Quick and easy to make, biscuits are a great addition to any meal – breakfast, lunch or dinner. Made with rice and tapioca flour, this gluten-free recipe turns out light, fluffy and delicious!

About 10 Biscuits

  • 2 cups brown rice flour
  • 1/2 cup tapioca flour
  • 2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 3/4 teaspoon sea salt
  • 1/2 cup cold organic butter, palm shortening, or virgin coconut oil
  • 3/4 cup soy milk or hemp milk
  • Preheat oven to 425ºF
  • Combine the brown rice flour, tapioca flour, baking powder, xantham gum and sea salt in a large mixing bowl.
  • Add butter (or shortening or coconut oil). Mix together with your fingers until well combined and crumbly.
  • Slowly add milk, stirring with a wooden spoon as you pour. Gently knead the dough with your hands until just combined, being careful not to over mix.
  • Roll out dough on floured surface until about 1/2 inch thick. Cut into rounds with a knife, biscuit cutter or cup.
  • Place rounds onto ungreased cookie sheet or baking dish. You could also drop batter onto cookie sheet by large spoonfuls to make it even easier
  • Bake 10 – 12 minutes. Cool slightly on a wire rack and enjoy warm.

** This recipe has been used with the gracious permission of: The Whole Life Nutrition Cookbook. This is a great handbook for low-allergen, easy to prepare meals, and can be purchased at the Edmonton Clinic of Naturopathic Medicine.

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