- and - 
Recipes - and - Recipes
3/4 cup rice flour (for more "nutrition" use 1/4 cup brown rice flour and just 1/2 cup white rice flour)
1/4 cup corn starch (or potato starch)
1/2 cup tapioca flour (sometimes called tapioca starch)
2 teaspoons baking powder (be sure it is GF)
1 teaspoon xanthan gum
1/2 teaspoon salt
1 tablespoon sugar
2 eggs
1/3 cup vegetable oil (avoid olive oil)
1/2 cup milk
1/2 cup grated cheese (optional, and if using cheddar cheese, use white cheddar, as other cheddars are not necessarily GF)
Mix all dry ingredients together well. Add other ingredients. Mix well. Drop on lightly greased cookie sheet. (I use parchment paper instead of greasing sheet.) Bake in 400 degree F oven for 10 to 12 minutes.
(My original directions, from the Halifax chapter of the Canadian Celiac Association, indicate to drop by tablespoonsful to yield 12 bicuits. I found these to be too small, especially if I wanted to use the biscuit for shortcake or fill it as a sandwich. My biscuits are larger, and probably about the size of an ice cream scoop when "dropped," and I get 5 or 6 biscuits. You will have to experiment. Biscuits will fall if taken out of the oven before they are cooked. I use a cake tester to check. As there is no gluten, these biscuits become very dry if stored at room temperature. Store in your refrigerator. Zap biscuit about 20 seconds in the microwave before serving; this improves the flavor. If you do use brown rice flour, store it in your freezer; not necessary to store white rice flour in your freezer.)
Jan Wheeler
Chimney Corner Bed & Breakfast and Cottages
Margaree Harbour, Nova Scotia
Cape Breton - Nova Scotia's Masterpiece
Back to Canada / Kiwi Bed and Breakfast Hosts' Recipes Index