Egg, Yeast, Casein And Gluten Free Biscuits - cooking recipe

Ingredients

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

Preparation

Mix dry ingredients.
Cut in 4 tbs of the butter. If a more moist dough is desired add up to 2 tbs more.
Add rice or soy milk and mix.
For a traditional biscuit add 1/2 cup of milk.
For a drop biscuit add up to 3/4 cup of milk.
The rice flour will soak up a lot of moisture, so more milk may be needed to maintain the consistency.
For traditional biscuits roll to 3/4 inches thick and cut.
For drop biscuits drop 1 tbs of batter onto cookie sheet.
Bake 10-12 minutes at 400\u00b0F.
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.