, I didn't mention to roll to just a bit more than 1/4 inch.  These are more like tender crackers that the biscuits we Americans make with wheat.