1. Preheat the oven to 400°F.
  2. Stir the flour, baking soda, ascorbic acid and salt together in a mixing bowl.
  3. Blend in the oil with a pastry cutter until the mixture is crumbly. Stir in the water until dough holds together.
  4. Turn the dough out onto a spelt-sprinkled board and knead about 25 times.
  5. Roll or pat the dough out until it's about 3/8" in thickness. With a spelt-dipped biscuit cutter, cut out circles and place on a parchment-lined (or ungreased) baking sheet.
  6. Bake the rolls for 20 to 25 minutes.
  7. Store any leftover rolls, well-wrapped, for up to 3 days at room temperature, or freeze for up to a month.

Tips from our Bakers

  • If you want to avoid re-rolling leftover pieces, cut into squares.
  • This recipe is inspired by Allergy Cooking With Ease by Nicolette Dumke.