quickbread - Biscuits gluten free

By tinathorn

Ingredients

• 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 (or guar gum)
• 1/2 teaspoon fine 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 plain yogurt) (or 1 1/2 Tablespoons white or apple cider vinegar + enough milk to make 1 cup)
• 1 teaspoon agave syrup (or honey)

Details

Adapted from glutenfreerecipebox.com

Preparation

Step 1

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.
Tips

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.