Gluten Free Recipes
Superfine white rice flour, brown rice flour and potato starch with a bit of tapioca flour create tender Biscuit Bread. A bit of honey adds just the right sweetness.
3/4 cup super-fine gluten-free 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 Gluten-Free Guar Gum for corn-free)
4 tablespoons gluten-free baking powder
1/2 teaspoon salt
1/4 cup olive oil
1/8 cup honey
2 cups water
Preheat oven to 375-degrees.
Grease standard size muffin pan. 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.
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 Biscuit Bread in microwave on defrost setting.
- 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.
Yield: 12 muffins
Serving size: 1 muffin