I really wanted to make gluten free biscuits a little healthier than the traditional recipes. I did not use corn starch in this recipe, therefore it is corn-free, depending upon which margarine you use. I used Smart Balance Spread versus the traditional butter. I am looking forward to trying one of the Earth Balance Spreads, too. Other changes I made were substituting agave syrup for sugar; and instead of using buttermilk I used non-fat Greek yogurt. This recipe is not dairy-free due to the Greek yogurt, but Greek yogurt is more easily digested compared to regular dairy products. If you haven’t had biscuits since you started your gluten-free diet I believe you will find these biscuits very delicious! They are definitely lighter than the gluten version I used to make. I hope you, your family and friends enjoy!
Gluten free biscuits used to be an occasional Sunday tradition in our household. Now they're back! Flaky goodness!
- 1/4 cup white rice flour
- 1/4 cup + 1 Tablespoon sweet rice flour
- 3/4 cup tapioca starch
- 1/4 cup potato starch
- 1 Tablespoon gluten free baking powder (Use corn-free, if corn intolerant.)
- 3/4 teaspoon xanthan gum (Use guar gum, if corn intolerant.)
- 1/2 teaspoon sea salt
- 2 Tablespoons vegetable or palm shortening
- 3 Tablespoons gluten-free margarine, Earth Balance (dairy-free), or butter
- 1 cup non-fat Greek yogurt (or dairy-free yogurt) )(or 1 Tablespoon white vinegar + enough milk to make 1 cup)
- 1 teaspoon agave syrup
- Measure the margarine and vegetable shortening and place in the freezer.
- If using milk, combine milk and vinegar in a cup; set aside.
- Preheat oven to 425°F.
- Whisk together all dry ingredients in a large bowl.
- Place Greek yogurt in a small bowl; add agave syrup; whisk together; (if using milk add agave to milk and stir); and set aside.
- With a pastry cutter or 2 knives cut the frozen margarine and shortening into the flour mixture until it is well blended.
- Fold or cut in the Greek yogurt (or pour in milk) mixture into the flour mixture.
- Measure 1/8 to 1/4 cup of the mixture and form into a biscuit shape (flattened ball) and place 6 - 12 raw biscuits on a non-stick cookie/baking sheet. (1/4 cup batter makes 6 large biscuits; 1/8 cup makes 12.) You may form by hand or roll out your dough onto a lightly flour surface to 5/8" high and cut out circles using a 2 1/2" biscuit cutter, which makes 12 biscuits.
- Bake 10-16 minutes or until golden brown. Do not allow the bottoms to get too brown. You want them a golden brown, as well.
- Allow to cool for about 5 minutes or so and taste test. If it is too doughy in the middle don't hesitate to place them back in the oven. As it cools the the level of starchiness lessens.
- Toast lightly to rewarm or warm in oven or toaster oven.
Serving suggestions: biscuits and gravy; fold in a little shredded cheese and/or green chili and serve with Mexican dishes; serve with breakfast foods; use as a substitute for bread; Note: Many people do not use margarine due to the artificial flavorings and/or coloring. Weigh the risks yourself. I love butter, but wanted to make this gluten free biscuit recipe with a dairy-free margarine for those who need to watch or avoid dairy intake.
UPDATE: I have made these with butter, and haven’t noticed any difference at all.