Tomato Biscuits (gluten free)
Preparation time: 20 minutes
Baking time: 30 minutes
Serves: about 45 biscuits
- 1 cup rice flour + 1/ 2 cup which will be used for dusting
- ½ cup buckwheat flour
- 1/3 cup quinoa flour
- 1/3 cup oat bran (gluten free)
- 2 tbsp tahini
- 2 tbsp olive oil
- 400 ml fresh tomato juice
- ½ tsp salt, if tomato juice is unsalted
- 2 tsp dried oregano
- 1/3 tsp coarsely ground black pepper
- 1 tbsp black sesame
- 50 g sunflower seeds
* 1 cup is 250 ml
* Gluten-free flours could be replaced with rye, whole wheat or wheat flour.
* If you want to be sure that your biscuits are a 100% gluten-free - use oat bran, marked as gluten free. Oat bran could be replaced by flaxseed flour or additional rice flour.
In a large bowl mix all dry ingredients. Stir well. With hand, form a well in the middle and pour olive oil and tahini. Add gradually tomato juice and mix. Knead a soft dough. Flour a surface with rice flour and gently roll the dough to a 5 mm crust.
With a thin glass or cookie cutter cut out the biscuits. Grease a baking pan with olive oil. Arrange the biscuits in the pan and bake at 180 degrease Celsius for 15 to 20 minutes until golden brown.
Remove from oven and let cool on a wire rack .
Serve with olive paste , pesto and fresh tomatoes.
bran » oat
flours » gluten free » rice
flours » gluten free » flaxseed
flours » gluten free » buckwheat
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