Food Philosopher’s® Gluten–Free
Makes ten 2½” round biscuits
Recipe can be cut in half
1½ cups brown rice flour mix*
½ cup sweet rice flour**
4 tablespoons sugar
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
2 tablespoons buttermilk powder
½ teaspoon salt
10 tablespoons cold, unsalted butter, cut into 10 slices
2 large egg whites
1/3 cup plus one tablespoon water
Preheat oven to 425°F. Position rack in center of oven. Spray small baking sheet with cooking spray and set aside.
- Mix brown rice flour mix, sweet rice flour, baking powder, baking soda, xanthan gum, buttermilk powder, sugar and salt in large bowl of electric mixer. With mixer on low speed, cut butter into flour mixture until the mixture is crumbly and resembles a course meal. Put mixture into a small bowl and set aside.
- Beat egg whites in the same large bowl of electric mixer until very foamy. Add water and flour mixture all at once and mix at medium speed for about 30 seconds until well–blended. Use lightly floured hands to pat out dough into a large ¾” thick round on lightly–floured surface. Cut out biscuits with a 2½” round cookie cutter. Press dough scraps together and repeat. Place
biscuits on baking sheet.
- Place baking sheet on center rack of oven and turn oven temperature down to 400°F. Bake 15–18 minutes until medium golden brown. Serve immediately. Biscuits can be stored in refrigerator for up to two days in an airtight container. Rewarm in 350°F preheated oven. Do not use a microwave.
*see "Gluten–Free Flour Mixes" in our Recipe Archive
** available in natural food stores or online from Authentic
Foods (see "Gluten–Free Flour Mixes" in our Recipe Archive)
or other vendors.
© 2005 by Claudia Pillow and Annalise Roberts