Easy Gluten-Free Biscuits
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.