No ImageHow to Make Fluffy Gluten-Free Biscuits

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  1. Barb

    I made this recipe with my own flour mixture which I make in bulk for baking which consists of 6 cups of rice flour, 2 cups of potato starch & 1 cup of tapioca starch. I used 3 cups of this mixture as recommended by the recipe & added 1 1/2 teaspoons of xanthum gum. Otherwise I followed the ingredient reccommendations exactly. However, I used room temperature butter & did not refrigerate the dough. After thoroughly mixed, I hand patted out the biscuits and put them on the butter greased cookie sheet & instead of cream, I brushed the tops with melted butter & baked for 25 minutes in my toaster oven. I have used the recipe 4 times so far & each time they have come out delicious! Thanks for this wonderful recipe! Before this everthing I tried baking when making buiscuits was an utter flop! Have had to follow a GF diet for several years now & baking items and finding good recipes has always been a challenge!! Thanks Again!!

    xxxxxyyyyy

  2. Mrs T

    Going gluten free is still new to me. So far baking has been disappointing. These biscuits are a real treat. I will be making them again. I would like to see the nutritional values tor this recipe, as well.

    xxxxxyyyyy

  3. lindsay parker

    they turned out fabulous! followed the recipe to a T, even the flour recommendation and they were so good! thank you so much.

    xxxxxyyyyy

  4. Beth

    Not sure what I’m doing wrong but made these a 2nd time tonight and still awful! Followed the directions to a T. They take way longer than 26 min to bake, still not cooked in middle. So I flipped them over as the tops still white but bottoms brown. They don’t puff up, they will doughie inside after baking close to 45 min. Threw them out :( I was disappointed after 2 times trying these.

    xxxxxyyyyy

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  5. Susan

    Can’t find the recipe notes to tell me how much xanthan gum to add to a gluten free flour blend that doesn’t have it. Please help!

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