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  • Scott Adams
    Scott Adams

    Southern Biscuits (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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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    I did not have any egg replacer (I do not use it, eggs are essential in my blood type diet), so I just used a whole egg and Earth Balance instead of shortening (as another reviewer did). My biscuits flattened out like puffy pancakes, and I could taste the baking powder. Is the egg itself adding too much liquid? I used Bob's Red Mill all-purpose baking mix and wonder if that had anything to do with it as well. I've tried some other recipes and had success with them, but for some reason I did not do well with this one. Thank you for posting, though.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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