Baked Lentil Biscuits

1 ¾ (425 mL) cups all-purpose flour 1 Tbsp (15 mL) baking powder 1 Tbsp (15 mL) white sugar Dash salt ¼ cup (60 mL) soft margarine, unsalted 2/3 cup (150 mL) lentil purée 2/3 cup (150 mL) 1% milk Preheat oven to 425˚F (220˚C). In a bowl, combine flour, baking powder, sugar and salt. Cut margarine...

Cheddar Oat Lentil Biscuits

1/2 cup (125 mL) dry red lentils 2 cups (500 mL) rolled oats, either old fashioned or quick-cooking (not instant) 1 tsp (5 mL) baking powder 1/8 – 1/4 tsp (1 – 2.5 mL) cayenne pepper (1/4 tsp will be very spicy) 1/8 tsp (1 mL) salt       1 1/2 cups (375 mL) grated aged white cheddar...

Gluten-Free Cornbread (White Bean Flour)

To Make Brown Rice Flour Blend: 1 ½ cups brown rice flour, 1 ½ cups potato starch, and 1 cup tapioca flour (also called tapioca starch). Blend thoroughly. Store, tightly closed, in a dark, dry place. • 1 cup (250 mL) gluten-free cornmeal • ½ cup (125 mL) white Bean Flour • 1/3 cup (75 mL) Brown...