Egg, Yeast, Casein And Gluten Free Biscuits

• 1 cup rice flour
• 1/2 cup tapioca flour
• 1/2 teaspoon xanthan gum
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 -6 tablespoons ghee (Clarified Butter)
• 1/2 - 3/4 cup rice milk or 1/2-3/4 cup soymilk

1. Mix dry ingredients.
2. Cut in 4 tbs of the butter. If a more moist dough is desired add up to 2 tbs more.
3. Add rice or soy milk and mix.
4. For a traditional biscuit add 1/2 cup of milk.
5. For a drop biscuit add up to 3/4 cup of milk.
6. The rice flour will soak up a lot of moisture, so more milk may be needed to maintain the consistency.
7. For traditional biscuits roll to 3/4 inches thick and cut.
8. For drop biscuits drop 1 tbs of batter onto cookie sheet.
9. Bake 10-12 minutes at 400u0b0F.
10. Note: Baking with these substitutions will differ greatly from traditional recipes, especially in concern to higher moisture content needed to deliver a moist biscuit after baking and consistency due to the moisture content when handling.

rice flour, tapioca flour, xanthan gum, baking powder, baking soda, salt, ghee, rice milk

Taken from www.food.com/recipe/egg-yeast-casein-and-gluten-free-biscuits-221696 (may not work)