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Wheat-Free, Gluten-Free Buttermilk Biscuits

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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

Ingredients:

  • 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

Preparation:

  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.

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