I have been asked by several people for a Gluten-free version of the little round Peppernuts that are a Mennonite traditional favorite.
Erica Buller shared her family recipe with me and I adapted it to be gluten-free.
1 cup brown sugar
1/2 cup shortening, creamed with brown sugar
1/8 cup sour cream - add to sugar mixture
2 tsp. yogurt
add following dry ingredients (mixed well)
1 cup white bean flour (or Sorghum)
1/2 cup Teff flour
1/2 cup potato starch
1 tsp xanthan gum
1 tsp baking powder
1/2 tsp. soda
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup chopped nuts (optional)
Combine wet ingredients , then add dry ingredients and mix well.
Using a little Sweet Rice if necessary on counter, divide dough into 4 pieces and roll each piece into thumb sized rolls, and cut into 1/2" slices.
Lay cut side down on baking sheet and bake for 20 minut. at 350°
Baking time determines how soft or hard you like them.
They are like dunking doughnuts... dipped in coffee to eat.