Gluten free biscuit recipe

Find the best gluten free biscuit recipe for your gluten free diet.

Gluten free biscuits can be made from scratch or with a gluten free mix. I think baking them fresh is better but when you're in a hurry use a mix.

Basic Gluten free biscuit:

Biscuit photo by Dreamstime

  • 1 cup sorghum flour
  • 3/4 cup GF Flour Blend
  • 1/4 cup Sweet Rice Flour
  • 1 teaspoon xanthan gum
  • 2 teaspoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • ¼ teaspoon salt
  • ½ cup shortening -- cubed
  • 1 egg
  • 1/2 cup milk
Crack egg into large measuring cup. Add milk to make 2/3 cup of liquid. Lightly beat together. Set aside. Sift all dry ingredients. Place in food processor. Pulse in cubed shortening. Add milk/egg mixture. Pulse until dough is formed. I usually wrap dough in plastic wrap and chill 1 hour or overnight, but you could roll or pat it out right away and use a biscuit cutter to cut biscuits. Place on baking sheet and bake at 450 degrees for 10 min. I usually brush melted butter on them the last couple of minutes. This helps them to brown a little bit better.


Chocolate Gluten free biscuit recipe:

Ingredients: makes 20 biscuits

  • 1 oz or 25g cocoa powder
  • 2 oz or 50g potato flour
  • 2 oz or 50g rice flour
  • 1 oz or 25g chick pea flour
  • 1 oz or 25g ground almonds
  • 3 oz or 75g granulated sugar
  • 3 oz or 75g hard margarine or butter
  • 1 egg
Mix all the dry ingredients together. Beat the egg before adding with the butter and mix together until a soft dough is produced that sticks into a large ball. Break the dough into walnut-sized pieces and place on a greased tray or nonstick baking parchment. Flatten each lump with the back of a fork dipped in cold water.Preheated oven 350 F Bake for 12 - 15 minutes. Cool on a wire rack.Variations: Add chopped nuts or crystallized ginger

_________________________________________________________________Scone photo by Dreamstime


  • 2 cups gluten free flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 Tbs. butter
  • 3/4 to 1 cup soy milk or water or orange juice or a blend of these

    Blend together dry ingredients, cut in butter until resembles fine meal, pour in 3/4 cup milk and blend, add more milk a bit at a time until forms a soft dough. Turn out on a floured board and knead for one minute. Pat into a circle on cookie sheet, cut into wedges and mark with a fork. Bake at 425F for 10-14 minutes (until brown).


    Find another gluten free biscuit recipe in these cookbooks

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