I am from the American South and grew up on biscuits. They are one of the first things I learned to bake and were always prevalent at family meals.
Now that I’m gluten free and going back for a family visit in July, I really needed to update and tweak our recipe so that I (and my mom and toddler) can eat them.
I’ve made three batches to bring you this recipe – the first was very crumbly, the second was very dry (though the toddler still loves them), and then this third batch! Moist, crunchy bottom, holds together!
As I delve more into gluten free baking, I keep trying new blends of flours to see what works best. A lot of blends use xantham gum which I prefer not to add or have dairy in them or soy or bean flours which we can’t do. So far this new all-purpose blend is working great.
No xantham gum, soya/bean flour, dairy, or corn.
- 384 grams Brown Rice Flour (3 c) (1 c = 128 g)
- 414 grams Sorgum Flour (3 c) (1 c = 138 g)
- 170 grams Tapioca Starch/Flour (1.5 c) (1 c = 113 g)
- 228 grams Potato Starch (1.5 c) (1 c = 152 g) not potato flour!
Mix all ingredients well then shake together.
Store in airtight container.
- 9 cups of mix equals 1196 g.
- 1 cup mix equals 133 grams.
You can also use a rice flour blend (white and brown). 1 cup of white/brown blend equals 135 g/3 cups is 405 g (adjust final weight and divide by 9 cups).
- 9 cups with white/brown rice blend is 1217g
- 1 cup is 135 g
Now on to the biscuit recipe!
The big changes are the addition of ground chia seeds and an increase in liquids and baking powder. Both gluten free flour and chia seeds need extra liquids. If you don’t add it, they turn out very dry. I also increased the baking powder because without gluten, the flour doesn’t rise as well.
These changes turn out a super moist dough. It’s tacky. It’s going to make a mess as you form the biscuits. Resist the urge to add more flour.
These biscuits turned out fluffy with a crunchy bottom. Heavenly. Now if only there was a vegan butter I could eat in Kenya…
My family biscuit recipe made gluten-free, dairy-free, soy-free to continue enjoying.
- 238 grams all-purpose gluten free flour blend (1 3/4 cups - spooned in and leveled if you don't have a kitchen scale.)
- 1/2 tsp salt
- 2 tbsp ground chia seeds
- 2 tbsp baking powder
- 1 1/2 cups dairy free milk
- 1/3 cup chilled coconut oil or shortening
Preheat oven to 450/500 degrees (F).
Place cast-iron skillet or baking stone in oven to warm.
Mix all dry ingredients with fork.
With pastry cutter (fork if you don't have one), cut in chilled coconut oil.
Add milk and mix with spoon. The dough will be very moist but will form up after a few minutes.
With you hands, form up round shapes for the biscuits and place on hot skillet or stone.
Bake for 25 minutes until tops are slightly browned and internal temperature with a quick read thermometer is around 190 (F).
Remove from oven and cool in pan for 5 minutes. Transfer to cooling rack.