Recipe: GF, LF, CF Vegan Punjabi Biscuit Free of: CF, DF, EF, FF, GF, GaF, LF, NSF, OF, PF, POF, SF, SHF, SWF, WF, V, Veg This is the Vegan, Corn free version of my Punjabi Biscuit. I would normally serve this with a Chana Dal, but legume free can't have that. So, I would serve this with Punjabi Rice Stew. Just make a gravy out of Rice Milk and the Spices used below, seasoning it too taste. Use Arrowroot as a thickener. For non-KF, I'd use Carrots and Broccoli as the Stew Vegetables. For KF, I'd use Spinach. Yep, why most LF/NSF recipes aren't KF too. Yes, you may laugh now. I do. However, if anyone seriously does need KF, LF, and NSF, just email me, and I'll stop laughing at myself and create more recipes for you. Allergy Note: For Cereal allergies do NOT use Rice Flours or Milks. Ingredients: 1 cup of Amaranth flour (Goosefoot and Amaranth family) 1 tsp Ginger (optional) 1 tsp Cumin 1 tsp Coriander 1 tsp Nutmeg Non-Iodized Salt (for Corn Free) or Kosher Sea Salt, to taste 1 pkg dry active yeast 2 tsp. Olive Oil (or your preferred oil) 2 TB Arrowroot mixed in 2 TB warm water. (Vegan, Corn free) 1/4 cup Coconut Milk (find Corn Free brand) Olive oil for frying (or your preferred oil) How to Make: 1) Activate the Yeast with the warm water, per instructions on packet. Let it sit in cup until frothy. 2) Sift the flour. 3) Add in the spices. Mix well. 4) Add binder, oil, and some of the milk to the flour. 5) Mix the dough until well blended. Add more milk as needed. 6) Knead the dough until soft and somewhat spongy. Let dough rest for 10 minutes. 7) Roll out on a floured surface until about 1/2 inch or 1 1/2 centimeter's thick. 8) Cut into circles, using a floured cutter or glass. Repeat until all the dough is used. 9) Put on greased cookie sheet. 10) Bake in oven at 375 F (about 175 C) for about 8 - 12 minutes. Toothpick to middle, should come out clean.