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Southern Biscuits (Gluten-Free)
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. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Liz Wolf.
2 cups gluten-free flour mix*
1/3 cup + 1 tablespoon butter
2 ½ teaspoons gluten-free baking powder
1 teaspoon Ener-G egg replacer
If using unsalted butter - 1 teaspoon salt
Blend all ingredients with pastry cutter until butter is well distributed and in tiny pieces. Then add:
¾ cup milk (Goat milk, rice milk works too)
Stir really well until dough forms a ball. Let sit for a few minutes. Drop by spoonfuls or roll out and cut with a biscuit cutter. Bake at 400F for about 10 minutes.
*My gluten free flour mix is 2 cups brown rice flour, 2/3 cup potato starch flour, 1/3 cup Tapioca flour and 2 ½ teaspoons xanthan gum. Sift at least 3 times. I usually make 3-4 batches of this at once and keep it on hand so I can just measure out the flour I need.
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