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!
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
PrintGluten-Free Baking Powder Biscuits
Look no further if you’ve been searching for the perfect gluten-free biscuit recipe!
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon guar or xanthan gum
- 1/2 cup cold butter
- 1 egg, beaten
- 3/4 cup milk
Instructions
- Preheat oven to 350º.
- Mix all dry ingredients together. Cut butter in until the mixture looks like it’s somewhere coarser than crumbs, but finer than peas.
- Mix in egg and milk.
- Roll out on floured surface.
- Cut and place on an ungreased cookie sheet.
- Bake for 15 minutes until the edges begin to brown.
- Enjoy!
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Kyria says
I can’t wait to try this; thank you!
D. says
haven’t tried these yet, but getting ready to. just wanted to say, corn flour should not be too hard to find – look in the ethnic foods aisle for masa harina. 🙂
J. Withington says
I am going to try this. Hopefully it’s available at Whole Foods. Thanks…
Susie Myers says
What works really well for corn flour is the masa you can find in the ethnic (in this case Mexican) section of your supermarket. It is incredibly inexpensive and produces great results. I often use it in my flour mixes.
Josephine Hatch says
I have made these biscuits twice now and love them! I don’t even have to eat gluten free, it’s my son who has celiac, but I actually like these better than regular baking powder biscuits. So much more flavor and flaky yummy texture. Thanks for sharing!
Elise says
Yay! Thanks for sharing!
Vesta says
To Josephine Hatch, where did you get the corn flour?
Shandon Anderson says
Where can I find the recipe for the biscuits sausage and gravy, that is pictured in this post? It looks delicious!
Elise says
I use something like this recipe, and substituted cornstarch for the flour.
Kim Spurlin says
This looks wonderful. Have you ever tried to use tapioca flour?
Elise says
I haven’t in this recipe, but I bet it would work!
Ashley says
would flax meal and water work as an egg replacement?