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Light Gluten Free Biscuits

For Flash Back Friday, I thought I would revisit my biscuit post from a few years ago, not that it isn't a good recipe but I wanted to offer you an alternative.  Since I have developed my own flour mix I have been converting most of my baking to use it and it is so much easier to just reach for one flour.
This alternate recipe for biscuits is really good, it is very light and fluffy and tastes great!  (For the biscuits in the photo I forgot to add the xanthan gum and they were fine without it.)

  • 1 cup Julie's Flour Mix 
  • 1/4 tsp xanthan gum 
  • 4 tsp baking powder 
  • 2 tsp sugar (adds the browning of the biscuits) 
  • 1/2 tsp salt
  • 1/4 cup butter 
  • 1/3 cup buttermilk,  (or 1/3 cup milk with one tsp vinegar and let sit for 15 minutes) 
  •  1 egg 
  • 3/4 cup grated cheddar cheese - optional (if I add the cheese I cut the butter back to 2 tbsps)
  1. Mix dry ingredients 
  2. Cut in butter 
  3. Stir in grated cheese 
  4. Whisk egg into milk 
  5. Add liquids to mixture and stir quickly and as little as possible to just blend 
  6. Spoon onto baking sheet or into muffin tins  --  on a sheet the biscuits will spread, in muffin tins sit up nicely with even sides. 
  7. Enjoy warm... with butter or jam. 

PS... I'll leave my original recipe as it was originally posted in Dec. of 2011.

Some weeks ago Colleen Wohlgemuth wrote me a sweet e-mail, and requested a recipe for baking powder biscuits. I had been thinking of working on a biscuit recipe that tasted good -- I didn't have one.
So I worked on it with different flours ... and I like the flavour and texture of this biscuit recipe.
You could of course dress it up for the holiday with adding shredded cheese or bacon bits or whatever you desire !
  • 1/4 cup millet flour
  • 1/3 gluten free oat flour
  • 1/4 white corn flour
  • 1/3 cup tapioca flour
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp. sugar
  • 1 tsp xanthan gum (or guar gum)
  • 1/4 cup cold butter
  • 1/3 cup milk
  • 2 tbsp. sour cream
  • 1 egg or 2 egg whites
  1. Mix the flours together thoroughly with the other dry ingredients
  2. Cut in the cold butter
  3. Whisk together the egg, milk and sour cream
  4. Stir the liquids gently and quickly into the dry mixture
  5. Drop by tbsp onto greased cookie sheet
  6. Bake at 400 degrees for 15-20 minutes
Enjoy warm from oven - or cold.


  1. Thanks for the recipe, I have just this year figured out that wheat and I don't do well together. I have really been missing some goodies like these.

  2. Julie,I just tried this biscuit recipe and they are scrumptious. I made them just like you wrote, but I had to grind my own millet flour. The only thing that I would do different would be to try a commercially prepared millet flour as mine was a little coarse and gave a slightly crunchy texture. This is going to be my new biscuit recipe, Thank you from the bottom of my heart.

  3. I hope you don't mind I wrote a post about your blog so my followers could find you and enjoy your great recipes.


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