Clean gluten free biscuits 2 ways

Hi guys. Its been awhile since i posted a recipe. On Sunday i made a big batch of curried sweet potato apple soup from Gracious Pantry.  And of course i needed to make my clean gluten free biscuits however i couldnt find the recipe i normally used to i adapted one from http://www.glutenfreecookingschool.com. I will include my go to recipe after i post my adapted version below.

*Makes approximately 16 large biscuits depending on how large your biscuit cutter is (and by biscuit cutter i mean a glass from your cupboard)


1.5 cups brown rice flour
1 cup corn starch
1.5 cups sorghum flour
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum
8 Tbsp Earth balance spread
1 1/4 cups plain almond milk
 1 1/4 cups water
1 Tbsp. cider vinegar
 1 egg, beaten (or make a flax or chia egg if vegan)

1. Preheat your oven to 350 degrees.
2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.
3. Use a pastry blender to blend the butter into the flour. However if like me you don't have one simply use a fork and blend up until well combined and no chunks of butter are left.
4. Add the almond milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.
5. Roll out the dough thickly on wax paper sprinkled with flour and cut out round shapes with a large glass cup and Cook at 350 degrees for 15 minutes or until golden brown.


Now you can see my go to recipe here:) For this recipe i use earth bnlance and plain almond milk as well. Let me know if you try either recipe in the comments below! Please note i have found that gluten free biscuits are better the next few days heated again in the microwave they don't crumble quite as badly then and taste better! I spread mine with a little earth balance spread.