Celiac Disease & Gluten-free Diet Information at Celiac.com - http://www.celiac.com
Basic Biscuits (Gluten-Free)
http://www.celiac.com/articles/401/1/Basic-Biscuits-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.

In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.

I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
Serving Size: 12 1 cup sorghum flour ¾ cup gluten-free Flour Blend ¼ cup Swee

Serving Size: 12

1 cup sorghum flour
¾ cup gluten-free Flour Blend
¼ cup Sweet Rice Flour
1 teaspoon xanthan gum
2 teaspoons sugar
3 teaspoons baking powder
½ teaspoon cream of tartar
¼ teaspoon salt
½ cup shortening -- cubed
1 egg
½ cup milk

Crack egg into large measuring cup. Add milk to make 2/3 cup of liquid. Lightly beat together. Set aside. Sift all dry ingredients. Place in food processor. Pulse in cubed shortening. Add milk/egg mixture. Pulse until dough is formed. I usually wrap dough in plastic wrap and chill 1 hour or overnight, but you could roll or pat it out right away and use a biscuit cutter to cut biscuits. Place on baking sheet and bake at 450 degrees for 10 min. I usually brush melted butter on them the last couple of minutes. This helps them to brown a little bit better.