Gluten-free Biscuits

We are having the delicious Buttercup squash soup for supper tonight.  It’s a little chilly outside with the dampness and the rain so I thought a good soup night should be accompanied by some great biscuits too.  I found a good recipe today in The Whole Life Nutrition Cookbook. 


  • 2 cups brown rice flour
  • 1/2 cup tapioca flour (available in most grocery stores in the baking section, I grind mine in the Magic Bullet if it’s not already fine)
  • 2 teaspoons baking powder
  • 1 teaspoon xanthum gum
  • 3/4 teaspoon sea salt
  • 1/2 cup cold butter
  • 3/4 cup almond or coconut milk


  1. Preheat oven to 425F.
  2. Combine the rice flour, tapioca flour, baking powder, xanthum gum, and sea salt in a large mixing bowl.
  3. Add the butter.  Mix together with your fingers until well combined and crumbly.
  4. Slowly add the milk, stirring with a spoon as you pour.  Gently knead the dough with your hands until just combined.
  5. I rolled out the dough onto parchment paper long enough that I could use the parchment paper as a barrier between my roller and the dough so as not to have a lot of stickiness.  This way, I didn’t have to add any more flour.  If you don’t use parchment paper, you may need to roll out the dough on a floured surface.  Once the dough is flat, you can cut into biscuit size pieces and place pn the cookie sheet.
  6. Bake for about 10-12 minutes, or until done.  Cool slightly on a wire rack and enjoy warm!

Makes about 10 biscuits.

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