This recipe for is based on Elizabeth Gordon's Shortcakes recipe in Simple Allergy-Free. Although her recipe is for shortcakes, it works very well for biscuits as well. Since I didn't have any sorghum flour on hand, I used tapioca starch instead and it worked beautifully. And since canola oil is not healthy, I used coconut oil.
Ingredients
2 c. rice flour
2/3 c. potato starch
1/3 c. sorghum flour (I used tapioca flour which is also called starch)
2 5/8 t. xanthan gum
1 T. baking powder
1 t. baking soda
2 T. sugar
1 c. coconut milk kefir (I used plain coconut milk - full fat)
1 c. water
1/3 c. canola oil (I used coconut oil since canola is not healthy for us)
1/4 c. applesauce
Preheat oven to 400 degrees F.
1. Blend dry ingredients together.
2. In a separate bowl, blend wet ingredients together.
3. Pour the wet into the dry ingredients all at once and blend well.
4. Make into 1/2 c. balls and flatten them. (I baked them on my silpat.) Bake for 20 minutes.
