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This recipe is from Nicolette Dumke's book Allergy Cooking With Ease.
2 cups (7 ounces) spelt flour
1 teaspoon baking soda
1/4 teaspoon ascorbic acid
1/2 teaspoon salt
1/4 cup (1 3/4 ounces) vegetable oil
1/2 cup (4 ounces) water
Stir the flour, baking soda, ascorbic acid and salt together in a mixing bowl. Blend in the oil with a pastry cutter until the mixture is crumbly. Stir in the water until dough holds together. Turn out onto a spelt-sprinkled board and knead about 25 times. Roll or pat out until it's about 3/8-inch in thickness. With a spelt-dipped biscuit cutter, cut out circles and place on an ungreased baking sheet. Bake at 400°F for 20 to 25 minutes. (To save re-rolling leftover pieces, cut into squares.) Makes 12 biscuits.
Nutrition information* per serving (1 biscuit, 35 g): 107 cal, 5 g fat, 3 g protein, 13 g complex carbohydrates, 3 g dietary fiber, 158 mg sodium, 74 mg potassium, 1 mg iron, 9 mg calcium, 75 mg phosphorus.
* Note: As our nutritional software doesn't include a listing for spelt, we have substituted whole wheat, the nearest equivalent, when doing these nutritional breakdowns.
This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 8, September-October 1992 issue.