Biscuit Recipe for Cinnamon Rolls & Sticky Buns
(gluten free, yeast free, casein free, can be corn free)
2 c. (11.5 oz.)brown rice flour
1 1/2 c. (8.5 oz) tapioca starch or corn starch
2 Tbsp. potato starch
1/4 c. (1.75 oz) granulated sugar
1 1/2 Tbsp. guar gum
1 Tbsp. baking powder*
1 tsp. salt
8 Tbsp. (3.35 oz)shortening
3 large eggs, beaten
14 oz. (1 3/4 c.) water
If you need this recipe to be corn free, then you’ll need to make your own baking powder as the commercial brands contain corn starch. 1 Tbsp of baking powder = 3/4 tsp. baking soda (3.75 g) 1.5 tsp. cream of tartar and 3/4 tsp. tapioca starch
Combined the flour, starches, sugar, guar gum, baking powder and salt in a large mixing bowl and whisk thoroughly with a fork. Add the shortening to the flour mix and cut it in (pinch it into the flour) until the shortening pieces are the size of green peas. Add the beaten eggs and water and stir well. Let the dough sit for several minutes and then stir again — it will seem to soft when you first mix it up, but it stiffens up as the flours absorb the water.
I am out of brown rice flour, can I substitute white rice flour?
@ Tricia: Yes, that should be fine.