Preheat oven to 425 degrees F.
Line baking sheet with parchment paper.
Place flours, baking powder, baking soda, xanthum gum, salt and sugar in food processor.
Pulse on and off just enough to combine ingredients.
Add butter and pulse 15-20 times until the mixture resembles coarse meal.
With a fork or whisk, combine eggs and yogurt in a small bowl.
Pour over flour mixture in the food processor and process for about 10 second or until dough forms large curds.
Turn dough onto counter, form into circle and cut into triangles.
It will not be as stiff as"normal" doughs, so you have to treat it very gently.
Bake about 12-15 minutes until a light golden brown.
You can add a variety of things to this basic recipe to make them taste pretty decent.
Just about any flavorings, fruits, etc.
can be added.
Just be prepared to adjust accordingly for the difference you will find with the moisture of the batch.
Do not handle this dough any more than you have to– it's one of those doughs that needs to be done "just so".
Too much of one thing will give you sand, too much of another will give you goo.
Ingredients:
2 1/2 cups rice flour
1 cup tapioca flour
3 teaspoons cream of tartar
1 1/2 teaspoons baking soda
2 teaspoons xanthan gum
1/2 teaspoon salt
8 tablespoons sugar
1/2 cup cold butter, in 1/2 inch pieces
1 1/3 cups plain yogurt
2 large eggs, lightly beaten
Steps/Methods:
Preheat oven to 425 degrees F.
Line baking sheet with parchment paper.
Place flours, baking powder, baking soda, xanthum gum, salt and sugar in food processor.
Pulse on and off just enough to combine ingredients.
Add butter and pulse 15-20 times until the mixture resembles coarse meal.
With a fork or whisk, combine eggs and yogurt in a small bowl.
Pour over flour mixture in the food processor and process for about 10 second or until dough forms large curds.
Turn dough onto counter, form into circle and cut into triangles.
It will not be as stiff as"normal" doughs, so you have to treat it very gently.
Bake about 12-15 minutes until a light golden brown.
You can add a variety of things to this basic recipe to make them taste pretty decent.
Just about any flavorings, fruits, etc.
can be added.
Just be prepared to adjust accordingly for the difference you will find with the moisture of the batch.
Do not handle this dough any more than you have to– it's one of those doughs that needs to be done "just so".
Too much of one thing will give you sand, too much of another will give you goo.
