Gluten-free Buttermilk Biscuits

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  • 1 1/2 cups rice flour
  • 1/3 cup potato starch
  • 3 tablespoons tapioca flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons sugar
  • 2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1/2 cup margarine or butter, softened
  • 1/2 cup buttermilk (see note)
  • 1 egg, beaten


Preheat oven to 450° F.

In a bowl, combine rice flour, potato starch, tapioca flour, baking powder, baking soda, sugar, cream of tartar, salt and xanthan gum.

Cut in margarine or butter with a pastry blender, or an electric mixer on low. Make a well in the center and add buttermilk and egg all at once. Mix well until moistened and combined.

Drop by spoonfuls onto a greased cookie sheet. Bake at for 10 to 12 minutes, or until golden.

Special notes:

If you do not have buttermilk on hand, you can substitute with 1 1/2 teaspoons vinegar and 1/2 cup milk. Combine and let stand for 5 minutes before adding to dry ingredients. Milk will slightly thicken to mimic buttermilk.

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