Gluten Free Recipe

Biscuit Bread
Gluten Free Recipe

Ingredients:
3/4 cup white rice flour
3/4 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
2 teaspoons xanthan gum (*or 1 teaspoon Guar Gum for corn-free)
4 tablespoons baking powder
1/2 teaspoon salt
1/4 cup olive oil
1/8 cup honey
2 cups water

Directions:
Preheat oven to 375-degrees. Grease standard size muffin pan (This mix makes approximately 12 standard size muffins). Mix dry ingredients in a bowl. Pour in cooking oil, honey, and water. Stir completely until mix is thick and moist. Spoon batter into muffin pan. Fill each cup fully. Use a spoon or spatula to smooth the top of the batter to ensure more even cooking/rising. Bake 20 to 30 minutes. Biscuits should appear golden on top and tester should come out clean. Cool on a plate or baking rack.

NOTE:
These biscuits freeze perfectly and it prevents early staleness, which often happens with homemade baked goods. Freeze immediately after cooling in a freezer bag or container. Thaw in microwave on defrost setting.

Variations:
You can also use grand size muffin pans for a larger sized biscuit. Bake for approximately 30 to 40 minutes. Or make a 9 x 5-inch loaf and cook for one hour.

Substitute Milk (Dairy, Rice, Soy, or other) for water. You may need to adjust the amount, more or less, as these liquids vary in thickness.