1. Health
You can opt-out at any time. Please refer to our privacy policy for contact information.

Wheat-Free, Gluten-Free Buttermilk Biscuits


Updated April 23, 2009

Biscuits and other quickbreads are useful for a variety of allergies, since most are egg-free and many are soy-free. In fact, with the exception of dairy and wheat, traditional biscuits are free from most common allergens. Making a wheat-free biscuit is fairly straightforward: The technique remains the same, and most of the ingredients are the same save for a wheat-free flour mix and some xanthan gum to hold the dough together.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • 1 1/4 c white rice flour (7 oz.)
  • 1/2 c potato starch, cornstarch, or tapioca starch (2 oz.)
  • 1/4 c brown rice flour or amaranth flour (1 oz.)
  • 1 tsp. xanthan gum
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 4 Tbsp. butter or shortening (or a combination), cut into pea-sized pieces
  • 1 c buttermilk


  1. Preheat oven to 400 F.
  2. Sift together rice flour, potato starch, brown rice or amaranth flour, xanthan gum, salt, and baking powder. (You can also do this in a large mixing bowl with a whisk or in a food processor.)
  3. With your hands or a spoon, cut in butter or shortening until the flour mixture resembles bread crumbs and all fat is incorporated into the mix.
  4. Create a well in the middle of the flour mixture and pour in the buttermilk. Mix the liquid into the flour mix (with your hands or a spoon) until the batter just comes together, then pour batter onto a sheet of parchment paper. The dough should be very loose -- thicker than pancake batter, but much wetter than cookie dough. Add a little more flour if dough is too loose or a little more buttermilk if dough is too dry.
  5. Using your hands, pat the mixture into a flat mound, roughly one inch thick. Cut biscuits with a biscuit cutter and place on an ungreased baking sheet. Biscuits should touch shoulder-to-shoulder on the sheet for best rising -- I usually do mine in rows of three biscuits.
  6. Bake for 10 to 18 minutes or until golden brown.

Makes 12 to 14 2-inch biscuits.

  1. About.com
  2. Health
  3. Food Allergies
  4. Allergy Recipes
  5. Recipe - Wheat-Free Buttermilk Biscuits - Gluten-Free Buttermilk Biscuits

©2014 About.com. All rights reserved.

We comply with the HONcode standard
for trustworthy health
information: verify here.