Combine the following:
- 1 1/2 cup gluten free flour (purchase at Alpenglow Natural Foods)
- 3 Tbsp dry powdered milk
- 1/2tsp baking powder
Blend the above.
In a second mixing bowl combine:
- 1 egg (beat well)
- Tbsp vegtable oil
- 1 tsp gluten free vinegar (apple or rice vinegar)
- 1/2 cup water
- 1/4 cup cheese (shredded)
- 1/2 tsp Italian seasoning (optional)
Mix all the wet ingredients together.
Combine wet and dry ingredients and mix well. Place spoon size dough drops on baking sheet or muffin tins.
Bake at 450 degrees for approximately 12 – 15 minutes.