Chocolate Biscuits (Gluten-Free)

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 coupl...

This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.
Roben Ryberg: This dough is great fun to work with. My kids like to play with the scraps. This dough is quite soft, and so are the biscuits.
Ingredients:
1/3 cup shortening
½ cup potato starch
¾ cup cornstarch
1 ¾ teaspoon xanthan gum
1 tablespoon baking powder
¼ teaspoon baking soda
1 tablespoon sugar
¾ cup milk
½ teaspoon salt
Directions:
Preheat oven to 375 . In medium bowl, blend all ingredients. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky. Roll or pat our dough on a lightly floured (cornstarch) surface. Dough should be about ½ inch thick....

This recipe comes to us from Liz Wolf.
Ingredients:
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
Directions:
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...

This recipe comes to us from Cindy. Ingredients:
½ cup brown rice flour
½ cup white rice flour
½ cup sweet rice flour
½ cup amaranth flour
1 teaspoon salt
2 teaspoons xanthan gum
1 tablespoon baking powder
1 teaspoon sugar (optional - amaranth flour is sweet)
1 can (13.5 oz) cold and solidified coconut milk - not low fat.
Directions:
Preheat the oven to 450F degrees.
Put all the dry ingredients in the bowl of a food processor run until all the dry ingredients are mixed. Open the food processor and add the coconut milk. Run the food processor just long enough to mix thoroughly. You might have to open it once to scrape down the sides. The dough should be airy. Drop by tablespoon full onto cookie sheet. Bake for 12 minutes. Makes about 18 ...