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There’s no breakfast quite as comforting as good ole biscuits and gravy, ya know? But it gets depressing making crumbly batch after crumbly batch of gluten-free baking powder biscuits. Good gluten-free recipes can be hard to come by!

For a while, I simply gave up and made drop biscuits, which are really good – especially with gravy – and easy, but they’re not biscuits.

So a few months ago, we went back to the drawing board and started experimenting with flour mixes and guar gum ratios to make a biscuit that not only held together but also tastes good (because that’s kind of important. ).

I’m happy to say that my last several batches have been a smashing success (obviously, we had to make several batches – purely for research purposes ;)), and I’m super excited to share them with you!

Here are the two main things that I’ve found: Your flour mix needs to be a 1:1 ratio of starch to flour, and 1/2 teaspoon of guar gum per cup of flour seems to be just about right.

Sadly, that means that my beloved cheap gluten-free flour mix doesn’t work very well in this recipe – too much flour, not enough starch. But to be honest, these days I custom mix my flours on a per recipe basis most of the time anyway, so it doesn’t really bother me.

Doesn’t that look seriously good?!

You can, of course, make these with half cornstarch, and half rice flour with good results. You can replace about a quarter cup of rice flour with sweet rice flour for better results.

And my favorite mix by far for these biscuits is:

1 cup cornstarch
1/3 cup corn flour (not cornmeal)
2/3 cup rice flour

The balance of flavor in this mix is just perfect in my opinion. Corn flour, however, is a bit hard to find outside of Amazon.com – I bought mine in a bulk co-op order.

Here ya go!

(By the way, if you’ve never had homemade, gluten-free biscuits with homemade, concord grape jam, you have no idea what you’re missing!)

Give the recipe a try