Good morning and Happy Easter!
I hope you all are enjoying time spent with family and friends!
Hollywood over-exaggerates things.
Oh, those crazy celebrities…
Yesterday, I mentioned I was baking up a storm, so today I have another delectable recipe for you! If you haven’t checked it out already, take a look at the Lemon Meringue Cookies I made. It’s the perfect treat to stick in the oven (on low, of course) while you’re at church!
Today’s recipe comes from my experimentations in the Product Development class I am taking at school. We are working with a carrot farm who creates baby carrots (they don’t grow in the ground like that!). Their challenge to us is to develop up with a recipe that utilizes the extra shavings that pile up when the baby carrots are formed. Here’s what I came up with…
Mini Gluten-Free Carrot Cheddar Biscuits
Prep Time: 1 hour
Cook Time: 15-18 minutes
Yield: 12 mini biscuits
- 1 packet active dry yeast
- 1/2 Cup warm water
- 5 1/2 oz Bob’s Red Mill Gluten-Free All-Purpose Flour (separated by weight, 2.5 oz and 3 oz)
- 2 tsp xanthan gum
- 2 tsp baking soda
- 2.5 oz shredded carrots (about 2 thin carrots)
- 1/4 tsp dried oregano
- 2 oz shredded cheddar cheese
- 1 Tbs olive oil
- 1 Tbs sugar
- 1 tsp salt
- 1/4 tsp dried basil
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- Dissolve yeast into warm water for at least 10 minutes.
- In the meantime, grate and measure (using a kitchen scale) the cheese and carrots.
- Also using the kitchen scale, measuring and separate the gluten-free flour.
- Add a teaspoon of xanthan gum and a teaspoon of baking soda to both the 2.5 oz and 3 oz flour amounts.
- In a medium bowl, add the 2.5 oz gluten-free flour mixture, carrots, oregano, and yeast. Mix well.
- Place a damp cloth over the bowl and allow the dough to rise for about a half an hour, or until the dough has doubled in size.
- Add the 3 oz flour mixture, cheese, oil, sugar, salt, basil, garlic, and cayenne to the dough. Mix/kneed well.
- Preheat oven to 350 degrees.
- Let dough rise again for another half hour.
- Take a parchment-lined baking sheet, and place heaping tablespoons of dough on sheet.
- Place in oven for 15-18 minutes.
- Let cool for half hour and enjoy!
Can I just toot my own horn for a second…
These things are GOOD!
They are so good that it prompted me to go out and buy my very first food scale just so I could make them at home!
It’s nothing fancy. You don’t need an expensive digital one, although those are very nice and precise!
I think it will go to good use, especially when it comes to making this recipe.
Don’t let yeast bread scare you! More than anything, it’s just a ton of waiting around for the dough to rise.
And the end result?
Gluten-Free, gobble-it-down goodness!