Avg. rating 5 from 6 votes.Recipe Information
Recipe Created By: Sarathomps
Ingredients
3/4 cup white rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1/4 cup teff Flour
1 tsp xanthan gum
1 Tbsp sugar
3 3/4 tsp baking powder
1 tsp salt
1/2 cup Spectrum Shortening
3/4 cup milk (rice, soy, etc)
Directions
Preheat oven to 450 °F.
Put dry ingredients into a food processor. Pulse a few times to blend. Add shortening in small chunks and pulse until it looks like small crumbs. Alternatively, use a pastry blender or 2 knives to create the same texture.
Dump mixture into a medium bowl. Add 3/4 cup of milk. Stir gently until dough starts to leave sides of the bowl. Add more milk if necessary.
Sprinkle a counter or silpat with rice flour. Turn dough out and very gently knead 5-10 times. Pat it out to 3/4 – 1 inch thickness. Use biscuit cutters or a glass to cut out biscuits and place on an ungreased cookie sheet.
Bake 10-12 minutes or until golden brown. Take off of cookie sheet and serve immediately.
Notes
This recipe tastes very whole wheat like and the texture is awesome. They are best served fresh. You can store leftovers in a storage bag or Tupperware. Wrap biscuit with a damp paper towel and reheat in microwave.
Substitutions
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
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