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If you don't want to make them and you live near a Whole Foods in Virginia, they have some pretty darn good ones they make at their bakehouse. Roben Ryberg's cookbook also has a good recipe.

Mind you, gluten-free biscuits simply do not taste the same and are not fluffy. It's not quite the same.


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I heat the Whole Food ones up in the microwave and they taste like the biscuits at Red Lobster (minus the cheese and seasoning).

They don't taste cold.

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Also, if anyone has a receipe that works, please post. I have tried 3 different biscuit receipes and they look OK and don't taste too bad, but they are just FLAT - they don't raise AT ALL!

I am a decent cook, I don't usually mess up this bad, this consistantly...please help!

Also no gluten, soy, garbonzo, corn, yeast, milk products, peanuts/almonds, vinegar, or MSG--I have a sub for the corn meal and use rice milk in place of liquid milk--for dried milk, I have used plain rice flour with no problem. I use a solid shortenting for unmelted butter, for melted butter, I use canola oil. These subs have worked fine in other receipes.



gluten-free since July 2004

Other Intolerances:

Strawberries and Banannas (2007)

Nitrates (April 2006)

Yeast (which includes all vinegar so no condiments) (Oct. 2004)

Peanuts (Nov. 2004)

Soy (Oct. 2004)

Almonds (Sept. 2004)

Corn (Sept. 2004)

Lactose/Casein (1999)

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I was VERY impressed with these biscuits! They actually rose! The texture is still a little different from wheat biscuits, but they were the best we have tried so far! I got the recipe from Shari Sanderson's Incredible Edible Gluten Free Food for Kids. We use a lot of things from there! I use a Kitchen-Aid to mix it all. The dough did come out very dry, so I added enough milk so that it would all stick together. As for other intollerances, I will let you make whatever changes you need to.

Biscuits Supreme

1 cup rice flour

2/3 cup potato starch flour

1/3 cup tapioca flour

1 tablespoon baking powder

1 teaspoonbaking soda

1/2 teaspoon xanthan gum

2 teaspoons sugar

1/4 teaspoon salt

1/3 cup margarine or butter

2/3 cup milk or substitute

Preheat oven to 450 degrees.

I just throw it all in the Kitchen Aid and do the milk last. Like I said, I have found I need to add a bit more, I couldn't tell you how much, just enough so it sticks together. Then I mold the biscuits by rolling them in balls and flattening them a little. I put oil on the cookie sheet and flip them over so both sides are coated. Bake for 10-12 minutes or until lightly browned.

I plan on continuing to see if I can make more adjustments to make the texture a bit more like wheat biscuits. I will try adding a bit more xanthan gum, or perhaps an egg.

We keep them in the freezer and heat them up as Ashlee wants them. They keep great that way and taste fresh every time.

Good luck,


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1-2-3 Gluten Free has amazing biscuits. (www.123glutenfree.com). They are light and fluffy and do rise and taste like real biscuits!

The website lists stores that carry the products and you can order direct as well.

I DO have a financial interest in this company, but they are wonderful biscuits and I just thought I'd share. The site has testimonials from many different people which can attest to the quality of the products.


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