- 2 cups all-purpose, gluten-free flour (I use Better Batter Gluten Free Flour)
- 1 tsp. xanthan gum (omit if using Better Batter)
- 3 Tbsp. whole grain teff
- 3/4 cup sugar (plus more for dusting)
- 2 1/2 tsp. ground cinnamon (plus more for dusting)
- 4 Tbsp. buttermilk blend (I use SACO Cultured Buttermilk Blend)
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. kosher salt
- 7 Tbsp. vegetable shortening
- 1/2 cup milk (low-fat is fine; nonfat is not)
The shortening should be broken up into chunks precisely as directed. If you don't have a food processor, a bowl and wooden spoon will work. Use a wire whisk to combine the dry ingredients, then create a well in the dry ingredients and shortening when it's time to add the milk. Add the milk to the well and use the spoon to mix together the dough until it just comes together. Turn the dough out onto lightly floured parchment paper and proceed with the rest of the recipe as directed.
Preheat your oven to 325°. Line rimmed baking sheets with parchment paper and set them aside.
In the bowl of your food processor fitted with the steel blade, place the flour, xanthan gum, teff, sugar, ground cinnamon, buttermilk blend, baking powder, baking soda and salt and pulse to combine well. Dip clean, dry fingers in the dry ingredients. With well-floured fingers, tear the shortening into small chunks and toss the pieces carefully into the dry ingredients. Flatten each of the well-floured pieces of shortening between your fingers. Pulse the processor a couple times to combine.
Pour the milk into the dry ingredients and pulse just until the dough comes together. Turn the dough out onto a lightly floured piece of parchment paper, dust lightly with flour if sticky and knead until smooth. Divide the dough into 3 pieces. Cover 1 piece of dough with another piece of parchment paper and roll into a rectangle about 1/8-inch thick (the thickness of a nickel). It should roll out easily and cleanly. If not, dust lightly with flour and continue rolling.
Remove the top piece of parchment paper. With a pastry cutter, or a very sharp knife, even the edges of the rectangle. Slice into 1/2-inch squares. Pierce each square carefully 2 or 3 times with the tines of a fork.
Dip a small offset spatula in flour and slide it under a row of squares to lift the squares off the paper. Transfer to a prepared baking sheet and carefully separate the squares from one another a bit. They will not spread during baking. In a medium-size bowl, combine sugar and ground cinnamon to taste and sprinkle liberally over the tops of the squares arranged on the baking sheet. Place in the center of the preheated oven and bake for about 7 minutes or until lightly golden brown, rotating once during baking. Repeat with the remaining pieces of dough.
Allow to cool for a few minutes on the baking sheet. They will crisp as they cool. Store leftovers in an airtight container. The whole recipe should nearly fit in 2 quart-size mason jars.
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